BANFF, Alta. — It is relatively easy to grow feed, but malting barley requires finesse, says an Alberta grain merchant.
“This year, the barley was exceptional, probably the best I have seen in 25 years in the industry,” said Rod Green of Central Ag Marketing at Airdrie.
He told a recent Alberta Barley Commission meeting in Banff that maltsters are a fussy lot, taking their time accepting new varieties because they want proven, consistent quality.
Metcalfe is the number one commercial variety this year and is likely to be used again next year.
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Copeland is in second place, while farmers are becoming increasingly interested in Meredith because it is a low protein, high yielding variety.
However, maltsters aren’t as interested in Meredith because it is a long season variety and came off tough in this year’s short season.
“It is going to move very slowly in the first year or two before it gets established, ” said Green.
Preparation must start in the spring if barley is to be accepted after harvest.
Seeding on wheat or pea stubble is not recommended because of the problem of volunteer plants. Only one percent foreign seed is allowed. Split peas are the same size as a barley kernel and turn black in the malting period. Canola stubble seems the best choice.
Some maltsters want proof of certified seed rather than bin run seed.
Bob Sutton of Rahr Malting Canada said customers may request certified seed or crops grown from certified seed for varietal purity and better disease resistance.
They may also request crop diaries on chemical use. Some want an environmental farm plan as part of a contract agreement.
Farmers should seed early for better yields and quality. Green said later seeded barley has higher protein because of stress on the crop.
Glyphosate use is increasing on malting barley, even though most growers know it is not allowed in contracts. The herbicide is systemic, which means traces show up in the straw, leaves and seeds. A cargo could be rejected if residues are found.
“This is an accident looking for a place to happen,” he said.
Green seed is a concern in malting barley, so consider cutting around the green spots at harvest.
Straight cutting at harvest is more common.
Dry barley is preferred because it stores and germinates better. However, it can also be aerated to dry down.
Storage temperature of the barley is also important.
Grain bags are becoming more popular because they cool the grain rapidly at night. The barley goes into stasis and is better preserved. Steel bins need aeration to preserve the grain.
“If you can get that barley down close to freezing quickly, your barley is going to keep for a long time,” Green said.
There were more peeling and broken kernels this year because of the warm harvest. Excess peeling affects moisture uptake and sugar conversion and affects the malting process.
Sampling is important because probing bins by hand is rarely accurate.
“You should end up with a five gallon pail for every 4,000 to 5,000 bushels and that should be mixed thoroughly and kept in a cool, dry place,” Green said.
Most end users need three pounds for a sample, which is the equivalent of a medium Ziploc bag.
Markets are changing for malting barley. North American beer consumption is flat but is growing in Asia.
Sutton said Rahr handles 140,000 tonnes, or 6.5 million bushels, per year at Alix, Alta. A large share goes to Japan and one-third to craft brew-eries.
These customers are demanding.
“We go after the quality brewers. They make a lot of demands but they are also the most consistent, reliable and are willing to pay a premium over that mid range market,” Sutton said.
Opportunities will increase for long-term contracts after the Canadian Wheat Board’s single desk ends in August. The Japanese and craft breweries are interested in long-term contracts.
“Our brewer group is not in and out of our market,” he said.
“We have a lot of long-term agreements. They are much more focused on risk management and sustainability of our operation and our barley supply as well.”
Craft brewers want to become more involved with farmers and hear the story behind the crop.
Environmental improvement practices are becoming more important to smaller brewers because their customers expect it.
They are interested in responsible chemical and water use, as well as soil health protection.
Sutton said farmers who sign contracts with buyers under the new marketing system must make sure they fulfill them to prove their reliability.
“Review the contract and how it performs for you,” he said. “Don’t just get the cheque and be relieved and move on.”
