[Code of Federal Regulations]
[Title 7, Volume 7]
[Revised as of January 1, 2002]
From the U.S. Government Printing Office via GPO Access
[CITE: 7CFR810.202]
[Page 604-605]
TITLE 7--AGRICULTURE
CHAPTER VIII--GRAIN INSPECTION, PACKERS AND STOCKYARD ADMINISTRATION
(FEDERAL GRAIN INSPECTION SERVICE), DEPARTMENT OF AGRICULTURE
PART 810--OFFICIAL UNITED STATES STANDARDS FOR GRAIN--Table of Contents
Subpart B--United States Standards for Barley
Sec. 810.202 Definition of other terms.
(a) Black barley. Barley with black hulls.
(b) Broken kernels. Barley with more than \1/4\ of the kernel
removed.
(c) Classes. There are two classes of barley: Malting barley and
Barley.
(1) Malting barley. Barley of a six-rowed or two-rowed malting type.
The class Malting barley is divided into the following three subclasses:
(i) Six-rowed Malting barley. Barley that has a minimum of 95.0
percent of a six-rowed suitable malting type that has 90.0 percent or
more of kernels with white aleurone layers that contains not more than
1.9 percent injured-by-frost kernels, 0.4 percent frost-damaged kernels,
0.2 percent injured-by-heat kernels, and 0.1 percent heat-damaged
kernels. Six-rowed Malting barley shall not be infested, blighted,
ergoty, garlicky, or smutty as defined in Sec. 810.107(b) and
Sec. 810.206.
(ii) Six-rowed Blue Malting barley. Barley that has a minimum of
95.0 percent of a six-rowed suitable malting type that has 90.0 percent
or more of kernels with blue aleurone layers that contains not more than
1.9 percent injured-by-frost kernels, 0.4 percent frost-damaged kernels,
0.2 percent injured-by-heat kernels, and 0.1 percent heat-damaged
kernels. Six-rowed Blue Malting barley shall not be infested, blighted,
ergoty, garlicky, or smutty as defined in Sec. 810.107(b) and
Sec. 810.206.
(iii) Two-rowed Malting barley. Barley that has a minimum of 95.0
percent of a two-rowed suitable malting type that contains not more than
1.9 percent injured-by-frost kernels, 0.4 percent frost-damaged kernels,
0.2 percent injured-by-heat kernels, 0.1 percent heat-damaged kernels,
1.9 percent injured-by-mold kernels, and 0.4 percent mold-damaged
kernels. Two-rowed Malting barley shall not be infested, blighted,
ergoty, garlicky, or smutty as defined in Sec. 810.107(b) and
Sec. 810.206.
(2) Barley. Any barley of a six-rowed or two-rowed type. The class
Barley is divided into the following three subclasses:
(i) Six-rowed barley. Any Six-rowed barley that contains not more
than 10.0 percent of two-rowed varieties.
(ii) Two-rowed barley. Any Two-rowed barley with white hulls that
contains not more than 10.0 percent of six-rowed varieties.
(iii) Barley. Any barley that does not meet the requirements for the
subclasses Six-rowed barley or Two-rowed barley.
(d) Damaged kernels. Kernels, pieces of barley kernels, other
grains, and wild oats that are badly ground-damaged, badly weather-
damaged, diseased, frost-damaged, germ-damaged, heat-damaged, injured-
by-heat, insect-bored, mold-damaged, sprout-damaged, or otherwise
materially damaged.
(e) Dockage. All matter other than barley that can be removed from
the original sample by use of an approved device according to procedures
prescribed in FGIS instructions. Also, underdeveloped, shriveled, and
small pieces of barley kernels removed in properly separating the
material other than barley and that cannot be recovered by properly
rescreening or recleaning.
(f) Foreign material. All matter other than barley, other grains,
and wild oats that remains in the sample after removal of dockage.
(g) Frost-damaged kernels. Kernels, pieces of barley kernels, other
grains, and wild oats that are badly shrunken and distinctly discolored
black or brown by frost.
(h) Germ-damaged kernels. Kernels, pieces of barley kernels, other
grains, and wild oats that have dead or discolored germ ends.
(i) Heat-damaged kernels. Kernels, pieces of barley kernels, other
grains, and wild oats that are materially discolored and damaged by
heat.
(j) Injured-by-frost kernels. Kernels and pieces of barley kernels
that are distinctly indented, immature or shrunken in appearance or that
are light green in color as a result of frost before maturity.
(k) Injured-by-heat kernels. Kernels, pieces of barley kernels,
other grains,
[[Page 605]]
and wild oats that are slightly discolored as a result of heat.
(l) Injured-by-mold kernels. Kernels, pieces of barley kernels
containing slight evidence of mold.
(m) Mold-damaged kernels. Kernels, pieces of barley kernels, other
grains, and wild oats that are weathered and contain considerable
evidence of mold.
(n) Other grains. Black barley, corn, cultivated buckwheat, einkorn,
emmer, flaxseed, guar, hull-less barley, nongrain sorghum, oats, Polish
wheat, popcorn, poulard wheat, rice, rye, safflower, sorghum, soybeans,
spelt, sunflower seed, sweet corn, triticale, and wheat.
(o) Plump barley. Barley that remains on top of a \6/64\ x \3/4\
slotted-hole sieve after sieving according to procedures prescribed in
FGIS instructions.
(p) Sieves. (1) \5/64\ x \3/4\ slotted-hole sieve. A metal sieve
0.032 inch thick with slotted perforations 0.0781 (\5/64\) inch by 0.750
(\3/4\) inch.
(2) 5-\1/2\ \6/64\ x \3/4\ slotted-hole sieve. A metal sieve 0.032
inch thick with slotted perforations 0.0895 (5-\1/2\/64) inch by 0.750
(\3/4\) inch.
(3) \6/64\ x \3/4\ slotted-hole sieve. A metal sieve 0.032 inch
thick with slotted perforations 0.0937 (\6/64\) inch by 0.750 (\3/4\)
inch.
(q) Skinned and broken kernels. Barley kernels that have one-third
or more of the hull removed, or that the hull is loose or missing over
the germ, or broken kernels, or whole kernels that have a part or all of
the germ missing.
(r) Sound barley. Kernels and pieces of barley kernels that are not
damaged, as defined under (d) of this section.
(s) Suitable malting type. Varieties of malting barley that are
recommended by the American Malting Barley Association and other malting
type(s) used by the malting and brewing industry. The varieties are
listed in GIPSAs instructions.
(t) Thin barley. Thin barley shall be defined for the appropriate
class as follows:
(1) Malting barley. Six-rowed Malting barley that passes through a
\5/64\ x \3/4\ slotted-hole sieve and Two-rowed Malting barley which
passes through a \5.5\/64 x \3/4\ slotted-hole sieve in
accordance with procedures prescribed in GIPSAs instructions.
(2) Barley. Six-rowed barley, Two-rowed barley, or Barley that
passes through a \5/64\ x \3/4\ slotted-hole sieve in accordance with
procedures prescribed in GIPSAs instructions.
(u) Wild oats. Seeds of Avena fatua L. and A. sterilis L.
[52 FR 24418, June 30, 1987; 52 FR 28534, July 31, 1987; 61 FR 18491,
Apr. 26, 1996]
Principles Governing the Application of Standards