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A spike in craft brew demand across North America will call for an increase of up to 300,000 tonnes of malt barley per year over the next five years, according to Kevin Sich, manager of the cereals department at Rahr Malting. Read more
Yadeta Kabeta, a research scientist with the Field Crop Development Centre (FCDC) in Lacombe, explains his work on Nitrogen Use Efficiency (NUE) in barley. Read more
It takes a surge of lively discussions before those new, impressive varieties can be potentially planted for profit. In 1993, talk of new varieties was likely the order of the day when the Associate Committee on Field Crop Diseases and the Associate Committee on Grain Research first met to review their findings. Thereafter, following committee expansions and name changes, the Prairie Grain Development Committee (PGDC) eventually formed in 2007, acting as a convention of conversation about the development of improved cultivars of grain crops in the Prairies. Read more
Once I headed barley can be steamrolled into flakes, just like rolled oats, I couldn’t try them soon enough.
Granola, hot cereal, cookies, pancakes, crumbles, smoothies, muesli—it was easy to imagine tasty new ways to enjoy the health benefits of barley.
I easily found a few bulk-food stores that sell barley flakes—though I suspect we’ll see barley flakes alongside rolled oats in the cereal section of most grocery stores in the near future because (from what I hear) they are the New Year health fix for 2015. Read more
Created February 9, 2015 | Category: Agronomy