PORTLAND PRESS HERALD • October 20, 2023
A prized variety of buckwheat grown in northern Maine and used increasingly in locally made gluten-free food products is the focus of research at the University of New Hampshire for its exceptional nutritional, medicinal, drought-tolerant and disease-resistant qualities. Crop scientists are studying tartary buckwheat at the New Hampshire Agricultural Experiment Station at UNH, where researchers are seeking highly nutritious and resilient crops that can be grown in a wide range of soil types and withstand scorching temperatures, downpours, droughts and pests.