STAT Communications Ag Market News

Rye Use in Flour Down

WASHINGTON - Nov 2/15 - SNS -- Rye ground for flour during the third quarter of 2015 was 514 thousand bushels, down 2% from the second quarter 2015 and down 38% from the third quarter 2014, according to the USDA.

Rye flour production during the third quarter of 2015 was 243 thousand hundredweight, compared to 251 thousand hundredweight and 373 thousand hundredweight in the previous quarter and the same quarter previous year.

The daily 24-hour milling capacity for rye milling was 9 thousand hundredweight for the third quarter 2015.

Flour Milling Production, and Capacity - United States: July 2015 - September 2015 with Comparisons
--------------------------------------------------------------------------------------------------------------------------------------
                             Item                             : July - September 2014 :   April - June 2015   : July - September 2015
--------------------------------------------------------------------------------------------------------------------------------------
Rye                                                           :
  Rye ground for flour ..........................1,000 bushels:             833                     525                     514
  Flour production ..................................1,000 cwt:             373                     251                     243
  Millfeed production ....................................tons:             (D)                     (D)                     (D)
  Daily 24-hour capacity ..................................cwt:           9,365                   9,365                   9,365
--------------------------------------------------------------------------------------------------------------------------------------
(D) Withheld to avoid disclosing data for individual operations.

Only active subscribers can read all of this article.

If you are a subscriber, please log into the website.

If you are not a subscriber, click here to subscribe to this edition of the STAT website and to learn more about becoming a subscriber.