Abstract
Rye (Secale cereale L.) is one of the most recently domesticated cereals. Its likely origin is the Caucasus region from where it spread as a weed in wheat, representing a so called “secondary crop” (1). The cool temperate zones of Europe are the major growing areas for rye since the early Middle Ages due to its high winter hardiness, high tolerance to diseases, drought, and nutrient stress, and, therefore, high yielding stability. More than 90% of the world production is harvested in Russia, Belarus, Ukraine, Poland and Germany (2). Rye is second to wheat in bread-making; about 50–75% of the yearly rye harvest is used for this purpose. The remaining portion is used for feeding, the production of alcohol, like for example rye whiskey, pasture and green manure (3).
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