Buckwheat
Buckwheat cultivation, ID GRAIN, a research player to achieve excellence in French milling.
Buckwheat is appreciated for its high protein, fiber and antioxidant content, making it a valuable alternative for diversifying agricultural systems. Unlike cereals, buckwheat is gluten-free, making it perfectly suited for specific diets and reinforces the relevance of the buckwheat crop in sustainable agriculture.
ID GRAIN develops a contractual offer for buckwheat grains.
Performance and Competitiveness for ID Grain varieties
Buckwheat
Buckwheat cultivation is expanding accross French territory. The buckwheat is used in the bakery industry and for the production of flour and dietary products due to its valuable nutritional properties.
Hulled buckwheat is very popular in gluten free diets and is increasingly used in both conventional and organic food industries, strengthening its importance in the modern plant production.
Fagopyrum esculentum, Polygonaceae (Polygonaceae)
Although often considered a cereal, buckwheat is actually a pseudo-cereal. It belongs to the Polygonaceae botanical family, which is different from the Poaceae family of traditional cereals and grasses.
It is used in various traditional dishes, such as buckwheat galettes.
Buckwheat cultivation is often integrated into crop rotation systems for its beneficial properties, particularly for its soil structuring and organic matter enrichment qualities.
Adapted to poor and acidic soils, the buckwheat crop is particularly prized for its low input requirements and short growth cycle. Agronomically, it plays an important role in crop diversification.
ID GRAIN offers a range of recent, early-maturing varieties recognized by the French milling industry. The varieties Zita, Zirka and the new Korona improve yield and harvest earliness by one to two weeks, compared to traditionally grown varieties.
