News: Buckwheat has regained attention due to its promotion with apiculture in Ladakh and its seeds being sent to the International Space Station.
About Buckwheat
- Buckwheat is a pseudo-cereal seed crop known for high nutrition and its ability to grow in harsh mountain conditions.
- Naming: The name buckwheat is derived from the Anglo-Saxon words boc meaning beech and whoet meaning wheat, as its seeds resemble beech nuts.
- Botanical Aspect: Buckwheat is a dicot herbaceous plant belonging to the Polygonaceae family and is botanically related to sorrel and rhubarb.
- Varieties: The two main varieties of buckwheat are-
- Common buckwheat (Fagopyrum esculentum)
- Tartary or Himalayan tartary buckwheat (Fagopyrum tartaricum).
- Cultivation in India: Buckwheat is widely grown in Jammu and Kashmir, Himachal Pradesh, Uttarakhand, Sikkim, and Arunachal Pradesh, and sporadically in the Nilgiris and Palani hills.
- Key features
- It adapts well to poor soils, high altitudes, and short growing seasons.
- It’s an excellent source of complex carbohydrates that delay digestion, extend satiety, slow down glucose release and provide sustained energy throughout the day.
- Additionally, it contains notable amounts of fibre, protein, vitamins (B-complex vitamins like niacin, folate, and riboflavin), and minerals (magnesium, manganese, and phosphorus).
- It is a gluten-free crop with a low glycaemic index.
- Uses: Buckwheat is used as flour in porridge, pancakes, and noodles, and its flour is a common ingredient in many fasting recipes in India.
- Significance
- Environmental: It supports mountain agriculture and beekeeping in cold and marginal regions.
- Space Agriculture: Ladakh-grown buckwheat seeds are being studied on the ISS for future space food potential.
