In the rolling green landscapes of Scotland’s islands, an ancient grain is making a comeback, and it’s got maritime professionals and foodies alike raising their glasses. Bere barley, once a staple in northern Britain, is now at the heart of a fascinating revival, thanks to its hardy nature and unique genetic traits. This isn’t just a story about a grain; it’s about sustainability, heritage, and new opportunities for those working by the sea.
Bere barley, a type of six-row barley, was once widely grown in northern Britain. It’s a tough cookie, thriving on poor soils and in challenging climates. But by the end of the 20th century, it had largely been replaced by higher-yielding modern varieties. Fast forward to today, and Bere is back in the spotlight, thanks to its use in high-value food and drink products and some serious scientific research.
Peter Martin, lead author of a recent study published in ‘Plants, People, Planet’ and a researcher at the Agronomy Institute, Orkney College UHI in Kirkwall, has been at the forefront of this revival. He and his team have been delving into the genetics of Bere, uncovering valuable traits that could make it a key player in sustainable agriculture. “Bere’s unique identity compared with most other barleys in the collection, indicating an earlier introduction to Scotland than the Norse settlement (c. 9th century AD) suggested previously,” Martin explains.
So, what makes Bere so special? For starters, it’s got a knack for growing on marginal, high pH soils that are deficient in manganese. It’s also got a good head start on the growing season, with an early heading date, and it’s got a tolerance to salinity stress. These traits would have been crucial in the past for grain production under the region’s challenging soil and Atlantic-maritime climatic conditions. But they’re just as important today, as we look for ways to grow crops in a changing climate.
The revival of Bere isn’t just about science, though. It’s also about heritage and commerce. In the Outer Hebrides, Bere is grown in mixtures for animal feed, and cultivating it with traditional practices is integral to the conservation of Machair, an important coastal dune ecosystem. In Orkney, Bere is grown as a monocrop, and new markets for grain are emerging, with unique foods and beverages being produced from beremeal (flour) and malt.
For maritime professionals, the revival of Bere presents some exciting opportunities. The grain’s ability to grow on marginal soils and its tolerance to salinity stress could make it a valuable crop for coastal communities. And with the growing demand for local, sustainable food, there’s potential for new markets and businesses.
But it’s not just about the grain itself. The story of Bere is a testament to the power of multidisciplinary research and the importance of preserving genetic diversity. As Martin and his team continue to explore the potential of Bere, they’re not just looking back at the past; they’re looking forward to a more sustainable future.
So, here’s to Bere barley – a grain that’s as tough as the seas that surround it, and as full of potential as the maritime communities that cultivate it. It’s a story that’s as old as the hills, and as new as the next big thing in sustainable agriculture. And it’s a story that’s playing out right now, on the windswept islands of Scotland.