Barley (Hordeum vulgare L.) is recognized as one of the most ancient food crops that have been first cultivated, along with wheat, peas, and lentils, with domestication centering in the Fertile Crescent about 10,000 years ago (Badr et al., 2000). Globally, barley ranks fourth among cereals after wheat, maize, and rice with a total area of 49.8 million hectares and 141.2 million Mt of production (FAOSTAT, 2018). The estimated area coverage of barley in the year 2017 in Ethiopia was 959,273.36 ha, with a total grain production of 202, 4921.676 tons, and 2.11 tons per hectare productivity. Morocco, Ethiopia, Algeria, Tunisia, and South Africa were the top five largest barley producers in Africa with an estimated production of approximately 2.1 million tons,1.7 million tons,1.3 million tons, 0.9 million tons, and 0.307 million tons, respectively (Central statistical agency, 2017).