The only way you could end up with low-level presence in barley is if a genetically modified seed accidentally got mixed in with barley.
My experience in the barley industry is, if a customer wants a certain type of barley, certain specs, it's IP’d and segregated so that contamination doesn't happen. Especially if you're trying to export into a country or the European Union, you have to be very conscious to keep the barley segregated. When I ship malt barley to my malt plants in Alberta or in Montana, they go into a truck, and before I even load that truck, I crawl up on the top of the truck to make sure it's clean. That's what has to happen.