Barley

Barley has a wide variety of forms adapted to growth in different soil and climatic conditions. The relatively short growing season allows the cultivation of barley even in the northern areas of agriculture. In addition, barley is characterized by rapid development, which makes this culture irreplaceable not only in the northern regions, but also in hot, acutely dried areas. Barley more productively uses the reserves of winter and spring moisture, has time to form the grain before the onset of dry and hot weather of the second half of summer. For this reason, in dry areas, barley gives higher and more stable yields than wheat and oats. Many varieties of barley have heat resistance and salt resistance.

Despite the ecological plasticity, the malting barley varieties are mainly grown in mid-latitude areas with a temperate climate and sufficient rainfall in summer. Only under these conditions is a grain formed that meets the requirements of the brewing industry.

The barley grain begins to germinate at a temperature of 1-2 °C. However, under these conditions, the germination process is extremely slow. At a temperature of 4 °C you need five to seven days, at 10 °C three days and at 16-19 °C one to two days to stick barley seeds. The duration of the period from sowing to the appearance of shoots depends on the soil temperature (the higher it is, the faster the shoots appear on the surface). However, the most favorable temperature in the first phase of barley development is 10-15 °C. A higher temperature accelerates development and at the same time shortens the duration of the phase of foliage and the formation of elements of the productive ear.

Barley sprouts can withstand short-term frosts of up to 5-8 °C. Lower temperatures damage the tips of the leaves and can lead to the complete death of aerial organs with prolonged exposure. In the late stages of development, barley cannot withstand sub-zero temperatures. Barley is less demanding of water and uses it more sparingly than wheat and oats.

The process of barley germination begins when the grain absorbs water in an amount equal to half its weight. This is significantly less than is needed for wheat and oats. In moisture-friendly conditions, the barley grain swells after a day, with insufficient humidity, this process takes longer.
The total water consumption of the plant increases between sprouting and sprouting. The maximum flow occurs in the phases of exit into the pipe - piercing. The lack of water during this period negatively affects the yield of grain. The lack of moisture during milk ripening is accompanied by premature drying of stems and leaves, the cessation of starch formation in grain, an increase in protein nitrogen content, a decrease in orientation and grain size.

Barley belongs to the group of long-day crops and requires relatively long lighting for its development. Therefore, the growing season for barley in the northern regions is shorter than in the south, where the light day is shorter.

Barley is a demanding crop for soil fertility biological properties (intensive accumulation of organic matter in a relatively short time and relatively weak development of the root system). Barley grows poorly on areas with high acidity of the soil solution. Young plants are especially affected: they have premature yellowing of the leaves due to a violation of the chlorophyll formation process, growth is delayed.

Barley develops best at a pH of 5,6-5,8. Malting barley is successfully grown on turf podsoli, gray forest and black earth soils. Well-ventilated, medium soil ties are best suited. Barley grows poorly on light soils. Unsuitable for growing malting barley and swampy groundwater, as well as drained peat bog with excessive nitrogen nutrition.