Common buckwheat is mainly produced in The Russian Federation, PR China, Ukraine and Kazakhstan, although it is grown to lesser extent in many other countries.
Buckwheat is a plant cultivated for its grain-like seeds and also used as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a grass. It contains rich amino acids, abundant vitamin P high in rutin, which reduces blood cholesterol; vitamin B1 and B2, dietary fiber, lipids and minerals.
Buckwheat is a short-duration crop (3-4 months) and requires a moist and cool temperate climate to grow. Common buckwheat has little tolerance to frost and thus is usually grown at lower altitude.
Buckwheat thrives well on sandy, well-drained soils. When moisture is limiting buckwheat is very sensitive to high temperature and hot dry winds.
This plant makes an aromatic flower and subsequently the buckwheat groats which are small triangle-shaped grain-like seeds covered by a hard shell.
The seed of buckwheat is cooked like rice or made into flour for the preparation of noodles, pancakes, porridge, cakes and biscuits. Buckwheat is also used to produce wine and vinegar, which are usually produced by local factories and preferred by local people.
Common buckwheat
