Where is buckwheat produced? What are the common varieties of buckwheat?

Buckwheat originated in China and is an annual herbaceous plant with a very long history of cultivation. Buckwheat is deeply loved by consumers for its rich nutritional value and functional uses, and its characteristics of stable yield and high returns have likewise attracted many growers. At present, buckwheat is distributed across most of Asia and Europe. So where is buckwheat produced? What are the common varieties of buckwheat? Let's learn about them together below.

The origins of buckwheat

1. Origins in China: Buckwheat is very widely distributed in China, with buckwheat cultivation seen from Hainan Province in the south to Heilongjiang in the north, reaching the Qinghai-Tibet Plateau in the west and Taiwan, China in the east. The main producing areas of buckwheat are also in the cold highland mountainous areas of the northwest and north China, mostly in the north. In addition, among the many producing areas in China, buckwheat from Inner Mongolia is the most famous, and Kulun Banner of the Inner Mongolia Autonomous Region has long enjoyed the reputation of "Hometown of Chinese Buckwheat."

2. Origins in the world: Buckwheat is likewise one of the main food crops of Ukraine, Belarus and Poland, while France, Canada and the United States are also important buckwheat-producing countries.

Common varieties of buckwheat

1. Common buckwheat

Common buckwheat is the ordinary buckwheat, without mycorrhizae, with slender stems. The leaf base has rather indistinct markings or completely lacks anthocyanins; the flowers are relatively large, of the cross-pollinated type, and mainly white, rose or red in color. In addition, common buckwheat has relatively large achenes, triangular in shape, with smooth surfaces and edges, and good quality; it is the type more widely cultivated in China.

2. Tartary buckwheat

Tartary buckwheat is also called Tatar buckwheat; it has mycorrhizae, and its stems are usually smooth and green. Tartary buckwheat has sparse racemes on all its fruiting branches; the flowers are relatively small, purplish red and pale yellow-green, and unscented. The achenes of tartary buckwheat are not as large as those of common buckwheat; they are relatively small, triangular, with indistinct ridges, and some are wavy. The fruit tastes bitter, and it is more widely cultivated in southwestern China.

3. Winged buckwheat

Winged buckwheat, also called winged buckwheat, has pale red stems and large leaves, and is mostly self-pollinating. Its achene ridges are thin and wing-shaped, and its quality is relatively poor. It is cultivated in small amounts in both northern and southwestern China.

4. Golden buckwheat

Golden buckwheat is also called tu fu ling; its rhizome is lignified and dark brown, and its stems are upright. Its achenes are broadly ovate; the flowering period is July to September, and the fruiting period is August to October. It is mainly produced in Shaanxi, Jiangsu, Zhejiang, Hubei, Hunan and other provinces, and can also be cultivated in the East China region.

The above is an introduction to the origins and varieties of buckwheat and related content. As people's awareness of health preservation gradually increases, buckwheat is becoming ever more popular on the market today. For buckwheat growers to improve their cultivation returns, choosing suitable varieties in combination with the characteristics of the producing area is the primary key.

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