Barley

Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, 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.

The lower protein, higher sugar type of two-row barley is used for human consumption. Eating and drinking things made from barley is one of the oldest human traditions, and for centuries we've enjoyed it in soups, breads, and salads. Humans also have quite a taste for beer. The Encyclopedia of Food and Health reports that around 30% of the barley crop goes to malting the grain. That's nearly 48 million tons of barley being used for your favorite brews.