Barley is one of Ethiopia’s oldest and most important cereal crops, grown mainly in the highlands, particularly in regions like Oromia, Amhara, and Tigray. It is cultivated at altitudes ranging from 2,000 to 3,500 meters above sea level, making Ethiopia one of the world’s major barley producers in high-altitude environments. The crop plays a crucial role in food security, serving as a staple food in the form of traditional dishes like “injera” and “kolo” and being a key ingredient in the production of local beverages, such as “tella.” Barley is also integral to cultural and religious practices in rural communities.