Buckwheat groats (whole grain) are steamed and hulled whole buckwheat kernels, ready for cooking. Steaming (hydrothermal treatment with steam at 110–130°C) gives the characteristic brown color and nutty flavor, reduces cooking time to 15–20 minutes, and extends shelf life by inactivating enzymes. Protein content is 12–14% with a complete amino acid profile, slow carbohydrates (starch 63%), fiber 1.5–2%. Glycemic index 50–55 — significantly lower than white rice (70) and wheat groats (65). Rutin, iron, magnesium, and potassium are preserved at 70–85% after steaming. Gluten-free product — suitable for celiac disease. Grading: 1st, 2nd, 3rd grade according to GOST 5550-74 — differing in the proportion of broken kernels (from ≤3% for 1st to ≤5% for 3rd), unhulled grains, and weed impurities. Packaging: polypropylene bags 25–50 kg for wholesale, consumer packaging 800–900 g in film or cardboard. Difference from green buckwheat: steamed groats have a shelf life of 12–20 months (enzymes inactivated), green — 6–8 months. Buckwheat consumption in Russia is over 4 kg per person per year, more than in any other country. Buckwheat is a strategic product: included in the list of socially significant goods with regulated markups.