History Present Biological Charakteristics Attributes Grain Quality and Use
Soil, Climate and Temperature Requirements Cultivation and Manuring Crop Management Harvest Postharvest Processing and Storage

Naked barley

(Hordeum vulgare L.)

Naked Barley Naked Barley Naked Barley


Naked barley is well known in whole Europe. The largest fields are in alpine areas, in Belgium and Norway. This crop has been very popular in Orient and Himalayan countries. Naked barley is traditionally grown and consumed in Nepal, Ethiopia and Japan.



In the present time fields are sown with naked barley in the North America (USA, Canada), Australia and some European countries such as Germany and the Czech Republic where it is grown organically.


Biological Characteristics

Naked barley is morphologically similar to hulled barley. The only difference is that hulls do not grow together with grain. The grain is released during trashing.



Naked barley has high nutritional value and for its hull-less state becomes very useful in processing and production of food for human nutrition.


Grain quality and Use

Grain contains 74-78 % of carbohydrates, 8-18 % of proteins and 2-3 % of lipids. It has higher content of vitamins (B complex, E, pantothenic acid, folic acid and biotin) and minerals (phosphorus, calcium, potassium, magnesium, iron and selenium). Naked barley is a good source of soluble fibre (3-6 % out of 15-24 % of total fibre).


Naked barley can be used for cooking without any special postharvest processing. It is valuable as a side dish, salad ingredient, rice substitute or highly nutritious porridge, which is easy to cook. This cereal is recommended for people on a diet and children. Brans are rich in vitamins and suitable ingredient of breakfast food, bakery and meat products, soups and steamed mixtures. Whole-barley flour and semolina are rich in fibre and often used for making bread (30-50 %), pasta, croquettes, confectionary and extrudated products, smoked meat fillers, sauce and soup ingredient. Separated beta-glucans are used in wide range of food products (oil substitute in dairy and meat products, ingredient in cereal products) and for medical purposes. Malt extracts are useful in production of candies and beverages (coffee and tea imitation).




Soil, Climate and Temperature Requirements

Naked barley does not require special growing conditions in comparison to hulled barley. Barley prefers well-drained soil, light to medium in texture with high pH. Cereal of any kind is easier in drier areas.


Cultivation and Manuring

Barley may follow almost any crop providing not too high fertility of soil otherwise lodging can result.


Crop Management


Spring barley is often sown after sugar beet or potatoes. Fields should be sown with naked barley in spring as soon as possible with respect to soil moisture. Barley does not germinate well in muddy soils causing lack of oxygen.


Nutrition of barley during season is based on amount of nutrients in the soil.

Treatment during growing season

Management over the season is almost the same as common barley.



Naked barley should be harvested in full maturity under dry conditions. Combine-harvester has to be adjusted so that harvest is carried out gently otherwise damage of grain can occur.


Postharvest Processing and Storage

After harvest the crop must be separated from impurities and possible rest of hulls stuck to seed. Grains must be stored under certain moisture. Too high grain moisture causes damage and moulding.