1. Crop production
Barley

2. Barley Barley is a member of the Gramineae family.
In Ireland Barley is grown in two forms
Feeding barley is used as an animal feed.
Malting barley is used for malting and brewing alcohol.
Barley is easily distinguished from other cereals by the awns present on the grain

3. Classification of Barley
Barley is classified as six-row or two-row which describes the physical arrangement of the kernel (seed) in the plant
Another way of classifying them describes the beards or awns covering the kernels
Seed/kernel Awns

4. Cereal Identification
Wheat
Oats
Barley

5. Feeding Barley Feeding barley is suitable for all livestock.
The grain from the barley is used for animal feed
Barley straw can be fed but has a low feeding value. It is mostly used for animal bedding
Feeding Barley will grow on a wide range of soils as long as it has good drainage and a pH greater than 6.0.

6. Malting Barley
Malting Barley is used in the brewing and distilling industries (grown on contract for Guinness & Murphy).
It is grown only on very good soils: with the clay rich grey-brown podzolic soil being the best as it retains moisture for proper ripening but the crop also requires dry soil conditions in summer for harvest.
It is confined mainly to South Dublin, Meath, Kilkenny, Carlow and Cork.
The soil for this crop is usually a medium loam with a pH of 6.5 to 7.5

7. Malting barley

8. Spring Barley Varieties
All are two row varieties.
For feeding barley the most commonly sown varieties are Triumph, Fleet, Klaxon & Beatrice.
For malting barley Triumph, Grit and Emma are common varieties.
Not fully frost resistant
Sown in Spring
Shorter growing season and lower yield
Harvested from August onwards

9. Winter Barley Varieties
Winter barley can be either two or six row varieties.
Igri and Panda are well known two row varieties sown in the winter.
They make up 98% of all winter barley sown.
Gerbel, Jaidor and Olympic are example of six row varieties sown in the winter.

10. Winter Barley Varieties
Sown form mid-September to early November
Can survive winter frosts
Reach grass corn stage (8-10cm) before winter
Longer growing season and greater yield
Harvested mid-July onwards

11. Advantages of Winter varieties over Spring
See previous notes from principles of crop production

12. Suitability of seeds
Seed variety are chosen by farmers for the following characteristics
Yield
Strength of straw
Shortness of straw
Earliness of ripening
Disease resistance

13. Cultivation of Barley Soil suitability Climate
Best suited to well drained, deep sandy loam soils or brown earths
The ideal pH for barley is 6.5
Climate
Warm temperatures are needed for barley growth
Dry conditions are needed for sowing and harvesting, but moisture is important as drought leads to a lower yield and poorer grain quality

14. Cultivation of Barley Time, rate and method of sowing
1 October is the optimum date for sowing winter barley; spring barley is sown between February and April
Barley is sown with a combine drill at the rate of 200kg/ha. This sows seed and fertiliser at the same time
Preparation of seedbed
Land should be ploughed to a depth of 12 – 20 cm, harrowed and seed sown
For spring barley the soil may also be rolled after sowing for good soil–seed contact

15. Combine Drill

16. Fertilisers
The main fertilisers used in barley production are CAN, and
Application rates:
Kg/ha N P K
Winter barley
150 30 70
Spring barley
120 25 55

17. Tillering
Tillering is the ability of cereals and grasses to form auxiliary or side shoots from the main shoot.
The main shoot produces a number of side roots/tillers, each of which develops its own root system & grows into a mature plant while still attached to the main root.
These grasses have short stems but can develop flowering shoots.
Tillering can be enhanced by a series of shocks to the plant such as frost or sheep grazing.
Additional Phosphorous also initiates tillering.

18. Lodging
Is the collapse of all or part of the crop caused by wet & windy weather conditions and too much nitrogen use or weak varieties.
The stem can no longer support the head and it falls over.
Causes a reduction in yield.

19. Diseases, Pests and Weed Control
Rhynchosporium (leaf blotch)
Fungal disease
Causes loss of yield and decrease in grain quality
Identified by diamond shaped chlorotic blue-grey patches
Can be controlled by spraying fungicide twice a season

20. Diseases of barley Fungal disease
Powdery mildew
Fungal disease
Forms grey-white patches on the leaves of the plant
Causes a loss of yield in the crop
Should be treated by spraying a fungicide

21. Diseases, Pests and Weed Control
Leaf rust
Also called brown rust
Fungal disease
Forms orange-brown circular spores on leaf surfaces
Causes premature death of leaves and loss of yield
Can be controlled with fungicide spray

22. Diseases of Barley Barley yellow dwarf virus (BYDV)
Viral disease transmitted by aphids
Leaves turn bright yellow and yield is reduced
Can be controlled with an aphicide during the growing season

23. Pests Wireworms Larvae of click beetle Yellow-orange in colour
When larvae hatch they feed on seeds, roots and stems
Cause yield reduction in crop
Barley should not be grown after grass in rotation to reduce risk of infestation

24. Pests of Barley Leatherjackets Larvae of crane fly
Eat roots and underground stems of plants
Can be controlled by spraying crop with a pesticide

25. Weed Control and Rotation
Barley gives higher yields when grown in rotation
It is not seriously affected by pests and diseases, but can be affected if grown after grass
Weed control
Use selective herbicides to control weeds in crop
Crop should be sprayed at three to five leaf stage to successfully control weeds
Crop rotation and stubble cleaning can also control weeds

26. Harvesting Barley
Winter barley is harvested in July, spring barley in August
Barley is harvested with a combine harvester.
When the crop is ripe the ear bends over and lies parallel to the stem
The straw will be dead, dry and bleached in colour
The grain will be hard and dry
The moisture levels should be about 14 – 16%
The harvester cuts the crop and separates the grain from the straw.
The grain is transferred into a trailer and brought to merchant or to storage
The straw is bailed into square or round bails

27. Combine Harvester

28. Yield Barley yield and harvest dates: Crop Tonnes/ha Harvest date
Winter barley
7–9
July
Spring barley
6–7
August

29. Storage
Grain is stored in a shed or silo which is free form vermin, insects and birds
It must be water and frost proof
A moisture content of 14% or less is required for storage as this prevents sprouting, fungal growth and reduced respiration in the seed
Drying: If grain has too high of moisture, some farmers may have to dry the grain using gas or oil burners.
Pickling: Feeding barley can be stored at a moisture content of 20% where propionic or sulfuric acid is added, this prevents microbial growth and pests.

30. Storage continued
Aeration: grain of 20% moisture or less can be protected by passing dry air through the pile or bin with ducts and fans
Canning: this uses special sealed, steel walled tower silos where the oxygen is sealed out. Anaerobic conditions prevent microorganisms .

31. Grain Quality Tests 1. Hand Test
The appearance, smell and feel of grain samples can be readily assessed and quality determined.
2 . Moisture Test
Grain drying is very expensive.
Daily testing is done with a moisture meter which is standardised and set by comparing with samples dried in a special Brabender oven

32. Brabender oven

33. Tests continued 3. Screenings Test
This measures the % sample that passes through a 2.5mm sieve
This indicates the amount of light grains and chaff. Chaff is the seed coverings and other debris separated from the seed in threshing grain.
4. Protein Test
If grain is to be used for malt (malting) of beer or spirits, the crude protein % must be below 11.5%
However for flour milling or animal feeding, a higher protein % is an advantage
Crude protein is measured by protein meters.
Protein meters are set and calibrated by reference to the standard chemical method known as the Kjeldahl method.