Barley Grains

Barley grains are an important feed ingredient for the major livestock species. It has a high fat and calorie content which makes it an excellent grain for weight gain. Barley is a better choice than heavier grains (high energy) such as wheat and maize when roughage is required in a ration.



  • Product: Barley Grains
  • Grade: Grade A Quality
  • Uses: human consumption, animal feed & milling
  • Description: Typical smell of natural grain, free from strange odors, light yellow color, free from foreign matters. NON GMO.
  • Specifications: there are three types according to their final usage: food, feed and malting.

Barley Grains – Human Consumption
Moisture: Maximum 13%
Test Weight: Minimum 67 kg/HL
Plump: Minimum 85 % over 2.38 mm slotted sieve
Thin: Maximum 4% through 1.98 mm slotted sieve
DON (vomitoxin): Maximum 0.5 ppm
Peeled Grains and /or broken: Maximum 5%
Foreign matters: Maximum 1%

Barley Grains – Animal Feed Consumption
Moisture: Maximum 14%
Test Weight: Minimum 56 kg/HL
Protein: Between 12.5 % and 16.5%
Damaged grains: Maximum 3%
Peeled grains and/or broken: Maximum 3%
Foreign matters: Maximum 1.5%

Barley Grains – Malting
Moisture: Maximum 13%
Test Weight: Minimum 68 kg/HL
Protein: Minimum 10 % – Maximum 11.5%
Plump: Minimum 85 % over 2.38 mm slotted sieve
Thin: Maximum 4% through 1.98 mm slotted sieve
Germination power: Minimum 98%
Purity: Minimum 95 %
Packing: Polypropylene bags of 40 kg, big bags of 1.000 kg. In containers and/or in bulk.

Recommendations for appropriate storage: Keep barley grains in a dry and cool place, preferably below 18°C. Storage facilities must be fumigated, controlled and ventilated and must be free from insects and from products which cause contamination. Validity of the product 24 months from packing date if properly stored.

What are barley grains:
Known by its scientific name as Hordeum Vulgare, barley is a cereal called ordi, in Catalan; orgo Galician orge in French, and garagarr in Basque.
Original from the margins of the Caspian Sea, it was the first cereal which began to be cultivated by man.

After taken the outer layers from it, you obtain the cleaned barley grains. Polishing it mechanically, we obtain the product called perlada. After crushing it and separating it from part of its flour, barley flakes are obtained. The gross and thick flour is the barley meal.
Having less gluten content than wheat, its flour, when mixed with water produces an elastic paste, which is not easy to make bread.

Water barley
Is prepared by mixing 100 grams of barley with enough cold water, so that after boiling for half an hour, a litre of the final product is obtained. Once cooked, is left to sit for a few moments and filtered through a cloth of etamín, The water obtained, can be drink as it is or sweetened with honey or sugar.

With germinated barley grains a product of great importance called malt is produced. Although you can also get it from other cereals as well, the real malt is made from barley. During germination, barley embryos produces a notable alkaloid called hordenina, similar to that one produced by some Mexican cactus called peyott. It acts very similar to the well known adrenalin.



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