Addressing challenges for barley production and utilisation in the 21st Century

Although barley falls far behind the “big three” cereals (maize, rice and wheat) in total global production it is one of the most widely grown cereals in the world, being grown throughout the temperate zone. This success reflects the adaptability of the crop across environments and the end use properties of the grain: notably for malting, brewing and distilling but also for heath foods and livestock feed.

The five papers brought together in this Virtual Special Issue illustrate some of the most exciting developments in barley research, focusing on the development of resources (genetic, genomic and biotechnological) to facilitate crop improvement and the application of these to improving aspects of grain composition and quality.