I have an intolerance to wheat here in the UK but on a recent trip to New York I was able to eat wheat products without the symptoms I experience in the UK? Why is this?
Thanks
Gypsy
Gypsy

With regard to the answer about buckwheat,:
How can Fagopyrum tataricum, a dicot, be hybridized with the monocot rice?

Apologies for the mis-information.

Heres how, but its not monocot rice they used.

Tartary buckwheat breeding (Fagopyrum tataricum L. Gaertn.) through hybridization with its Rice-Tartary type. Wang and Campbell. Euphytica (2007) 156:399405.

From that paper:

Rice-Tartary is a particular Tartary buckwheat type, called Miqiao in China and bate Phapal in Nepal and India. Its seed shape and size are similar to rice and as it can be readily dehulled, the groats can also be cooked like rice. The karyotype of Rice-Tartary has been found to be distinct from Tartary buckwheat in both chromosome length and number of submetacentric chromosomes.

Its not afforded a separate sub-species by the authors, but it is obviously different enough for the publication of the work involved to warrant acceptance in this journal.

Rebecca

I am looking for details of the Sowing and harversting season of wheat around the world

Each place and its time

Do you have such details please

Thanks
Josh

Re previous mail: sorry, something got lost in the translation!
My heighbour did have some wheat grains from you. He is now seeking other varieties of Buck wheat as his current french supplies do not have the taste he would like to have!
Regards
Andrew

Dear Andrew,

Thank you for your enquiry. Apparently this is not a cereal at all, its an annual dicot for used primarily in the UK for game bird cover  can be sown late in the spring to compliment winter cover crops which will be becoming exhausted by now. See Fagopyrum eschulentum - it has pink flowers and small pyramidal seed, but the current offering in UK seed catalogues has white flowers. Theres also Fagopyrum tataricum, which can be hybridized with rice, apparently. Important in Asia. By all accounts, the Tartary buckwheat, as its called (Fagopyrum tataricum) has a bitter taste anyway.

Hope this helps.
All about wheat

Andrew Beldowski

My french neighbour grows his own varieties of wheat and every week on Monday bakes bread for a wide range of private individuals. Today he told me that he had had some seeds of Buck Wheat from you some years ago and he now has acres of it growing on his bio fields; he asked to find out if you have a list of the seeds you store.
Looking forward to your comments.
Andrew Beldowski