Current State of Barley Industry and Counterplan against the Abolition of Procurement System of Barley

Kim, Jung-Gon; Wheat, Korean; Lee, Jong-Ho; Sung, Byung-Ryul; Ko, Bok-Rai; Lee, Young-Tack; Kwon, Taeoh

doi:10.12719/ksia.2012.24.5.507

Cited by 4 publications

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“…However, consumption of six‐row barley is gradually decreasing owing to changes in eating habits, the implementation of free trade agreements, and discontinuation of procurement. Therefore, there should be options to compensate for the economic loss to barley farmers in Korea . Recently, there have been efforts to increase consumption of six‐row barley by developing various processed foods; however, no studies have been reported on the use of six‐row barley in Korean beer production.…”

Section: Introductionmentioning

confidence: 99%

“…However, consumption of six-row barley is gradually decreasing owing to changes in eating habits, the implementation of free trade agreements, and discontinuation of procurement. Therefore, there should be options to compensate for the economic loss to barley farmers in Korea (8).…”

Section: Introductionmentioning

confidence: 99%

“…The annual amounts of malting barley (two‐row), unhulled six‐row and hulled six‐row barleys produced in Korea are estimated to be 26189, 42585 and 12443 tons, respectively, and six‐row barleys occupy about 67% of the total amount . However, consumption of six‐row barley is gradually decreasing owing to changes in eating habits, the implementation of free trade agreements, and discontinuation of procurement.…”

Section: Introductionmentioning

confidence: 99%

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Multivariate analysis for feasibility of Korean six-row barleys for beer brewing

Kim

Choi

et al. 2014

J. Inst. Brew.

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The feasibility of using six‐row barley, which is produced more often than two‐row barley (malting barley) in Korea, for beer brewing was studied. Beer was brewed from one variety of two‐row barley (Jinyang, malting barley) and four varieties of six‐row barley (Jasujungchal and Hinchalssal which are unhulled; Dahyang and Samgwangchal which are hulled). Using principal component analysis of the material properties in malting, mashing and fermentation, and the sensory properties of beer, the barley was categorized into three groups: group 1 (Jinyang and Dahyang), group 2 (Samgwangchal and Hinchalssal) and group 3 (Jasujungchal). Group 1 was distinctive for extract (dry basis), Brix and carbonation; group 2 was characterized by alcohol, foam stability and sour odour; and group 3 was characterized by malt protein and sour taste. The brewing qualities of group 1 were superior to those of the other groups. Among the Korean six‐row barley varieties, Dahyang was found to be the most suitable for beer production. Copyright © 2014 The Institute of Brewing & Distilling

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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