The majority of Canada’s rye is grown in the prairies and, although seeded Canadian acres of rye has been increasing, we in no way dominate global production. Approximately half of the rye produced in Canada is exported, nearly entirely to the United States, although our rye breeding programs have created an advantage as an ingredient for livestock feeds (especially pigs), Canadian whisky (aka: rye), and only slightly less grain is funneled into our bread making.
Rye originated in Turkey and, through centuries of cultivation and migration, 90 per cent of global production now occurs in eastern-central Europe. Canada is only responsible for about 3 per cent of global rye, although the crop is well-suited to our growing conditions and considered one of the most profitable cereals despite its weakening market price. Rye, as a cereal, is closely related to wheat and barley, but it is hardier when it comes to cold tolerance, weed suppression, poor soil quality, and low input availability. However, rye is open-pollinated (needs insects and wind to cross-pollinate), which makes rye incredibly vulnerable to fungal diseases like ergot and fusarium head blight. The use of hybrid rye (now half of all rye grown in Canada) partially circumnavigates this susceptibility.
Hybrid rye, first introduced to Canadian fields in 2014 by FPGenetics, is a more consistent rye varietal, offering a yield advantage over wheat and improved grain quality. By breeding yields to be 20 to 40 per cent higher than conventional rye, hybrid rye is an incredibly profitable cereal. It is worth noting that hybrid rye is the only ‘economically important’ variety in Canadian cereal production and as a result, farmers are unable to save their seeds due to plant breeder protections and the potential loss of hybrid vigor. When cost-efficient (and there is an economic sweet spot for each end use for rye), rye can be a sustainable mainstay for Canadian crop rotation
Rye holds a few nutritional advantages over wheat which is why its bread has the characteristics it does. Grinding rye into flour strips away the proteins within the grain germ, making bread denser and giving the flour higher fibre and lower gluten ratios over wheat flour. These traits also extend the shelf-life of the bread and reduce the glycemic index to keep you feeling fuller for longer. Rye bread is actually an umbrella term for any bread that contains rye flour; the more rye flour included, the darker the bread and the greater intensity of flavour. Pumpernickel, for instance, has its distinct molasses colour because it is made entirely with rye flour.
“Canadian rye bread”, a light-coloured, mild-flavoured, speckled Jewish rye invented in Winnipeg, contains comparatively much less rye although is a preferred bread in Manitoba. While the exact family bakery responsible for bringing the eastern European staple to Canadian households is contested, what is clear is that Winnipeg is the birthplace of the milder introduction to rye bread in the early 20th century. While the majority of consumption is still reserved for Europe, the declining availability of rye bread in Canada is not indicative of demand, which remains strong and is likely to improve with greater rye grain stocks in Canada and its declining price.
Agricultural innovations help Canadians enjoy food variety. In the case of rye, market size is not indicative of want or possibility; specialty segments can be just as long-lasting with reliable demand. When it comes to bringing our sandwiches to the next level, rye breads will be there to compliment a wide array of tastes.
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