Barley collaboration project displays its naked ambition

Naked barley: Edme’s Mike Carr (left) with agricultural environmentalist William Hudson

A type of barley that was last grown in the UK 80 years ago is available commercially again after a project to revive it proved a success.

‘Naked’ barley, is known as such because it loses its husk (or glume) naturally – meaning it retains its bran layer and, therefore, much of its goodness.

120 types of grain

It is being reintroduced by ingredients firm Edme, which along with agricultural environmentalist William Hudson and the John Innes Centre, has been experimenting with 120 different types of grain.

The first commercial crop has just been harvested, and it won’t be long before it’s appearing in breads and baked goods on supermarket shelves, says Edme sales director Mike Carr.

‘Demand to far outstrip supply’

“We’re expecting demand to far outstrip supply. Bakers are really keen to get their hands on unusual, wholesome ingredients,” he explained.

“Naked barley is a fascinating ancient variety that delivers huge dietary benefits. Its flour and flakes can be used in breads, cakes, biscuits, pastries and breakfast cereals – enhancing nutritional value and adding flavour,” Carr added.

The naked barley variety that has been developed is Gengel.

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Comments (1)

Marvin Nakonechny, CEO, Progressive Foods Inc. - 03 Nov 2016 | 09:51

Naked Barley

We have been growing Naked Barley in Canada for more than 30 years. Currently Progressive Foods Inc.produces Quick Cooking Barley from hulless(naked) barley under the brand name SNAPPY Grains which is a convenient tasty and healthy alternative to rice, pasta or potato

03-Nov-2016 at 21:51 GMT

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