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David Sparks Ph.d Barley to Eat
by David Sparks Ph.d, click here for bio

Program: Idaho Ag Today
Date: October 23, 2017

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For the last little while there has been interest in doing something more with barley than making beer. How about food barley? I talked to Kelly Olson, administrator for the Idaho barley commission. “It is an emerging class of production. We are pushing it very aggressively in Idaho, in southern Idaho for domestic market production and in northern Idaho for export. The appeal to food barley is that added fiber and unique kind of fiber that barley has that has been shown through numerous human and animal feeding studies to help lower bad cholesterol.”

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