Historically, sensitivity to frost, seed abortion and lack of weed control have hampered production. With the advent of both frost resistant and self-pollinating types of buckwheat, however, the problems of frost tolernace and seed abortion have been overcome. These developments should allow for increased production and returns for the grower in the future. Disposition During the period from 1996 to 1998, approximately one half of all Canadian buckwheat production was used domestically, with the other half destined for export. This upward trend is expected to continue in the longer term, as a result of growing markets and the development of new seed varieties.
Japan is the largest export market for Canadian buckwheat.
In the United States, buckwheat is used to produce chocolate bars and snack foods. High in numerous vitamins and minerals, buckwheat's nutritional value makes it an ideal ingredient for a wide range of products. Buckwheat can either be milled into flour, or processed into groats and grits. The groats and grits can be eaten roasted or plain, while the roasted groats may be used as a meat extender, or as an ingredient in breakfast cereals and soups. Production stability is also required to encourage the development of value-added activities and secondary processing of buckwheat in Canada.