"... Of the eight major s, rye was eighth in production during the late 1980s and the 1990s ... Rye is a highly versatile crop. As a green plant, it is used as and as in s; as grain, it is used for livestock feed and as feedstock in ; and as , it is used in breads and many other s. Of the cereal flours, only wheat and rye can be used successfully in production of bread. Rye is considered inferior to wheat in production of high-volume pan breads, because its dough lacks essential elasticity and gas-retention properties. Rye flour can be used alone to produce “black” bread, which is consumed extensively in eastern Europe and parts of Asia. In many countries, “light-rye” breads are made from rye and wheat flours mixed in varying proportions. The characteristic flavor of rye is liked by many people. Small quantities of rye are used in production of baked specialty products, such as s and s. Substantial quantities of rye grain are also used in production of s. Rye is the acknowledged trademark of ."