Malted Barley
Barley malt is a dried product obtained by germinating barley grains and halting the process by drying. It is classified as an intermediate commodity used in brewing, distilling, and food production. The product is typically stored in ambient conditions with low moisture to preserve quality.
Prices, specifications and international trade for malted barley under HS 110710.
Malted Barley Price
Published reference · Jul 1, 2026
Malted barley is quoted in USD/t at FRA. Historical customs values may differ from the headline reference.
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France led reported malted barley exports in 2025, at $568M.
Compare malted barley exporting countriesMalted Barley Specifications and Quality
Malted barley grading factors include Class, Kernel Damage, and Hull Condition.
Grading Factors
Quality assessment for malted barley considers Class, Kernel Damage, and Hull Condition.
- Class
Barley is classified as Malting barley or Barley. Malting barley must contain at least 95 % of a suitable six‑rowed type.
- Kernel Damage
Limits are set for injured‑by‑frost, frost‑damaged, injured‑by‑heat, heat‑damaged, injured‑by‑mold, and mold‑damaged kernels.
- Hull Condition
Barley must not be hull‑less; black hulls are identified as a separate variety.
Common Defects
Recorded defects for malted barley include Broken Kernels, Mold‑Damaged Kernels, and Frost‑Damaged Kernels.
- Broken Kernels
Kernels with more than one‑quarter of the kernel removed.
- Mold‑Damaged Kernels
Kernels showing visible mold damage.
- Frost‑Damaged Kernels
Kernels injured by frost or heat.
- Infestation
Presence of insects or other pests.
Certifications
Certifications documented for malted barley include US Grain Standards and ISO 9001. Their applicability depends on the individual product and shipment.
- US Grain Standards
Compliance with United States Grain Standards Act specifications for malting barley.
- ISO 9001
Quality management system certification often applied to malt production facilities.
Malted Barley Facts and HS Code
Malted barley belongs to flours, starches and milled products within produce, nuts, spices and food ingredients. Its customs classification covers HS 110710.
Malted Barley HS Code
| Also known as | malt, barley malt |
|---|---|
| Product type | Intermediate |
| Form | Dried |
| Position in the chain | Processed |
| Category | Flours, starches and milled products — Produce, nuts, spices and food ingredients |
| HS codes | 110710 |
| HS6 description | Malt; not roasted |
| Quoted in | USD/t |
| Reference location | FRA |
Production & Handling
Malted barley storage guidance: Store malted barley in a dry, cool, and well-ventilated environment to prevent moisture uptake and mold growth. The grain must be protected from pests and kept free from strong odors, as it can absorb them.
Production and Storage
| Perishability | Low |
|---|---|
| Temperature regime | Ambient |
| Storage conditions | Store malted barley in a dry, cool, and well-ventilated environment to prevent moisture uptake and mold growth. The grain must be protected from pests and kept free from strong odors, as it can absorb them. |
| Production methods | Farmed |
| Processing steps |
|
Packaging
Typical malted barley packaging includes Bulk and Bagged.
- Bulk
Transported in bulk containers such as grain cars or bulk bags.
- Bagged
Standard 25 kg or 50 kg woven bags for retail or small‑scale distribution.
Uses & Risks
Malted barley is used in Brewing, Distilling, and Food Products.
End Uses
- Brewing
Used as the primary fermentable source in beer production
- Distilling
Provides fermentable sugars for whisky and other spirits
- Food Products
Ingredient in baked goods, breakfast cereals, and confectionery
Uses and Related Commodities
| Downstream industries | Brewery, Distillery, Food Manufacturing |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Weather‑related yield variability ClimateHigh Extreme weather events, such as drought or excessive rainfall, affect barley yields and thus malt supply. | Diversify sourcing regions and maintain buffer inventories to mitigate supply disruptions. |
Mycotoxin contamination Food safetyMedium Barley malt can be contaminated with mycotoxins such as deoxynivalenol (DON) if the underlying barley is infected with Fusarium species before malting. | Implement rigorous grain testing protocols and source barley from suppliers with certified low mycotoxin levels. |
Temperature control during transport LogisticsMedium Improper temperature control can lead to moisture migration and mold growth in malt during shipping. | Use refrigerated containers or temperature‑controlled trucks and monitor cargo conditions in transit. |
Insect infestation PestLow Stored malt is susceptible to infestation by grain beetles and moths, which can degrade product quality. | Maintain proper storage temperature and humidity, and use integrated pest management practices. |
Water usage in malting process SustainabilityLow The malting process requires significant water for soaking and germination, impacting overall water footprint. | Adopt water‑recycling systems and optimize soaking cycles to reduce water consumption. |
Malted Barley Questions
- What are the grading specifications for barley malt?
- Barley malt is classified under the United States standards for barley. It must contain at least 50 % whole kernels of cultivated barley and no more than 25 % of other grains. The malting barley subclass requires a minimum of 95 % six‑rowed suitable malting type, with strict limits on injured, frost‑damaged, heat‑damaged, mold‑damaged kernels and must be free of infestation, blight, ergot, garlic, or smut.