South Korea Barley Market Overview, 2030

Barley cultivation in South Korea has declined sharply over recent decades, transforming from a widespread staple to a niche crop with specialized applications. Production reached approximately 68,000 metric tons in 2022, down 23% from the previous year, harvested over around 23,600 hectares a nearly 18% decrease following several years of contraction in both yield and area. In 2024, production fell further to approximately 70,900 tons, marking the lowest level since records began, due to heavy rainfall during critical growth stages and falling producer prices. Barley cultivation largely takes place as a double-crop in rice paddies, planted in autumn and harvested in late spring before rice planting begins. Around 80% of domestic production is concentrated in the Jeollabuk‑do and Jeollanam‑do provinces, which grow primarily naked and malting barley; Gyeongsang provinces account for around 12%, focusing on unhulled barley suited to Korea’s cooler climates; smaller volumes come from regions such as Jeju, Chungnam, Chungbuk, and Gangwon. Since the 1970s, barley has lost prominence as a food staple, supplanted by rice and wheat, resulting in a steep decline in domestic consumption to a fraction of historical levels. Despite that, the government has launched promotional campaigns highlighting barley’s health benefits particularly its content of beta‑glucan and GABA to support aging population needs. Domestically produced barley is mostly used for food-grade applications like barley tea (mugicha), porridge, and as mixed grain with rice, with modest quantities directed toward domestic malting and feed use. Industrial feed demand remains limited approximately 20,000–30,000 tons per year with reliance on imported barley for the majority of feed grain requirements.

According to the research report ""South Korea Barley Market Overview, 2030,"" published by Bonafide Research, the South Korea Barley market is anticipated to grow at more than 5.32% CAGR from 2025 to 2030. Domestic barley production is highly mechanized but remains small-scale and concentrated in specific southern regions, which face recurring climatic risks and rural labor shortages. The production cycle primarily utilizes double cropping in rice paddies, allowing barley to fit into South Korea's intensive land-use system, but this also subjects it to seasonal variability and soil fertility concerns. Most barley is processed into roasted barley for tea, flour, flakes, and cereals. The feed industry uses minimal quantities due to pricing and preference for imported corn and wheat, while brewing and distilling sectors source nearly all their malted barley externally, mainly from Australia and the European Union. Barley supply chains are organized around regional cooperatives and public procurement systems. The government provides purchase guarantees through the National Agricultural Cooperative Federation (NACF), offering support prices to ensure stability for local growers. This system helps mitigate the impact of international price fluctuations and incentivizes some level of continued cultivation. Imports are handled primarily through grain trading corporations, which manage logistics, storage, and quality compliance for large-volume users. Barley prices in South Korea are subject to moderate volatility, driven more by climate-related yield fluctuations than global price shocks. From 2021 to 2024, producer prices have remained under pressure due to stagnant demand, cheap imports, and overcapacity in certain years. Consumer-level barley products are marketed as functional and premium, fetching higher margins for processors despite tight supply. Regulatory oversight is provided by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) and the Korea Agro-Fisheries & Food Trade Corporation (aT). Policies focus on food security, seed quality certification, environmental compliance, and price stabilization.

In South Korea, whole grain barley holds cultural and culinary significance, primarily consumed in the form of roasted barley tea (boricha) and mixed grain rice (boribap). Whole grain demand remains steady in the household and institutional segments, supported by rising health consciousness and traditional dietary preferences. Naked barley varieties, which are easier to process, are favored for these applications, and domestic production mostly caters to this segment. Pearled or polished barley, representing the non-whole grain category, is less popular in traditional Korean cooking but has gained a presence in modern foodservice and ready-to-eat products. The processing removes outer layers, resulting in faster cooking times, which appeals to urban consumers. However, due to its reduced nutritional profile compared to whole grain, its growth is more limited. Barley flakes are a niche category, mostly used in breakfast cereals, granola, and health-oriented snack bars. South Korea imports the majority of its flakes due to the lack of local processing infrastructure. Interest in functional foods and premium grain blends has helped expand this category modestly among health-conscious consumers. Barley flour is used in both traditional confectionery such as rice cakes and teas and modern bakery products. Domestic production is limited, and processors often rely on imported barley to produce flour for specialized use. The demand for barley flour has increased gradually as manufacturers promote it for its fiber content and low glycemic index. Malted barley is almost entirely imported, with Australia and Europe being the primary suppliers. South Korea’s brewing and distilling sectors use high-quality malted barley for premium beer and traditional alcohols like soju and beer blends. Domestic malting capacity is insufficient, leading to a sustained reliance on international trade. Barley grits remain a minor segment in the market. They are mainly used in school meals, military rations, and limited industrial food applications.

The brewing and distilling industry in South Korea is one of the major commercial consumers of imported barley, particularly in the form of malt. While beer remains the dominant segment using malted barley, there is also limited but growing use in the production of traditional liquors such as makgeolli and soju. The domestic malting capacity is limited, and breweries depend on high-quality malt imports from countries such as Australia, Germany, and France. The animal feed industry represents a significant portion of barley usage, primarily using lower-quality barley grains. Barley competes with corn and wheat as a feed grain, and its application is usually based on price competitiveness and nutritional blending needs. Domestically produced barley, particularly six-row and naked barley, is preferred in some regional feed mixes for swine and poultry. Government procurement and subsidies often support barley integration into feed rations to stabilize domestic prices and reduce dependency on imports. The food and beverage manufacturing industry uses barley across multiple product categories Whole grain barley is used for boribap (mixed grain rice), teas, cereals, and health snacks. Processed forms such as barley flour and flakes are utilized in premium bakery products and functional foods. Manufacturers emphasize barley’s high fiber content, low fat, and traditional familiarity to appeal to health-conscious consumers. There is growing interest in barley-based functional drinks and non-dairy beverages, aligning with wellness trends in the market. In the biofuel and industrial use segment, barley plays a minimal role. South Korea’s biofuel sector primarily relies on other feedstocks such as corn and soy. The seed industry is small but strategically important for supporting domestic cultivation programs. It is managed primarily through agricultural cooperatives and public-sector breeding initiatives focused on improving drought resistance, yield, and disease tolerance. Certified seed distribution supports sustainable farming practices, with particular emphasis on varieties suited to Korean soil and climate.

The conventional barley segment dominates the South Korean market in both production and consumption. Most of the domestically cultivated barley is grown using conventional farming methods, supported by national grain programs and agricultural cooperatives. Barley used for animal feed, brewing, and food manufacturing is largely conventional, with procurement guided by factors such as cost-efficiency, supply consistency, and functional performance. Imports from Australia, the United States, and Ukraine further supplement the conventional supply particularly in malted and feed-grade barley categories. The conventional segment benefits from established distribution networks and economies of scale, ensuring its continued market leadership across all major end-use industries. The organic barley segment remains niche but is growing due to rising consumer awareness around health and sustainable agriculture. Domestic organic barley production is limited and typically undertaken by smallholder farms participating in government supported organic farming schemes. Organic barley is primarily sold through health food retailers, direct-to-consumer channels, and e-commerce platforms. It is used in specialty health food items such as organic barley teas, organic boribap, and baby food products. Organic certification in South Korea follows strict national standards, and imported organic barley must comply with both Korean and exporting country organic regulations. The demand is increasing from urban middle-class consumers and institutions promoting eco-labeled products. Growth in the organic segment is supported by targeted policy initiatives under South Korea’s broader Green Food Strategy, which includes subsidies for organic farming inputs and marketing support for certified organic food products. Show more