The 2015 harvest was completed some 15 days in advance of normal. After a favourable climate from the beginning of May, high temperatures, coupled with a lack of humidity from the 15 May cut yield by 15 to 20%, with respect to last year, on the plains of the Limagne. Sloping and non-irrigated land were hit the worst. The yield may have been lower but the quality met that of the falling numbers being superior to 300, the PS is higher and the protein 0.5% higher. The only reservation was that the humidity of the grains was around 10 to 11% necessitating moisture and rest.
For the same variety we can expect significant differences as a result of the presence, or not, of irrigation. The work to ensure uniformity of each variety of cereal is one of the most indispensable, before any blending, in guaranteeing consistency of our flours.
Finally, on the question of price, despite the reduction in volume from the Limagne, this followed the world markets. Excepting catastrophe in Australia or elsewhere, the price should be in line with previous ones.
Seigle de Margeride : An exceptional product !
As veritable specialists of Seigle du Margeride (Rye flour from Margeride), we have put in place a “filière”: a chain of collaboration between the farmers producing the Rye grown at the Margeride, following the process right up to your bakery.
A focus on an exceptional product:
Rye bread is known to be very good for our health. Its richness in soluble fibre makes its property as a cholesterol reducing agent much more effective than that of wheat bread. In addition it is worth remembering that the rye cultivated on the Margeride has its own special characteristics due to its hardy nature and the land where it is grown. These properties translate into a nutritional profile closer to what are known as the “ancient ryes” rather than the variety of ryes that are more commonly grown today:
- With respect to minerals: there are higher levels of magnesium, copper, iron and zinc
- It is rich in soluble fibre which help reduce cholesterol levels
So, not only is the Seigle de Margeride the mark of a noble, authentic cereal grown in a protected area, it also has its own nutritional qualities that set it apart.
Source: Etude INRA 2007 “Les atouts nutrionnels du pain de Seigle”. F.Leenhardt et C. Rémésy.