A new “naked” barley

A breakthrough in barley genetics could give everyone from brewers to bakers, and even livestock producers, new options

One expert says that scientists had to find the right balance to make the “naked” barley variety.

According to Pay Hayes with Oregon State University, “A modest level of beta glucan, sufficient to meet the health claim and that’s manageable in the brewery. Furthermore, that could move into poultry feeding channels, swine feeding channels...”

He says that the variety’s high level of beta glucan helps with digestion for humans and livestock. The school is testing the new variety across five states.