‘Increasing the utilization of Jeju buckwheat’···Development of powder manufacturing technology utilizing fermentation process

A technology for manufacturing powder using the steaming process to increase the utilization of Jeju buckwheat has been developed. The Jeju Special Self-Governing Province Agricultural Technology Institute (Director Ko Sang-hwan) announced that it has developed a technology for manufacturing buckwheat powder with improved nutritional value and processability by applying the steaming process for the development of buckwheat processed products in Jeju this year. According to the Institute, as of 2024, the buckwheat cultivation area and production volume in Jeju is 1858 hectares and 1249 tons, respectively, making it the largest primary production area in the country, but most of it is circulated in its raw form. To increase the added value of Jeju buckwheat, processing is necessary, but the heating process of buckwheat increases the bitterness-causing quercetin (Quercetin) and has weak viscosity, making it easy to break or harden during processing, which limits the maintenance of ...