Barley in North Africa: From Survival to Sustainability

Barley in North Africa has long played a central role in the region’s food systems. Historically a staple cereal for rural populations in the Maghreb — including Morocco, Algeria, Tunisia, and Libya — barley has shown unique resilience in low-resource environments and holds untapped potential to support nutrition and food security in the 21st century. This article offers a data-driven analysis of how food barley has evolved across these North African countries over the past six decades, drawing on literature from 1921 to 2020 and FAO statistics from 1961 to 2019. It also explores new opportunities for this climate-smart crop in future production systems and healthy diets across the region.

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Facing Food Insecurity: Why Barley Matters in North Africa

The countries of North Africa face mounting challenges to food security. Rapid population growth, climate change, soil degradation, and high dependency on cereal imports are stressing fragile agri-food systems. Wheat, the dominant staple, is highly vulnerable to drought and relies heavily on irrigation and foreign supply chains. In this context, barley stands out as a neglected yet strategic crop, particularly suited to drylands and low-input farming systems.

Barley’s Deep Roots in North African Agriculture

From the early 20th century through the 1960s, barley was the primary cereal consumed in many rural communities across Morocco, Algeria, Tunisia, and Libya. It was grown in rainfed systems with minimal inputs, often in rotation with legumes and grazing lands. It served multiple purposes:

• Daily food in the form of bread, porridge, or roasted flour
• Emergency food during drought and food shortages
• Animal feed in integrated farming systems

Traditional landraces were adapted to specific regions and climates, ensuring stable yields under harsh conditions. Barley was not just a subsistence crop—it was deeply embedded in the cultural and spiritual fabric of society.

A 60-Year Decline: What Happened to Barley in North Africa?

According to FAO data (1961–2019), the area harvested and production of barley have declined steadily in favor of high-yielding wheat varieties. This was largely driven by agricultural policies prioritizing bread wheat, along with urbanization and changing dietary preferences.

• In Morocco, barley once represented over 30% of cereal area in the 1960s. By the 2000s, it had fallen below 15%.
• Barley yields have remained stagnant in many areas due to limited research investment and its status as a secondary crop.

At the same time, wheat imports have increased dramatically, raising concerns about dependency and food sovereignty.

Resilient Farming: Barley’s Lifeline Role in North Africa’s Marginal Lands

Despite its marginalization, barley remains a lifeline for farmers in semi-arid and mountainous zones. Its agronomic traits make it a valuable crop for climate adaptation:

• Tolerant to drought, salinity, and poor soils
• Requires fewer chemical inputs than wheat
• Matures early to escape late-season drought

Barley’s adaptability to marginal lands makes it a cornerstone of sustainable agriculture strategies across North Africa. Barley landraces preserved in North African gene banks hold important traits for breeding programs, including early maturity, grain quality, and stress resistance. These varieties are well suited for participatory selection with local farmers.

Tackling Malnutrition with Barley in North Africa

North African countries are increasingly affected by a double burden of malnutrition: persistent undernutrition in vulnerable populations and rising obesity and diet-related diseases in urban centers.

Barley nutrition, rich in dietary fiber, β-glucans, and antioxidants, can contribute to addressing both issues:

• Lowering blood cholesterol and regulating glycemic response
• Supporting gut health and preventing metabolic diseases
• Serving as a nutritious alternative to refined grains

Research shows that reintroducing barley into diversified diets improves overall barley nutrition, increases fiber intake, and reduces reliance on ultra-processed foods. can help improve nutritional quality and reduce reliance on ultra-processed foods. It also offers a cost-effective solution to reach both ends of the nutrition spectrum.

Public health programs in North Africa could benefit from including barley in school meals, diabetes prevention campaigns, and nutrition-sensitive agriculture initiatives. Unlike many industrialized countries, the region still maintains a cultural familiarity with barley-based foods, facilitating community acceptance of health-oriented interventions. and reduce reliance on ultra-processed foods. It also offers a cost-effective solution to reach both ends of the nutrition spectrum.

A Grain of Memory: Barley’s Cultural and Culinary Role in North Africa

In North Africa, Barley-based dishes remain central to the region’s local food traditions, linking ancestral diets to modern nutritional needs. barley is more than a crop — it’s a cultural pillar passed down through generations. Farmers in the Atlas have long said, “Barley is the owner of the farm; wheat is only a guest.” In the oases of southern Morocco, women still mill barley by hand to make khoubz chair (barley flatbread) and dchicha (barley porridge), believing these dishes bring strength and well-being.

• Traditional processing methods: hand-milling, roasting, fermenting (talbina), each preserving bioactive compounds.
• Culinary wisdom: seasonal recipes tailored to local climates — cooling barley soups in summer, warming barley porridges in winter.
• Health beliefs: barley is credited with preventing digestive ailments, regulating blood sugar, and even lifting the spirits (as in prophetic medicine).

This cultural depth provides a unique opportunity for product development rooted in local identity. By combining ancestral knowledge with nutritional science, North African countries can lead the revival of barley as a health-promoting, culturally relevant staple.

From Past to Future: Unlocking the Potential of Barley in North Africa

Given current pressures on food systems, barley offers multiple entry points for sustainable development:

• Health promotion: Functional foods targeting diabetes, cardiovascular health, and gut microbiota
• Food sovereignty: Reducing import dependency and strengthening local supply chains
• Climate adaptation: Diversifying production in rainfed and marginal areas

National research systems have already developed improved barley varieties like the Moroccan naked barley “Chifaa,” rich in β-glucans. Combined with consumer education and support to local processors, such innovations could reposition barley as a strategic grain.

Conclusion

Barley in North Africa is more than an ancient crop—it is a modern solution to pressing regional challenges. Through its resilience, nutritional value, and cultural legacy, barley is uniquely positioned to support healthier diets, climate-resilient farming, and greater food sovereignty. By reconnecting with traditional knowledge and investing in innovation, North African countries can turn this underutilized grain into a pillar of sustainable food systems.