Rye in United States

Rye was domesticated in northern Europe in the fourth century BC and independently in Asia and the Middle East.

In the medieval Europe rye become a staple bread grain. Rye was brought to North America and western South America with settling of these areas by Europeans in the 16th and 17th centuries.

The pilgrims brought rye, barley and oats with them, but wheat. They ate rye breads.

In the United States, rye is more important as a cover crop, or for green manure and pasture than as grain.

Rye principally grown in northern regions: South Dakota, North Dakota, Minnesota and Nebraska.

Rye popularity in the United States has declined steadily since 1920, and the United States produces 2 percent of the world rye crop. It is the least economically important grain crop.

Rye berries representing the husked whole grain, can be cooked like rice. Whole rye flour is dark and contains most of the nutrients of rye berries.

Rye is the only cereal grass other than wheat that can be used to make cereal bread. In United States rye is used for food, animal feed, industrial applications and seed.

In this country rye bread is made of a combination of wheat and rye flours. Most of the rye crop is fed to stock.

Rye is used produce crackers and rye flakes are used as a hamburger extender. Rye is also fermented to make whiskey.

Rye in United States