Pearl barley is one of those ingredients many people in Mzansi first tasted in basic school meals, soups, or large family pots. It’s familiar, but not always recognised by name.
Even though it’s been part of everyday cooking for years, its health benefits are often overlooked.
When prepared well and paired with the right ingredients, pearl barley offers delicious, hearty meals and supports digestion, keeps you full, and adds great texture to dishes. It’s a grain worth keeping in the kitchen.
However, before we can enjoy all the benefits of this super grain, let’s look at how it is cultivated.
Why timing matters
In Mzansi, pearl barley is mainly grown under dryland conditions in the Western Cape, Northern Cape and North West, says Lulutho Gangathele, a farmer and agronomist from Dutywa in the Eastern Cape.
He explains that smaller quantities are produced in the Free State, Eastern Cape and KwaZulu-Natal.
The Western Cape leads in barley production because the crop thrives in winter, he says and notes that the region’s cool, dry climate and winter rainfall are ideal for such conditions.
Gangathele adds that barley is more drought-tolerant than other small grains like wheat. This makes it a viable option for small-scale farmers looking to grow winter crops.
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Timing is key. “Planting dates influence early crop development and yield potential. Barley should be planted from early April to early June. Delayed planting increases the risk of reduced yields and poor quality.”
Barley takes about four months to mature. “It should be harvested as soon as it reaches a moisture content of 13%. During harvest, it’s important to avoid mechanical damage, which can reduce the percentage of usable kernels,” says Gangathele.
He believes pearl barley has market potential, especially when grown on a large scale and linked to formal buyers.
“Both small- and large-scale farmers can benefit, as barley is used for animal feed and as malt by brewing companies.”
Lulutho Gangathele
However, the crop is vulnerable to pests such as aphids, leaf miners and black sand mites. Gangathele recommends using chemical treatments like Biomectin 18 EC, Mulan 20 SP, or other approved products.
Common barley diseases include leaf spot, rust and powdery mildew. “To manage these, farmers should spray chemicals and use disease-resistant seeds,” he says.
For strong yields and quality grain, fertiliser application is critical.
“Apply the correct amount of fertiliser at the right time – a minimum of 120 kg per hectare is needed under irrigation.”
He warns that excessive nitrogen can lead to lodging and high protein content, which is suitable for animal feed but not for brewing purposes.
On managing diseases, Gangathele advises:
- Powdery mildew: Use foliar sprays containing systemic fungicides.
- Net blotch: Plant disease-resistant varieties and apply fungicides.
- Rusts: Use a combination of foliar fungicide sprays and resistant varieties.
- Pythium root rot: Prevent with seed treatments that contain active ingredients like efenoxan.
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Processing shape nutrition
Hamond Motsi, an agronomist and PhD student at the faculty of agriscience at Stellenbosch University, notes that environmental factors like soil and climate play a major role in influencing pearl barley’s nutritional quality.
He explains that when grown in organic and biodynamic systems, pearl barley tends to contain higher levels of beneficial compounds than when produced through conventional systems.
“Barley varieties grown in moderate temperatures and sufficient moisture show higher protein content and grain quality,” he says.
“Extreme weather conditions can adversely affect the grain’s nutritional profile by reducing essential amino acids and bioactive compounds.”
Hammond Motsi
Motsi explains that agronomic practices such as crop rotation, soil tillage, and the use of organic amendments can also improve the health benefits of pearl barley. He notes that crop rotation helps maintain soil fertility and reduces pest threats, which can compromise grain quality.
Selecting the right barley varieties is equally important, he says, as breeding programmes can produce types with enhanced protein, fibre, and nutrient levels that are suited to specific environments.
He further notes that how pearl barley is processed can influence its fibre content. Processing techniques such as removing the hull, roasting, and making porridge can alter the grain’s physical and chemical properties.
So, when you add pearl barley to your soup this winter, thank the farmers who go through great lengths to make sure we get the most nutritional value out of it.
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