June 1997
Barley Brewings
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Prairie Grains is the
official publication of
the Minnesota
Association of
Wheat Growers,
North Dakota Grain
Growers Association,
South Dakota Wheat,
Inc., and the
Minnesota Barley
Growers Association.
Despite recent economic and agricultural problems that have hampered imports, Russia could once again become a significant market for U.S. feed grains.
That's the word from leaders of the U.S. Feed Grains Council, from a recent trade mission to Russia, Poland, and the Netherlands.
Mike Seeger, Chair of the MN Barley Council and USFGC treasurer, took part in the trade mission. In this photo, Seeger is inspecting meat products in a Polish deli, processed from livestock fed by U.S. feed grains.
Russian poultry production is likely to expand significantly over the next several years, and the overall expansion of the Russian livestock sector could push corn imports to about 1million metric tons within five years.
While Russia offers long-term market potential, Poland offers short-term export opportunities for U.S. feed grains.
A growing economy and consumer incomes in Poland have been driving growth in meat consumption, particularly poultry and pork.
Poland has been importing 200,000 to 700,000 metric tons of U.S. feed grains annually.
Did you know?
u Barley was cultivated more than 5,000 years ago and referred to in the earliest Egyptian writings.
u There's a National Barley Improvement Committee? The NBIC represents barley growers, users and researchers in legislative and research efforts to improve the quality of barley and market opportunities.
u The most popular use for barley as human food is pearled barley, in soups. MN Grain Co., East Grand Forks and Cannon Falls, MN, is the largest barley pearling company in the U.S.
u Malt, from malting barley, was called "the soul of good beer" by brewmasters of 15th and 16th-century Europe.
u Barley is believed to have been introduced to the U.S. by Christopher Columbus.
u In 1996, the United States exported 2.2 acres of barley every minute.
Baking with Barley Cereal
Replace up to 2/3 of the flour in your favorite muffin recipe with barley cereal. For a lighter, more cake-like muffin, add ¼ cup flour to the original recipe in addition to the barley cereal replacement.
Muffins will rise better if you reduce or leave out all of the fat.
Quick breads can be prepared by replacing up to 1/2 of the flour in the original recipe with barley cereal.
Replace up to 1/3 of the flour in your favorite biscuit recipe, coffee cake or yeast bread recipes with cholesterol-reducing barley cereal.
Replace up to 1/2 of the flour in your favorite cookie recipe with barley cereal (less fat than oatmeal).
Barley cereal can be found at health food stores. For more info, call Wally Coram at NuWorld Nutrition, 701/293-1896.
This information is brought to you by the Minnesota Barley Research and Promotion Council.