Barley was first cultivated as a food crop for human consumption. It still forms a part of the diet in some areas of the world, where short seasons or drought preclude the cultivation of other cereals. Its use as food has been largely replaced by more palatable cereals, primarily wheat and rice. The major use of barley today is for livestock feed.

The second largest use of barley is for malting and most of the malt produced is used for brewing beer. Much smaller amounts of malt are used for distilling, and very limited amounts used in making breakfast cereals, dark beers, and as food flavoring. It is used extensively in preparing infant foods, and to produce malt syrup for medicinal, textile, and baking use. Spent grains are an excellent high protein feed supplement.

Barley is also used in soup and in the manufacture of baby food. Some barley flour is produced as a by-product of pearling, and is used in the preparation of breakfast cereals and baby foods. A market is emerging for the fractionated components of barley kernels for the pharmaceuticals.