Common buckwheat (Fagopyrum esculentum Mill.) is a pseudocereal that has recently gained increasing interest among both farmers and scientists. Its low soil requirements, high adaptability, and high resistance to diseases and pests allow it to be cultivated in many regions of the world. It is recommended for various cultivation systems, especially for low-input and organic farming. Currently, buckwheat is grown mainly for seeds and less often for green fodder. Thanks to its above-average nutritional value and many benefits that support human health, it is considered one of the leaders in functional food. It can be a basic raw material for many food products such as flour, groats, and flakes, but can also be used as a valuable addition to crisps, bars and drinks. Recently, buckwheat’s usefulness in the energy industry, construction, medicine, and pharmacology has been confirmed. Buckwheat, as a plant species distinct from the dominant global crops, fits very well into the current standards and assumptions of sustainable development. Its cultivation and consumption are associated with a number of benefits not only for human health but also for the whole environment. It is considered a species that counteracts climate change. Buckwheat’s valuable properties include its positive impact on soil physicochemical properties, its enhancement of biodiversity, and its support for pollinators. It is considered a species that can be cultivated in a changing climate, generating a very low carbon footprint. The aim of this study was to determine the contemporary economic importance of buckwheat, its place among species supporting sustainable development, and to identify potential research areas that will contribute to strengthening buckwheat’s role in sustainable agriculture.
Żarczyński et al. (2026) studied this question.