Husks are the fine coverings between which the grain kernels grow on the ear. They are not suitable for human consumption. While some types of grain, such as rye, most types of wheat and naked oats, lose their husk during threshing, the husk of the so-called “husked grains” still surrounds the grain after threshing. This is the case, for example, with barley, spelt and oats. With these types of grain, the husk must be removed during processing in a hulling mill. The husk is then used, for example, as an ingredient for feed in livestock farming.
