Buckwheat News

I chose to conduct field research on buckwheat in part because of its potential in the marketplace.  The following news items support the view that food items containing buckwheat will be commonplace in the next decade or so, and that there will be a viable market for buckwheat as a cash crop.

Here is a report on a study where jet-dried buckwheat flour was effectively used to replace fat in cakes, not completely but to a significant extent.

A New York Times blog hi-lighted the expanded use of buckwheat by top chefs.

The Wall Street Journal profiles a famous New York City restaurant serving fresh buckwheat soba noodles daily.  The owner grows the buckwheat on his farm.

This study showed buckwheat and quinoa provide the best nutrition among gluten free options.  The study also highlights troubling problems with foods typically classified as "gluten free".  It indicates that using "alternative grains" like buckwheat is a better option.

Pravda predicts food riots due to the grain shortage resulting from the Russian drought.  Now where have we seen this before?  Buckwheat prices are up 35%.  Guess whose buckwheat-dry pea market price comparison in their study is going to favor buckwheat this year?