Buckwheat Production and Value-Added Processing: A Review of Potential Western Washington Cropping and Food System Applications

Rachel Breslauer, Elizabeth Nalbandian, Tayler Reinman, Mahvash Rezaey, Girish M. Ganjyal and Kevin M. Murphy ()
Additional contact information
Rachel Breslauer: Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA
Elizabeth Nalbandian: School of Food Science, Washington State University, Pullman, WA 99164, USA
Tayler Reinman: Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA
Mahvash Rezaey: School of Food Science, Washington State University, Pullman, WA 99164, USA
Girish M. Ganjyal: School of Food Science, Washington State University, Pullman, WA 99164, USA
Kevin M. Murphy: Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA

Sustainability, 2023, vol. 15, issue 20, 1-28

Abstract: Increasing cropping system diversity can promote agricultural sustainability; however, identifying suitable alternative crops for regional growing conditions, supply chains, and markets is challenging. This review considers the potential for buckwheat production and consumption in western Washington (WWA). Buckwheat production is modest in WWA but is promising as a weed suppressive summer crop in organic systems and a short-season alternative to cereal grains. Key challenges for production in the region include flood sensitivity and sensitivity to heat at seed set, which should be breeding targets in WWA. Other production challenges include access to suitable production, storage, and transportation equipment. Regarding end-use qualities, buckwheat is composed of ash (1.1–3.1%), moisture (7.6–11.7%), crude fat (0.9–5.4%), crude fiber (0.8–10.6%), protein (6.8–17.9%), and starch (65.6–76.8%). Information about buckwheat fraction (starch and protein) functionality is limited. Buckwheat has been tested in an array of products, including pasta, noodles, cakes, cookies, bread, and beer. To enhance the quality of buckwheat food products, various enzymes and activation ingredients including transglutaminase, xanthan gum, and calcium hydroxide have been explored. Simultaneously addressing these research gaps for food products and crop production systems will be critical to successfully investing in and developing a regional supply chain in WWA.

Keywords: food systems; abiotic stresses; gluten-free; functional foods; common buckwheat ( Fagopyrum esculentum ) (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/15/20/14758/pdf (application/pdf)
https://www.mdpi.com/2071-1050/15/20/14758/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:15:y:2023:i:20:p:14758-:d:1257714

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().