VARIETIES AND HYBRIDS OF BARLEY AND BREEDING WORK

Abstract

10-15% of the barley grown in our country is used as a raw material for the food
industry, barley grain contains a lot of quickly digestible carbohydrates, various amino acids, proteins
and minerals. Positive results can be achieved by using all available opportunities to increase the yield
and quality of grain in grain farming, primarily by studying its biological properties and using highyielding varieties. The Southern Research Institute of Agriculture is conducting a number of scientific
studies on the creation and selection of promising barley varieties. For the 2022 harvest, 81 hybrids
in 27 combinations were planted and studied, of which selection work was carried out in 18
combinations at the F1 junction, in 9 combinations at the F2-F4 5% mid-season junctions. 68% and
27% of late-ripening hybrids were identified and 48 hybrids were selected for the next stages of
selection.