Canadian Special Crops Association Working Together to compete worldwide


The Canadian Special Crops Association and the Manitoba Buckwheat Association work to provide quality product and 'reliable service for buckwheat customers around the world.

Buckwheat is a well-established special crop that has been grown on the eastern prairies for the last 40 years.
Approximately 70% of total Canadian production is in Manitoba with the balance in Ontario and Quebec.

Courtesy of Special Foods

Research
Research into the production and marketing of buckwheat is mainly done in China and Russia, the world's largest producers of buckwheat. Crop improvement research and production programs take place in Canada, Japan, and the Ukraine.

In Canada, Kade Research Ltd. conducts buckwheat research in collaboration with Agriculture and Agri-Food Canada at Morden, Manitoba. The research team at Morden is a world leader in crosses with wild species. Studies are aimed at developing uniquely Canadian frost resistant, self-pollinating buckwheat. Value added components are also being researched.

The Japan Buckwheat Millers Association and the Canadian special crops industry encourage buckwheat research in Canada. The Manitoba Buckwheat Growers Association and the Manitoba Department of Agriculture are conducting agronomic research throughout Manitoba.

Production
Weather related variability in yields is expected to decrease with the introduction of frost resistant, self-pollinating varieties. However, the market demands new crop product only with high quality standards, which increase the complexity of marketing buckwheat. These factors have influenced price fluctuations in the past, as spot prices can be highly variable.

Overall, in spite of the production and marketing uniqueness of buckwheat, it continues to represent a desirable cash crop alternative to growers and marketers willing to meet the challenge.

Varieties
All buckwheat varieties currently produced in Canada were developed at the Morden research station. Mancan and Manor are being replaced by the large seed varieties AC Manisoba and Koban in commercial production. Koto, a new black hulled variety, is of interest to millers due to increased starch content and soft starch characteristics.

Uses
Buckwheat is generally grown for grain. The raw seed is exported from Canada to Japan and Europe for processing. In Japan, buckwheat flour is used in combination with wheat flour for the manufacture of buckwheat noodles, a traditional dish. The noodles, known as "soba", must have the desired flavor, which is imparted by new crop buckwheat. In North America, buckwheat has several main uses. Primarily the grain is milled for flour and used by the food and baking industries. Buckwheat flour can be mixed with wheat flour for pancake mix.
Buckwheat nectar is used to make honey, and aspirated buckwheat hulls offer an interesting pillow stuffer alternative to consumers allergic to feathers, dust and pollen.

Composition of Buckwheat Groats
Water 16,2%
Protein 14.2%
Lipids 2.6%
Fibre 1.6%
Carbohydrates 79.8%
Ash 1.9%

 

Grade Determinants

Market Research on Buckwheat Production in North America

North American Buckwheat Promotional Committee

Health Benefits of Buckwheat

CSCA Buckwheat Brochure

Buckwheat Recipes

Buckwheat Recipes Brochure

Buckwheat Recipe Collection from 
KADE Research Station

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