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The buckwheat plant is a green, leafy, flowering plant.

Often referred to as kernels, or groats, the seeds are a greenish-tan colour and are uniquely triangular shaped. While they can be eaten raw, they are pretty tough, so in most recipes you will find them soaked and/or steamed first.

Buckwheat is actually the seed of a flowering fruit that is related to rhubarb and sorrel. It's completely gluten-free and unrelated to wheat and all the grasses in the wheat family. So it's a popular substitute for wheat for those who are gluten-intolerant. It's also a plant known for its honey; the flowers are attractive to bees and its pollen produces a dark and uniquely flavored honey.

Buckwheat was a common and popular crop in Europe and the United States for many years - but more as animal feed than as human food. It had a resurgence in popularity in the 1970s when its health benefits became understood.

It's very high in nutrients, and it has even more fiber than oatmeal.

is the world's most important grain crop. Wheat is important not only for its nutritional value, but also for its gluten content. Gluten is the protein of the wheat which, when properly developed by kneading, will trap and hold the yeast gas in the bread dough causing the bread to rise. Wheat is the only grain with the proper amount of gluten to facilitate the rising of bread dough to make light, soft loaves.

There are two basic categories of wheat, hard wheat and soft wheat.  Hard wheat is grown in cool, dry climates, either in the winter or the spring.  Dry winters and springs make the protein, or gluten, content high, and the moisture content low.  A high gluten content is necessary to make yeast breads.  Hard wheat is named for the season it is grown (i.e. hard winter wheat or hard spring wheat).

Soft wheat, known as pastry flour, can not be used for making yeast breads.  It is grown in wetter regions or is irrigated.  The moisture content is high, making the gluten content too low for the proper rising of yeast breads.  It is excellent for making cakes, cookies, or, pastries.  The wheat grown in southern states is soft wheat, which probably explains why the South was known for its biscuits and cornbread, while the cold northern states had yeast bread.

Wheat ranks first among the grains for its nutritional value. Wheat is an excellent source of fiber and many critical B-vitamins when used in its entirety, including the bran, germ, and endosperm. Wheat germ is one of the richest sources of vitamin E if used when freshly milled, before oxidation takes place.

The main specifications of wheat of 2nd class: - moisture content - basis 14% - rubbish admixture - max 2% - grain admixture - max 8% in particular admixture of other grains - max 4% in particular sprouted grains - max 3% in particular beaten grains - max 5% - smutty grains - basis 5%, max 10% - protein - min 12,50% - natural weight - min 740 g/l - gluten - min 23% - IDK units - min 45, max 100 units - falling numbers, sec - basis 250 sec, min 180 sec - bug-ridden grains - basis 1%, max 2%

The main specifications of wheat of 3rd class: - moisture content - basis 14% - rubbish admixture - max 2% - grain admixture - max 8% in particular admixture of other grains - max 4% in particular sprouted grains - max 3% in particular beaten grains - max 5% - smutty grains - basis 8%, max 10% - protein - min 11,0% - natural weight - min 730 g/l - gluten - min 18% - IDK units - min 20, max 100 units - falling numbers, sec - basis 220 sec, min 150 sec - bug-ridden grains - basis 2%, max 3%

HSCODE 1001

DTSU 3768-2010

Calorie oatmeal is 366 calories per 100 grams. Oat products, including cereals, are extremely valuable in balanced nutrition. They contain essential for human health components - potassium, magnesium, phosphorus, chromium, iron, manganese, iodine, sec, and others.

The consumption of these products normal blood and the concentration of the intestine, the body absorbs fat only in the required quantity. Continuous consumption of oatmeal in humans is the treatment of chronic inflammatory diseases.

Soy has been grown for three millennia in Asia and, more recently, has been successfully cultivated around the world.

About 85 percent of the world’s soybeans are processed, or "crushed," annually into soybean meal and oil. Approximately 98 percent of the soybean meal that is crushed is further processed into animal feed with the balance used to make soy flour and proteins. Of the oil fraction, 95 percent is consumed as edible oil; the rest is used for industrial products such as fatty acids, soaps and biodiesel.

Soy is one of the few plants that provides a complete protein as it contains all eight amino acids essential for human health.

About 85 percent of the world’s soybean crop is processed into meal and vegetable oil, and virtually all of that meal is used in animal feed. Some two percent of the soybean meal is further processed into soy flours and proteins for food use. Approximately six percent of soybeans are used directly as human food, mostly in Asia.

Soy ingredients are used to add nutrition to processed foods; some isolated soy proteins, for instance, are specifically designed to be used in acidic or clear beverages – products that could not, until recently, be protein-fortified.

Soybeans are also processed into many industrial products. The primary one at this time is biodiesel, or soy methyl esters, which may be used in any diesel engine. In addition, soybeans are processed into hydraulic oil, grease, solvent, ink, plastics and other products.

HSCODE 1201

DTSU 4964:2008

is a cereal crop, a member of the grass family. Corn is grown around the world and is one of the globe's most widely used food staples; corn varieties are directly used for food and animal feed or processed to make food and feed ingredients (such as high fructose corn syrup, corn starch and lysine) or industrial products such as ethanol and polylactic acid (PLA). The two primary methods of processing corn are referred to as "dry" and "wet" milling.

There are two basic methods employed in processing corn kernels. They are known as “dry milling” and “wet milling.”

Dry milling is the process in which corn is separated into flour, corn meal, grits and other products by soaking corn kernels in water, then removing the germ for processing into oil. The remaining parts of the kernel are ground and sieved into various fractions.

Wet milling is the process by which corn is separated into starch (syrup, ethanol, corn starch), germ (oil), and fiber and gluten (animal feed) by soaking corn kernels in water (and often sulfur dioxide) before separating them into the components above by grinding and centrifuge.

HSCODE 1005

DTSU 4525-2006

is the fourth largest grain crop globally, after wheat, rice, and corn. Barley is commonly used in breads, soups, stews, and health products, though it is primarily grown as animal fodder and as a source of malt for alcoholic beverages, especially beer.

Barley comes in two varieties, distinguished by the number of rows of flowers on its flower spike. Six-row barley has its spike notched on opposite sides, with three spikelets at each notch, each containing a small individual flower, or floret, that develops a kernel. Two-row barley has central florets that produce kernels and lateral florets that are normally sterile. Whereas six-row barley has a higher protein content and is more suited for animal feed, two-row barley has a higher sugar content and is thus more commonly used for malt production.

Barley has a nutlike flavour and is high in carbohydrates, with moderate quantities of protein, calcium, and phosphorus and small amounts of the B vitamins. Because it contains little gluten, an elastic protein substance, it cannot be used to make a flour that will produce a porous loaf of bread; barley flour is used to make an unleavened type, or flatbread, and to make porridge, especially in North Africa and parts of Asia, where it is a staple food grain. Pearl barley, the most popular form in many parts of the world, consists of whole kernels from which the outer husk and part of the bran layer have been removed by a polishing process. It is added to soups. Barley has a soft straw, used mostly as bedding for livestock and as a feed providing bulk roughage.

HSCODE 1003

DTSU 3769-98