History of Barley

Barley is among the world’s earliest cultivated grains. Archaeological evidence indicates that barley was originally grown in the Middle East prior to 10 000 BC. Barley’s use in the production of two of the world’s oldest foods, beer and bread is well documented; and early Egyptian writings indicate that barley bread and beer formed a complete diet. Until the 1500’s barley flour was the main ingredient in bread making.

Today, barley’s principal uses are in human food, malt products and animal feed. High quality barley is mainly used in malt syrup, malted milk, flavourings and breakfast foods.

Barley Production in South Africa

Barley is a member of the grass family and belongs to the genus Hordeum. The fertile soils and winter rainfall area of the south-west Western Cape is the country’s main barley and wheat producing region, with around 200 000 tons of barley is produced annually.

In South Africa the rise of Barley is closely associated with the rise of beer brewing from the late 19th century. South African Breweries began supplying local farmers with free imported barley seeds from 1911. At the end of World War II, barley farming was established as a joint venture by South African and Ohlsson’s Breweries in the South Western Cape Province.