Talk:Rye

message: Content remove from RYE
:Rye (scientific name - Secale cereale) is a type of grain which originated in Turkey, Europe, and Iraq. It is highly tolerant of soil acidity, and seasonal production is from November to April.
to be merged with main article as necessary. Pete 14:11, 17 Sep 2003 (UTC)
thread_title:  Comment 

message: From the article: "Rye bread is a widely eaten food in Northern Europe. It is often colored deep brown with sugar syrup, since naturally it is gray." I don't think this is true - most of the rye breads I eat (in Finland) have no sugar and they're quite brown. It is true that some rye breads (as do other breads) have syrup, but I don't think it's for the colour. I'm removing the comment about sugar until further evidence. Hardwick 17:45, 3 July 2006 (UTC)
replies: text: Perhaps the proportion of rye also influences the color? E.g. the rye breads I'm eating now is 21% rye, and is a fairly dark brown, but not as dark as some. --Singkong2005 talk 07:23, 22 July 2006 (UTC)
thread_title: Color of rye bread

message: Is the standard rye which is traditionally used a wholegrain, or is it milled in a similar way to wheat when making white flour?
Burgen (commercial site) says it's a prebiotic. Burgen apparently uses wholegrain rye, though whether this is standard or just their bread is not clear.
I found a few links about health benefits. E.g. http://virtual.vtt.fi/virtual/rye/chapter9.htm - benefits of rye bran. 
More nutritional info would be useful, too, if someone knows a suitable link. I did a bit of googling but didn't find anything suitable.  --Singkong2005 talk 07:43, 22 July 2006 (UTC)
thread_title:  Wholegrain? 

message: Unfortunately I am not qualified to edit this part of the entry as I have no experience of adding rye to wine (in fact I've never heard of it, but my expertise is with beer not wine) - but I can raise an issue of innaccuracy, specifically the comments:
the bottles must be shaken at least once a week to ensure that the rye properly creates carbon dioxide bubbles
- this makes no sense, there are no 'bubbles' in a sealed bottle as the carbon dioxide is in solution in the liquid. Furthermore, it is the yeast that produces the CO2, not the grain - and they do this by consuming any fermentable material, regardless of its source. Agitation would probably help to ensure more thorough fermentation but I doubt a weekly shake is somehow essential. Please cite some sources;
Wines made in this manner usually contain carbonic acid
- ANY fizzy drink will contain carbonic acid, and if anyone wishes to suggest that somehow rye increases the level more than any other fermentable material they need to cite their source;
which makes the alcohol in the drink act faster than less acidic drinks such as lager beer
- again, sources are required as I am aware of no evidence to suggest that the ACID content of a drink has any effect on the 'action' of its alcohol, and even the effect of dissolved gas (bubbles) in alcoholic drinks is no more than anecdotal. More sources please. — Preceding unsigned comment added by 66steve99 (talk • contribs) 03:36, 6 March 2007 (UTC)
thread_title: Carbonic Acid and rye wine?

message: The selection from Pliny if flawed.  I edited "wheat" to make it "spelt" which is what Pliny refers to directly.  However, a link to the English version of Pliny at Perseus 
shows that it is questionable whether Pliny is even referring to "our" rye when talking about "secale".  Why is the reference for this line to the Wikipedia article on Pliny, which says nothing about his discussion of this?  —Preceding unsigned comment added by Eliotsmith (talk • contribs) 13:23, 17 December 2009 (UTC)
thread_title:  History of Rye 

message: The article makes no mention of insect pests. Is Rye not susceptible to insect damage that would threaten crop yield? Virgil H. Soule (talk) 16:54, 31 May 2011 (UTC)
thread_title:  Insect Pests 

message: The claim that rye production is down because of lower demand is given without references.  Since the price has been increasing during the years that production has been falling, it's not a particularly plausible claim.  Falling demand causes production to fall because the prices go down - leading producers to look for other ways to make a living.  I can find no websites that discuss the reasons for falling production (except this article).  
Plausible causes could include political changes in the most common producing regions, changes in available technology, etc.  Many were former soviet countries after all.Ricercar a6 (talk) 22:37, 3 April 2012 (UTC)
replies: text: I deleted the unsourced claim that claim that production was down due to lower demand. Ricercar a6 (talk) 20:46, 29 June 2012 (UTC)
thread_title:  Lower demand? 

message: What is wrong with the layout with the Production and consumption statistics section? Those charts look like they are cut-off and are jammed up against the text. I think they could be placed better so the visual impact wouldn't be so jarring. I don't know much about resizing images or placement to know how to improve this so I hope someone else does! It's really bad! Newjerseyliz (talk) 20:38, 6 August 2013 (UTC)
replies: text: I shuffled things around a bit. Guy Harris (talk) 21:57, 24 April 2022 (UTC)
thread_title:  Layout awful 

message: Is the scope of this article the species Secale cereale, or the crop (just subsp. cereale?)? The taxobox suggests the former, but the content suggests the latter. Lavateraguy (talk) 14:00, 12 July 2016 (UTC)
thread_title:  Scope 

message: The article now says that production has fallen in countries including, "Germany – 3.3 t to 3.9 Mt".
I'm pretty sure that's an increase. IAmNitpicking (talk) 13:18, 23 January 2017 (UTC)
replies: text: You just got an invitation to Minitrue.  — Preceding unsigned comment added by 2003:74:E39:8700:887:A58F:D50C:228B (talk) 19:13, 4 October 2017 (UTC)
replies: text: Fixed.  I changed it to show all values from 1992 to 2012, and to list Germany separately, as its production increased rather than decreasing.  It should probably be updated to show the changes from {some year in the past} to 2021. Guy Harris (talk) 20:42, 24 April 2022 (UTC)
thread_title:  German production: 3.3 is more than 3.9! 

message: The tone of some sections of the article are not very professional, referring to the sentences that include "this information is important to know" or similar statements.
138.229.246.44 (talk) 19:15, 19 April 2017 (UTC)
thread_title:  Tone 

message: Why do we have European Union as an entry and then several EU members listed separately?  Does the EU number include or exclude the contributions from Germany, Poland, Spain..?
 Gjxj (talk) 15:59, 3 June 2022 (UTC)
thread_title:  production list EU 

message: Hello @ and @ and @ and  This conversation needs better communication. One probably has German as your first language and is new to Wikipedia, and another reverted but provided no explanation. (Seek consensus on Talk: isn't a reason.) Certainly we should have something about multicaule here. We didn't have anything until RL added it. D why should we not have a section? It has citations. Invasive Spices (talk) 4 December 2022 (UTC)
Hello, @, I think a section multicaule would be a valuable addition to this page about rye. Is there a reason you do not agree? There is many reliable sources from academia and governmental institutions that suggest its importance. I would be thrilled, if we could resolve this issue and add a section about multicaule on the Rye article. — Preceding unsigned comment added by Plantsforlife (talk • contribs) 17:29, 4 December 2022 (UTC)
thread_title:  Multicaule