Agronomic performance of 105 varieties of barley for malting purposes under field conditions using a sustainable approach

Barley is widely recognized as one of the four major crops, along with wheat, maize, and rice. Nowadays, these characteristics are as desirable as ever under the sustainable crop production wing. As such, research regarding alternatives for increasing yield and quality production has led to different trends where Genetically Modified Organisms (GMO), variety breeding, and the mapping of desirable genetic trends are probably among the main goals within cereal research. Considering the aforementioned, this research aimed to study the main agricultural characteristics of 105 different varieties of barley growing under field conditions following a sustainable agricultural practice protocol, including their resistance against some of the most common threats to this crop (yellow rust, leaf rust, and barley yellow dwarf virus). This included varieties from different regions, and the most commonly used ones by local producers. Results from this study showed that 10.9% of the tested varieties were able to fully grow. More importantly, these included 2 out of 4 locally grown varieties. Regarding plants’ resistance to diseases, all germinated varieties showed similar traits. However, when looking at the seed proximate analysis, five of these varieties were shown to be unsuitable for malting purposes. Overall results showed that a small percentage of varieties (7.61%) meet both disease resistance and malting standards under a sustainable agricultural practice. These results allow for the identification of the strengths of locally produced crops under commonly used agricultural practices as a viable alternative to the use of agrochemicals.