A R Barley Popular Books

A R Barley Biography & Facts

Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikelets and making it much easier to harvest. Its use then spread throughout Eurasia by 2000 BC. Barley prefers relatively low temperatures to grow, and well-drained soil. It is relatively tolerant of drought and soil salinity, but is less winter-hardy than wheat or rye. In 2022, barley was fourth among grains in quantity produced, 155 million tonnes, behind maize, wheat, and rice. Globally 70% of barley production is used as animal feed, while 30% is used as a source of fermentable material for beer, or further distilled into whisky, and as a component of various 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. In English folklore, John Barleycorn personifies the grain, and the alcoholic beverages made from it. English pub names such as The Barley Mow allude to barley's role in the production of beer. Etymology The Old English word for barley was bere. This survives in the north of Scotland as bere; it is used for a strain of six-row barley grown there. Modern English barley derives from the Old English adjective bærlic, meaning "of barley". The word barn derives from Old English bere-aern meaning "barley-store". The name of the genus is from Latin hordeum, barley, likely related to Latin horrere, to bristle. Description Barley is a cereal, a member of the grass family with edible grains. Its flowers are clusters of spikelets arranged in a distinctive herringbone pattern. Each spikelet has a long thin awn (to 160 mm (6.3 in) long), making the ears look tufted. The spikelets are in clusters of three. In six-row barley, all three spikelets in each cluster are fertile; in two-row barley, only the central one is fertile. It is a self-pollinating, diploid species with 14 chromosomes. The genome of barley was sequenced in 2012 by the International Barley Genome Sequencing Consortium and the UK Barley Sequencing Consortium. The genome is organised into seven pairs of nuclear chromosomes (recommended designations: 1H, 2H, 3H, 4H, 5H, 6H and 7H), and one mitochondrial and one chloroplast chromosome, with a total of 5000 Mbp. Details of the genome are freely available in several barley databases. Origin External phylogeny The barley genus Hordeum is relatively closely related to wheat and rye within the Triticeae, and more distantly to rice within the BOP clade of grasses (Poaceae). The phylogeny of the Triticeae is complicated by horizontal gene transfer between species, so there is a network of relationships rather than a simple inheritance-based tree. Domestication Barley was one of the first grains to be domesticated in the Fertile Crescent, an area of relatively abundant water in Western Asia, around 9,000 BC. Wild barley (H. vulgare ssp. spontaneum) ranges from North Africa and Crete in the west to Tibet in the east. A study of genome-wide diversity markers found Tibet to be an additional center of domestication of cultivated barley. The earliest archaeological evidence of the consumption of wild barley, Hordeum spontaneum, comes from the Epipaleolithic at Ohalo II at the southern end of the Sea of Galilee, where grinding stones with traces of starch were found. The remains were dated to about 23,000 BC. The earliest evidence for the domestication of barley, in the form of cultivars that cannot reproduce without human assistance, comes from Mesopotamia, specifically the Jarmo region of modern-day Iraq, around 9,000-7,000 BC. Domestication changed the morphology of the barley grain substantially, from an elongated shape to a more rounded spherical one. Wild barley has distinctive genes, alleles, and regulators with potential for resistance to abiotic or biotic stresses; these may help cultivated barley to adapt to climatic changes. Wild barley has a brittle spike; upon maturity, the spikelets separate, facilitating seed dispersal. Domesticated barley has nonshattering spikelets, making it much easier to harvest the mature ears. The nonshattering condition is caused by a mutation in one of two tightly linked genes known as Bt1 and Bt2; many cultivars possess both mutations. The nonshattering condition is recessive, so varieties of barley that exhibit this condition are homozygous for the mutant allele. Domestication in barley is followed by the change of key phenotypic traits at the genetic level. The wild barley found currently in the Fertile Crescent may not be the progenitor of the barley cultivated in Eritrea and Ethiopia, indicating that it may have been domesticated separately in eastern Africa. Spread Archaeobotanical evidence shows that barley had spread throughout Eurasia by 2,000 BC. Genetic analysis demonstrates that cultivated barley followed several different routes over time. By 4200 BC domesticated barley had reached Eastern Finland. Barley has been grown in the Korean Peninsula since the Early Mumun Pottery Period (circa 1500–850 BC). Barley (Yava in Sanskrit) is mentioned many times in the Rigveda and other Indian scriptures as a principal grain in ancient India. Traces of barley cultivation have been found in post-Neolithic Bronze Age Harappan civilization 5,700–3,300 years ago. Barley beer was probably one of the first alcoholic drinks developed by Neolithic humans; later it was used as currency. The Sumerian language had a word for barley, akiti. In ancient Mesopotamia, a stalk of barley was the primary symbol of the goddess Shala. Rations of barley for workers appear in Linear B tablets in Mycenaean contexts at Knossos and at Mycenaean Pylos. In mainland Greece, the ritual significance of barley possibly dates back to the earliest stages of the Eleusinian Mysteries. The preparatory kykeon or mixed drink of the initiates, prepared from barley and herbs, mentioned in the Homeric hymn to Demeter. The goddess's name may have meant "barley-mother", incorporating the ancient Cretan word δηαί (dēai), "barley". The practice was to dry the barley groats and roast them before preparing the porridge, according to Pliny the Elder's Natural History. Tibetan barley has been a staple food in Tibetan cuisine since the fifth century AD. This grain, along with a cool climate that permitted storage, produced a civilization that was able to raise great armies. It is made into a flour product called tsampa that is still a staple in Tibet. In medieval Europe, bread made from barley and rye was peasant food, while wheat products were consumed by the upper classes. Taxonomy and varieties Two-row and six-row barley Spikelets are arranged in triplets which alternate along the rachis. In wild barley (and other Old World species of Hordeum), only the central spikelet is fertile, while the .... Discover the A R Barley popular books. Find the top 100 most popular A R Barley books.