RESUMEN
BACKGROUND: Farmers' knowledge has a role in maintaining barley (Hordeum vulgare L.) genetic resource, which plays an important role in food security, and provides socio-cultural value to the Ethiopian farmers. However, farmers' knowledge has been ignored in the decision-making process in Misha, Gumer, and Hetosa districts, Ethiopia. METHODS: In this study, a semi-structured interview guide was used to carry out comprehensive house-to-house interviews with 357 purposively selected farmers to document their knowledge of barley cultivation, utilization and conservation practices. RESULTS: The majority of farmers (57.1%) grow barley on 0.5-0.75 hectares. Farmers identified and described 68 barley varieties with various local names, which were given to barley based on different characteristics such as plant height, spikelet length, row type, seed size and color, yield, place of origin, and use-values. Farmers are familiar with the nature, characteristics, end-uses, and preparation of different well-appreciated local meals and drinks. Farmers noticed that the number of barley local varieties has been decreasing in recent years. Introduction of improved varieties was perceived by all farmers as the main cause for the decrease in the number of barley local varieties in their localities. Another factor for the reduction in local barley varieties, according to 24.2% of farmers, was soil fertility degradation. Most of the farmers (65.7%) use their own barley seeds, which they select and save for the next growing season for specific attributes. They have their own indigenous knowledge that they have acquired through experience by growing, selecting, and conserving barley for the last 20-30 years or more. CONCLUSION: The majority of farmers gave attention to commercial cultivars due to their better market value. Thus, the introduction of improved cultivars has imposed on local varieties. The indigenous knowledge that the famers acquired through experience could be considered an advantage for the conservation of barley genetic resources by using farmers' participatory approach to widen cultivation and to improve barley local varieties for future use.