Buckwheat is one of the main types of grain for cereal factories.
It produces:
- kernel groats - whole, non-chopped buckwheat kernels, freed from fruit shells;
- through - particles of the nucleus, freed from the shells, split during processing;
- Smolensk groats - crushed groats - ungrounds, produced by special order.
- brown groats - produced by special orders. It is a core that has undergone additional hydrothermal treatment;
- dietary buckwheat flour - a by-product in the production of Smolensk groats. It is also specially produced from the kernel.
The process of processing buckwheat into groats consists of the following sequential technological operations:
- cleaning grain from impurities by double passing through separators, through triers (in cases where buckwheat is clogged with wild oats or contains wheat and rye grains) and through stone separating machines;
- hydrothermal treatment of refined grain by steaming it in special steamers, drying with a moisture content of 13.5% and cooling;
- preliminary sorting on grain sorting machines BKG into two streams (coarse and fine grain);
- final sorting into six fractions with subsequent independent processing of each fraction separately. The sieves for the final sorting of buckwheat into fractions should have the following dimensions.

Buckwheat is husked on two-deck 2DShS-ZB or one-deck SVU-2 peeling machines.
The operating mode of hulling machines is set so that after skipping the buckwheat, the amount of hulled grains is not less than that indicated earlier.
An intermediate selection of the kernel with screening of the peeling products should be organized. This operation is carried out on grain sorting machines BKG.
Hulled grains, after additional passage through sorting machines, where flour is separated and passed through, are sent (after control) to. ready-made cereals. The mixture of unhulled grains and hulls is winnowed to separate the hulls and sent for re-hulling.
The produced groats must meet the following quality standards: the content of a good-quality kernel in the kernel of the first grade must be at least 99.2%, in the second grade - 98.3% and in the product - 98.3%, including broken grains in the first class must not more than 3.0% and in the second - 4.0%. The number of unhulled grains in the first grade is not more than 0.3%, in the second grade 0.4% and in the prodal 0.1%.
The yields and waste rates when processing buckwheat of basic conditions are shown in Table 41.

In addition to buckwheat groats, dietary buckwheat flour is produced from the kernel. To do this, the kernel is additionally cleaned on grain cleaning machines, washed in warm water (with a temperature of 35-40 ° C), followed by drying to 10% and crushed by double passing through roller machines. The size of dietary flour is characterized by a residue on a silk sieve No. 27 of no more than 2% and a passage through a silk sieve No. 38 of at least 60%.

Buckwheat is one of the most important cereal crops. Buckwheat has high dietary, taste and nutritional properties. It is recommended to be used as a dietary food for some gastrointestinal diseases, as well as in child care facilities. On average, buckwheat groats contain about 9% protein, up to 70% starch and up to 1.6% fat. The main product made from buckwheat is buckwheat. The best varieties of buckwheat, when hulling, give up to 55% of kernel cereals (non-chopped grain), 10% has been done (chopped grain with a diameter of more than 1.6 mm), 10% veligorki (chopped grain with a diameter of 1 mm to 1.6 mm) and up to 25% flour, husks and dust.

Buckwheat straw is a low-value feed, but it can also be fed in the form of cutting in a mixture with grain straw.

In case of death of winter crops, buckwheat can be used as an insurance crop. It can also be used for mowing and stubble crops. Post-harvest and stubble crops of buckwheat are a significant reserve for increasing its production. Buckwheat, unlike many other crops, is characterized by a relatively short growing season (for early ripening varieties, 55-60 days). It succeeds well with sowing even in summer, when a number of agricultural crops (spring and especially winter barley, winter rapeseed, winter rye, etc.) are already finishing the growing season and free the field from sowing. The culture of buckwheat as a honey plant contributes to the development of beekeeping. 1 hectare of buckwheat provides an average collection of 50-60 kg of honey, and under favorable meteorological conditions, up to 100 kg per 1 hectare.

Our country has been and remains the main buckwheat producer in the world.

In Russia, the sowing area of \u200b\u200bbuckwheat in 2000 was 1.4 million hectares. The largest areas of its crops are concentrated in the central region of the Non-Black Earth Zone, the Central Black Earth Region, in Bashkiria, the Republic of Tatarstan and Western Siberia.

The average yield of buckwheat in our country is 0.69 t / ha. These are extremely low yields.

The largest sowing areas are occupied by the varieties Bogatyr, Demetra, Chishminskaya, Dikul, Kama, Kuibyshevskaya 85, Saulyk, Kazanskaya 3, Skorospelaya 86, Krasnostreletskaya.

Biological features.

Buckwheat is fast developing. With the appearance of the first true leaves, the differentiation of the main stem and its branching begins. In 8-10 days after the emergence of seedlings, buds are formed, and after 25-30 days, buckwheat blooms. A short growing season, an underdeveloped horse system determine its moisture-loving nature. Buckwheat seeds are covered with leathery husk (fruit shell), which accounts for 20-25% of the mass. The mass of 1000 seeds is 12-30 g.

If all flowers could produce fruits, the buckwheat yield would be 15-20 tons per hectare. In fact, the yield of 1.5-1.6 tons per hectare is already considered good. The average grain content at such a yield is 30-40 grains per plant. It follows from this that less than 5% of flowers develop fruits, while the rest remain unproductive. The main reason for this situation is that simultaneously with flowering and fruit formation, the general growth of plants is observed, which leads to a sharp shortage of plastic substances necessary for the formation of grain harvest. During the ripening period, on the same buckwheat plant, one can see both blossoming flowers and fully mature grains at the same time.

Unstable and low yields of buckwheat are also explained by the fact that, like no other grain crop, it reacts sharply to changes in weather conditions and is quite rightly considered a "capricious crop". Buckwheat seeds begin to germinate at 7-8 ° C, but the seedlings appear uncommonly and very slowly. With an increase in temperature to 12-15 ° C, germination is accelerated, it becomes more friendly and seedlings appear on the 7-8th day. Buckwheat plants are susceptible to frost throughout their life. Buckwheat seedlings are damaged at -1, -2 ° C, flowering plants at -1 ° C, ripening plants at -2 ° C. The best temperature for buckwheat growth is 18-20 ° C. Flowering at temperatures above 30 ° C is accompanied (with insufficient moisture supply) by drying and dropping of the ovaries. 3-4 days with such conditions are enough for the harvest to be reduced to zero.

Among grain crops, buckwheat is a moisture-loving plant. Its exactingness to moisture is largely due to the high consumption of water for the formation of a crop unit. The transpiration coefficient of buckwheat is 500-600.

During flowering and fruit formation, buckwheat is especially sensitive to air humidity. When the air humidity is less than 30-40%, accompanied by winds, the plants wilt, the flowers, ovaries and even the fruits formed die.

Buckwheat gives a high grain yield only under favorable weather conditions in the second half of the growing season. If, after a drought, buckwheat in the second half of the growing season (flowering - grain formation) falls into favorable conditions of moisture and temperature, the grain yield is normal (with a slight decrease in the total dry weight).

With proper agricultural technology, buckwheat gives good yields on chernozems, gray forest and sod-podzolic soils. Poorly tolerates heavy soils. On highly humid lands, it gives a large green mass to the detriment of grain development. Buckwheat plants develop better with soil acidity in the pH range of 5.0-6.5.

Cultivation technology. Place in the crop rotation. It is best to place buckwheat crops in a crop rotation after fertilized winter crops, leguminous crops, potatoes, sugar beets, and corn. For sowing buckwheat, it is necessary to remove fields clean from weeds. When placing, it is necessary to take into account the proximity of the forest, shelterbelts and natural reservoirs. The forest protects buckwheat crops well (especially from the northern side) from spring and autumn frosts, as well as from the wind during flowering, contributing to better pollination of plants. In addition, insects - pollinators nest in the forest and forest belts, which favorably affects the completeness of pollination of buckwheat flowers.

Fertilizer. For the formation of 1 ton of seeds and the corresponding amount of straw, buckwheat consumes 44 kg of nitrogen, 25 kg of phosphorus and 75 kg of potassium. Buckwheat roots secrete formic, citric and oxalic acids, which facilitate the assimilation of poorly soluble phosphorus and potassium compounds, which are inaccessible to most field plants. As a result, it has less need than other crops for the presence of readily available nutrients in the soil, but not generally for soil fertility. In terms of assimilation, the root capacity of buckwheat is second only to lupine. Buckwheat is a potassium-loving plant. However, there is a negative effect of potash fertilizers on the development and yield of buckwheat, due to the harmful effect of chlorine, which is contained in potash fertilizers and negatively affects the growth, development and yield of buckwheat, disrupting the normal course of physiological processes in the plant. Chlorine-free potash fertilizers usually have a positive effect on buckwheat crops. As potassium fertilizers, it is best to introduce potassium magnesium and potassium sulfate. In the case of using chlorine-containing potash fertilizers, they must be applied in advance, for plowing the plow, which will ensure that chlorine is washed out of the root layer.

Manure should not be applied under buckwheat, since at high temperatures it decomposes and gives a lot of nitric acid substances that contribute to the strong growth of vegetative organs to the detriment of fruiting organs. The result is a lot of straw and little grain, especially in wet years. Therefore, it is better to apply manure and other organic fertilizers under the previous crop.

Basically, the effect of row fertilization for buckwheat is determined by phosphorus fertilization. Granular superphosphate, applied simultaneously with sowing, enhances the initial growth of plants, increases their resistance to adverse conditions, diseases and pests. It has been established that from the moment the seeds germinate and the cotyledons emerge to the surface, buckwheat plants need easily digestible salts of phosphoric acid, which are lacking in the soil at this time. An undeveloped root system is not yet capable of decomposing poorly soluble forms of soil phosphates. Therefore, for some time young plants may experience phosphorus hunger, which negatively affects their subsequent development and productivity.

Adding granular superphosphate to the rows at a dose of 9-10 kg a.i. per hectare can provide an increase in yield up to 2 centners per hectare. An increase in yield, with the transfer of a part of nitrogen and phosphorus from the main fertilizer to top dressing, in the phase of mass flowering of buckwheat is due to the better development of plants and, especially, their greater grain size. In this case, a larger grain with a high core yield is formed. On wide-row crops, buckwheat is fed during the last inter-row cultivation, which is carried out before closing the rows of plants. The effectiveness of feeding buckwheat largely depends on the presence of moisture in the soil during this period. If the soil is not moist enough, and even worse, dry, the applied fertilizers will act weakly or lie at all without action until precipitation falls. This must be taken into account when feeding.

On soils with low and medium levels of natural fertility, containing 1.5-3.0% humus, available forms of phosphorus and potassium 5-10 mg per 100 g of soil, the buckwheat fertilization system should include the following main elements: application of organic fertilizers for predecessors; the main application of mineral fertilizers in doses of 30-60 kg a.i. per 1 ha; pre-sowing introduction of granular superphosphate in doses of 10-20 kg a.i. per 1 hectare.

On fertile soils containing more than 3% humus, the fertilization system includes the pre-sowing application of granular phosphorus fertilizers in doses of 10-20 kg ai. per 1 hectare. On wide-row crops, fertilizing of plants during the growing season is carried out with nitrogen or complex fertilizers at a dose of 20-25 kg of ae. per 1 hectare.

Soil cultivation. In cases where the precursor of buckwheat is a crop that leaves stubble behind, tillage usually begins with stubble cultivation. The subsequent method of tillage for sowing buckwheat is plowing the plow.

Buckwheat - late sowing culture; it usually takes about 40-60 days from thawing the soil to sowing. During this time, the soil, naturally, can be strongly compacted and overgrown with weeds, which greatly dry up and deplete the soil. Therefore, the main task of pre-sowing soil cultivation is to protect it from drying out and timely destruction of weed seedlings. In the spring, in the first days of going into the field, they harrow the chill. The first cultivation to a depth of 10-12 cm is carried out 5-6 days after the moisture is closed. The second cultivation is carried out in 10-12 days, when weeds appear, and the third - to the depth of seeding on the day of sowing. The last presowing cultivation is best done with the USMK-5.4B beet cultivator, which provides uniform soil loosening in depth.

If a crust forms after the first cultivation, additional harrowing is required. To accelerate the germination of weeds during the second cultivation, soil compaction is used with rollers (ring-spur ZKKSh-6 or ring-toothed ZKKN-2.8A). Compaction of the soil ensures friendly germination of weeds, which are then destroyed by pre-sowing cultivation. Rolling the soil before or after sowing as a method of caring for buckwheat is especially advisable if the soil during sowing is not sufficiently moist.

Seed preparation for sowing, sowing. The largest (3.5-4 mm in diameter) seeds are selected for sowing. To disinfect buckwheat seeds from fungal diseases, they are treated with TMTD - d.v. Thiram with a consumption rate of 2 kg / t.

It is extremely important to choose the best sowing time, which can be changed even in one farm. The criterion is stable heating of the soil at a depth of 10 cm to 10-12 ° C. On the other hand, the timing of buckwheat sowing for all zones of the country must be planned in such a way as to first of all avoid the coincidence of the period of flowering and fruit formation with the period of high temperatures and dry winds in a given area. Therein lies the success of obtaining the highest yield of buckwheat and its best quality.

For various zones of the country, the following approximate sowing date of this crop can be named: the north-western and central regions of the Non-Chernozem zone, the Volgo-Vyatka region, the Urals, the Central Black Earth Region - the end of May and the first decade of June.

The best time for sowing stubble buckwheat in the Kuban conditions is the second half of June. A delay in sowing leads to a sharp decrease in yield and even complete death of plants from autumn frosts. The usual row sowing method does not correspond to the nature of buckwheat, which, under appropriate conditions, branches strongly and forms many inflorescences and flowers. Better development and increased yield of buckwheat is facilitated by a wide-row sowing method with a row spacing of 45 cm. This is due to the fact that in continuous crops the buckwheat root system develops weaker and provides plants with nutrients worse than in wide-row ones. In addition, buckwheat flowers in thickened crops are less accessible to insects, which is why many of them are not pollinated, do not ovary and crumble. The grain content of buckwheat plants during wide-row sowing is almost three times higher than the grain content in comparison with row-sowing.

The wide-row method of sowing buckwheat is highly effective under the following conditions:

When growing mid-ripening and late-ripening buckwheat varieties capable of developing a large aboveground mass, branching well and forming many flowers and fruits.

When placing crops on highly fertile soils. It is advisable to place on chernozem or well-cultivated gray podzol and sod-podzolic soils, which have received a good fertilization for their predecessors.

In areas of insufficient moisture supply, where this method of sowing buckwheat makes it possible to more rationally use the moisture reserves in the soil.

On soils heavily weedy, where inter-row cultivation of buckwheat sowing is the only and most reliable means of weed control.

The indisputable advantage of the ordinary method of sowing buckwheat can be in the following cases:

When growing buckwheat in areas of sufficient moisture, on soils clean of weeds and on soils with low fertility, where even well-branching varieties lose their ability to branch (on light sandy, loamy, sod-podzolic, gray forest soils).

When growing early ripening, weakly branching buckwheat varieties, as well as varieties that poorly respond to an increase in the feeding area.

With narrow-row and row crops, buckwheat plants accelerate through the development phases and, in comparison with wide-row crops, the growing season is reduced by 6-8 days. It branches less, ripens more evenly and amicably, does not lie down and pours before the onset of autumn frosts. In an ordinary way, buckwheat is sown with a SZ-3.6 seeder, and with a narrow-row one - with SZU-3.6; in a wide-row method, it is better to sow with a SST-12B beet seeder equipped with an STYA-27000 device.

In areas of sufficient moisture with a continuous row sowing method, the approximate seeding rate of seeds is 90-100 kg / ha (up to 5 million viable seeds), and with wide-row sowing - 55-60 kg / ha (up to 3 million viable seeds). In the Central Black Earth Region, the Urals, with continuous row sowing, 80-90 kg / ha (up to 4.5 million germinable seeds) are sown, with wide-row sowing - 45-50 kg / ha (up to 2.5 million germinable seeds). In areas of unstable moisture, with a continuous row sowing method, the rate is 55-70 kg / ha (up to 3.5 million germinable seeds) and with wide-row sowing - 30-35 kg / ha (up to 2.2 million germinable seeds).

The sowing rate of buckwheat with post-harvest and stubble sowing increases by 10-20% compared to spring sowing, since sowing in summer at high temperatures and with a lack of moisture in the soil causes a decrease in field germination of buckwheat seeds.

The seeding depth for buckwheat depends on the properties of the soil and the timing of sowing. With sufficient moisture and on heavy soils, the seeds are planted by 4-5 cm.When the top layer dries out strongly and on light soils, the depth of seeding should be increased to 6-7 cm.Small embedding of seeds leads to thinning of the seedlings, in addition, they develop poorly adventitious roots, which reduces the grain content of plants.

Crop care. Buckwheat shoots, when germinating, carry the cotyledons to the soil surface. In this regard, the soil crust is very harmful before the emergence of shoots. In the case of a dense soil crust, seedlings do not break through to the soil surface and die. Therefore, before the emergence of seedlings, pre-emergence harrowing is carried out, depending on the density of the crust, sowing harrows (ZBP-0.6A) or medium harrows (BZSS-1.0) are used.

Harrowing for seedlings in the phase of the first pair of true leaves is carried out with seeding harrows or ray harrows across the rows in the daytime, when the plants are less brittle. This technique destroys up to 90% of weeds and increases the yield of buckwheat by 1.5-2.0 c / ha. The advantage of wide-row sowing over continuous row crops primarily lies in the fact that these crops can be cultivated and successfully weed control on them. Inter-row cultivation is carried out with a USMK-5.4B cultivator. However, if on wide-row crops it is not ensured good processing of row spacings, then the yield on such crops in comparison with ordinary row crops can sharply decrease. Usually, three loosening of row spacings should be carried out during the summer. The first loosening of the row spacings is carried out at full germination, the second in the budding phase - the beginning of flowering. The third inter-row processing is carried out before closing the rows. The first loosening of the row spacings is carried out to a depth of 4-5 cm, the second - by 10-12 cm, the third - by 8 cm.

For the first inter-row cultivation, razors or winged shares and chisels are usually used. The working bodies of the cultivator are set so that the protective zone is 10-12 cm.

Bee pollination should be an integral part of the agrotechnical complex of buckwheat cultivation. Bees should be brought to buckwheat crops 2-3 days (at the rate of 2 families per 1 ha) before the plants start flowering, so that they can more fully pollinate the well-developed and most complete first flowers. Bee pollination increases the buckwheat yield by 3-4 c / ha, and this compensates for all the costs of transporting the apiary to the crops and returning it to a stationary place.

For a more complete destruction of annual dicotyledonous weeds in buckwheat crops, along with agrotechnical control measures, it is necessary to use the herbicide 2DD500 - d.v. Dimethylamine salt, sprinkling the soil with it after sowing 2-3 days before buckwheat shoots. Consumption rate 1.2-1.6 l / ha.

Harvest. Even with the normal development of buckwheat, the determination of the technical ripeness of the grain, and, consequently, the optimal harvest time is complicated due to its extended ripeness. If you wait for the last fruits to turn brown, then the fruits of the initial ripening period crumble, and as a result, the most valuable grain is lost. This leads to a significant decrease in the yield and its quality. Premature harvesting also leads to crop shortages. The highest yield of buckwheat is obtained when it is mown at a time when the fruits acquire a normal (brown) color in 2/3 of the plants (67-75%).

If buckwheat falls under drought during the flowering period and burns badly, then often after the establishment of favorable conditions for its development, it begins to bloom again. Flowering and ripening at the same time is very delayed, and, consequently, the overall period of its vegetation is lengthened. On such crops, the so-called two-tiered seed ripening is very often observed (from the first flowering and re-flowering). At the same time, it is important to prevent crop losses and correctly set the start date for harvesting. If there are more fruits as a result of the first setting, then harvesting should begin before this grain begins to crumble. If the main harvest is expected from the re-setting of fruits, then the harvesting should be timed to the time of formation of the largest possible amount of grain from the second set.

The main one is the separate method of harvesting buckwheat. An especially great advantage of separate harvesting over direct combining is manifested when buckwheat develops a large vegetative mass, when it is absolutely impossible to harvest it by direct combining. Buckwheat is mowed in the morning and evening hours, when the grain shedding is the lowest due to high humidity. To ensure good operation of the harvester pick-up, buckwheat is cut at a height of 15 cm.A very low cut of plants leads to uneven drying and significant losses of cut plants during picking, and too high to poor laying in windrows and loss of grain from the lower layer of plants. It is also important that the cut plants are laid in the swaths parallel to the line of movement of the header. With such a stacking in swaths, the pick-up fingers during operation do not upholster the grain from the brushes and its losses are reduced. The work of the header must be adjusted so that the swath of cut buckwheat is compact and at the same time well ventilated. In width, it should be close to the width of the harvester thresher, which ensures its best work. Continuous row crops are well suited for separate harvesting. At the same time, when mowing, the swaths are smoother and are laid on the stubble in a suspended state, and this improves drying of the mowed mass, ripening of seeds, picking up swaths and reduces grain losses. When mowing buckwheat on wide-row crops, the main thing is to choose the correct cutting height and mowing direction so that the swaths do not fall on the ground and are held on the stubble.

As soon as the swaths dry out - the moisture content of the stems and leaves will drop to 30-35%, and the grain to 13-16% - you can start threshing with a combine harvester with a pick-up, 5-6 days after mowing. However, sometimes, when harvesting buckwheat, direct combining can be successfully applied. In this way, it is advisable to harvest early ripening buckwheat varieties. The stems and especially the grain of these varieties usually contain a little moisture at the time of harvest. Also, buckwheat is harvested in a single-phase way in bad weather conditions. Direct combining is used on thinned and undersized buckwheat.

In all cases, during direct combining, the grain from under the harvester is high humidity and heavily clogged, therefore it must be additionally cleaned on grain cleaning machines, and then dried, bringing it to standard moisture.

Buckwheat is threshed with a reduced drum speed (up to 500-600 rpm). Threshed grain is fed to the current, where it passes through grain cleaning machines of the OVS-25 type and complex types of ZAV-25, ZAV-50 and others.

Buckwheat grain deteriorates faster than grain crops. Musty seeds lose sowing quality and become unsuitable for processing into cereals. Therefore, special attention should be paid to the storage of buckwheat seeds and grain.

Dry seeds (with a moisture content of 14% and below) can be stored in bulk, up to 1.5 m in winter, and up to 1 m in summer.



Today we will talk about another unique product - green buckwheat. "Ah - you say, - we know buckwheat, since childhood!" Yes, we know. But the fact that its uniqueness lies in its "greenness" - not everyone knows about it!

In the 20th century, buckwheat was widely recognized for its record content of vitamins, trace elements, high-grade proteins necessary for human health, for which it was called the "queen of cereals"

This entire list of nutrients is in raw, green buckwheat, purified by special technology. After such processing, the buckwheat unground remains alive, without losing the ability to germinate!

The preservation of the nutritional value of buckwheat depends on the grain processing technology. Hydrothermal treatment of grain plays a decisive role in the technological process: as a result of thermal exposure to saturated water vapor at a well-defined vapor pressure, the cereal acquires its brown tint.

Some producers steamed grain under very strict conditions, which leads to decomposition and loss of the quantitative content of vitamins, buckwheat becomes dark, with a brown tint. Such cereals quickly boil down, which is appreciated by the consumer and the processor as a virtue. But as a result of such processing, buckwheat loses everything that it is so rich in! And our body has to spend its own energy on the production of vitamins and minerals from this material "killed" by the high temperature.

It's no secret that the temperature of 40 degrees Celsius is the threshold after which the vitamins and minerals contained in the raw product begin to be destroyed. Back in the fifties of the last century, green buckwheat was sold in the USSR. They began to massively give her a tanned look with the filing of Nikita Khrushchev, who spied this method in the States.

Buckwheat is an environmentally friendly plant

It is unpretentious to soil, it is grown without chemical fertilizers. Buckwheat culture is not afraid of weeds, independently displacing them from the field, without the use of pesticides. Genetically modified buckwheat does not exist in nature - it does not lend itself to genetic modification.

Consider the properties and value of green buckwheat, which is the leader in the ranking of healthy cereals. Thermally processed groats lose many useful properties to one degree or another. Therefore, if you want to get the most out of this product, look for green buckwheat in health food stores, or order it online.

Green buckwheat benefits

Buckwheat grains contain 13 - 16% protein of the highest quality, the value of which is determined by the presence of essential amino acids that are not synthesized in the human body. By biological value the protein of buckwheat is equal to the protein of meat, fish, eggs.

Buckwheat grains contain flavonoids, including rutin - an anti-sclerotic vitamin that improves the condition of blood vessels, the concentration of which buckwheat surpasses other crops. In connective tissues, rutin strengthens the smallest blood vessels, so fresh buckwheat is extremely useful for various vascular diseases, rheumatic diseases and arthritis.

In buckwheat 3-5 times more micronutrients than other cereals. The content in this cereal culture is especially high gland (oxygen delivery to cells), potassium (helps maintain optimal blood pressure), calcium, phosphorus (for the musculoskeletal system), magnesium (helps to cope with depression) and iodine... Also, buckwheat contains silicon, selenium, copper, zinc, fluorine and other macro- and microelements.

Organic acids , which buckwheat is very rich in, are catalysts for the assimilation of food.

Antioxidant properties buckwheat protects the product from souring to a greater extent than all other types of cereals. Buckwheat green groats do not turn rancid during long-term storage, do not grow moldy at high humidity. The total amount of antioxidants during germination of buckwheat reaches 383mg / 100g, vitamin C - up to 26mg / 100g.

Nutrients presented in buckwheat, each individually, has a certain value. In addition, here they work interconnected, participating in important vital processes of the body - their complex combination has a beneficial effect on the work of almost all systems and organs.

Due to its unique composition, in addition to the general strengthening effect, buckwheat seeds increase the level of hemoglobin, strengthen the walls of blood vessels, reduce capillary fragility. They are recommended for prophylaxis and as an adjunct in the treatment of various vascular diseases, anemia, diabetes mellitus, chronic stress.

The greatest benefit from buckwheat will be if you leave it alive, without heat treatment, retaining all the vitamins, minerals, all those nutrients that it is so rich in. You ask - how is she then, so alive !? I agree, we are used to something else: a large plate of rich buckwheat porridge .... Could be so.

Or you can add a couple of tablespoons of green buckwheat to your usual diet, after soaking it in water. Then any of your dishes (salad, yogurt or cottage cheese), due to the abundance of nutritional components in it, will turn into a royal one.

, adds new useful properties. And many do not even suspect that buckwheat is not only a delicious porridge, but also a real elixir of health!

It will take a little more time to get germinated buckwheat seeds than for other crops. But, for that she is the queen, which requires increased attention to herself!

Sprouted green buckwheat

We wash the grains, fill them with water and soak for 2-3 hours. Then we drain the water, rinse again (you can use a sieve), while we get rid of substances that prevent germination, and mucus.

We put buckwheat in a container for germination (for example, a glass jar), cover it with a leaky lid (for air access and preserve a moist atmosphere), put it on its side, scattering the grains, and leave it for a day - usually by this time the sprouts hatch. The most useful properties are buckwheat seeds for 2-4 days.

World buckwheat market

The annual harvest of buckwheat in the world is approximately 1.5 million tons, half of which is in Russia and other CIS countries.

World volumes of buckwheat imports fluctuate from year to year. In 2011, more than 120 thousand tons of this cereal were imported in the world.

The main importers of buckwheat in 2011 were Japan, France and Italy. The main suppliers of buckwheat to Japan are China, the USA and Australia. The share of these countries in January - September 2011 exceeded 95%. The export of buckwheat in the world in 2011 exceeded 130 thousand tons.

The leading exporters of buckwheat in 2011 were China, the USA and Poland. In world exports, these three countries account for more than 70%, of which China accounts for 45%, the USA - 21%, Poland - 5%.

Growing buckwheat in Russia

Buckwheat is a national product in Russia. It has been cultivated on the territory of our country for more than two millennia. At the end of the XIX - beginning of the XX century in Russia, buckwheat occupied 2% of all arable land (more than 2 million hectares), while the harvest amounted to 73.2 million poods (1.2 million tons of grain). Over the past 9 years, the cultivated area under buckwheat has decreased by more than 70%.

In 2010, the cultivated area under buckwheat was 932.1 thousand hectares, and in 2011 - 569.4 thousand hectares.

In proportion to the size of the sown area, the volumes of gross harvests also fluctuate: a reduction in areas leads to a decrease in buckwheat yield. In 2010, the gross harvest of buckwheat amounted to 564 thousand tons, in 2011 - 372.3 thousand tons. It should be noted that despite the significant difference in the size of the sown areas from 2001 to 2011, the gross yield of buckwheat has remained practically unchanged: in 2001 - 573.981 thousand tons, in 2011 - 564.04 thousand tons. This is due to an increase in the yield of this crop. Buckwheat yield has increased since 2001 by almost 2.5 times compared to 20010: 3.6 c / ha versus 8.3 c / ha.

Buckwheat production technology

Groats are grain, free from dust, litter and flower films, packed in bags or bags. What machines or units are required to be purchased to ensure the technological process for the production of cereals?

Grain cleaning machine (ЗМ) for separating weeds + peeling machine (W) + grain cleaning machine (ЗМ) for separating peeling products + cyclone battery (C) for removing dust and flour + packing machine (UP): + ЗМ + W + ЗМ + Ц + UP + \u003d KRUPA, where the "+" sign means a screw or scraper conveyor, a bucket elevator or pneumatic conveying pipes.

Different cultures have their own characteristics. The process of freeing the grain from the shells in the centrifugal peeling machine is reduced to the impact of the grain on the deck or wall under the action of centrifugal forces. Each crop has its own engine speed. But it is not so easy to remove six films from wheat with one blow, therefore, in addition to centrifugal peelers, there are other machines where grain is driven between rotating abrasives and a lattice wall - these are peeling and grinding machines (SHM), and until the shells are completely removed, the grain must be driven through a number of these machines or return the grain flow to one machine several times.

In the technological lines for the production of buckwheat, the main machines for cleaning and sorting buckwheat are air - sieve machines, stone separators, paddy machines, triers. Sorting by size is usually carried out into six fractions, less often into 4 fractions on air sieve machines. To separate pieces of earth equal in size to the grain, buckwheat is passed through stone separating machines, the principle of which is based on the phenomenon of "fluidization" in the ascending air flow. For peeling buckwheat, centrifugal peelers (crushers) are used.

As a result of the buckwheat grain crumbling, a mixture of husk, hulled grains (whole or crushed), unbroken grains, flour is obtained. This mixture is transported by a conveyor to the air-sieve machine. Since the complete dehulling of buckwheat is achieved only by repeated action of the working organs of the hulling machine on the grain, the unbroken grains are returned after the air sieve machine for repeated hulling, and the non-crushing, which is in the core, is released in the paddy machines (in the PM scheme). The paddy machine separates the grain mixture of buckwheat or oats mainly according to elasticity. If one paddy machine does not separate hulled grains from the mixture, then a control paddy machine is also installed. I would like to point out that neither canvas slides, nor triremes give the same quality of separation as paddy machines.

So, what technological operations should buckwheat raw materials go through to become a commercial product - cereals?

1) cleaning from weeds (\u003d part-time work) and separation into fractions on air-sieve machines;

2) steaming for 10 minutes at a pressure of 2.5 atm .;

3) annealing - drying and cooling of the steamed grain with cold air to a moisture content of 18%;

4) peeling;

5) separation of kernel from husk, non-crushing, flour, pebbles and lumps of earth, equal in size to a grain of buckwheat, on air-sieve machines, paddy machines, in stone collectors, burata;

6) drying to a moisture content of no more than 14%;

7) packing in bags or packages.

The common thing in processing technologies for cereals with different properties, such as buckwheat and oats, is that the technical process necessarily includes a steamer (STE) with a decorating agent (OTV) and a dryer (DRY). Then, conventionally, the scheme for the production of buckwheat groats can be designated as follows:

ZM + PAR + OTV + Sh + ZM + SUSH + PM + UP \u003d GRECA.

There will always be demand for cereals of various types. This is the main element of the menu of every person, because the production and processing business can become quite profitable, however, it is very important to take into account many of the nuances associated with equipment and features of the technological process. First of all, you need to find out more about the range of different cereals. This will help you decide on the direction of your business. If you are not an expert in this business, it is better not to take on a large range of goods, but to stop at two or three more or less common cereals.

Groats processing technology

Millet, buckwheat, rice, corn, barley, rye, millet, soy, etc. - these are the main cereals to be processed. The technology of their processing can include several stages, which constitute the process itself. Firstly, this is grain cleaning, during which minor defects of the future product are eliminated - metals, weeds, earth and other extraneous trifles, for example, defective grains, are removed from cereals. This is followed by the stage of hydrothermal treatment. It can be divided, in turn, into three stages: moistening by steaming, drying and further cooling the cereal. This is typical for crops such as corn, peas, buckwheat, oats. The cereal that has gone through hydrothermal treatment becomes more durable, and it can also be stored for a longer time. Thanks to this stage, the process of processing the grains itself becomes simpler.

The next stage in the technological process is the peeling of the grains, as a result of which their indigestible parts are eliminated, thus, the cereal becomes more prepared for the next stage - grinding. Part of the kernel of the grains is removed by grinding the parts using special equipment, thus, they take a certain shape and a smoother surface. As a result of this process, taste is also improved. Grits that have gone through the grinding process take less time to cook. Cereals such as wheat, peas, barley and rice go through this stage. This is followed by a stage of 50-70 kilograms. They can be distributed in packages of 500 grams or kilograms.

If you decide to go in for fast-digesting cereals, you need to familiarize yourself with the additional stages of the technological process. These are additional hydrothermal treatment, flattening, micronization, passing through extrusion processes.

An area with a workshop, a warehouse, a bathroom and a convenient entrance is recommended as a production facility. It is best if the room is at least 150 square meters. Consider also the placement of the equipment. Here is a list of units required for processing and packing cereals:

• grinding unit
• grain processing machine
• sealer
• sifter
• aspirator
• thermo packing machine

In total, the minimum cost of equipment may exceed 500 thousand rubles. It's better. If you find equipment that will work with several types of cereals at once. It is also possible to buy or rent ready-made lines of micro-shops for this production. The average payback of such a business is 2.5 years with an initial investment of about 2 million rubles. When processing and packaging cereals, the requirements of GOST 26791-89 should be observed.

Requirements for the premises

When assessing the quality of products, moisture and color are taken into account. Smell, taste, the amount of impurities, the structure of the finished cereal, the duration of the cooking process, the digestibility coefficient, and so on. If you want your products to be of special quality, start a small laboratory; you will also have to spend extra money on measuring instruments.

In terms of maintaining the level of sales, you need to competently approach the pricing process for your product. It is necessary to establish yourself as an excellent manufacturer in order to provide regular buyers in the future, who will later trust you more and, accordingly, make larger orders. In the future, when the business pays off, it is worth thinking about how to produce your own flour. In any case, with a competent and responsible approach to business, you are guaranteed success.