Barley culms

On ornamental plants CCC is appHed to a2aleas, geraniums, and hibiscus (Hibiscus sp] to make compact plants, and to poinsettias to reduce stem height and increase the red color of the bracts. A considerable amount of work has been carried out on cereals with CCC to reduce stem length and inhibit lodging. In Europe, the effect of CCC on shortening the culms of cereals is dependent upon the genotype. It has been demonstrated that the effect is as follows wheat > triticale > durum wheat > rye > oats > barley > corn = millet = rice (37). In barley, culms are initially inhibited but later the plant overcomes the inhibition (37). This has been attributed to poor assimilation, translocation, and rapid breakdown in wheat (38). 

Malt sprouts are obtained from malted barley by the removal of the rootlets and sprouts which may include some of the malt hulls, other parts of malt and foreign material unavoidably present. The traded product must contain not less than 24% CP. The term malt sprouts, when applied to a corresponding portion of other malted cereals, must be in a qualified form i.e. Rye Malt Sprouts, Wheat Malt Sprouts, etc. Malt sprouts are also known as malt culms in some countries. IFN 5-00-545 Barley malt sprouts dehydrated IFN 5-04-048 Rye malt sprouts dehydrated IFN 5-29-796 Wheat malt sprouts dehydrated. 

Dried by-product from brewing consisting of barley rootlets and germs (n = 184). Synonym malt culms. 

Culms The rootlets and sprouts of germinated barley that are collected after kilning and decuming, and which are used for animal feed. They represent about 4% of the malt weight. 

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