Rye fields are a relatively rare sight in Finland these days. However, an increased demand for organic rye foresees more plots of the grain soon dotting the Finnish countryside.
Today's food trends have mills and bakeries clamouring for traditional bread cereals, as demand for these now far outstrips supply.
New rye strains to increase yields?
In Finland, rye is sown in the autumn, but the harvest is vulnerable to tough winter conditions. One way to respond to the growing demand for organic grains is to cultivate new strains.
Juha-Antti Korimäki, organic foods advisor with ProAgria, an association offering agricultural advice in Finland, suggests spring rye as a way to introduce more of the grain into the year's cultivation cycle.
Organic farmers need to know which field segments yield best harvests. Different plants need to be grown alternatively on the plots, so that the earth stays rich with nutrients and doesn't fill with weeds.
Good business for the Lahtela farm
The Lahtela farm in Mäntyharju changed to organic rye some five years ago. Juha Lahtinen expects a good - and profitable - harvest this year. According to Lahtinen, there is way more demand than he can produce.
Many small bread-making businesses in Finland go for organic grains not only on ethical grounds, but also for culinary reasons. The taste of organic rye bread is softer, many say.
While more and more consumers at home prefer domestic breads, Finnish organic rye products also hold great export potential.
