Barley (Hordeum vulgare L.), a member of the grass family, is a major cereal grain. It was one of the first cultivated grains and is now grown widely. Barley grain is a staple in Tibetan cuisine and was eaten widely by peasants in Medieval Europe.
Barley has also been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health 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.
Medium early variety; Two-serial form of barley; Thick density for the classes; It can reach a height up to 83cm; Good resistance to low temperatures; Very good resistance to drought; Tolerant of diseases; Contains 10.5 - 13% protein; It is used for making beer, livestock and human nutrition.
Central late variety; Two-serial form of barley; Medium-thick after compaction of classes; It can reach a height up to 92cm; Good resistance to low temperatures; Very good resistance to drought; Tolerant of diseases; Contains 11.5 - 14% protein; It is used in livestock and human nutrition.