IMPROBUCK project featured in Coop Magazine
The project Improving buckwheat as an agronomically attractive crop for healthy food (IMPROBUCK), led by WFSC member Prof. Achim Walter and Dr. Eduardo Pérez, is profiled in a recent edition of the Coop Magazine (Nr. 8/2017).
The article expounds the high nutritional quality of buckwheat and the project’s trials to find the strain with desirable quality traits, such as taste, baking quality, and yield. With the research project coming to a close, the implementation of the results in plant cultivation is now turned over to Agroscope and the Swiss Federal Office of Agriculture. Walter, chair of the Crop Science group at ETH Zurich, mentions how public interest in buckwheat and agrobiodiversity in general has definitely grown during the project.
The project is funded via the WFS Grants Platform, under the Coop Research Program for Sustainability in Food Value Chains.
Read the article external pagehere (in German) and for more on the IMPROBUCK project, visit the project website.