United States Department of Agriculture

Agricultural Marketing Service

Federal Grain Inspection Service

Directive 9180.76 March 14, 2022

Distribution: FGIS, OSP, Industry Originating Office: FMD PPMAB

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INSPECTION OF BUCKWHEAT

Contents

INSPECTION OF BUCKWHEAT �����������������������������������������������������������������������������������������1

1. PURPOSE����������������������������������������������������������������������������������������������������������������������������

2. REPLACEMENT HIGHLIGHTS��������������������������������������������������������������������������������������������

3. GENERAL INFORMATION���������������������������������������������������������������������������������������������������

4. HOW FACTORS ARE REPORTED��������������������������������������������������������������������������������������

5. HOW FACTORS ARE DETERMINED����������������������������������������������������������������������������������

6. SAMPLING PROCEDURE���������������������������������������������������������������������������������������������������

7. DEFINITION OF BUCKWHEAT �������������������������������������������������������������������������������������������

8. ODOR�����������������������������������������������������������������������������������������������������������������������������������

9. MOISTURE���������������������������������������������������������������������������������������������������������������������������

10. GARLICKY BUCKWHEAT��������������������������������������������������������������������������������������������������

11. DOCKAGE �������������������������������������������������������������������������������������������������������������������������

12. TEST WEIGHT�������������������������������������������������������������������������������������������������������������������

13. ERGOTY BUCKWHEAT�����������������������������������������������������������������������������������������������������

14. LIGHT SMUTTY AND SMUTTY BUCKWHEAT �����������������������������������������������������������������

15. CERTIFICATION ����������������������������������������������������������������������������������������������������������������

16. QUESTIONS ����������������������������������������������������������������������������������������������������������������������
FGIS Directive 9180.76 March 14, 2022

Page 2

1. PURPOSE

This directive establishes procedures under the Agricultural Marketing Act of 1946, as 

amended, for the factor analysis of buckwheat

2. REPLACEMENT HIGHLIGHTS

This directive is revised to specify that any moisture meter listed as approved in 

the Moisture Handbook can be used to determine moisture content. This directive

supersedes FGIS Directive 9180.76, “Inspection of Buckwheat”, dated 5/01/1

3. GENERAL INFORMATION

There are no classes, subclasses, or grades for buckwheat. Inspection of buckwheat is

on a factor only basis. The factors analyzed are odor, moisture, garlicky, dockage, test

weight per Winchester bushel, ergoty, and smutty

In addition to the analysis described in this directive, an applicant may request an 

analysis for other factors such as rodent pellets, bird droppings, other animal filth, 

broken glass, castor beans, crotalaria seeds, heating, infestation, stones, unknown 

foreign substance(s), and commonly recognized harmful toxic substance(s)

4. HOW FACTORS ARE REPORTED

TABLE 1

Nearest Tenth Percent Nearest Hundredth Percent By Count

Dockage

Moisture

Test Weight per Bushel

Ergot

Garlic Bulblets

Smut Balls

5. HOW FACTORS ARE DETERMINED

TABLE 2

Before the Removal of

Dockage

After the Removal of

Dockage

Garlic Bulblets

Moisture

Odor

Ergot

Odor

Smut Balls

Test Weight per Bushel
FGIS Directive 9180.76 March 14, 2022

Page 3

6. SAMPLING PROCEDURE

Sample buckwheat using procedures outlined in Chapter 2, Sampling, of either the 

Bean Inspection Handbook or the Rice Inspection Handbook

7. DEFINITION OF BUCKWHEAT

Buckwheat (Fagopyrum esculentum Moench) or (Fagopyrum sagittatum (Gilib.))

consists of 50.0 percent or more of whole or broken buckwheat kernels before the

removal of dockage

Basis of Determination. Normally, a visual appraisal of the sample is sufficient to 

determine if it meets the definition of buckwheat. However, if analysis is necessary, 

make the determination before the removal of dockage on a portion of approximately 50 

grams

8. ODOR

Basis of Determination. Determine odor at the time of sampling, or on the sample, either

before or after the removal of dockage. Determine odor based on the lot as a whole, or

a representative sample as a whole, or a representative portion of buckwheat

Record on the work record odors detected at the time of sampling. However, make the

final determination for odor in the laboratory. The inspector is responsible for making the 

final determination for all odors. Use a consensus of experienced inspectors, whenever 

possible, on samples containing marginal odors. The consensus approach is not

required if no odor or a distinct odor is detected

TABLE 3

(Odor Classification Examples)

Sour Musty Commercially Objectionable

Foreign Odors

Boot

Fermenting

Insect (acrid)

Pigpen

Ground

Insect

Moldy

Animal hides

Decaying animal and vegetable matter

Fertilizer

Fumigant

Insecticide

Oil products

Skunk

Smoke

Strong weed

* Consider smoke odors as sour unless there is evidence of fire-burnt material.

Commercially Objectionable Foreign Odors. Commercially Objectionable Foreign

odors are odors foreign to buckwheat that renders it unfit for normal commercial use.
FGIS Directive 9180.76 March 14, 2022

Page 4

Fumigant or insecticide odors are commercially objectionable foreign odors if the 

odors linger and do not dissipate. When a sample of buckwheat contains a fumigant or

insecticide odor that prevents you from determining if any other odor(s) exists, apply the 

following guidelines:

Original Inspections. Allow the work portion to aerate in an open container for 4 hours,

or less, if the odor dissipates in less time

Appeal and Board Appeal Inspections. Allow unworked file samples and new 

samples to aerate in an open container for 4 hours, or less, if the odor dissipates in less 

time. The 4-hour aeration requirement does not apply when the original work portion 

was aerated and retained as the final file.

Based on the above criteria, the sample has a commercially objectionable foreign odor 

if the fumigant or insecticide odor persists

Certification. Record the terms “Sour,” “Musty” or “Commercially Objectionable Foreign

Odor” on the work record and on the inspection certificate.

9. MOISTURE

Moisture is the water content of buckwheat as determined by approved moisture 

instruments listed in the Moisture Handbook using the approved calibration (see FGIS 

Directive 9180.61

Determine moisture on the sample as a whole before the removal of dockage on a 

portion of approximately 650 grams

Certification. Record the percentage of moisture on the work record and the inspection

certificate to the nearest tenth percent.

10. GARLICKY BUCKWHEAT

Garlicky Buckwheat is buckwheat that contains in a 1,000-gram portion more than two 

green garlic bulblets or an equivalent quantity of dry or partially dry bulblets

Basis of Determination. Determine garlicky before removing dockage on a portion

of approximately 1,000 grams, except when the garlic bulblet count is in excess of 10 

green bulblets. When garlic bulblets are in excess of 10 green bulblets, use a portion

of approximately 250 grams. After determining the count of bulblets on the 250-gram 

portion, multiply the count by four to obtain the equivalent number of bulblets in the

1,000-grams portion.
FGIS Directive 9180.76 March 14, 2022

Page 5

Characteristics of Garlic Bulblets

a. Green garlic bulblets are bulblets that have retained all of their husks intac

b. Dry or partly dry garlic bulblets are bulblets that have lost all or part of their husk

Consider bulblets with cracked husks as dry

c. Three dry or partly dry garlic bulblets are equal to one green bulblet. Garlic bulblet

apply in the determination of garlicky but also function as dockage or foreign 

material. Reference Image: Garlic Bulb

Certification. Record the terms “Garlicky” and the number of garlic bulblets in whole

and thirds on the work record and the inspection certificate. On request, record the 

number of garlic bulblets on the inspection certificate when the buckwheat is not 

considered garlicky

11. DOCKAGE

Dockage is all material other than buckwheat that can be removed from the original 

sample by use of an approved device and by handpicking a portion of the sample

Dockage also includes underdeveloped, shriveled and small pieces of buckwheat 

kernels that are removed when separating the material other than buckwheat

Basis of Determination. Determine dockage on a representative portion of

approximately 1-1/8 to1-1/4 quarts cut from the original sample.

Procedure. Determine dockage in two steps: mechanically separated and handpicke

STEP 1. Determine Dockage with the Carter Dockage Teste

 Set up the Carter dockage tester as follows:

(1) Set the air control at Number 6

(2) Set the feed control at Number 6

(3) Use a Number 35898 riddle in the riddle carriage

(4) Use no sieve in the top sieve carriage

(5) Use a Number 8 sieve in the middle sieve carriage

(6) Use a Number 6 in the bottom sieve carriage

 Mechanically separated dockage consists of:

(1) Material removed by the aspirator (air collection pan)

(2) Coarse material, other than buckwheat, that passed over the riddle 

(riddle collection pan)
FGIS Directive 9180.76 March 14, 2022

Page 6

(3) Material that passed over the Number 6 sieve when the material consists 

of less than 50 percent, by weight, of whole or broken kernels of 

buckwheat. When 50 percent or more of whole or broken kernels are

found, return the material to the cleaned buckwheat

(4) Material that passed through the Number 6 sieve (bottom collection pan)

STEP 2. Handpick the Mechanically Cleaned Buckwhea

(1) Cut out a portion of approximately 50 grams from the mechanically 

cleaned buckwheat

(2) Remove all material other than buckwheat

Compute the Percentage of Dockage. When computing dockage, proceed as follows

(1) Weight of mechanically separated dockage ÷ original sample weight x 

100 = % of mechanically separated dockage

(2) 100 % - % of mechanically separated dockage ÷ 100 = change of base 

factor

(3) Weight of handpicked dockage ÷ by weight of handpicked portion x 100 

= % of handpicked dockage

(4) % of handpicked dockage x change of base factor = adjusted % of 

handpicked dockage

(5) % of mechanically separated dockage + adjusted % of handpicked 

dockage = % of dockage

Example for Computing Dockage:

Original sample weight 1 1,000 grams

Weight of mechanically separated dockage 68.0 gram

Weight of handpicked portion 51.7 gram

Weight of handpicked dockage 2.64 gram

(6) (68.0 ÷ 1,000) x 100 = 6.80% mechanical docka

(7) (100% - 6.8%) ÷ 100 = .93 change of base factor.

(8) (2.64 ÷ 51.7) x 100 = 5.10% handpicked dock

(9) 5.10 x .93 = 4.74% adjusted percentage of handpicked dock

(10) 6.80% + 4.74% = 11.54% total dockage (round to 11

Certification. Record the percentage of total dockage on the pan ticket and the

inspection certificate to the nearest one-tenth percent.

 

1

 Original sample weight may vary. Use 1-1/8 to 1-1/4 quarts
FGIS Directive 9180.76 March 14, 2022

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12. TEST WEIGHT

Test weight is the weight per Winchester bushel (2,150.42 cubic inches) as determined

using an approved device according to procedures prescribed in FGIS instructions

Basis of Determination. Determine test weight on a representative portion of sufficient 

quantity to overflow the kettle after the removal of dockage.

The procedures for performing test weight determination are in book II, chapter 1, 

section 1.11 of the Grain Inspection Handboo

Certification. Record the test weight results on work record as displayed on the

electronic scale or in whole and tenth pounds. Record the test weight on inspection

certificate in whole and tenth pounds.

13. ERGOTY BUCKWHEAT

Ergoty Buckwheat is buckwheat that contains more than 0.05 percent ergo

Ergot is a hard, reddish-brown, or black grain-like mass of certain parasitic fungi that 

replaces the kernels of cultivated buckwheat and other grains. (Reference: Visual

Reference Image (VRI-OF-Ergot.)

Basis of Determination. Determine ergoty on a dockage-free portion of approximately 

250 grams

Certification. Record the term “Ergoty” and the percentage of ergot to the nearest

hundredth percent on the work record and the inspection certificate. On request, 

show the percentage of ergot on the inspection certificate when the buckwheat is not 

considered ergoty

14. LIGHT SMUTTY AND SMUTTY BUCKWHEAT

Light Smutty. Buckwheat that has an unmistakable odor of smut, or which contains, in

a 250-gram portion, smut balls, portions of smut balls, or spores of smut in excess of a

quantity equal to 5 smut balls, but not in excess of a quantity equal to 30 smut balls of

average size

Smutty. Buckwheat that contains, in a 250-gram portion, smut balls, portions of smut 

balls, or spores of smut in excess of a quantity equal to 30 smut balls of average size

Basis of Determination. Determine “Light smutty” on the sample as a whole (odor

only) or on a dockage-free portion of 250 grams. Determine “Smutty” on a dockage-free

portion of 250 grams

Certification. Record the term “Light Smutty,” or “Smutty” on the work record and

the inspection certificate. On request, record the odor (in the case of light smutty) or 

the number of smut balls. Also, on request, record the number of smut balls on the

certificate when the buckwheat is not considered smutty.
FGIS Directive 9180.76 March 14, 2022

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15. CERTIFICATION

Certify the analysis of buckwheat on officially sampled lots on a commodity inspection 

certificate (FGIS-993). Issue a commodity submitted sample inspection certificate 

(FGIS-994) for samples submitted by an applicant or their agent.

16. QUESTIONS

Direct any questions concerning this directive to the Policies, Procedures, and Market 

Analysis Branch (PPMAB) at (202) 720-0228.