Jianhui Li^1,2 , Chuchu Liu^1,2 , Renxiang Cai^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, 2020, Vol. 3, No. 1   
Received: 12 Apr., 2020    Accepted: 14 Apr., 2020    Published: 16 Apr., 2020

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.

cereal crop belonging to Genus Hordeum of the family of Gramineae<span style="font-size:10.5pt;Times New Roman" ,"serif";"="">with the Latin name as Hordeum vulgare L. As early as 6000 BC, the Sumerians living in Mesopotamia used barley malt to make the original beer, which may be one of the earliest alcoholic beverages developed by the Neolithic period. In addition, the world famous wine whiskey is also made from barley as the main raw material. So far, barley is the fourth largest cereal in the world, with yields second only to corn, wheat and rice. In addition to being a staple food, its potential value will be further developed.

Barley; Hordeum; Beer; Whiskey; Yields