Growth and potential of buckwheat in mountain regions

Buckwheat (Fagopyrum esculentum) a pseudo-cereal belonging to family Polygonaceae, is a crop grown in hill and mountainous regions of the country from Jammu and Kashmir in north to Sikkim and Arunanchal Pradesh in North-East. Being rich in essential nutrients and bio-active compounds, buckwheat is considered as one of the best health foods. As per FAO estimates the global area under the crops has declined by over 6.42% from 2007–08 to 2013–14, although production has climbed by 2%, probably due to development of high yielding varieties. In Sikkim, two crops of buckwheat are taken, but the crop is marketed through local traders and money lenders. Farmer’s share in consumer’s rupee is reasonable as compared to other crops. Although buckwheat is perceived as poor man’s food, but the huge health promotion potentials are attracting the rich towards the crops. Development of ultra quick maturing varieties, cluster approach for production and marketing development of diversified products through processing and value addition and popularization through government programs i.e. mid day meals etc. are some of the strategies suggested to enhance identity of buckwheat as an important food in the country.