Progress report for LNE22-437
Project Information
Problem or Opportunity and Justification:
While rye has been grown as a domesticated crop for thousands of years, farmers in New England and the rest of the Northeast still lack vital information on how to grow high quality rye for food and beverage markets, even including information on what makes for a high quality rye harvest. Rye is grown on over 30,000 acres in Vermont as a cover crop to provide winter soil cover and nitrogen retention. There is outstanding potential for this acreage to produce high quality rye that can also generate revenue for farmers. Some quality parameters for rye are well-defined, including desired plumpness, test weight, and protein levels, but require additional research in to varietal selection and agronomic practices to help farmers produce rye that meets these criteria. For other quality parameters related to proxies for baking quality (such as falling number), more work is needed with bakers and other end users of rye grain to help determine what range of characteristics indicate that a rye harvest is suitable for baking. More work also needs to be done to help farmers gain access to processing equipment for handling rye and connect farmers to markets for rye for distilling, malting, baking and other culinary uses.
Solution and Approach:
The goal of this project is to bridge information gaps at both ends of the value chain: working with farmers to overcome production challenges and working with processors to create high-quality end products. By working on both sides of the value chain we can increase the acreage of cereal rye harvested for grain which will positively impact soil health, farm viability, and consumer access to local food and beverage. We propose to increase knowledge on production, harvesting, and cleaning techniques, connect farmers to markets, work with end users to better develop and define rye quality criteria, and continue research into varietal selection and agronomic practices for cereal rye. The combination of these solutions will create a foundation of knowledge for farmers to build upon as they begin growing and harvesting rye for grain. The connections developed between farmers, project personnel, and end-users will strengthen the value-chain, increase acreage of rye grown for grain, and increase the value of farmers’ rye crops in Vermont and New York.
Thirty farmers in the Northeast will adopt at least one new production or marketing practice that will result in 500 acres (750 tons) of cereal rye being sold into a added-value market and increasing the per ton value of rye an average $600 or $450,000 on the 500 acres.
Cereal rye is currently being grown as a cover crop on approximately 30,000 acres in Vermont alone. The crop plays an essential role in reducing erosion, maintaining a healthy nutrient cycle, and building soil health. Generally, the rye cover crop is terminated in the spring but there is potential to leave some of the crop for value add grain markets. The proposed project aims to maintain the soil and water benefits of the rye crop while adding a cash crop to a farms rotation that can be sold into high-value markets. The going rate for rye cover crop seed in Vermont is $0.16 per pound, whereas the price per pound of rye for baking ranges from $0.30- 0.75. As an example selling rye for baking would result in an $1,180 per ton increase! The goal is to confront educational gaps at both ends of the value chain: working with farmers to overcome production challenges and working with processors to create high-quality end products. By confronting both sides of the value chain we can increase the acreage of cereal rye harvested for grain which will positively impact soil health, farm viability, and consumer access to local food and beverage.
confront educational gaps at both ends of the value chain: working with farmers to overcome production challenges and working with processors to create high-quality end products. By confronting both sides of the value chain we can increase the acreage of cereal rye harvested for grain which will positively impact soil health, farm viability, and consumer access to local food and beverage.
Cooperators
- (Educator)
Research
Hypothesis 1: Documenting cereal rye market demand, desired rye varieties, and the standards required for various market sectors will help poise farmers to meet the emerging demand for rye and inform education and outreach needs of the emerging industry.
Hypothesis 1: If regionally specific agronomic practices are developed for growing cereal rye grain than farmers will have success in meeting the quality standards for value-added markets. Implementation of appropriate practices such as adapted varieties; fertility management as well as proper planting and harvest dates will more often result in grain that meets the standards for value-added rye grain markets.
Objective 1: Determine the demand and market requirements for cereal rye across a variety of sectors.
June Russel, Glynwood, Heather Darby, UVM Extension, Michael Moser, The UVM Center for Rural Studies, and Agricultural Economist Brian Baker started working on survey development in the fall of 2022. The goal was to develop and conduct a survey on the various emerging markets for regionally grown rye in the Northeast. The project team worked together in December of 2022 to develop a distribution list for the survey. The planned markets to be surveyed include food grade, distilling, seed; both cover crop and grain seed, and malting. The goal of the surveys are to capture rye use and demand, varieties that are currently used, standards required for various market sectors, and general info on performance. The survey is ready for distribution once we receive UVM IRB approval. Documents were submitted for approval in December and we expect a determination by early February. Plan is to distribute the survey starting February 2023 and it will run for 8 to 12 weeks. The draft survey can be found at https://qualtrics.uvm.edu/jfe/form/SV_4YnZTgisuxFxMzk.
The survey will be administered to northeast producers and businesses involved with the rye market including millers, distillers, maltsters, seed companies, grain companies, and others. Survey questions and implementation strategy have been designed using the Tailored Design Method (Dillman, 2000). PI-Darby is working to gain survey method and tool approval through IRB at the University of Vermont.
Survey results will be compiled and analyzed for significant Pearson’s Correlation Coefficients utilizing the SAS software’s PROC CORR procedure. Survey data will be summarized in a farmer friendly article that will be distributed to the survey recipients and to farmer publications in August, 2023. Results will also be highlighted at conferences and other regional outreach events in the fall of 2023 and winter of 2024
The advisory board helped to develop and beta-test the survey.
Objective 2: To determine which cereal rye varieties are most appropriate for various end-uses
2022 Trial
On September 23, 2022 the rye variety trials were planted. Three trials were planted, each with 10 to 15 cereal rye varieties, and 4 replicates. A trial was planted to measure each of three end-use strategies cover crop, forage, and grain. Plots in each trial are 5'x20 feet in size. In November, fall populations and ground cover were recorded in each plot. Additional data will be collected in 2023.
Objective 3: To determine the optimum planting date and seed depth for cereal rye to maximize winter survival and yield/quality.
2022 Trial
The winter rye planting date by planting depth study was initiated on 17-September 2022 at Borderview Farm. A total of 5 planting dates (17-Sep to 17-Oct) and 3 planting depths (1/2, 1, and 1.5 inch depths) were implemented in a randomized complete block with split plots and 4 replicates. The main plot were planting date and the subplot was seed depth. Subplots will be 5'x20' feet in size. The date of plant emergence, populations, and crown depth were recorded in the fall, before the first killing frost. Additional data will be collected in 2023.
Objective 4: To determine the impact of nitrogen management on cereal rye yield and end-use quality.
2022 Trials
The winter rye nitrogen trial was planted on September 17, 2022 and consisted of a hybrid and open-pollinated variety. The experimental design is a randomized complete block with split plots and 4 replicates. The main plot is variety and the subplot is nitrogen treatment. Subplots are 5'x20' feet in size. The fertilizer treatments include 90lbs/ac of Calcium Ammonium Nitrate, 90lbs/ac in the spring, or a split application of 45lbs/ac applied in the fall and 45lbs/ac at flag leaf applied the following spring. A control plot receiving 0 lbs/ac of N application serves as a control. Fall fertility treatments were applied on October 28, 2022. Fall populations, tillers counts, and ground cover were measured on November 10, 2022. Additional data will be collected in 2023.
Objective 5: To determine the impact of harvest date on cereal rye yield and end-use quality.
2022 Trial
The field was plowed, disked, and prepared with a spike tooth harrow to prepare the seedbed for planting. The experimental design was a randomized complete block with split plots and 4 replicates. The main plots were harvest date and the split plots were variety. The plots were planted with a Great Plains cone seeder on 22-Sep 2021 and plots were 5’ x 20’ (Table 1).
Table 1. Agronomic and trial information for the rye cover crop variety trial, 2021-2022.
|
|
Borderview Research Farm, Alburgh, VT |
|
Soil Type |
Benson rocky silt loam |
|
Previous Crop |
Annual forages |
|
Tillage Operations |
Fall plow, disc, and spike tooth harrow |
|
Harvest Area (ft.) |
5 x 20 |
|
Seeding Rate (live seeds m-2) |
350 |
|
Replicates |
4 |
|
Planting Date |
22-Sep 2021 |
|
Harvest Dates (HD) |
HD 1: 20-Jul 2022 HD 2: 29-Jul 2022 HD 3: 4-Aug 2022 HD 4: 12-Aug 2022 |
Grain plots were harvested with an Almaco SPC50 plot combine at one week intervals from 20-Jul through 12-Aug. Following harvest, seed was cleaned with a small Clipper M2B cleaner (A.T. Ferrell, Bluffton, IN). Grain moisture, test weight, and yield were measured. A subsample (approximately one-pound) was collected to determine quality. Quality measurements included standard testing parameters used by commercial mills. Grains were analyzed for protein and starch content using the Perten Inframatic 9500 Grain Analyzer. Rye flour for baking should have starch content between 56–70% and protein content between 8–13%. Samples were ground into flour using the Perten LM3100 Laboratory Mill. Falling number was measured on the Perten FN 1500 Falling Number Machine (AACC Method 56-81B, AACC Intl., 2000). The falling number is related to the level of enzymatic activity and sprouting damage that may have occurred in the grain. It is measured by the time it takes, in seconds, for a stirrer to fall through a slurry of flour and water to the bottom of a test tube.
Objective 1: Determine the demand and market requirements for cereal rye across a variety of sectors.
Data to be reported in 2023.
Objective 2: To determine which cereal rye varieties are most appropriate for various end-uses
Results to be reported in 2023.
Objective 3: To determine the optimum planting date and seed depth for cereal rye to maximize winter survival and yield/quality.
Results to be reported in 2023.
Objective 4: To determine the impact of nitrogen management on cereal rye yield and end-use quality.
Results to be reported in 2023.
Objective 5: To determine the impact of harvest date and variety on end-use quality.
Seasonal precipitation and temperature recorded at Borderview Research Farm in Alburgh, VT are displayed in Table 2. The fall of 2021 was slightly warmer and wetter than normal from September through November. The temperature was 3.03 degrees warmer than normal and there was 2.78 inches of precipitation more than average. This allowed for good germination and establishment of the winter rye. The spring and summer of 2022 continued to be wetter, although slightly cooler than average. In total during the rye growing season, there was over 40 inches of precipitation – 9.43 inches more than average. A total of 6739 growing degree days (GDD’s) accumulated – 131 more than average.
Table 2. Temperature and precipitation summary for Alburgh, VT, 2021-2022 growing season.
|
|
2021 |
2022 |
||||||||
|
Sep |
Oct |
Nov |
Mar |
Apr |
May |
Jun |
Jul |
Aug |
|
|
|
Average temperature (°F) |
63.1 |
54.6 |
37.6 |
32.3 |
44.8 |
60.5 |
65.3 |
71.9 |
70.5 |
|
|
Departure from normal |
0.40 |
4.31 |
-1.68 |
-0.03 |
-0.81 |
2.09 |
-2.18 |
-0.54 |
-0.20 |
|
|
|
|
|
||||||||
|
Precipitation (inches) |
4.49 |
6.23 |
2.26 |
2.52 |
5.57 |
3.36 |
8.19 |
3.00 |
4.94 |
|
|
Departure from normal |
0.82 |
2.40 |
-0.44 |
0.28 |
2.50 |
-0.40 |
3.93 |
-1.06 |
1.40 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Growing Degree Days (32°-95°F) |
933 |
701 |
232 |
170 |
391 |
883 |
1000 |
1236 |
1193 |
|
|
Departure from normal |
11 |
133 |
-3 |
32 |
-20 |
65 |
-64 |
-17 |
-6 |
|
Based on weather data from a Davis Instruments Vantage Pro2 with WeatherLink data logger. Historical averages are for 30 years of NOAA data (1981-2010) from Burlington, VT. (http://www.nrcc.cornell.edu/page_nowdata.html).
Impact of Harvest Date
Yield, harvest moisture, and test weight were measured at the time of harvest (Table 3). Yields were high across the trial, with the highest yield on HD1 (20-Jul) at 6639 lbs ac-1. Yield declined steadily through the harvest season and yield from the first harvest date was significantly different from all other dates. Harvest moisture varied across the study period with highest harvest moisture occurring at the first harvest date and lowest occurring at the second harvest date. The moisture content at the second date was statistically dissimilar from the other dates and was the only harvest date when the moisture was below 14% and did not require additional drying down for storage. Test weight was highest in HD2 (29-Jul) at 53.7 lbs bu-1 with no other harvest dates statistically similar.
Table 3. Harvest data and grain quality for winter rye harvest dates, Alburgh, VT, 2022.
|
Harvest date |
Yield @ 13.5% moisture |
Harvest moisture |
Test weight |
Starch |
Crude protein |
Falling number |
|
lbs ac-1 |
% |
lbs bu-1 |
% |
% |
seconds |
|
|
20-Jul |
6639a† |
22.3c |
52.1b |
62.9 |
6.44c |
263b |
|
29-Jul |
6012b |
13.3a |
53.7a |
62.8 |
6.54bc |
262b |
|
4-Aug |
5869b |
16.9b |
52.2ab |
60.9 |
6.66ab |
277b |
|
12-Aug |
5826b |
18.3c |
48.8c |
62.7 |
6.71a |
109a |
|
LSD (p=0.10)‡ |
575 |
1.23 |
1.27 |
NS¥ |
0.18 |
20.9 |
|
Trial mean |
6087 |
17.7 |
51.7 |
62.3 |
6.59 |
228 |
†Within a column, harvest dates with the same letter were not different from the top performer (in bold).
‡LSD - least significant difference at the p=0.10 level.
¥NS – No significant differences.
Crude protein varied very little across harvest dates, although the later harvest dates were statistically different from the earlier ones. Protein for all harvest dates was below the desired range for ideal rye baking quality (<8%). There was no statistical difference in starch content and all harvest dates had starch within the acceptable range for rye flour. Falling number was highest at the 3rd harvest date and lowest at the 4th harvest date, disrupting a trend observed in previous years of the study when falling number declined as the study proceeded. While more research is underway to confirm ideal falling numbers for rye, preliminary research seems to put this value between 150-200 seconds. The first three harvest dates all had falling number above this range and the final harvest date had falling number below.
Impact of Variety
The varieties varied significantly in terms of all parameters measured. The highest yielding variety across the four harvest dates was Serafino at 7042 lbs bu-1 (Table 4). This was statistically similar to Bono at 6926 lbs bu-1. Rye yields were very high across all the rye trials at Borderview Research farm in 2022. Harvest moisture varied significantly between varieties but on average all were above moisture content required for long term storage. Serafino had the highest test weight at 52.2 lbs bu-1, and was statistically similar to all other varieties.
Table 4. Harvest data and grain quality for winter rye varieties, Alburgh, VT, 2022.
|
Variety |
Yield @ 13.5% moisture |
Harvest moisture |
Test weight |
Starch |
Crude protein |
Falling number |
|
lbs ac-1 |
% |
lbs bu-1 |
% |
% |
Seconds |
|
|
Bono |
6926a† |
17.9b |
52.1 |
62.9a |
6.26b |
266c |
|
Danko |
5619b |
16.9a |
51.6 |
60.6b |
6.91a |
202b |
|
Hazlet |
4760c |
17.7b |
50.9 |
62.7ab |
6.92a |
162a |
|
Serafino |
7042a* |
18.2b |
52.2 |
63.1a |
6.27b |
280c |
|
LSD(p=0.10) ‡ |
575 |
1.23 |
NS¥ |
2.22 |
0.18 |
20.9 |
|
Trial mean |
6087 |
17.7 |
51.7 |
62.3 |
6.59 |
228 |
†Within a column, harvest dates with the same letter were not different from the top performer (in bold).
‡LSD - least significant difference at the p=0.10 level.
¥NS – No significant differences.
Serafino also had the highest starch at 63.1%, statistically similar to Bono at 62.9%. All varieties had acceptable starch content. Hazlet had the highest protein concentrations at 6.92%, statistically similar to Danko at 6.91%. Averaged across the four harvest dates, Hazlet had a significantly lower falling number compared to all other varieties.
Harvest date x variety interactions
There were no statistically significant harvest date x variety interactions for yield, test weight, starch, protein, and falling number; in other words, both varieties performed similarly at each harvest date in terms of these characteristics. The only statistically significant effect of harvest date by variety was in terms of harvest moisture and variety. For each harvest date, a different variety had the lowest moisture content.
Falling number
Falling number measures viscosity by recording the time in seconds it takes for a plunger to fall through a slurry to the bottom of a test tube. The viscosity is an indicator of enzymatic (alpha-amylase) activity in the kernel, which most often results from the early stages of germination occurring pre-harvest in the grain. Low falling number means high enzymatic activity, or more pre-harvest sprouting. This is most common if there are rain events as the grain is ripening prior to harvest. Falling number is a widely understood indicator of wheat flour quality, though its use as an indicator of rye flour quality is still being explored. Low falling number in wheat, below 250, has a negative impact on bread quality and can lead to lower prices paid for the wheat or possible rejection at the mill. The ideal range for wheat is 250-350. High falling numbers, over 400 seconds, can potentially lead to slower fermentation, poorer loaf volume and drier bread texture, depending on the end product. Because rye bread relies on different grain components to create high-quality bread, and ferments more quickly than wheat, it is expected that lower falling numbers are preferred for rye than for wheat, likely between 150-200 seconds and potentially as low as 100 seconds. For rye in particular, waiting longer to harvest may result in grains that are more suited for baking as currently, as lower falling numbers are more desirable than those needed for wheat.
Education
2022 Outreach/Education
Farmers and stakeholders will have multiple opportunities for engagement in this project through accessing content online, attending outreach events, conferences, and participating in marketing events.
Winter Webinar. March 2022. 131 people
Ecological Rye Production with guest speaker/farmer Sandy Syburg. Sandy is an organic grain farmer from WI and involved with the Rye Revival. This webinar was on March 22, 2022 and there 78 attendees. https://www.youtube.com/watch?v=Y8YfQdMqhYk
Resilience in Rye with guest speaker Don Hosteler and grain drying expert from the midwest. Don talked about conditioning, aerating, drying, and storing grain. This webinar was on March 24, 2022 and there were 53 attendees. https://www.youtube.com/watch?v=7pnOIAhnXak
Hudson Valley Grains Convening. May 2022. 50 people
Heather Darby presented on rye research at this convening of Hudson Valley and New York City bakers and other stakeholders hosted at Glynwood.
Rye Bread Smorrebord lunch by Mary Cleaver. Smorrebord is a traditional Nordic meal, that features rye bread prominently. Chef Cleaver used rye bread from Bread Alone Bakery to make a variety of open faced sandwiches utilizing Glynwood Farm grown ingredients, and other regional grain based dishes, including Sfoglini’s rye pasta.
Presentation by Sharon Burns-Leader of Bread Alone Bakery on developing Nordic style breads for commercial sale, including traditional nordic rye and einkorn breads.
2022_Annual_Field_Day, Alburgh, VT. July 28th 2022. 185 people visited rye research plots and learned about results, 60 people in the Rye breakout session focused on end-use of rye.
June Russell attended the University of Vermont Field day and led a discussion on the history of rye in the Northeast and the emerging markets for cereal rye in the food and beverage sector. Roy Desrochers, UVM Extension, hosted a sensory session with rye cookies and local spirits. Heather Darby, presented on rye variety research.
Rye Dinner at Birch on Pleasant, Milwaukee, WI. August 2022. 10 people. This dinner highlighted the work of Rye Revival, a nonprofit dedicated to the promotion of ecologically grown rye and the enjoyment of rye foods and culture and a collaborator on this grant.
The lunch, prepared by Chef Kyle Knall and the team at Birch featured cereal rye in several forms including rye focaccia, rye pasta, rye spaetzle. This event was initially meant to be public but due to COVID, at the last minute the public dinner was canceled and the team at Birch instead hosted a smaller group that included June Russell, Sandy Syburg, Rita Hindin, (all of Rye Revival) and Odessa Piper, longtime local foods champion and chef, formerly of Madison WI, and Julia Raggio of GrowNYC Wholesale. The smaller group allowed for more focused discussion, including educational information on rye for the benefit of the culinary team at Birch on Pleasant. It also allowed for some knowledge sharing across regions, from New York to Wisconsin, where there is a strong interest in growing rye.
Farm to Flavor, Madison, WI, August 2022. 275 people in attendance. This event brought together small grain breeders from across the country and provided an opportunity for researchers, growers and consumers to play an essential role in guiding the development of new crop varieties.
Research programs were paired with area chefs who created dishes that showcased promising varieties from field trials. June Russell coordinated with event organizers and the culinary team at Birch Restaurant in Milwaukee to host a rye table at this tasting event. The staff at Birch created crackers from 3 different varieties of rye. Heather Darby created a display of 13 varieties of cereal rye and was onsite to answer questions.
OGrain Field Day. Otter Creek Organic Farm. Spring Green WI. August 2022. 150 people in attendance. Members of Rye Revival hosted a rye table with display and information on different rye varieties and a sampling of value added products made with rye. Rye bread, local rye whiskies, and a pharmaceutical utilizing elements of the rye plant.
Content Created. In collaboration with Rye Revival, our team has produced rye-centric educational and promotional content for multiple media outlets. Rye Revival articles were printed in Acres (Gary Zimmer et al.) and Organic Broadcaster. Marbleseed (Sandy Syburg, Gary Zimmer).
Glynwood has been coordinating market efforts with rye end-users. Several examples are listed below:
i. Rye samples distributed to Bakers. Several varieties of rye are distributed to bakers, with feedback requested.
ii. Rye in the Glynwood Farm Store. Whole rye berries and rye flour are now available at the Glynwood Farm store, with supporting promotional and
educational materials.
iii. Glynwood Winter CSA, Grains & Staples add-on. Rye will be a featured item with supporting promotional and educational materials.
Milestones
Engagement: Milestone #1
Number of participants: 500 farmers and 100 agricultural service providers will be informed.
What farmers learn: New and interested in the New England states and northeastern NY will first learn of the project and performance target at the 2022 Grain Growers Conference (125 attendees from region). In addition farmers will hear of the project through our outreach networks including email list serves, social media and newsletters (distribution 1750).
Proposed completion date: 7/31/2022
Status: Completed date: August 30, 2022
Accomplishments: During 2022, events served as a means to connect with farmers about the SARE project "Capturing Value with Cereal Rye: Growing High Quality Rye in the Northeast for Value-Added Markets". There were multiple events held in VT, NY, and WI (Rye Revival) to inform farmers and other stakeholders about performance targets, goals, and research. Through these events we reached 517 of farmers and 284 of other stakeholders.
Engagement: Milestone #2
Number of participants: 30 farmers will actively "enroll"
What farmers learn: Producers who express interest in value-add rye markets can officially “enroll” in the rye program to be provided with access to individual consultations, farm visits, and access to the Baker’s event and the Business-to-Business event. Farmers will be provided tools and technical assistance to record yield, input, and cost records to verify performance target.
Proposed completion date: 7/31/2022
Status: Completed date: November 30, 2022
Accomplishments: During 2022, many of our rye-focused events were opportunities to engage directly with farmers and talk with them about project participation. The events held in 2002, connected are team with farms growing rye in VT, NY, ME, WI, MA, and the Quebec provinces. We were able to confirm farm's needs for entering or expanding in the rye market. We have started assisting farmer's with Technical assistance especially during the late summer and fall of 2022 when farmers were planting winter rye for the 2024 season. Most farmers agreed that email communication worked best for the group. Crop record keeping booklets were distributed to farms that did not have a system in place.
Engagement: Milestone #3
Number of participants: 3 farmers will be active in on-farm research.
What farmers learn: Farmer collaborators conduct on-farm research to develop strategies to increase performance of cereal rye. Farmers implement treatments, collect yield data, input data, and host outreach events.
Proposed completion date: 12/30/2024
Status: In Progress
Accomplishments: During 2022, one farm collaborated in on-farm research to evaluate seed depth impact on winter survival of rye. The plots were planted in late September of 2022.
Engagement: Milestone #4
Number of participants: 250 end-users involved with rye and 250 farmers
What farmers learn: Market demand and analysis survey for rye industry is conducted and results shared with farmers interested in rye production.
Proposed completion date: 3/1/2023
Status: In Progress
Accomplishments: During 2022, Glynwood and UVM worked collaboratively with advisors to develop the market demand and analysis survey for the rye industry. Stakeholders contact lists were compiled for survey distribution. Survey will be distributed in February.
Learn: Milestone #5
Number of participants: 350 farmers and 150 agricultural service providers
Proposed completion date: 10/31/2024
What farmers learn: Farmers attend field days and learn about practical management tools for their operation to maximize rye yield and quality from the field to the grain bin.
Status: In Progress
Accomplishments: During 2022, an approximate 800 farmers and stakeholders attended outreach events to learn about practices and tools to maximize rye yield and quality. Market possibilities were also discussed including cover crop seed, distilling, baking, and brewing.
Learn: Milestone #6
Number of participants: 250 farmers and 150 agricultural service providers will attend winter events.
What farmers learn: Farmers attend winter workshops and conferences to learn about project results from project team and collaborating farmers. Programs will highlight rye research, baking and spirit results as well as sensory profiles. Farmers will receive research reports.
Proposed completion date: 3/30/2025
Engagement, Learn, and Evaluate: Milestone #7
Number of participants: 40 farmers and 40 rye end-users will participate in end-user events.
What farmers learn: Farmers attend B2B and Baking events to learn about rye end-use requirements, sensory profiles, and develop new relationships with potential markets.
Proposed completion date: 3/30/2024
Engagement and Evaluation: Milestone #8
Number of participants: 350 farmers will be sent the survey.
What farmers learn: Farmers engaged in the project by collaborating on research, "trying" new strategies, or participating in project events will be surveyed (via online platform) to determine information gained, behavioral changes, and impacts to farm productivity.
Proposed completion date: 2/1/2025
Milestone Activities and Participation Summary
Educational activities:
Participation Summary:
Information Products
- Impact of Harvest Date on Rye (Fact Sheet)