Rye production

It has been harvested for more than 6000 years, but it was around year 500 A.D. that cultivation of rye became important in Central Europe.  Due to the plant's tolerance for less favourable growing conditions, it suppressed the growing of Barley, Wheat and Oats in certain areas.  In the 12th and 13th centuries rye had progressed to be a major grain.  In Germany it maintained its place as the major cereal until the Second World War.

Rye is an annual and winter hardy grass, grown extensively as a grain and forage crop.  It is a member of the wheat tribe (Triticeae) and is closely related to barley (Hordeum) and wheat (Triticum).  The closeness in family has made it possible to obtain a hybrid between wheat and rye called Triticale.  When fully developed, the rye plants have a height of 60 to 200cm, the normal is around 120cm.

It is primarily grown in an area denominated as the Rye Belt.  This comprises countries in North and East Europe, i.e. Germany, Poland,The Nordic Countries, The Baltic Countries, Belarus, Ukraine, Austria, Czech Republic and Slovakia.  Some rye is also produced in Canada and the USA.  In the countries of the Rye Belt the grains are primarily used for bread flour, it gives a good taste to the bread and is considered a healthy grain.  

Among cereals, rye has the highest fiber content. The fibers are both water soluble and insoluble, thus benefitting the human digestion.  The fibers are in the outer layers of the grain, and considering the fact that rye is normally consumed as whole grain, it is a very important source for fibers in a healthy diet. In the Nordic Countries 40% of the daily intake of fiber originates from rye.

Rye is an important source of minerals, B-vitamins and micronutrients.  Like in all cereals, carbohydrates are the major component of the grain. Although rye flour does not develop true gluten, it has proteins which give it the capacity for making a nutritious leavened bread. Rye is usually mixed with 25 to 50% wheat flour for bread making. Fat content is very low, they are mostly polyunsaturated fats, particularly of the lechitin type.

Within the Rye Belt, rye has different applications.  The most important are: Bread, animal feed and bio energy.  In the Nordic and the Baltic countries, rye is traditionally used for bread.  In Denmark rye production for animal feed has increased in the last years as a result of a policy of more self-sustained feed production.  An increased production of rye for both biogas and animal feed is foreseen.