Buckwheat becomes the new favorite for celiac patients

In the İhsangazi district of Kastamonu, buckwheat, which was planted for trial purposes on idle agricultural land 5 years ago, has become an indispensable product for farmers due to intense demand from celiac patients. The Ciğerci family continues their production by planting buckwheat again this year. This product, which draws attention for being gluten-free, is converted into value-added products after harvest and offered for sale across the country. Buckwheat, which is expected to be harvested in July or August, stands out as an important food source, especially for celiac patients.

Young farmer Yasin Ciğerci said, "Today, my father and I planted the buckwheat. God granted us these days as well. When we first planted buckwheat 5 years ago, we wondered if it would work. God willed it, we have been planting it for 5 years and contributing to the Turkish economy. Because after wheat, buckwheat is the cereal that provides the most product to the economy. After producing it, we process it and make various products with its flour. It is an important product, especially because it receives intense interest from celiac patients. Celiac patients ask us about this product a lot."

Father Sebahattin Ciğerci stated that they are satisfied with the yield of the buckwheat and said, "Today we are planting buckwheat. We make flour, noodles, and pasta from buckwheat. At the same time, buckwheat flour is good for celiac patients. Its gluten content is zero. By producing this, we are trying to contribute to the Turkish economy. We have been planting this for about 5 years and we are getting good yields."