page_title: Barley
section_title: Classification
hierarchical_section_title: Barley / Biology / Classification
context_page_description: Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Barley has 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.
  In 2017, barley was ranked fourth among grains in quantity produced behind maize, rice and wheat.
context_section_description: In traditional classifications of barley, these morphological differences have led to different forms of barley being classified as different species. Under these classifications, two-row barley with shattering spikes (wild barley) is classified as Hordeum spontaneum K. Koch. Two-row barley with nonshattering spikes is classified as H. distichum L., six-row barley with nonshattering spikes as H. vulgare L. (or H. hexastichum L.), and six-row with shattering spikes as H. agriocrithon Åberg.
  Because these differences were driven by single-gene mutations, coupled with cytological and molecular evidence, most recent classifications treat these forms as a single species, H. vulgare L.
caption: Barley
exif: {}