The buckwheat we’re growing in partnership with the Washington State University Bread Lab and small farmers in the Pacific Northwest is a perfect example of how crops can benefit people and planet alike. The seed of a green, leafy plant related to rhubarb, buckwheat has been cultivated for thousands of years. Today, it’s an ideal crop for organic regenerative agriculture. Buckwheat suppresses weeds, helps control erosion, and can improve soil health when grown organically. Grown between crop cycles, it doesn’t require much fertilizer, thrives without the use of herbicides or insecticides, and attracts beneficial insects and pollinators with its nectar-laden flowers.
For us humans, buckwheat is nothing short of a superfood. It is packed with fiber, protein and essential minerals and vitamins. We love buckwheat in our Breakfast Grains because it cooks up fast and the tiny, roasted kernels have a toasty flavor we crave.
The whole grains and fruit we use in our Breakfast Grains hot cereals are all certified organic. We source these ingredients from a handful of farmers who share our environmental and social values. But that’s not enough. We’re also working in partnership with research organizations to improve agricultural practices in specific places. For example, the organic buckwheat we’re growing with the help of Washington State University Bread Lab’s Plant Breeding Program gives farmers an environmentally friendly crop option that requires less water, fertilizer and pesticides.
The Hunton Family of Camas Country Mills are buckwheat growers for Patagonia Provisions. They are dedicated to developing organic, regenerative farming practices that restore soil health.