What moisture level is acceptable for barley?

For malt‑grade barley the maximum moisture content is 12.5 % (source s3). Moisture below 12 % is considered optimal for long‑term storage (source s4).

Which defects are most important to watch for in barley shipments?

Key defects include broken kernels, blighted barley (≥4 % fungus‑damaged), ergoty barley (≥0.10 % ergot), garlicky barley, and smutty barley. These defects affect usability and may be subject to special grades (source s2).

Barley

Barley is a cultivated cereal grain (Hordeum vulgare) that is harvested, dried and traded as bulk grain measured in tonnes. It serves as a primary agricultural product used for malting, animal feed and food applications.

Prices, specifications and international trade for barley under HS 100390.

Barley Price

$260USD/t

Published reference · Jul 1, 2026

Barley Historical Unit Values

Barley is quoted in USD/t at AUS. Historical customs values may differ from the headline reference.

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Barley Exports and Imports

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Australia led reported barley exports in 2025, at $2.2B.

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Barley Specifications and Quality

Barley grading factors include Moisture, Protein, and Test Weight.

Grading Factors

Quality assessment for barley considers Moisture, Protein, and Test Weight.

Moisture
Measures water content; buyers limit moisture to preserve grain stability during storage.
Protein
Indicates nutritional value and malting quality; higher protein is preferred for feed and malt.
Test Weight
Reflects kernel density and bulk density; higher weight indicates better grain fill.
Retention
Measures the proportion of grain retained after cleaning; higher retention shows fewer foreign materials.
Germinative Energy
Assesses the ability of kernels to germinate, critical for malting performance.
Falling Number
Evaluates enzyme activity and sprout damage; higher numbers indicate low sprout damage.
Rapid Visco Analyser (RVA)
Measures pasting properties important for malt and brewing quality.
Defective Grains
Counts broken, sprouted or otherwise damaged kernels that reduce overall quality.

Common Defects

Recorded defects for barley include Broken kernels, Blighted barley, and Ergoty barley.

Broken kernels
Kernels with more than one‑quarter of the kernel removed, reducing usable grain.
Blighted barley
Contains more than 4 % fungus‑damaged or mold‑damaged kernels.
Ergoty barley
Contains more than 0.10 % ergot sclerotia, a toxic fungal contaminant.
Garlicky barley
Contains three or more green garlic bulblets per 500 g, indicating off‑flavor.
Smutty barley
Kernels covered with smut spores or containing more than 0.20 % smut balls.

Barley Facts and HS Code

Barley belongs to other cereals within grains, oilseeds, oils and feed. Its customs classification covers HS 100390.

Barley HS Code

Also known as	Malting barley
Scientific name	Hordeum vulgare
Product type	Raw
Form	Dried
Position in the chain	Primary
Category	Other cereals — Grains, oilseeds, oils and feed
HS codes	100390
Quoted in	USD/t
Reference location	AUS

Production & Handling

Barley storage guidance: Barley is stored under shelter in bulk or bag form, often in hermetic or covered facilities to protect against moisture and foreign material.

Production and Storage

Perishability	Low
Temperature regime	Ambient
Storage conditions	Barley is stored under shelter in bulk or bag form, often in hermetic or covered facilities to protect against moisture and foreign material.
Production methods	Farmed
Processing steps	Seeding Growing Harvest Drying Cleaning Storage

Uses & Risks

Barley is used in Malting, Animal feed, and Human food.

End Uses

Malting
Grain is germinated and kilned for use in brewing and distilling.
Animal feed
Whole or processed grain is fed to livestock as a protein source.
Human food
Barley is used in soups, breads and other food products.

Uses and Related Commodities

Downstream industries	Brewing, Distilling, Livestock feed, Food processing

Sourcing risks

Risk	Category	Severity	Mitigation
Mycotoxins Food safetyHigh Fungal contamination (e.g., ergot, Fusarium) can produce toxins that affect animal and human health.	Food safety	High	Apply field scouting, resistant cultivars, and proper drying and storage conditions.
Drought ClimateMedium Insufficient rainfall can reduce yields, though barley is relatively drought‑resistant compared with other cereals.	Climate	Medium	Use drought‑tolerant varieties and appropriate sowing dates.
Infestation PestMedium Insect pests such as grain beetles can infest barley during storage, degrading quality.	Pest	Medium	Maintain clean storage facilities, monitor humidity, and use integrated pest management.

Barley Questions

What moisture level is acceptable for barley?: For malt‑grade barley the maximum moisture content is 12.5 % (source s3). Moisture below 12 % is considered optimal for long‑term storage (source s4).
Which defects are most important to watch for in barley shipments?: Key defects include broken kernels, blighted barley (≥4 % fungus‑damaged), ergoty barley (≥0.10 % ergot), garlicky barley, and smutty barley. These defects affect usability and may be subject to special grades (source s2).
How is barley typically stored after harvest?: Barley is stored under shelter in bags or bulk, often in hermetic or covered facilities to protect against moisture and foreign material (source s4).