Agreements with millers and farmers will ensure all Finnish rye bread is made with locally grown rye
Vaasan rye bread in Finland will be baked with 100% locally produced rye flour from 2017, responding to a demand from Finnish consumers for more domestically produced ingredients in their food.
The procurement team at Vaasan, part of Lantmännen Unibake, has made agreements with millers to supply Finnish rye flour only. This includes arranging contracts with local farmers for the 2017 harvest.
Senior procurement manager Pirkko Suomela calls it a win-win agreement of benefit to farmers, consumers and Vaasan.
“Consumers simply prefer rye that is grown in Finland. For farmers, it means they can now enter a contract with a guaranteed income. They are happy to know that the rye they grow will go into locally produced rye bread,” she says.
Although there has been a demand for domestic rye for some years, Vaasan has often had to rely on some imports either because of a local supply shortage or due to seasonal variations in rye flour properties.
That situation has improved following consecutive bumper harvests in 2015 and 2016. Vaasan has also adjusted its rye bread process to accommodate seasonal quality variations.
“We hope farmers will be encouraged to increase their production of rye so we can continue using 100% domestic rye in the future,” Pirkko adds.
The rye flour is used in Vaasan Ruispalat, which is Finland’s leading and best-known rye bread product.