History of barley cultivation

Barley (Hordeum vulgare) is one of the leading cereal crops of the world and it is clearly number 2 in Europe, next to bread wheat.

Barley was first domesticated in the Fertile Crescent in the Near East, which spans present-day Israel, northern Syria, southern Turkey, eastern Iraq and western Iran.

The earliest remains of barley so far discovered in archaeological sites, dating from around 8000 BC, were those from the Bus Luran in Iran and Tell Mureybat in Syria. Barley was grown on the Korean Peninsula by 1500-850 BC along with millet, wheat, and legumes.

In ancient Egypt (3200 BC to 30 BC) barley bread and beer (made from malt) constituted a complete diet. Its use in the religious ritual of ancient Hindus as well as ancient Greeks furnishes strong argument in favor of the great antiquity of its cultivation.

Agriculture spread from western Asia, following Neolithic migrations south and west to North Africa, north and west to Asia minor and Europe, then to the rest of the world. Barley was recognized early on as a hearty tasting, high-energy food.

The first barleys grown in the American settlements doubtless were varieties from the homes of the settlers. The English probably brought with them the late-maturing two rowed barleys commonly grown in England, such as Chevalier and Thorpe; the Dutch brought the barleys of the mainland; and the Spanish, the barleys of the North African type.
History of barley cultivation

Barley in ancient history

Archeological evidence indicates that the wild barley was growing in the ancient past in Fertile Crescent 35,000 – 40,000 years ago.

About 9000 BC, the Natufians, who had a Mesolithic culture, gathered and used wild grains.

The Egyptians have a tradition that barley was the first of the cereal mad use by a man and trace its introduction to their goddess Isis.

Sumerian clay tablets described and recommended cultural practices for raising barley around 1700 BC. Barley was an important crop throughout the Neolithic period and the Bronze Age.

It is one of ancient crops in India. It was widely consumed as human food and horse feed in early time, particularly by Aryans.

According to experts, six rowed barley which was being grown in the Indus Valley at Mahenjo-daro and Harappa by about 2500 BC, was almost certainly introduced for Mesopotamia.

In Europe, as early as 3000 BC, barley was a stable food utilized in various types of breads and cakes throughout Europe, especially in the British Isles and Scandinavian.

Barley remained a stable ingredient in porridges along with peas and oats in the British Isles but often was the only cereal ingredient in Scandinavian porridge and stew recipes up until early in the twentieth century.

Barley was first grown in North America in 1492 by a colony founded by Columbus. Spaniards introduced barley into Mexico during the conquest, and from there it was introduced by missionaries into California.
Barley in ancient history

Grain in Ancient Egypt 1300 BC

Grain in Ancient Egypt 1300 BC
The wheat that Egyptian grew in such quantity was made into about 40 different sorts of bread, pastry, cakes and biscuits, but grinding the grain was very hard work. It was usually done by woman using two stones, and as it was done in the open air, grit and other foreign bodies found their way into the flour. These impurities caused extensive wear on the teeth, and Egyptians often suffered from both tooth infections and abscesses.

The Egyptians’ bread dough was made from flour and water – but without yeasts, so the bread did not rise. It was cooked as flat loaves or in moulds and different flavorings could be added, such as honey, milk, eggs, fruit, butter and herbs.

Barley was the other major grain crop, and the Ancient Egyptians used it to make the beer that every one drank everyday - even the gods. The brew had an alcohol content of about 8 per percent. To make it, the Egyptians first moistened barley with water, and left it to stand. Then they mixed the moist grains with lightly baked barley loaves in a large jar, poured on more water and let the mixture ferment. When the beer was ready it was very thick and had to be strained before drinking.
Grain in Ancient Egypt 1300 BC

Egyptian Farming and Food in 1300 BC

Egyptian Farming and Food in 1300 BC
Harvest of the fertile River Bank
Neat parcels of farmland bordered the Nile, and it was there that nearly all Egyptians worked. The boundaries between farmers’ fields were marked with special stones, and during the annual inundation the Nile’s water obliterated all landmarks except the stones. The dishonest farmer then had an unparalleled opportunity to move boundary stones in his favor, but stealing precious land in this way was one of the worst sins an Egyptian could commit.

When the river water started to recede, the farmer’s first tasks were to reinstate any migrant boundary stones, and to repair flood damaged to dykes. The Egypt’s yearly round of cultivation began in earnest. Peasants with digging sticks broke up the larger clods of earth: then came ox-drawn ploughs followed by sowers scattering seed by hand, and sheep or goats to tread the seed in.

Growing season
During the growing season, the farmers worked hard weeding and watering the crops. They also help to protect them from birds, and from straying cattle and even the hippopotamus.

Egyptian most important crops were wheat and barley, and flax which they grew for linen and linseed oil. Grain was harvested in March or April. All work in the fields and the threshing floor was a communal effort, and land owner provided musicians to play flutes while peasants worked.

End of the Season
The beehive-shaped silo each stored one type of grain, and a small farm would have several of them. Then everyone celebrated in honor of Renenutet, guardian goddess of harvest. The middle of March marked the beginning of the summer season of drought and heat. During this period it was vital to repair any damaged irrigation canals before the soil dried out and became too hard to dig. For a few weeks farmers enjoyed a brief rest before the floods came again.
Egyptian Farming and Food in 1300 BC