German spring barley that’s been harvested to date is of good quality and the grain’s protein content makes it suitable for producing malt, market researcher Agrarmarkt Informations GmbH reported.
Protein content in the harvested barley ranges from 9 percent to 11.5 percent, and the share of grains over 2.5 millimeters (0.1 inch) is 95 percent to 97 percent, Bonn-based AMI wrote in a report on its website today.
“With these values, utilization for malt production is guaranteed,” AMI wrote.
Barley can be turned into malt by germinating and drying, with maltsters setting limits on protein content and grain size to better control the malting process. The malted grain is used to make beer and whiskey.
The NYSE Liffe malting-barley contract traded in Paris calls for maximum protein content of 11.5 percent, and for at least 90 percent of the grain to be over 2.5 millimeters.
Spring barley yields range from 6.5 metric tons to 8.5 tons per hectare (2.47 acres), AMI wrote.
Average farm-gate prices for malting-barley in Germany are quoted at 225 euros ($276) a ton, and the price for delivery in the Upper Rhine region in October is around 270 euros a ton including freight, according to AMI.
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