Abstract
Hulless barley (also known as naked barley) has generated interest from specialty food markets. Specialty grains, such as hulless barley, can support local farm viability by diversifying crop rotations and revenue streams. Unlike malting barley, hulless barley is free threshing. This means the hull easily separates from the grain kernel during harvest and cleaning, producing whole grain barley for human consumption. This eliminates the pearling processing necessary to produce culinary barley for food markets. Because it is a whole grain, hulless barley has higher flavor and nutritional value than pearled barley, which goes through an abrasion process to remove the hull and bran. In 2024, the University of Vermont Extension’s Northwest Crops and Soils Program continued to evaluate hulless barley varieties.
Keywords
UVM, University of Vermont, Vermont
Publication Date
3-2025
Recommended Citation
Darby, Heather M. and Jackman, Chloe, "2024 Hulless Barley Variety Trial" (2025). Northwest Crops & Soils Program. 600.
https://scholarworks.uvm.edu/nwcsp/600