01/11/06 Heart healthy barley

The Food and Drug Administration has published an interim rule that will allow barley food products to claim that they reduce the risk of heart disease. National Barley Foods Council administrator Mary Sullivan says only about two percent of today's barley production is used for food. Down the road consumers can expect to see whole barley and dry milled barley products such as flakes, grits, flour, meal, and barley meal bearing the health claim. SULLIVAN "The types of barley that are grown right now in the United States, the majority of it being malting types, beta glutans is not a desirable trait in the brewing process so malting type barleys are not going to be preferred in this health claim focus." Sullivan says the best way to get more heart healthy barley is through grower contracts. SULLIVAN "I know there are specific varieties that some Midwestern companies, major companies have promoted and may look at expanding production and we would definitely want to look at incorporating them into our varieties testing programs so that we can show that they can be grown out here." The next move is up to food producers to start incorporating the barley into breakfast, lunch, dinner and snack foods. Voice of Idaho Agriculture Bill Scott