Malt, whether or not roasted

cpc code 2432 covers the production and processing of malt, a key ingredient in the brewing and distilling industries. Malt is produced by germinating cereal grains, typically barley, and then drying and roasting the resulting malted grains. This process unlocks the starches and enzymes within the grains, making them suitable for use in the production of beer, whisky, and other fermented beverages. The malt industry plays a vital role in the broader food and beverage sector, providing essential raw materials for some of the world's most popular and widely consumed products.

The production of malt involves several key steps. First, the cereal grains, usually barley, are steeped in water to initiate the germination process. The grains are then spread out and allowed to sprout, developing the enzymes and starches required for the next stage. Once the desired level of germination is reached, the grains are dried using heated air, which halts the sprouting process. Finally, the dried grains may be roasted to varying degrees, imparting different flavors and colors to the finished malt.

The primary inputs for the malt industry are the cereal grains, typically barley, used as the raw material. Specialized equipment such as steep tanks, germination beds, and kilns are also essential for the malting process. Energy sources, such as natural gas or electricity, are required to power the drying and roasting stages. Additionally, water is a crucial input for the initial steeping and germination phases.

The primary output of the malt industry is, of course, malt itself. This malt can then be used as an input for the production of 2084 Beer, 2085 Distilled Alcoholic Beverages, and other fermented beverages. Malt may also be used in the production of certain types of 2099 Other Food Products n.e.c. such as malted milk and breakfast cereals.