Progress report for ONE18-312

Understanding Quality Standards for Cereal Rye to Help Farmers Access Value-Added Markets for Malting, Distilling, and Baking

ONE18-312 (project overview)

Project Type: Partnership

Funds awarded in 2018: $14,971.00

Projected End Date: 10/31/2020

Grant Recipient: University of Vermont and State Agricultural College

Region: Northeast

State: Vermont

Project Leader:

Dr. Heather Darby

University of Vermont Extension

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Project Information

Project Objectives:

Local bakers, maltsters, and distillers are eager to source locally grown rye for their products however, limited information is available on the necessary quality requirements. Farmers are interested in producing rye but have found it challenging to source varieties ideal for the end-users needs. It is also unclear how harvesting and fertility management impact rye quality and subsequent end-use quality. We have a good understanding of how variety selection and management influence wheat and barley quality but this same information does not exist for cereal rye.

The objectives of this project are to:

To evaluate yield and quality characteristics of cereal rye and determine most appropriate uses for each variety.

Determine the impact of nitrogen application timing on protein concentration and quality in cereal rye and subsequent impacts on end-use possibilities.

Determine the impact of harvest timing on pre-harvest sprouting and overall quality in cereal rye.

Identify cereal rye quality parameters necessary for specific end-uses, i.e. malt, distilling, and baking.

These objectives will be met through on-farm research and collaboration with end-use partners to develop best practices for cereal rye production. Ultimately helping farmers improve their ability to meet the requirements of a value-added market.

Introduction:

Surprisingly there is limited research available on best agronomic practices for food-grade rye production in the Northeast, or anywhere for that matter. Considering rye is second only to wheat among grains commonly used for bread production (Bushuk 2001). Based on our SARE database search we found no listings that were related to our proposed project topic. There were forty-five rye-based projects identified but all were focused on rye as a cover crop or for livestock grazing. Rye is the most winter hardy of winter grains and it is able to thrive in a wide variety of soil types, drainage situations, fertility levels, and climatic conditions. In other words, rye is an ideal crop for the Northeast.

Currently the majority of rye grown in Vermont is as a cover crop. The going rate for rye cover crop seed in Vermont is $0.16 per pound, whereas the price per pound of rye for baking ranged from $0.30 – $0.75 (organic), malting $0.20, and distilling $0.50 (personal communications). Selling rye for malt would result in an $80.00 per ton increase, and up to a $1,180 increase per ton for baking! Identifying rye varieties that meet end-users needs and best practices to produce high yielding and quality crop will ultimately help farmers succeed.

Rye in a cross-pollinated crop, meaning it is difficult to keep genetically “pure” varieties, which is why there are fewer rye varieties on the market compared to wheat (Bushuk 2001). However, the introduction of rye hybrids in the 1970’s has made it easier to keep “pure” lines. Today, 75% of all the rye grown worldwide is from hybrids (Brümmer, 2006). In recent years, more rye varieties have been released on to the market as the demand for more nutritious and hearty bread types has increased. Vermont is no exception. There is high consumer demand for locally sourced rye for baking, malt, and distilling, right now the demand far exceeds the supply. Vermont does not have much of a history of growing rye for human consumption. There is limited information available on the quality levels necessary for specific end uses and what is available is primarily based on European research. Quality parameters for rye are not necessarily the same as for wheat. For example, the falling number for rye has to be at least 120 seconds compared to 250 seconds for wheat (Brümmer, 2006). These differences in quality parameters may be the same or different depending on end-use, it is unclear.

It has been shown that different rye varieties differ in malting and brewing performance and flavor (Wang, 2016). Identifying varieties best suited for baking, malt, and distilling is critical for rye production expand in the Northeast. In addition, other agronomic practices like timely harvest and the impact of nitrogen on protein level is necessary to begin to build relevant information for this crop. Furthermore, quality tests and end-user testing is essential for increasing rye for human consumption in Vermont and throughout the country.

Therefore, through this project we will conduct large-scale variety trials with our partner farms to determine what varieties thrive for both yield and quality. Samples will have basic quality analyses run on them at the UVM Cereal Grain Testing Laboratory. We will then have our collaborating bakers, maltsters, and distillers perform end-use tests to determine which varieties are best suited for which end-use.

Cooperators

Click linked name(s) to expand

Roger Rainville (Researcher)

Scott Magnan (Researcher)

Research

Materials and methods:

Winter Rye Variety Trial

In 2017, the experimental design of the study was a randomized complete block with treatment plots replicated four times. Treatments were ten varieties of cereal rye: Aroostook, Brasetto, Danko, Guardian, Huron, Musketeer, ND Dylan, Spooner, Wheeler, and one unstated variety (VNS). The field was plowed, disked, and prepared with a spike tooth harrow to prepare the seedbed for planting. The plots were planted with a Great Plains cone seeder on 21-Sep 2017; plots were 5’ x 20’. Prior to harvest, on 20-Jul 2018, three plant heights per plot were measured. Grain plots were harvested at the Alburgh site with an Almaco SPC50 plot combine on 20-Jul. Following harvest, seed was cleaned with a small Clipper M2B cleaner (A.T. Ferrell, Bluffton, IN). Grain moisture, test weight, and yield were calculated. An approximate one pound subsample was collected to determine quality. Quality measurements included standard testing parameters used by commercial mills. Test weight was measured by the weighing of a known volume of grain. Once test weight was determined, the samples were then ground into flour using the Perten LM3100 Laboratory Mill. At this time, flour was evaluated for its protein content, falling number, and mycotoxin levels. Grains were analyzed for protein content using the Perten Inframatic 8600 Flour Analyzer. The determination of falling number (AACC Method 56-81B, AACC Intl., 2000) was measured on the Perten FN 1500 Falling Number Machine. The falling number is related to the level of sprout damage that has 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 the tube. Deoxynivalenol (DON) analysis was done using Veratox DON 5/5 Quantitative test from the NEOGEN Corp. This test has a detection range of 0.5 to 5 ppm. Samples with DON values greater than 1 ppm are considered unsuitable for human consumption.

Winter Rye Variety Trial – 2018

In 2018, the experimental design of the study was a randomized complete block with treatment plots replicated four times. Treatments were fifteen varieties of cereal rye: Dolero, Helltop, Bono, Wrens Abruzzi, Aroostook, Brasetto, Danko, Guardian, Hazlet, Huron, Merced, Musketeer, ND Dylan, Spooner, Wheeler. The field was plowed, disked, and prepared with a spike tooth harrow to prepare the seedbed for planting. The plots were planted with a Great Plains cone seeder on 22-Sep 2017; plots were 5’ x 20’.

In 2018, an on-farm trial was initiated to evaluate 4varieties of winter rye (Brasetto, Hazlet, Danko, Dolero) in strip plots. The plots were replicated 3 times and planted on 6-Oct, 2018. The goal will be to evaluate varieties grown on a farm scale and use the seed for bake tests.

Winter Rye Harvest Date Trial – 2018

In 2018, the experimental design of the study was a randomized complete block with treatment plots replicated four times. The variety Danko and Hazlet was planted at 100 lbs per acre on 6-Oct. The plots that were 5′ x 20′ were planted with a Great Plains cone seeder. The goal will be to determine the impact of rye harvest date on bread baking quality.

Winter Rye Nitrogen Rate Trial – 2018

In 2018, the experimental design of the study was a randomized complete block with treatment plots replicated four times. The variety Hazlet was planted at 100 lbs per acre on 6-Oct. The plots that were 5′ x 20′ were planted with a Great Plains cone seeder. Four nitrogen treatments were initiated just prior to planting. These included 90 lbs / A of N applied in the fall, 90 lbs/A of N applied in the spring, 45 lbs of N applied in spring and 45 lbs of N applied in the spring, and a control. The goal will be to evaluate rye protein impact on baking quality.

Research results and discussion:

Winter Rye Variety Trial – 2017

Heights, lodging, yield and test weight was measured prior to cereal rye harvest (Table 1). Wheeler was the tallest variety, whereas Brasetto was the shortest. Wheeler did not experience any lodging, yet Brasetto, Danko, Guardian, Huron, and VNS were not statistically different from Wheeler. It is also worth noting that lodging was very low across the board, with Musketeer and ND Dylan showing only 4% lodging for the growing season. The average lodging for the trial was 1.63%. Yields are presented at harvest moisture. Yields at harvest ranged between 2511 and 4210 lbs ac^-1 with Brasetto, Guardian, ND Dylan, and VNS as the top performing varieties. The ideal test weight for rye is 56 lbs bu^-1; top performing varieties reaching this mark in descending order were Danko, Musketeer, VNS, Spooner, Guardian, and Aroostook.

The ten cereal varieties were analyzed for crude protein content, falling number, and the vomitoxin DON (Table 2). Wheeler had the highest crude protein at 13.96%, and was significantly higher than the other varieties in the trial. Falling number ranged between 216 and 272; an ideal falling number falls around 260 seconds. The top performing variety was Brasetto at 272 seconds, but was not statistically significant fom Danko,Guardian, ND Dylan, Spooner, Wheeler, and Bono, who were also top performers. Danko had very low DON levels, and was not significantly different from Aroostook, Huron, Spooner, and Wheeler.

Table 1: Harvest measurements of winter rye varieties, Alburgh, VT 2018.

Variety	Height	Lodging	Yield	Test weight
Variety	cm	%	lbs ac^-1	lbs bu^-1
Aroostook	141	3.50	2925	56.0*
Brasetto	114	0.50*	4210	49.8
Danko	132	0.50*	2837	57.2
Guardian	143	0.25*	4061*	56.1*
Huron	143	1.50*	3239	51.0
Musketeer	145	4.00	3320	56.7*
ND Dylan	138	4.00	3627*	54.5*
Spooner	152	1.75	2980	56.3*
Wheeler	167	0.00	2511	53.3*
VNS	115	0.25*	4015*	56.4*
Trial mean	139	1.625	3373	54.7
LSD (0.10)	10.4	1.64	883.24	4.34

*Treatments with an asterisk are not significantly different than the top performer in bold.

LSD – Least significant difference.

NS – No significant difference between treatments.

Table 2: Grain quality for ten cereal rye varieties, Alburgh, VT, 2018.
	Variety	Crude protein	Falling number	DON
		@ 12% moisture	Falling number	DON
		%	Seconds	ppm
	Aroostook	11.7	227	0.200*
	Brasetto	10.4	272	0.350
	Danko	10.8	266*	0.025
	Guardian	10.2	249*	0.450
	Huron	10.7	216	0.125*
	Musketeer	11.1	216	0.350
	ND Dylan	11.1	254*	0.350
	Spooner	10.8	245*	0.225*
	Wheeler	13.9	260*	0.250*
	VNS	9.75	268*	0.300
	Trial mean	11.1	247	0.263
	LSD (0.10)	0.716	30.8	0.242
	*Treatments with an asterisk are not significantly different than the top performer in bold.
	LSD – Least significant difference.

Research conclusions:

The hot, dry conditions in 2018 emulated the weather in the west, which led to high cereal rye yields and quality. Throughout the trial, and perhaps a result of this season’s growing conditions, each variety appeared to perform quite well. Danko, Guardian, Wheeler, and Bono were top performing varieties across the board, with Brasetto, ND Dylan, and Spooner similarly performing quite highly in our trial. Overall, quality and yields were high this year, and each variety had DON levels suitable for human consumption. The grain from the trials has been milled and sent for bake tests with local bakers. The goal is to determine baking quality for rye.

2 Farmers participating in research

Education & Outreach Activities and Participation Summary

10 Consultations

1 On-farm demonstrations

1 Published press articles, newsletters

2 Workshop field days

Participation Summary

125 Farmers

Education/outreach description:

In 2018, there were several educational opportunities for growers to learn about winter rye production and value added opportunities for this grain. On July 26th, 2018 the rye variety and harvest date trials were shown to the 225 participants. They were allowed to walk through and observe the different varieties. In addition, the goals of the project were shared with the attendees (2018-Field-Day-Flyer)

On November 12, 2018, a small grower meeting (15 attendees) was hosted at Peterson Quality Malthouse. The goal of the meeting was to provide grain production information to current and potential malt growers. Education focused on best management practices for growing malt (including rye as a malted grain). Growers were provided research reports and grain growing booklets.

The Northern Grain Growers are interested in growing rye for baking, malting, and distilling. The bakers that serve on the NGGA board received the grain and quality analysis from the 2018 trials. They will be performing bake tests in January and sharing results at the 2019 Grain Conference. In addition, two articles were written for the Northern Grain Growers Newsletter and distributed to 365 members in December of 2018 (NorthernGrainGrowersNewsletter2018).

Learning Outcomes

21 Farmers reported changes in knowledge, attitudes, skills and/or awareness as a result of their participation

Key areas in which farmers reported changes in knowledge, attitude, skills and/or awareness:

Farmers attending the Malthouse meeting were asked to complete a short online survey to indicate knowledge gained and intended changes in practices. 100% of the farmers indicated they learned new knowledge about growing grain for malt. 72% indicated they were going to take a soil test to check pH levels. 56% indicated that they would begin quality testing grain. Others reported increased knowledge in disease management and harvest timing.