Franck ADENYS - Chairman

Elected Chairman early 2017, Franck Adenys has been producing buckwheat ("blé noir" in French) since 2007 in Guern, near Pontivy (Morbihan, Brittany). "Obtaining a Protected Geographical Indication for our PGI Brittany-made buckwheat flour® represented a huge commitment and an accomplishment for all stakeholders within our Blé Noir Tradition Bretagne association. A great deal of thought, obstinacy and tenacity were required to obtain this ultimate European label."

Christine LARSONNEUR - Director

Christine Larsonneur has been running the entire Blé Noir Tradition Bretagne association since 2006. Over the years, her task has been to ensure that all stakeholders within the industry comply with strict specifications. This rigour guarantees a "Breton, and historically Breton" origin, as well as quality standards beyond reproach.

The Blé Noir Tradition Bretagne association: a 30-year-old industry

In 1987, a group of producers and millers decided to set up a buckwheat production in Brittany. The millers affiliated to this industry committed to taking over production and developing the sale of the PGI Brittany-made buckwheat flour®.
The groundwork carried out for several years resulted in them obtaining the Protected Geographical Indication label on 25 June 2010.
The Blé Noir Tradition Bretagne association is somewhat the conductor of all these buckwheat stakeholders. It ensures that each entity uses the proper cultivation, storage and transformation methods for all the PGI Brittany-made buckwheat flour® produced. As such, it guarantees high-quality produce with flawless traceability.

The organisation's cornestones

Since 2007, the Defence and Management Organisation (ODG as known in France) entitled Blé Noir Tradition Bretagne has encompassed three entities:

1) Producers of buckwheat grain,
2) Storage organisations entrusted with collecting, drying, sorting, storing and commercialising the buckwheat grain for all millers affiliated to the ODG,
3) Millers who manufacture and commercialise PGI Brittany-made buckwheat flour®.

The goals and tasks are clearly set out:

- Relaunching and enhancing the production and transformation of buckwheat into PGI Brittany-made buckwheat flour®,
- Protecting and defending regional Breton know-how, by obtaining European recognition (PGI),
- Ensuring all IG/02/00 specifications associated to the control plan are applied at each stage of the process.

Members of the Blé Noir Tradition Bretagne association

The Board of Directors

The Board of Directors of the BNTB association encompasses 4 producers, 4 millers and 2 storage organisations.

Producers

1400 producers are certified to produce labelled buckwheat throughout Brittany, including the historical parts of Brittany.

Storage organisations

Millers

From buckwheat grains to PGI Brittany-made buckwheat flour®

Buckwheat belongs to the Polygonaceae family, in the same way as sorrel and rhubarb. As opposed to what its name may lead you to believe, it is not a type of cereal. Yet its nutritional properties are extremely similar to those seen in wheat. It is of the Fagopyrum genus - a Latin name meaning that its grain looks like the fruit of the beech tree.

Buckwheat is an annual plant with branched reddish stems, and pointed heart-shaped leaves (resembling an upside-down heart), with its inflorescence in clusters of cymes.

It produces a large number of hermaphroditic pinky white flowers with no petals, which bloom and mature in staggered steps. Cross-fertilization is standard, but self-fertilisation is also possible.

Its fruit is a grey achene: a dry fruit only containing one triangular grain, with straight and clean edges. It does not open and can be entirely detached from the plant.

One of the nutritional properties of buckwheat is that it contains no gluten.

Buckwheat crops

Thanks to its climate and the quality of its land, Brittany is ideal for growing this plant.

Sowed between May and June, Brittany's buckwheat (Blé Noir de Bretagne) is harvested in September and October. Its life cycle is simply governed by the rain and sunshine.

Brittany's buckwheat does not undergo any treatment, herbicides or phytosanitary products. Its natural resistance makes it the perfect candidate for organic farming.

Certified buckwheat is a natural and environmentally-friendly product, which remains untreated from grain to flour.

How is the "PGI Brittany-made buckwheat flour®" label obtained?

To obtain the "PGI Brittany-made buckwheat flour®" label, the certified buckwheat must comply with strict conditions regarding farming, storage and transformation into PGI Brittany-made buckwheat flour®. These conditions are set out in the IG/02/00 specifications.

Summary of the IG/02/00 specifications granting the "PGI Brittany-made buckwheat flour®" label

1 - A certified geographical production and transformation area for buckwheat grain: Historical Brittany
2 - Plots of land selected for their low nitrogen content: buckwheat does not consume a high level of nitrogen
3 - Clean crops, with no use of phytosanitary products
4 - An industry in which all stakeholders contractually agree to the Defence and Management Organisation (ODG)'s terms
5 - Mandatory follow-up of all member operators (internal and external checks)
6 - Qualitative monitoring of the product throughout the entire process
7 - Traceability from field to mill
8 - Specific rules regarding the varieties used, plot selection, sowing, crop monitoring, harvesting, transport prior to harvest, drying, sorting and manufacture of PGI Brittany-made buckwheat flour®