The ‘real’ buckwheat (Fagopyrum esculentum) originates in the family of the knotgrasses.
Concerning the cultivation, buckwheat makes few demands on the soil. However, this plant is very sensitive to cold and does not resist any frost. Its sensitivity to cold causes the harvest yield to become much more uncertain.
The importance of buckwheat products in the gluten-free diet (celiac disease) is constantly increasing. In order to exclude any unintentional mixing with cereals containing gluten, special attention has to be paid already during the cultivation and the storage phase of buckweat.
Our buckwheat products
Thermally treated buckwheat flour