Buckwheat Harvest in Mardin


Harvest time has come for buckwheat, which is cultivated in the Artuklu district of Mardin, especially targeting celiac patients. Buckwheat, which was cultivated on an area of 10 decares, yielded approximately 650 kg of product per acre. Buckwheat, which grows in the band of 85-90 days on average, was harvested at the end of 65 days in the Mardin plain. This situation has also brought the time for the 2nd and 3rd planting closer, and paved the way for the removal of more crops.

Mardin Governor Mahmut Demirtaş, who made investigations in the field, stated that there are approximately 1000 celiac patients in the city. He stated that finding gluten-free bread has been much more costly until now. Demirtaş, who said that they will open a bakery as the governorship and produce gluten-free bread, also heralded that these breads will be delivered to celiac patients free of charge.

Buckwheat Farming, Buckwheat Harvesting

Buckwheat is better grown in cooler climates. It takes 8 to 14 weeks to develop over a period of time. During the development, the temperature demand is low and the altitude can be reached up to 4200 m. But it is sensitive to frost. Tatar buckwheat type is more resistant to cold.

In general, its demand from the soil is low. In other words, it is possible to harvest in unproductive soils. In fact, it can be grown in the most unproductive soils in Southeast Asia. Its productivity is low in calcareous, high nitrogen, dry or very moist soils. It shows good yield in soils with pH 4-6.

During planting, seeds should be left 2-3 cm into the soil and it starts to sprout in about 2-3 days (10 days at the latest)

The most important issue in planting buckwheat is to coincide with the first period of the frost season.

Buckwheat has recently been used for medicinal purposes (functional food), as animal feed, as a fertilizer and weed control agent, and as a nectar source for honey production.

Uses of Buckwheat in Human Nutrition

If it is to be consumed as grains, it is generally used in the mortar of dishes such as rice, soup or stuffing. In addition, it can be used in various pastries, biscuits or dessert compositions by being ground into flour. Especially in Turkey, peeled and whole buckwheat (roasted in shell) is widely sold, as well as shelled raw buckwheat.

How to Consume Buckwheat?

Buckwheat, which attracts attention because it does not contain gluten protein, is a shelled grain in origin.

Shelled Raw Buckwheat

You can find options such as bulgur pilaf, buckwheat salad, buckwheat soup from gluten-free recipes on our website.

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Buckwheat harvest in Mardin

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