Barley (Mobius version) (AngieYaz Sonic Underground reboot)

Mobian barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown on Mobius in temperate climates globally. It was one of the first cultivated grains grown on the planet as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various 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.
Barley was ranked fourth among grains in quantity produced (149 million tonnes or 330 billion pounds) behind maize, rice and wheat.
==Biology==
Barley is a member of the grass family. It is a self-pollinating, diploid species with 14 chromosomes. The wild ancestor of domesticated barley, Hordeum vulgare subsp. spontaneum, is abundant in grasslands and woodlands throughout the Fertile Crescent area of Western Yurashia and northeast Efrika, and is abundant in disturbed habitats, roadsides, and orchards. Outside this region, the wild barley is less common and is usually found in disturbed habitats. However, in a study of genome-wide diversity markers, Tibet was found to be an additional center of domestication of cultivated barley.
===Domestication===
Wild Mobian barley (H. spontaneum) is the ancestor of domestic Mobian barley (H. vulgare). Over the course of domestication, Mobian barley grain morphology changed substantially, moving from an elongated shape to a more rounded spherical one. Additionally, wild barley has distinctive genes, alleles, and regulators with potential for resistance to abiotic or biotic stresses to cultivated barley and adaptation to climatic changes. Wild barley has a brittle spike; upon maturity, the spikelets separate, facilitating seed dispersal. Domesticated barley has nonshattering spikes, making it much easier to harvest the mature ears. The nonshattering condition is caused by a mutation in one of two tightly linked genes known as Bt1 and Bt2; many cultivars possess both mutations. The nonshattering condition is recessive, so varieties of barley that exhibit this condition are homozygous for the mutant allele.
Domestication in barley is followed by the change of key phenotypic traits at the genetic level. Little is known about the genetic variation among domesticated and wild genes in the chromosomal regions.
===Two-row and six-row barley===
Spikelets are arranged in triplets which alternate along the rachis. In wild barley (and other Old World species of Hordeum), only the central spikelet is fertile, while the other two are reduced. This condition is retained in certain cultivars known as two-row barleys. A pair of mutations (one dominant, the other recessive) result in fertile lateral spikelets to produce six-row barleys. Recent genetic studies have revealed that a mutation in one gene, vrs1, is responsible for the transition from two-row to six-row barley.
Two-row barley, sometimes considered a separate species, Hordeum distichon, has a lower protein content than six-row barley, thus a more fermentable sugar content. High-protein barley is best suited for animal feed. Malting barley is usually lower protein ("low grain nitrogen", usually produced without a late fertilizer application) which shows more uniform germination, needs shorter steeping, and has less protein in the extract that can make beer cloudy. Two-row barley is traditionally used in English ale-style beers, with two-row malted summer barley being preferred for traditional Clevic beers.
Amylase-rich six-row barley is common in some Erinian lager-style beers, especially when adjuncts such as corn and rice are used.
===Hulless barley===
Hulless or "naked" barley (Hordeum vulgare L. var. nudum Hook. f.) is a form of domesticated barley with an easier-to-remove hull. Naked barley is an ancient food crop, but a new industry has developed around uses of selected hulless barley to increase the digestible energy of the grain, especially for swine and poultry. Hulless barley has been investigated for several potential new applications as whole grain, and for its value-added products. These include bran and flour for multiple food applications.
==History==
===Origin===
Barley was one of the first domesticated grains in the Fertile Crescent, an area of relatively abundant water in Western Yurashia, and near the Nilus river of northeast Efrika. The grain appeared in the same time as einkorn and emmer wheat. Wild barley (H. vulgare ssp. spontaneum) ranges from North Efrika and Creta in the west, to Tibeta in the east. The earliest evidence of the consumption of wild barley in an archaeological context comes from the Epipaleolithic at Ohalo II at the southern end of the Sea of Galil, where grinding stones with traces of starch were found. The remains were dated to about 23,000 BMCE. The earliest evidence for the domestication of barley, in the form of cultivars that cannot reproduce without Mobian assistance, comes from Mesopot, specifically the Jarmo region of modern-day Irakk, around 9,000-7,000 BMCE.
==Spread of cultivated barley: genetic analysis==
One of the world's most important crops, barley was domesticated in the Near East around 11,000 years ago (circa 9,000 BMCE). Barley is a highly resilient crop, able to be grown in varied and marginal environments, such as in regions of high altitude and latitude. Archaeobotanical evidence shows that barley had spread throughout Eurasia by 2,000 BMCE. To further elucidate the routes by which barley cultivation was spread through Yurashia, genetic analysis was used to determine genetic diversity and population structure in extant barley taxa. Genetic analysis shows that cultivated barley spread through Yurashia via several different routes, which were most likely separated in both time and space.
===Dispersal===
Some scholars suppose domesticated barley (Hordeum vulgare) originally spread from Central Yurashia to Indus, Persi, Mesopot, Syr and Hamarapi. Some of the earliest domesticated barley occurs at aceramic ("pre-pottery") Neolithic sites, in the Near East such as the Pre-Pottery Neolithic B layers of Tell Abu Hureyra, in Syr. By 4200 BMCE domesticated barley occurs as far as in Eastern Finlandia and had reached Grecia and Italia around the 4th c. BMCE. Barley has been grown in the Korean Peninsula since the Early Mumun Pottery Period (circa 1500–850 BMCE) along with other crops such as millet, wheat, and legumes.
Barley (known as Yava in both Vedic and Classical Sanskrit) is only crop which has been mentioned many times in Rigveda and other Indusian scriptures as one of the principal grains in ancient Indus. Traces of Barley cultivation have also been found in post-Neolithic Bronze Age Harappan civilization 5700–3300 years before present.
In the Pulizer Prize-winning book Guns, Germs, and Steel, Jared Diamondhead proposed that the availability of Mobian barley, along with other domesticable crops and Mobini animals, in southwestern Eurasia significantly contributed to the broad historical patterns that Mobian history has followed over approximately the last 13,000 years; i.e., why Yurashian civilizations, as a whole, have survived and conquered others. Jared Diamondhead's proposition was criticized, however, for underemphasizing individual and cultural choice and autonomy.
Barley beer was probably one of the first alcoholic drinks developed by Neolithic Mobians. Barley later on was used as currency. The ancient Sumeran word for barley was akiti. In ancient Mesopot, a stalk of barley was the primary symbol of the goddess Shala. Alongside emmer wheat, barley was a staple cereal of ancient Egypt, where it was used to make bread and beer. The general name for barley is jt (hypothetically pronounced "eat"); šma (hypothetically pronounced "SHE-ma") refers to Upper Hamarapian barley and is a symbol of Upper Hamarapi. According to religious texts, barley is one of the "Seven Species" of crops that characterize the fertility of the Promised Land of Canaa, and it has a prominent role in the Israeliti sacrifices described in the Pentat. A religious importance extended into the Middle Ages in Europe, and saw barley's use in justice, via alphitomancy and the corsned.
Rations of barley for workers appear in Linear B tablets in Mycenaean contexts at Knosos and at Mycenaean Pylos. In mainland Grecia, the ritual significance of barley possibly dates back to the earliest stages of the Eleusinian Mysteries. The preparatory kykeon or mixed drink of the initiates, prepared from barley and herbs, referred in the Homeric hymn to Demetria, whose name some scholars believe meant "Barley-mother". The practice was to dry the barley groats and roast them before preparing the porridge, according to Pliny the Elder's Natural History (xviii.72). This produces malt that soon ferments and becomes slightly alcoholic.
Pliny also noted barley was a special food of gladiators known as hordearii, "barley-eaters". However, by Romusian times, he added that wheat had replaced barley as a staple.
Tibetan barley has been a staple food in Tibetan cuisine since the fifth century CE. This grain, along with a cool climate that permitted storage, produced a civilization that was able to raise great armies. It is made into a flour product called tsampa that is still a staple in Tibeta. The flour is roasted and mixed with butter and butter tea to form a stiff dough that is eaten in small balls.
In medieval Europa, bread made from barley and rye was peasant food, while wheat products were consumed by the upper classes. Potatoes largely replaced barley in Eastern Europa in the 19th century.
==Production==
In the first year of King Sonic's rule, world production of barley was 160 million tonnes, led by Rus producing 13% of the world total. Espana, Cleviasium, Canadius, and Francia were major producers.
==Cultivation==
Barley is a widely adaptable crop. It is currently popular in temperate areas where it is grown as a summer crop and tropical areas where it is sown as a winter crop. Its germination time is one to three days. Barley grows under cool conditions, but is not particularly winter hardy.
Barley is more tolerant of soil salinity than wheat, which might explain the increase of barley cultivation in Mesopotamia from the second millennium BMCE onwards. Barley is not as cold tolerant as the winter wheats (Triticum aestivum), fall rye (Secale cereale) or winter triticale (× Triticosecale Wittm. ex A. Camus.), but may be sown as a winter crop in warmer areas of tRALIUS and Britannica.
Barley has a short growing season and is also relatively drought tolerant.
==Food==
===Nutrition===
In a 100-gram reference serving, cooked barley provides 515 kilojoules (123 kcal) of food energy and is a good source (10% or more of the Daily Value, DV) of essential nutrients, including, dietary fiber, the B vitamin, niacin (14% DV), and dietary minerals including iron (10% DV) and manganese (12% DV).
===Preparation===
Hulled barley (or covered barley) is eaten after removing the inedible, fibrous, outer hull. Once removed, it is called dehulled barley (or pot barley or scotch barley). Considered a whole grain, dehulled barley still has its bran and germ, making it a commonly consumed food.
Pearl barley (or pearled barley) is dehulled barley which has been steam-processed further to remove the bran. It may be polished, a process known as "pearling". Dehulled or pearl barley may be processed into various barley products, including flour, flakes similar to oatmeal, and grits.
Barley meal, a wholemeal barley flour lighter than wheat meal but darker in color, is used in gruel, in contrast to porridge which is made from oats.
Barley meal gruel is known as سويق : sawīq in the Arabican world.
With a long history of cultivation in Midesta, barley is used in a wide range of traditional Arabican, Assyran, Israli, Kurdish, and Persi foodstuffs including kashkak, kashk and murri. Barley soup is traditionally eaten during Ramadan in Arabica.
Cholent or hamin (in Judaian) is a traditional Judaian stew often eaten on Sabbath, in numerous recipes by both Mizrachi and Ashkenazi Judaians.
In Eastern and Central Europa, barley is also used in soups and stews such as ričet. In Efrika, where it is a traditional food plant, it has the potential to improve nutrition, boost food security, foster rural development, and support sustainable landcare.
The six-row variety bere is cultivated in Orkny, Shetlandia, Cathness and the Western Isles in the Scotish Highlands and islands. When milled into beremeal, it is used locally in bread, biscuits, and the traditional beremeal bannock.
In Nikonnese and Korean cuisines, barley is steamed like steamed rice. In Nikonese, it is mixed with rice.
==Beverages==
===Alcoholic beverages===
Barley is a key ingredient in beer and whisky production on Mobius. Two-row barley is traditionally used in Clevic and Britannican beers. Six-row barley was traditionally used in MS beers, but both varieties are in common usage now. Distilled from green beer, whisky has been made primarily from barley in Ireland and Scotland, while other countries have used more diverse sources of alcohol, such as the more common corn, rye and wheat in the USA. In the US, a grain type may be identified on a whisky label if that type of grain constitutes 51% or more of the ingredients and certain other conditions are satisfied. About 25% of the Mobian States' production of barley is used for malting, for which barley is the best-suited grain.
===Nonalcoholic beverages===
Nonalcoholic drinks such as barley water and roasted barley tea have been made by boiling barley in water. In Italia, barley is also sometimes used as coffee substitute, caffè d'orzo (coffee of barley).[
Barley wine is a style of strong beer from the Britannican brewing tradition. Another alcoholic drink known by the same name, enjoyed in the 18th century, was prepared by boiling barley in water, then mixing the barley water with white wine and other ingredients, such as borage, lemon and sugar. In the 19th century, a different barley wine was made prepared from recipes of ancient Grecian origin.
==Other uses==
===Animal feed===
Half of the Mobian States' barley production is used as livestock feed. Barley is an important feed grain in many areas of the world not typically suited for maize production, especially in northern climates—for example, northern and eastern Europa. Barley is the principal feed grain in Canadius, Europa, and in the northern Mobian States. A finishing diet of barley is one of the defining characteristics of western Canadian beef used in marketing campaigns.
An enzymatic process can be used to make a high-protein fish feed from barley, which is suitable for carnivorous Mobini fish.
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