| Popis: |
Recently, 150,000 and 30,000 tons of buckwheat are annually consumed and produced, respectively, in Japan. Domestic production (comprising 2% of the global production) was historically affected by staple food (rice) production, economic development, and currently by the import of foreign buckwheat. Recently, planting areas have been rapidly increasing but yield per unit area is decreasing (∼50 kg/10a), mostly because of excess soil moisture damage, which often happens in fields converted from a paddy. There are many diversified landraces, which are exploited to improve productivity and quality, coupled with superior traits from improved varieties, wild species, and foreign genetic resources. The Japanese style of buckwheat consumption as food is almost all noodles, termed “Soba,” the amount of which shows seasonal variation. The palatability of Soba is highly appreciated but the determining factors remain unclear. Recently, physiological traits (health-promoting properties) are also attracting more and more attention. |
