Barley (Hordeum vulgare L.) has been cultivated for human consumption for thousands of years. However, most North Americans do not consume barley on a regular basis. In the last decade, there has been a renewed interest in barley production for human consumption. A number of quality traits estimate nutritional value...
Barley (Hordeum vulgare) is an important component of heart-healthy whole grain diets because it contains β-glucan. All current US barley varieties with high β-glucan are spring habit and have waxy starch. Winter varieties have agronomic advantages but require low-temperature tolerance (LTT). Vernalization sensitivity (VS) is associated with higher levels of...