Barley

A culture of multifaceted use. Grain goes to food, technical and fodder purposes. It contains 65-68% carbohydrates, 7-18% protein, 2.1% fat, 1.5-2.5% ash and 3-5% fiber. With food use, the grain is processed into pearl and barley cereals, coffee substitute and flour, from which bread is baked in some tropical and subtropical countries.