Prime E-Barley is a very unique and remarkable ancient Ethiopian hull-less variety.


Ethiopian barley has been grown for thousands of years in isolation from the other barleys of the world, developed its own genetic personality and been given its own botanical name: Hordeum irregular (FOOD RESOURCE – OREGON STATE UNIVERSITY). Research indicates that Ethiopian barley is genetically closer to wild barley than the other barleys of the world.(IDRC)*


Barley grain is an excellent source of soluble and insoluble dietary fiber and other bioactive constituents, such as vitamin E, B-complex vitamins , minerals, and phenolic compounds.  *

Ethiopian barley has been developed for human food, whereas the other barleys of the world have primarily been developed for livestock food and malting.  Recent findings on the nutritional qualities of barley make it a desirable food item and traditional ancient varieties tend to be, more nutritionally balanced than modern varieties.  Researchers acknowledge the attractive traits of Ethiopian landraces, (particularly the hull-less type), for favorable nutritional qualities such as protein/lysine content, fats, minerals dietary fiber, energy content and cholesterol-reducing agents. *

In - A REVIEW OF THE EFFECTS OF BARLEY BETA-GLUCAN ON CARDIOVASCULAR AND DIABETIC RISK,  (University of Minnesota Medical School) the authors conclude:  “Barley B-glucan fiber has been shown to reduce total and LDL cholesterol and improve glucose metabolism in different populations in various studies.”

With over 7% beta-glucan and 16% protein, our 100% hull-less Prime E-Barley has a lot to offer nutritionally.  Only ¼ cup provides 3 grams of beta-glucan which research shows is enough per day to reduce cholesterol, coronary heat disease and diabetes.  (Cereal Research Centre at Agriculture and Agri-Food Canada, 2010)


Prime E-Barley can be soaked and cooked for whole grain eating (and is delicious), or cracked for quicker cooking.

Whole E-Barley flour can be added to bread, pancakes, pasta, etc to supplement both flavor and nutrition.  Because barley is recognized as such a healthy food, innovators all over the world are finding new ways to use it in the human diet.

Variety Preservation 

In recent years, modern barley and other grains are replacing the original hull-less barley varieties that are no longer found growing in Ethiopia.  While gene banks retain the old varieties collected years ago, scientists recognize the importance of both “in situ” and “ex situ” continuous production to continue a dynamic conservation of the species.*  Prime Grains is doing just this with over 20 years of continuous organic growing of Prime E-Barley under North American conditions.

* (IDRC)  International Development Research Centre - The Barleys of Ethiopia


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