Jianhui Li^1,2 , Tingyu Qi^1,2 , Xuanjun Fang^1,2

1 Institute of Life Science, Jiyang College of Zhejiang A&F University, Zhuji, 311800, China
2 Cuixi Academy of Biotechnology, Zhuji, 311800, China
Author    Correspondence author
Field Crop, 2019, Vol. 2, No. 2   
Received: 25 Feb., 2019    Accepted: 08 Apr., 2019    Published: 15 May, 2019

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Tibetan Qingke barley (common English name Tibetan hulless barley), the staple food of Tibetans, is the main raw material of Tibetan staple food, Zān ba. Tibetan Qingke barley has been cultivated on the Qinghai-Tibet Plateau for about 3 500 years, mainly distributed in Tibet, Qinghai, northwest Sichuan, southwest Gansu and northwest Yunnan. Tibetan Qingke barley is a cereal crop belonging to Genus Hordeum of the family of Gramineae with the Latin name as Hordeum vulgare Linn. Var. Nudum, which is a variant of barley called naked barley. Being different from other barley, Tibetan Qingke barley has been completely adapted to the extreme plateau climate after 3 500 ~ 4 000 years of domestication and cultivation on the Qinghai-Tibet Plateau. So far, Tibetan Qingke barley cultivated in Tibet accounts for 70% of the farming land in Tibet, which has become the staple food of Tibetans and nurtures a Tibetan nation.

Tibetan Qingke barley; Genus Hordeum; Zanba (zān ba); Tibet