© 1978



Table of contents

  1. Front Matter
    Pages i-xviii
  2. D. E. Briggs
    Pages 76-88
  3. D. E. Briggs
    Pages 89-173
  4. D. E. Briggs
    Pages 174-221
  5. D. E. Briggs
    Pages 222-291
  6. D. E. Briggs
    Pages 292-319
  7. D. E. Briggs
    Pages 320-338
  8. D. E. Briggs
    Pages 419-444
  9. D. E. Briggs
    Pages 445-480
  10. D. E. Briggs
    Pages 481-491
  11. D. E. Briggs
    Pages 492-525
  12. D. E. Briggs
    Pages 526-559
  13. D. E. Briggs
    Pages 560-586
  14. Back Matter
    Pages 587-612

About this book


This book was written to provide an integrated account of barley, induding its cultivation, nature and uses. An attempt has been made to cut across the unjustified and obstructive divisions between pure science, applied science, technology, botany, biochemistry, agronomy, and so on. Limitations of space preclude the use of more illustrative material or references, or even complete accounts of various topics. However sufficient information is given to enable the reader to understand the general principles and to find his or her way readily into the literature to obtain further information. Emphasis has been placed on general principles rather than details. In becoming familiar with the literature one becomes acquainted with the effects of the cereal or religion, the English language and the development of agriculture and biochemistry. The comparison between 'parallel literatures' is often stimulating also. For example one is forced to conclude that many of the agricultural problems of poor 'seed vigour' would be overcome if seedsmen used the maltsters techniques for breaking dormancy and speeding 'post-harvest maturation'. Barley is the world's fourth most important cereal after wheat, rice, and maize. It is the most widely cultivated, being grown from the equator to 700N (Scandinavia), from the humid regions of Europe and Japan to the Saharan and Asiatic Oases, and from below sea level in Palestine to high up mountains in the Himalayas, E. Africa and S. America. Some­ where in the world it is being sown or harvested at every time of the year.


Mutation Sowing agriculture bacteria classification grain growth insecticide morphology nutrition photosynthesis quality regulation seed soil

Authors and affiliations

  1. 1.British School of Malting and Brewing, Department of BiochemistryThe University of BirminghamEngland

Bibliographic information