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 A whole buckwheat seed looks like a tiny
black pyramid with a round base. About 16 seeds fit on a
thumbnail. The seed's hull is black and fibrous, but not
that difficult to crack. Inside lays the light and sweet
groat, which some say tastes like honey and nuts. Cracked buckwheat groats are sold as buckwheat grits. Roasted buckwheat groats or grits are known as kasha. When the unhulled seed is ground, buckwheat makes a pungent, earthy flour dotted with dark flecks. The flour is extremely low in gluten, so it cannot be used alone for making bread. It is mixed with other flours to enhance the flavor and add nutrients. The Japanese enjoy soba noodles, made from wheat and buckwheat flours. The noodles are light and sweet, very healthy, and a staple in the Japanese diet. Normally, buckwheat produces 16 to 20 bushels of seed per acre. Farmers can blend buckwheat as one-fifth of a feed ration for hogs and chicken. It's a good source of lysine, an important amino acid. For consumers, buckwheat hull material is touted as excellent pillow filler, providing lightweight but firm neck support for sleeping positions. "Whenever we start talking about buckwheat, the phone calls start coming in," says AURI's Jean Rock. "People remember growing buckwheat. They like this crop." A video about the Central Minnesota Buckwheat Growers, "Anybody's Dream: A Decision Case for Marketing Alternative Crops," will be available later this month from the Minnesota Extension Service distribution center in St. Paul. |
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