Canada: Hopes high for black barley

A new line of “black” barley, developed by Agriculture Canada researchers, might convince more Canadians to include the grain in their diet.

Ana Badea, a barley breeder at the federal department’s research centre in Brandon, has designed a new line of barley known as HB23150. The grains are black in colour and contain higher levels of anthocyanins, compounds that are powerful antioxidants.

“They are linked to … potential protection against heart disease, diabetes and obesity,” Badea said in an email.

“As for barley, there are good reasons supported by scientific evidence of why barley has been consumed by humans for more than 10,000 years and why it (would) be wise to incorporate it into our diet, especially the coloured barley.”

In March, the Prairie Recommending Committee for Oat and Barley supported HB23150, the black, hull-less barley, for registration.

Seed won’t be available to growers for a while, as there are a few steps before that happens. A tender will go out to seed companies interested in the commercial license for the black barley. Then an application goes to the Canadian Food Inspection Agency for registration.

“It will take about two to three years before it will reach the farmers’ hands, as it will have to go through the multiplication process, from breeder seed to certified, like any other barley variety,” Badea said.

Last year, Badea and her team introduced a purple barley that also contains anthocyanins.

The end use qualities of the black barley are a bit different from the purple variety. The black line is intended for pearling and milling, Badea said.

Pearl barley is when the grain is polished to remove some or all of the outer bran layer and the hull, says the Whole Grains Council.

“Most of the barley found in the typical supermarket is pearl barley,” the council says. “Although it is technically a refined grain, it’s much healthier than other refined grains because some of the bran may still be present and the fibre in barley is distributed throughout the kernel…. Pearl barley cooks more quickly than whole grain barley.”

The amount of barley purchased at the supermarket is tiny compared to rice, but that could change. The global population is aging, which is an opportunity for food with a “health halo,” such as grains loaded with fibre, nutrients and cancer-fighting compounds.

Data from the United Nations shows that the number of people older than 80 could triple, going from 143 million in 2019 to 426 million in 2050.

“By 2050, one in six people in the world will be over age 65 (16 per cent), up from one in 11 in 2019 (nine per cent),” the UN says.

“One in four persons living in Europe and North America could be aged 65 or over (by 2050).”

Variety trials from 2023 and 2024 indicate that the black barley is adapted to all barley growing regions on the Prairies. Once it’s available to growers, they will need a reason to plant a specialty barley.

A price premium would boost grower interest, but it’s too early to predict what will happen with this black barley, Badea said.

There is, however, an example from Australia.

A group of farmers have developed a branded line of barley called BarleyMax, which is sold as flakes, flour, a high fibre concentrate and other forms.

The barley products are loaded with dietary fibre and prebiotic fibre, which supports gut health, says the BarleyMax website.

The Australian growers are paid a premium for producing this food barley and something similar could emerge in Canada, Badea said.

Tags: barley, Canada, variety, anthocyanins, antioxidants