Ergot, caused by the fungus Claviceps purpurea, produces alkaloid toxins that can contaminate rye kernels. FDA monitors imported rye for ergot bodies and alkaloid levels; shipments with visible ergot contamination above tolerance thresholds may be refused entry. Importers should request ergot-free certificates and third-party mycotoxin analysis from suppliers. Consult a licensed customs broker or FDA-registered agent regarding current admissibility standards.

Craft and commercial distillers producing rye whiskey are a growing demand segment, as rye must constitute a significant portion of the mash bill under US standards of identity. Specialty bakeries sourcing high-protein rye for artisan breads and crispbreads represent another niche. Feed use is limited compared with corn or barley due to rye's anti-nutritional factors.