1.

Guest in the TV edition: People and Land

Presentation of possibilities of growing Tartary buckwheat and producing functional food products based on Tartary buckwheat. Presentation to a broad TV auditory - farmers and consumers of functional food products.

F.17 Transfer of existing technologies, know-how, methods and procedures into practice

COBISS.SI-ID: 7494521

2.

Antioxidative impact of spelt (Triticum aestivum L. var. spelta), common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum Gaertn.)

Comparison of antioxidative substances in spelt, common and tartary buckwheat products, obtained by milling in Dolenjska region. Most promising were results obtained by Tartary buckwheat bran.

D.10 Educational activities

COBISS.SI-ID: 7176057

3.

Pizzocheri; freshly prepared buckwheat pasta in Southern Switzerland and Northern Italy/ Pizzochere; svježe pripremljena heljdina tjestenina iz Južne Švicarske i Sjeverne Italije

Description of fresh common and Tartary buckwheat pasta production according to improved technology

F.18 Transfer of new know-how to direct users (seminars, fora, conferences)

COBISS.SI-ID: 7498617