MALTING BARLEY IN THE REPUBLIC OF CROATIA IN THE PERIOD 1970-1999

• Main Authors: Alojzije Lalić, Josip Kovaĉević, Darko Babić
• Format: Article
• Language: English
• Published: Faculty of Agrobitechnical Sciences Osijek 2000-12-01
• Series: Poljoprivreda
• Subjects: spring barley; winter barley; variety; grain yield; quality of malting barley
• Online Access: http://poljoprivreda.pfos.hr/upload/publications/3_LALIC.pdf
• ISSN: 1330-7142; 1848-8080

Regression analysis of grain yield based on State Statistics Department of The Republic of Croatia data in period from year 1971 to 1999 pointed at annual growing trend in rate of 56 kg/ha/year. Grain yield decreasing in rate of 90 kg/ha/year years was founded by the analysis of grain yield based on trials of Agricultural institute Osijek trials for varieties that were the most represented and the most acceptuated in wide production for period of five years at winter barley and 16 kg/ha/year at spring barley. By comparing the malt quality of winter and spring barley, we have concluded that, in average, varieties of spring barley had greater and more unfavorable protein content in malt, but lower viscosity and greater diastatic malting power than winter barley. In total, in the period 1970-1996 year content of extract was 79.19 %, difference in extract content was 2.49 %, protein content in malt was 12.53 %, and Kolbach from 41.12, Hartong from 42.36, viscosity cp from 8.6 to 1.549, and diastatic power from 309. In spring barley extract varied from 74.10 to 82.80 %, and in winter barley from 75.00 to 83.50 %. On the basis of malt analyses of varieties and lines from trials in 1998. year, we have estimated that the highest extract in spring barley had variety Krona (83.20 %), Scarlet (83.90 %) and OS-line Osk.5.21/3-95 (83.90 %), and Krona (0.6 %) and OS-line Osk.5.21/3-95 (0.7 %) were characterized by the with lowest extract difference F/N in spring barley. The highest extract content in winter barley had Sladoran (82.00 %) and Zlatko (81.50 %), with extract difference F/G of 1.7 % (Zlatko) and 2 % (Sladoran). Varieties of winter barley are characterized by higher malt viscosity (1.60-1.93), and only variety Sladoran had lower viscosity (1.55). In spring barley the lowest malt viscosity had variety Krona (1.44), followed by varieties Gimpel (1.51), Orbit (1.51), and OS-lines Osk.6.145-95 (1.50) and Osk.5.21/3-95 (1.52). Krona (91), Orbit (85) and Osk.5.21/3-95 (88) have realized the best results in view of friability. In production of winter barley and in investigated thirty year period the most important varieties were Mursa, Alpha, Pan, Robur, Sladoran, Plaisant and Rex, and in production of spring barley varieties Union, Velebit, Berenice, Jaran, Gimpel and Astor.