Spring barley is an important food, feed and technical grain crop. This article will discuss the main characteristics of this crop, as well as the features of its cultivation.
Economic value
Grains (pearl barley and barley) and flour are made from spring barley grain. In its pure form, barley flour is not used, it, in an amount of 20-25%, is mixed with rye or wheat flour. Barley is also used for fattening pigs, and in areas where oats are not cultivated - for feeding horses. In addition, this culture is the raw material for the production of alcohol and beer. Barley seed contains: nitrogen-free extractives - 64.6%, protein - 12%, fiber - 5.5%, water - 13%, fat - 2.1% and 2.8% ash.
Origin of culture
Barley is one of the oldest agricultural crops. As excavations show, he, together with wheat, was known to people in the Stone Age. The Egyptians cultivated barley 50 centuries BC. In Greece, Italy and China, it has been grown since prehistoric times. According to excavation materials, in Central Asia, barley was grown during irrigated agriculture for 4-5 thousand years BC. On the territory of Moldova and Ukraine, it began to be cultivated in the 3rd millennium BC. Today, the cultivation of spring barley is practiced all over the world.
Botanical Description
The genus Hordeum L consists of three types of cultivated and many types of wild barley. Cultivated barley is classified by the number of prolific spikelets that are located on the stem segment. Consider these types:
- Hordeum vulgare . This species is called multirow or ordinary. On each segment of the stem he has three prolific spikelets giving grain. Depending on the degree of density of the spike, ordinary barley is divided into two subspecies: the correct 6-row (spike is dense and thick, relatively short, resembles a regular hexagon in cross section) and the irregular 6-row (spike is less dense, rows with grains are not arranged correctly, side spikelets can go behind each other and lag behind developmental averages; in the cross section, the spike forms a quadrangular figure).
- Hordeum distichon . This is a two-row barley, on the segment of the stem of which there are three spikelets (middle prolific, and the lateral ones are infertile). By the nature of the side spikelets, two-row barley is divided into two subspecies. In the first subspecies, flowering and spikelet scales are located on lateral barren spikelets, and in the second, only spikelets.
- Hordeum intermedium . This is an intermediate barley. On the ledge of the spikelet stem, 1-3 grains can develop.
In our latitudes, only multi-row and two-row barley became widespread. The first is usually more early and drought tolerant. Multi-row and two-row barley is divided into many varieties. The classification can be based on such features as awniness, the nature of the awns, the color of the spike and caryopsis, the filminess of the grain and the density of the spike.
Biological features
Spring barley is well adapted to different soil and climatic conditions.
Temperature Barley seeds begin to germinate at a temperature of 1 degree. In this case, the optimal indicator of germination temperature is 20-22 degrees. Shoots of this culture can withstand frosts up to 8 degrees below zero. The plant becomes especially sensitive to frost during flowering and ripening. During the filling period, the kernel of the caryopsis can suffer even from 1.5-3 degrees of frost. Grain exposed to extreme frost can completely lose its germination capacity. Resistance to cold differs depending on the variety of barley. The most resistant varieties are circumpolar regions.
Barley tolerates high temperatures during the filling of grain better than oats and wheat. According to the research of V.R. Zelensky, at a temperature of 38-40 degrees, the stomata of the leaves of this culture lose their ability to close after 25-30 hours. In spring wheat, this figure is from 10 to 17 hours. The increased resistance of barley to high temperatures is explained by its early maturity and ability to intensive nutrition in the early stages of growth.
Humidity . According to drought tolerance, spring barley is one of the leaders among the 1st group breads. Its transpiration coefficient is about 400. In arid regions, barley crops are often more voluminous than wheat crops.
Resistance to air and soil drought may vary by variety. Barley is most susceptible to moisture deficiency during the exit phase of the tube. If during this period the soil does not contain enough water, the spike will not be able to develop properly, and the number of barren spikelets in it will increase.
The soil . As already mentioned, spring barley is successfully cultivated in different soil and climatic zones, which illustrates its adaptability to different types of soils. In terms of responsiveness to soil fertility, barley is more like wheat than oats. Structural fertile soils with a deep tillage horizon are most acceptable for him. On sandy and sandy loam soils, this grain crop is poorly developed. Acid peat and saline soils are also unfavorable for barley. It develops well in soils with a pH of 6.8 to 7.5.
Vegetation . Depending on the variety, growing area and climatic conditions, the vegetation period of spring barley can range from 60 to 110 days.
Varieties
Today, there are a lot of varieties of spring barley. We will consider several popular ones in order to get a general idea of the issue.
Viscount. The variety was created by the method of intraspecific hybridization. It has an erect bush with a hollow stem of medium thickness. Grain mass is 0.042-0.054 grams. The growing season ranges from 73 to 127 days, depending on the region. The variety is considered grain-fed, but in favorable conditions it can produce grain suitable for brewing. The average grain contains from 11 to 13% protein. The film does not exceed 10%. Extractivity is 77.8-80.1%.
The variety is resistant to diseases and changes in soil and climatic conditions. Its potential yield reaches 70 centners per hectare. Sowing this variety is produced at the first opportunity to enter the field. About 4.5-5 million seeds are sown per hectare. If sowing is late, and spring promises to be arid, then this figure is increased by 1 million.
Vakula. The variety is characterized by increased adaptability to changes in growing conditions. It has a reduced photoperiodic sensitivity, which ensures a good harvest regardless of the time of arrival of spring and the specifics of a particular latitude. Grain mass can vary from 0.046 to 0.052 g. With abundant moisture supply, the mass reaches 0.060 g. The variety has a high energy of grain growth, low filminess and low protein content. The latter feature allows you to attribute it to the brewing. The sowing rate can vary from 2 to 3 million seeds per 1 hectare. Thickened crops in arid conditions do not produce large seeds of high quality. Productivity varieties Vakula can range from 50 to 90 centners per hectare of land.
Helios. Barley of this variety is similar in its characteristics to the variety Vakula. However, in comparison with it, it has higher grain qualities. It grows better and gives a higher yield in conditions of good moisture supply. The variety is intended for intensive cultivation with reduced seeding rates. Grain mass can be from 0.048 to 0.050 grams. The growing season varies in a very narrow range - 90-93 days. The seeding rate is 3.7-4.16 million seeds per 1 hectare. The yield of such barley can reach 89 kg / ha.
Duncan Spring barley of this variety was bred in Canada and spread throughout the world thanks to excellent yield, germination and germination energy. Due to the strong stem, barley of this variety is resistant to stopping and lodging. The mass of one grain is on average 0.049 g. The yield of a variety reaches 80 centners per hectare. And this despite the fact that it has a very low sowing rate - 2-2.2 million seeds per hectare. The latter indicator is due to the fact that in a thickened state, culture is poorly developed.
Priazovsky 9 . Sowing barley of this variety is included in the list of valuable varieties of the Russian Federation. It is characterized by high drought tolerance and good ductility. The vegetative period of such barley is 80-82 days. Its straw has high strength and resistance to lodging. The variety is resistant to powdery mildew, dwarf rust and all kinds of pests. It is best suited for cultivation in the Central Black Earth, North Caucasus and Middle Volga regions of the Russian Federation. The yield of barley of this type is 42-63 centners per hectare. The mass of one grain can vary between 0.045-0.055 grams.
Mamluk . This variety has a high photoperiodic sensitivity, due to which it quickly develops in the initial stages of growth. Resistance to lodging in this variety is not as high as in the previous one; nevertheless, it is included in the list of valuable varieties of the Russian Federation. Most of the grain goes to fodder, but cereal processing is also common. The variety has an average resistance to drought and, subject to agricultural technology, is practically not affected by diseases. Mamluk is most popular in the Krasnodar and Stavropol Territories of the Russian Federation. Productivity varieties can reach up to 68 centners per hectare. The productivity of spring barley and the yield is higher, the earlier it is sown. The seeding rate ranges from 4.5 to 5 million grains per hectare. If the timing of sowing spring barley is not met, it should be increased by a million.
Crop rotation
The best precursor for spring barley is row crops such as potatoes, corn and sugar beets. A good option is also winter crops, walking in a clean fertilized pair. Barley is also sown after spring wheat, if it was placed on a clean pair or on a layer of perennial grasses. Barley, sown on the site of row crops, is particularly suitable for brewing. It gives a high yield and high-quality grain, in which there is a lot of starch.
For food purposes or for feeding livestock, barley is also sown after legumes, which accumulate nitrogen in the soil. In beet areas it is often sown in place of beets. According to studies, the highest yield of barley is observed when it is preceded (in descending order): potatoes, corn, flax and beets, spring wheat, barley.
Since barley is a precocious crop, it is considered a good predecessor for spring crops and, in some regions, winter crops. Thanks to early harvesting, it is also valued as a cover crop and is superior in this respect to other spring grain breads.
Fertilizers
Spring barley responds well to fertilizing the soil. The formation of 100 kilograms of grain requires up to 2.5-3 kg of nitrogen, 2-2.4 kg of potassium and 1.1-1.2 kg of phosphorus. In the initial phases of development, the crop consumes a small amount of fertilizer. During the “seedling-tillering” period, it consumes about half of the phosphorus, half of the nitrogen and three quarters of the potassium of the total mass of fertilizers used during the growing season.
The introduction of manure directly under barley is practiced in the northern regions, where it is the main bread crop. In other regions, they use its ability to benefit from the effects of manure - they sow a second crop.
Fertilizers for spring barley, such as phosphorus and potassium, are applied under chilled plowing. Nitrogen is best applied during top dressing for cultivation. Potassium and phosphorus improve the brewing quality of the culture. The best result, especially in the western regions of cultivation, barley gives when fertilizing with full mineral fertilizers.
The proportion of one or another component of the fertilizer may depend on the type of soil on which the crop is cultivated. On podzolic gray and degrading black soils, as well as in the area of chestnut soils, barley strongly responds to phosphorus and nitrogen fertilizers. On drained marshy soils, potassium gives the greatest results. On normal chernozems, the greatest effect can be achieved using phosphorus-potassium complexes.
The dose of fertilizer, as well as its type, depends on the characteristics of the soil, the planned yield and the utilization of nutrients. For the normal growth of the crop, in addition to the fertilizers listed, it is also necessary to use a number of micronutrient fertilizers, which are based on: boron, manganese, zinc, copper, molybdenum and so on. Lack of trace elements in the soil can lead to plant diseases, metabolic disorders and a significant decrease in yield.
On dried peat soils, copper sulfate and pyrite cinder are applied as fertilizers. It is worth noting that the effects of the use of copper fertilizers affect the crop only after a few years.
Tillage
The crop grows favorably in fields with deep autumnal plowing. The depth of plowing can reach up to 30 cm. On sod-podzolic soils, a special effect can be achieved by deepening the arable layer with the simultaneous introduction of manure and mineral fertilizers. Snow and melt water in areas intended for sowing spring barley, detain in the same way as in areas for spring wheat. Spring tillage may include harrowing or plowing and cultivation with simultaneous harrowing.
Now consider the cultivation of spring barley in stages.
Seed preparation
For sowing, large barley seeds are used. They have high germination energy, give heap seedlings and grow well. To increase productivity, seeds are treated by air-heat heating. They are also etched against major diseases and pests in a dry or semi-dry way.
Sowing calendar
Spring barley refers to crops with early sowing. If you are late with sowing for a week, the yield may decrease by 10-40%, depending on the region. With early sowing, barley gives large grains with a minimum film content and resistant shoots.
As a rule, spring barley is sown along with or after spring wheat. In Siberia and northern Kazakhstan, the barley sowing calendar starts from May 15-25, depending on the year. February crops are practiced in Crimea, the Kuban and Central Asia. Thus, the timing of sowing spring barley can radically differ and depend on the specifics of the region.
Sowing Method
Sowing spring barley in a cross and narrow row method is the most effective. As practice shows, these methods, in comparison with ordinary ordinary sowing, yield about 15% more yield.
Seeding rates
Seeding rates depend on the area of barley cultivation. For example, in the Far East they make up from 1.6 to 2 centners per hectare (approximately 4.5 million germinating seeds), and in the North Caucasus - 1.3-1.6 centners per hectare (about 3.5-4, 5 million seeds). Thus, seeding rates can fluctuate over a fairly wide range, depending on the agrotechnical and soil conditions of the region. In thickened crops, the protein content in grains is reduced. This should be taken into account if the culture is grown for brewing.
Sowing depth
On clay clay soils, the seeds are sown to a depth of not more than 4 cm, and on light sandy loam soils - not more than 6 cm. In the absence of atmospheric precipitation, the sowing depth may increase to 8 cm. Sown seeds swell slowly, so they must be planted in a moist layer of the earth .
Crop Care
To seedlings were friendly, in arid areas carry out post-sowing rolling at the same time as light harrowing. In humid areas, seedling harrowing is used. These measures allow you to destroy weeds, loosen the soil and increase the access of oxygen to the roots. If, after heavy rain, a crust has formed on the ground, and seedlings have not yet appeared, it is destroyed by harrows.
Harvest
Barley ripens together. With the onset of ripeness, the spike becomes brittle, and the grain crumbles easily. Two-phase harvesting begins approximately in the middle of wax ripeness, and single-phase harvesting at full ripeness, in accelerated mode.
Brewing barley: features
The characteristics of spring barley used in brewing are subject to special requirements. For brewing, two-row varieties of barley are best suited to produce large, even, and uniformly germinating grains. Grain for brewing should be large (weight about 0.040-0.050 g) and thin-film, have a straw yellow color, contain at least 78% starch and have a high germination energy (at least 95%).
Previously it was believed that only barley grain with a minimum protein content is suitable for brewing beer.However, it was later established that here everything depends not on the quantity of proteins, but on their quality. According to studies, the best results can be achieved by using barley containing high molecular weight proteins (globulins and prolamins), which are practically insoluble in water. Non-protein nitrogen as well as albumin nitrogen have a bad effect on beer production. The most valuable precursors for such barley are winter crops, corn, potatoes, beets and flax.
When barley is cultivated for the brewing industry, the best results can be achieved with early sowing. This allows you to get a high yield of leveled, large grains with a high starch content and low filmy.
In the cultivation of such grain, the most productive methods of sowing are also narrow-row and cross. Post-sowing rolling has a positive effect on crop quality. And with the formation of a crust or strong compaction of the soil, harrowing is used. Thanks to these techniques, the stalk is homogeneous, and the grain is aligned. In brewing barley crops, it is not advisable to resort to adjusting, since in this case the grain can turn out to be smaller and with lower characteristics.
The quality and duration of the harvest significantly affect the quality of brewing barley. The single-phase harvesting performed during the period of full ripeness, when the grain moisture is not more than 22%, shows the greatest efficiency. However, in the southern regions, two-phase cleaning is often used. If the barley has stopped, the amount of starch in the grain falls, as enhanced breathing begins. Low air temperature and excessive moisture during the period of full ripeness can adversely affect the quality of seeds of late harvesting. After threshing, the grain is carefully sorted and dried, which allows it to maintain its light color and provide high germination energy.