Buckwheat Cultivation Gains Traction in U.S. as Farmers Seek Climate Resilience and Market Diversification
Buckwheat, a crop that fell out of favor in the U.S. after the mid-20th century, is experiencing a resurgence as farmers and food innovators recognize its potential for climate resilience and market diversification. Historically used as a cover crop to suppress weeds and rebuild soil, buckwheat is now being explored for its commercial viability. Paige Hansen, for instance, has developed a buckwheat-based alternative milk, launching it in Whole Foods Markets nationwide. Organic farmers like Klaas Martens, who has grown buckwheat for 40 years, advocate for its integration into cropping systems to reduce reliance on high-yield crops like corn and soybeans, which are more susceptible to extreme weather. Researchers at Cornell University are also studying how buckwheat can best be incorporated into crop rotations as a cash crop.
