Rye is one of the most important grain crops. Its application is most in demand in the agricultural and food industries. The largest amount of rye goes to the production of rye flour used in baking. And only a small percentage of the entire crop goes to the production of malt. Rye is known for a small amount of protein, from the total composition it takes, on average, about thirteen percent. The most predominant component in the composition of rye is starch, its composition is more than sixty percent. One of the most valuable rye flour is considered wallpaper. This is a flour containing a grain shell, in which all the useful properties of cereals are preserved.

In addition, rye is an excellent plant-siderate. Sowing freshly plowed rye allows you to suppress weeds, and because of the rapid development of rye has time to take up all the space in the soil, leaving no chance for pest plants. Rye is divided into winter and spring rye. Winter rye is unpretentious in the climate, but not as resistant to frost as spring rye. Therefore, spring rye is cultivated only in some areas of the country.

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