Barley (Hordeumvulgare L.), a member of the grass family, is a major cereal grain. It was one of the first cultivated grains and is now grown widely. Barley grain is a staple in Tibetan cuisine and was eaten widely by peasants in Medieval Europe. Barley has also been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.


  • Feed Barley
  • Malt Barley

General Specification

  • Protein : 9-10 % Min
  • Moisture : 12% Max
  • Sand / Silica : 3% Max
  • Foreign Matter : 2% Max
  • Other Seeds : 1% Max
  • Test Weight : 61kg/hl Min