In situ landraces: best practice evidence-based database
A tool for promoting landrace conservation

‘Fava Santorinis’ has a yellowish colour and flattened discoid shape with a diameter of about 2 mm and a maximum humidity of 13%. Its composition is characterized by a particularly high percentage of proteins and increased carbohydrate content. The traditional method of production which includes drying under the sun and ripening and the physicochemical characteristics of fava make it easily boiled (shorter cooking time is required) and ultimately add to the cooked Fava of Santorini and other dishes in which it is used, unique organoleptic characteristics, such as velvety texture and slightly sweet taste. It is used as appetizer, main or side dish. Undoubtedly, even today, it plays an important role in the gastronomic identity of the island and in the Mediterranean diet, as well.

Till recently it had a rich, local niche market due to the limited production. Hence, steps are made to increase the production and the promotion of the product to other European and non-European markets and the market for fava was expanded the last years, while people from all over the world can by on-line all the products of the Union of Santorini Cooperatives from its e-shop. Most of the farmers sell the products by the Union of Santorini Cooperatives or other private companies who are responsible for the packing and the labeling.

The unique ecosystem that was created by the volcanic explosions on Santorini island, the volcanic ash, the barren, sandy soil, and the resilience of the plant to poor drainage lands, humidity created by the sea, drought, heavy winds and its adaptability to the volcanic soil of the island make it a resource with an important agronomic and commercial value and optimal organoleptic qualities.

In 2010 ‘Fava Santorinis’ was registered into the European Catalogue of Protected Designation of Origin (PDO) products (EC No: EL-PDO-0005-0520-09.01.2006) following the COUNCIL REGULATION (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. The PDO ‘Fava Santorinis’ offers high income to growers since it is four to five times more expensive than regular ‘Fava’ coming from fava beans (Vicia faba) or from peas (Pisum sativum) locally called ‘arakas’. Furthermore, other cultivated Fabaceae such as V. faba subsp. major (cultivated for food) and subsp. minor (cultivated for feed) also called Fava, frequently could mislead the consumers. The same is true for peas whose seed products are locally called ‘arakas’ and for other Lathyrus spp.

For this reason, in 2012, the School of Agriculture of the Aristotle University of Thessaloniki and the Institute of Agrobiotechnology of the Centre of Research and Technology Hellas suggested a method using HRM (High resolution Melting) coupled with universal chloroplast DNA barcoding regions (Bar-HRM) in order to distinguish legume species (four Lathyrus, two Vicia and two Pisum species which potentially could be used as adulterants in ‘Fava Santorinis’ commercial products) and moreover to authenticate ‘Fava Santorinis’ commercial PDO products (Ganopoulos et. al. 2012).

This landrace is still cultivated, destined mainly for self-consumption or for local market. However, in today's cooking, new textures and flavours are sought and several chefs have shown interested in the sweet potato in La Palma, which can encourage the revaluation of this traditional variety.

It is one of the most valued sweet potatoes on the island for its flavour and ability to be stored for long periods. Its firm flesh can support the heat of cooking without getting rid too much, being one of the preferred varieties to boil, roast, fry or stew.

The landrace is very popular on the local market.

‘Borsi’ is recognized on local markets for its taste and special colour.

Mainly grown as a garden crop by private individuals all over Switzerland, however some farmers of Bosco Gurin still cultivate this variety at small scale for the local market. ‘Bosco Gurin’ is an important ingredient in a traditional vegetable soup made from local vegetables called ‘Måtzufåmm. The soup and the ‘Bosco Gurin’ variety are celebrated at the yearly village festival taking place in September.

The turnip ‘Bosco Gurin’ is said to be only growing well and to its excellent taste in the village of Bosco Gurin. The turnip landrace makes for an important part of the village’s heritage.

There is a growing market for ancient cereals, and Bözöd einkorn as a traditional variety is among the most successful ones.

There are some efforts done to register Bözöd einkorn as a landrace, which was not successful until now.

It is sold in the markets of all the islands, in the sales of the villages and it can even be purchased directly in the homes of some farmers. In Anaga, place of traditional cultivation, in the XVII and XVIII centuries it was a product foreign to the marketing channels, however, from the XIX century it started to be more distributed.

The Canarian population has the ‘bubango’ as something very much theirs, which is directly linked to their gastronomy and their culture, so they prefer to buy ‘bubango’ than zucchini, even if they have to pay more.

It is the most appreciated variety for the preparation of local stews. Due to the characteristics described above, it is said to be less watery than other varieties, which gives the stews and stews a characteristic flavour and texture. Also, in the ‘bubangos’ that are allowed to mature, the skin is lignified, and this allows a long conservation, being able to hold several months without spoiling.

This results in a cultural importance very extended, reflected in its appearance in various popular sayings.

From 2011, in Massalombarda a festival dedicated to Buco Incavato is organized annually, during the harvest (from 15^th to 30^th of august). During the festival all farmers can sell their products. Before 2011, farmers used to sell directly on farm or in local and/or niche markets. From 2019 Slow Food organization supported and promoted farmer production.

From 2015, Buco Incavato is included in the Emilia Romagna Region Register of ‘Safeguard of agricultural genetic resources’ and it is included among the list of ‘typical regional product’:

https://agricoltura.regione.emilia-romagna.it/agriturismo-agricultura/temi/agrobiodiversita/repertorio-delle-risorse-genetiche/repertorio-delle-risorse-genetiche

From 2019 Buco Incavato is listed among ‘Slow Food Presidia’.

The centennial fair of the onions of Penafiel (fair of St. Bartholomeu), singular in the country, demonstrates the importance of the product in the region.

This traditional variety is included in the National Catalog of Varieties of 2019, published by ‘Direção-Geral de Alimentação e Veterinária’ (DGAV), as a conservation variety.

Traditional markets and rural tourism.

Research, evaluation and valorisation of new types of bread is required.

The rye breads are sold in traditional markets and in rural tourism accommodation.

It is necessary to develop research on the evaluation and valorisation of old and new types of bread.

There is a good market for asparagus product, both to private persons as to restaurants. We have not gone out to the broad public yet.

It has a good strong taste, if this is an added value to you. It offers conservation and genuine story telling.

The 'De Penjar' landrace is commercialized as trusses, as well as in different formats and types of containers. Between the 90 and 95% of the Valencian 'De Penjar' tomato production goes to the market of Catalonia and the Balearic Islands. Currently there is an upward trend of the growing surface, and the cultivation in greenhouses is starting in Alcalà de Xivert to allow provide the product to Catalonia during all the year.

From the mid-20th century to the present, the cultivation of tomato 'De Penjar' has been acquiring a traditional character that, together with the artisanal care of the growers and the geological and climatological peculiarities of the Valencian growing areas, has managed to differentiate substantially this tomato from those that are produced in our country. This raised the interest of the consumers and marketers of Catalonia from the second half of the 80s, reaching nowadays to absorb the Catalan market almost the total production of tomato 'De Penjar' produced in Valencia.

The ‘Associació de Productors i Comercialitzadors de Tomata de Penjar d’Alcalà de Xivert’ was established in 2007 with the aim of revalorizing this tomato landrace. In its effort to preserve the traditional farming, create a brand and thus open new markets, this association got in 2008 the Quality Mark CV (Valencian Community) for the ‘Tomata de Penjar d’Alcalà de Xivert’. This mark, granted by the local Valencian Government, contributed to the valorization of this product. In addition, the uniqueness of this tomato is recognized and its quality is authenticated, as well as its traditional production and its ecological value (Escrivá et al., 2010). This Association (https://tomatadepenjar.com/es) carry out several activities for the promotion, mainly through agro-food fairs and the organization of a specific fair on ‘Tomata De Penjar d’Alcalà de Xivert’. Also, through this Association, some collaborations with the Universitat Politècnica de València have been established to undertake breeding programs and design new agro-food products (Figás et al., 2018; Pereira et al., 2018).

It has a rich, local niche market due to its smooth, doughy taste and very limited production. Most of the farmers sell the products directly or by using local distributors. While the market for ‘Fagiolo a Pisello’ could be expanded, no territorial or quality brand has been adopted until now.

In 2005 ‘Fagiolo a Pisello’ was included into the Regional Register of Genetic Resources of Lazio Region (Italy) following the implementation of the Lazio Region Law (n. 15, 1^st March 2000 (http://www.arsial.it/arsial/wp-content/uploads/page/n.1-legge-regionale.pdf) which is aimed at safeguarding and promoting the cultivation of local genetic resources.

Currently, the cultivation of ‘Fagiolo di Camerata’ is carried out by locals who produce limited amounts, only for their home consumption. Initiatives are needed to promote the landrace on local and national markets.

In recent years, in order to valorise the product, the local association named ‘Verdetodi’ has been promoting the use ‘Fagiolo di Camerata’ during their annual event ‘Todi Fiorita’, that takes place in the historical centre of Todi (Perugia) every year in mid-May. The valorisation is carried out by favouring local market and by providing people information on the traditional cultivation; indeed, the main scope of ‘Verdetodi’ is to valorise green culture in all its aspect by promoting sustainable environmental and agricultural practices.

In 2018 ‘Fagiolo di Camerata’ was included into the Regional Register of Landraces (Umbria Region, Italy), implementing the Umbria Region Law concerning the protection of local genetic resources (n. 25, 2001).

From 1978, through the annual event ‘Sagra del Fagiolo’, the association ‘Pro Loco Cave’ increased year by year the local market potential and the general interest on the landrace. In fact, for this event beans are processed according to traditional recipes that valorise the peculiar culinary features of the bean

The landrace is included into the Regional Register of Landraces, implementing the Umbria Region Law concerning the protection of local genetic resources (n. 25, 2001). This landrace has been also recognized as ‘Prodotto Agroalimentare Tipico’ (PAT, literally Typical Food Product) by the Italian Ministry of Agriculture and Forestry through the technical support of Regione Umbria. The PAT recognition is based on evidence that demonstrate the use of a landrace (or a processed foodstuff) in a certain area for at least 25 years. The PAT recognises both ‘Fagiolo verdino di Cave’ and ‘Fagiolo giallo di Cave’.

‘Pro loco Cave’ (http://prolococave.it/, Perugia, Italy) is a local association of the district of Cave (Foligno, Perugia, Italy) whose main aims are: i) cultural enhancement, ii) valorisation of territory and landscape, iii) heritage preservation and iv) development of good territorial practices. The association has been involved for decades in the valorisation, preservation and promotion ‘Fagiolo di Cave’. Throughout the past 25 years, Pro-Loco Cave favoured the traditional cultivation of the landrace and created an annual event (http://prolococave.it/sagra/) to promote the product. Currently, the association holds the brand ‘Fagiolo di Cave’ and carries out coordination activities favouring the networking among the producers.

In order to favour conservation and to valorise diversity, the collective brand ‘Fagiolo di Cave’ was registered for two types of Cave’s beans: the light green and the yellow one.

The cultivation methods and procedures, that were part of the local oral tradition, were formalised into written guidelines that farmers need to endorse in order to use the brand. The above-mentioned agronomical practices are analogous to the ones used under organic farming systems and thus constitutes an additional value for the final product.

Finally, Pro-Loco Cave recently implemented a website in which an important section reports useful information on the product and the annual event (http://prolococave.it/sagra/).

In order to encourage the cultivation and promote ‘Fava Cottora dell’Amerino’ on the local market, the association named ‘Pro Collicello’ established a gastronomic festival in which the landrace is used to prepare diverse curses, according to local traditional recipies. The event take place every year in the municipality of Collicello (Terni, Italy).

As ‘Fava Cottora dell’Amerino’ is included among the ‘Slow Food presidia’, both local and national markets are growing even if the production is still limited.

The ‘Fava Cottora dell’Amerino’ caught the interest of the Slow Food movement which included it among its ‘presidia’ in 2010.

This is one of the best preserved local varieties in the valley, although its cultivation is in the regression, among other reasons due to its slow cooking and its mealy texture. However, the only market it is in, is the local one. It could be a good variety to reintroduce as a local dish in rural houses and restaurants in the area.

It is a locally appreciated variety, among other reasons because of the large size of the grain. As it reflects its name of ‘fesol afartapobres’, means that with few grains, hunger is overcome and thus it can also fill the poor who have little to eat, containing high nutritional value. In addition, it has a great taste. As drawbacks are mentioned that it needs a lot of cooking time and that its texture is too floury for some people.

Today, the cultivation of pepper to produce ‘Mpachovou’’ pepper (spice) is scattered in many villages of Almopia Municipality. However, the increased demand for local quality products creates the conditions for growing the crop acreage and developing the marketing of the product. Few farmers, also, grow organically and allocate products to the organic niche markets.

Every year, in the village of Garefi, there is an annual festival and local gastronomy events, while in regional exhibitions the product is reappearing.

In 2006 ‘Mpachovou or Karatzovas’ pepper was registered into the catalogue of extensive crops threatened by genetic erosion and funded under Measure 3.8 of Axis 3 ‘Agro-environment measures’ of the Agricultural Development Programme 2000-2006 following the implementation of the Common Ministerial Desicion 620/135644/06-07-2005 (Ministerial Desicion 218151/23-06-2006, Governmental Gazette 823/4-7-2006).

In 2018, an application was made to the Variety Research Institute of the Cultivated Plants of the Ministry of Rural Development and Food for the registration of ‘Glikokafteri Mpachovou’ in the Catalogue of Conservation Varieties according to the EC Recommendation 2008/62/EU of the 20^th June 2008 (L 162)’.

‘Grütt’ is marketed locally in the Seeland region of the Canton Bern mainly by organic farmers which obtained the tubers directly from the ‘Grütt’ farm. Additionally, some farmers even deliver tubers of the landrace to supermarket chains. However, the landrace’s name is probably never communicated with the produce, as the crop in general is not well known to consumers, and therefore the variety’s name is not very important to marketing.

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Due to the marginal cultivation area only some kilos of yield have been sold so far. However, since 2018 an artisan bakery has tested to bake a speciality rye bread to buy from their bakery cafe. (Hermanni farmer interview 2018).

‘Hermanni’ is registered in Finland as a conservation variety in the European Common Catalogue of Conservation Varieties (EU Plant variety database 2019) in 2016 (Finnish Plant Variety Journal 2019). The modified DUS-test is done during the registration process.

Main yield is used for seed and home consumption, small amount of grain is sold for consumers who bake traditional rye bread. A few farmers have cultivated it some years but have quitted because of low yields. Forays with a local bakery have dwindled to low profitability. (Joppe farmer interview 2018).

‘Joppe’ is registered in Finland as a conservation variety in the European Common Catalogue of Conservation Varieties (EU Plant variety database 2019; Finnish Plant Variety Journal 2019). The modified DUS-test is done during the registration process.

It has an on growing, local organic niche market due to its special taste, rich dietary properties and limited production. Most of the farmers sell the products directly at organic folk or farmers' markets or by using local distributors. Dehulling and processing is a quite costly task which raises cost production and final prices to end users. Some of the farmers use self-invented dehulling equipment and mill the grain at local traditional water mills of the area of Aridaia of Municipality of Almopia. While the market for ‘Kaploutzas’ could be expanded, no territorial or quality brand has been adopted until now.

In 2006 ‘Kaploutzas’ was registered into the catalogue of extensive crops threatened by genetic erosion and funded under Measure 3.8 of Axis 3 ‘Agro-environment measures’ of the Agricultural Development Programme 2000-2006 following the implementation of the Common Ministerial Desicion 620/135644/06-07-2005 (Ministerial Desicion 218151/23-06-2006, Governmental Gazette 823/4-7-2006).

In 2018, an application was made to the Variety Research Institute of the Cultivated Plants of the Ministry of Rural Development and Food for the registration of the landrace in the Catalogue of Conservation Varieties according to the EC Recommendation 2008/62/EU of the 20^th June 2008 (L 162)’. The above actions aim to the protection of ‘Kaploutzas’ from genetic erosion and its utilization to less fertile, severe pedoclimatic or low input conditions.

Local and, possibly, regional. Marketed under the trademark Green heritage®.

Chefs have indicated a pronounced interest in swede ‘Klint karin’ due to its storage and gastronomic qualities.

‘Klint karin’ was registered 28 November 2018 on the Swedish official list of varieties as a conservation variety.

‘Laaer Zwiebel’ are sold directly and traded nationally and internationally.

‘Laaer Zwiebel’ is one product supported by GENUSS REGION ÖSTERREICH (The ‘Austrian Region of Enjoyment’) which is a protected brand of the AMA (Austrian Market Organisation and Paying Agency for Agriculture and Rural Development) and of the Federal Ministry for Sustainability and Tourism. Its aim is to promote regional food products of Austria. A ‘Laaer Zwiebel’ festival takes place once a year in Laa/Thaya.

Local and, possibly, regional. Marketed under the trademark Green heritage®.

Chefs have indicated a pronounced interest in potato onion ‘Leksand’ due to its storage and gastronomic qualities.

‘Leksand’ was registered on December 2017 on the Swedish official list of varieties as an amateur variety. Registration is effective until December the 31^st 2027.

It is manly produced for own consumption, but it has It has a small local niche market (direct selling from home or on farmers’ market) due to its taste and thin skin.

Resistance, productivity and taste.

In recent years the market of ‘Mascina di Montepulciano’ grown quickly both locally and nationally. The fresh fruits are characterised by a very short shelf-life that does not allow their distribution and commercialisation. Thus, fruit of this landrace are mainly processed to produce jams.

‘Mascina di Montepulciano’ has been recognized as ‘Prodotto Agroalimentare Tipico’ (PAT, litteraly Typical Food Product) by the Italian Ministry of Agriculture and Forestry through the technical support of Regione Toscana. The PAT recognition is based on evidences that demonstrate the use of a landrace (or a processed foodstuff) in a certain area for at least 25 years.

This landrace has potential for new uses.

‘The bread–Broa dos Arcos–is included in the Slow Food Catalogue; the local and dynamic tourism activities, a fast-growing segment, allows a sustainable market.

Currently, DSA3_UNIPG sells Mix48 seed under the frame of COMMISSION IMPLEMENTING DECISION of 18 March 2014 (see details under ‘Access to Resource’). Seed request mostly come from organic farmers seeking for ‘diverse’ materials that can suit their low input, often variable cultivation environments. It is difficult to foresee which will be its future market, initial data are encouraging.

Farmers mostly cultivate Mix48 for feed use, some are experimenting the population for other purposes (beer).

Several experimental activities were carried out by DSA3_UNIPG to assess potential performances of Mix 48 and to consequently promote its use.

Multi-environmental trials carried out in low input and organic systems for four successive years with controls by DSA3_UNIPG, showed that Mix48 population often out-yielded lines recently developed for ‘conventional’ management and showed higher stability. As such Mix48 was recommended for use in Central Italy under organic and low-input management systems.

Presently DSA3_UNIPG is also evaluating the suitability of Mix 48 in the production of beer (chemical characteristics, malting ability and taste of the beer obtained from it.

The ‘Morada de Morella’ lettuce is marketed in fresh by growers in local markets. In this sense it can be difficult to find it in large supermarkets. Old growers often grown this variety for self-consumption. Recently, different research groups have carried out collection expeditions of this varietal type, as well as its characterization to determine the properties that can contribute to an enhancement of their crop and therefore its conservation 'on farm' (Figás et al., 2017)

The Universitat Politècnica de València has been extensively working during the last five years on the collection of traditional lettuce varieties and, more specifically, on the 'Morada de Morella' type. These works have been done in collaboration with the team of the Experimental Agrària de Carcaixent Station of the Generalitat Valenciana, led by D. Josep Roselló Oltra. Likewise, work is being done on the chemical characterization of this variety in order to determine which qualities can contribute to valorize this varietal type and therefore to enhance its conservation and cultivation.

Despite the pride and popular support that this vegetable has in the area, fewer and fewer people keep it in their family gardens and it is in regression. Currently there are few Morcín farmers who maintain this landrace. However, its cultivation is being introduced in other circuits. Small professional organic farmers from outside the council and new inhabitants of the Asturian rural world are betting on keep this variety in their gardens, which is having a great acceptance by consumers who buy it from new farmers.

This turnip has a tender texture flesh and thin skin. Its flavor is very pleasant and slightly sweet. Its aroma is also very soft and light. This landrace is very popular and valued in the area, since it is the main ingredient of the stewpot of turnips, emblematic dish of Morcín, forming part of its cultural heritage.

The landrace is cultivated mainly for own consumption and a small proportion 10-20% is marketed directly.

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Although Parli is considered and appreciated as a delicacy due to its chestnut-like flavour, the market is small as prices are high. Due to its rather low yields, small tuber size and difficulty in obtaining potato seeds only few farmers in Switzerland cultivate ‘Parli’ thus creating a limited supply to the market.

Efforts initiated by ProSpecieRara are underway to promote Parli among other potatoes as a speciality for marketing through selected grocery stores and in the top gastronomy. Due to its very rich flavour profile, these potatoes are used as an exclusivity and not only as a staple food.

In the last years Angelica fruits demand is increasing a lot for some reasons: pear varieties in the market are very few and conumers need something different.  Fruit Quality of is very high level and that is appreciate a lot. Demand of local varieties is increasing and not only on farm direct sale but also is supermarkets trends.

Pera Angelica has been included into the regional register of local genetic resources of Emilia Romagna.

The landrace is very appreciated on the local market (Lazio Region), also due to the several initiatives carried out by local authorities to save the landrace by promoting its cultivation and market.

In order to encourage the cultivation and promote ‘Rapa Catalogna di Roccasecca’ on the local market, the association named ‘Le Vie’ established a festival during which the product is directly used to prepare traditional curses. The event takes place in Roccasecca (Frosinone) every year, in December.

In 2011 ‘Rapa Catalogna di Roccasecca’ was included into the Regional Register of Genetic Resources of Lazio Region (Italy) following the implementation of the Lazio Region Law (n. 15, 1st March 2000 (http://www.arsial.it/arsial/wp-content/uploads/page/n.1-legge-regionale.pdf) which is aimed at safeguarding and promoting the cultivation of local genetic resources).

Marketed under the trademark Green heritage®. Grey pea ‘Rättvik’ is being sold to consumers through the company Nordisk råvara nationally.

Chefs have indicated a pronounced interest in grey pea ‘Rättvik’ due to its historical and gastronomic qualities. Rättvik’ was registered 20 April 2010 on the Swedish official list of varieties as conservation variety. Registration is effective until 31 December 2020. It is marketed under the under the trademark Green heritage®.

This apple is still appreciated by local consumers for its particular taste that remembers apples of the past. Nowadays the potential of the market is increasing because of a renewed general interest on old varieties and landraces. Very high level of antioxidants is another element that brings new attention to Rosa Romana from consumers.

In 2015 Rosa Romana was included into the regional register of local genetic resources of Emilia Romagna. In 2018, Rosa Romana was also included into the list of ‘regional typical products.

It is being less cultivated in the zone and those that do produced it, they do it for self-consumption.

This abandonment is due, on the one hand, to the progressive abandonment of vegetable gardens and agriculture for self-consumption and, on the other hand, due to the difficulties it presents for its commercialization. These are due to the fragility of the skin that does not make it suitable for the current forms of transport and the large size of the fruit that is not accepted by many consumers.

The local perception highlights its ability to reproduce the plant up to three consecutive years in the same place without the quality of the fruit being affected, as opposed to other varieties of the same species.

It has usually a juicy flesh with a soft texture, with a sweet flavour, and a low number of seeds that facilitates its consumption.

It is highly valued for its flavour, colour and texture, considering it to be sweeter, redder and with a smoother or non-gritty texture than other commercial varieties present in the area.

The family plans to market the crop in the near future. Consumers are still emotional about the landrace, remembering the sweet yellow melon, consumed back in their childhood at their grandparents, thus they would probably be happy to buy the landrace in case it’s available on the market.

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It has a local niche market due to its special quality and it is promoted for its products (bread, bakery products). On Sunday, March 19 2017, AEGILOPS and the local seed saving network SFONTILI, as an action of promotion of the products of ‘Saritsam’ and of public awareness organized a seed exchange event at the central high schools of Mytilene during which the participants had the opportunity to taste bread from ‘Saritsam.

AEGILOPS (Network for Biodiversity and Ecology in Agriculture) in order to preserve the landrace ‘Saritsam’ suggested to the Ministry of Rural Development and Food to be included in the list of varieties under genetic erosion of the Agri-environmental Measure 9. In 2018, an application was made to the Variety Research Institute of the Cultivated Plants of the Ministry of Rural Development and Food for the registration of the landrace in the Catalogue of Conservation Varieties according to the EC Recommendation 2008/62/EU of the 20^th June 2008 (L 162)’. The above actions aim the protection of ‘Saritsam’ from genetic erosion and its utilization to the pedoclimatic or low input conditions of North Aegean Islands.

Today, ‘Saritsam’ has been recognized for its good cultivation behavior and adaptability to the soil and climate conditions of the region, but also for its special qualities.

Timothy hay is a historic hay variety, used for horses and smaller domestic pets such as rabbits and guinea pigs. It also fetches top prices from livestock keepers (Nicolson, 2016)

Many people are allergic to timothy pollen, and there had been some success in trials using the pollen to create a treatment (Nelson et al., 2011). Thus, there may be some market for growing Scots timothy for this area of research, though this is undoubtedly rather limited.

Scots timothy is registered on the European Union Plant Variety Database, which lists only one maintainer in Stirling (Ec.europa.eu, 2019). It is not currently covered by SASA’s Scottish Landrace Protection Scheme (Sasa.gov.uk, 2019).

The landrace is very appreciated on the local market (Umbria Region), also due to the several initiatives carried out by local authorities to save the landrace by promoting its cultivation and market (see below ‘Added value’ and ‘External support’).

In order to encourage the cultivation and promote ‘Sedano Nero di Trevi’ on the local market, the association named ‘Pro Trevi’ established a festival during which the product is directly sold by the farmers and a prize is assigned to the best farmer. The event takes place in Trevi (Perugia) every year, in October.

‘Sedano Nero di Trevi’ also caught the interest of the Slow Food movement which included it among its ‘presidia’ in 2008, and, within a few years, it became a must in many top restaurants, even outside the Umbria Region.

This landrace has been also recognized as ‘Prodotto Agroalimentare Tipico’ (PAT, litteraly Typical Food Product) by the Italian Ministry of Agriculture and Forestry through technical support of Region Umbria. The PAT recognition is based on evidences that demonstrate the use of a landrace (or a processed foodstuff) in a certain area for at least 25 years.

In 2014 ‘Sedano Nero di Trevi’ was included into the ‘Registro Regionale delle Varietà Locali’ (‘Regional Register of Landraces’) of Umbria Region, in the implementation of the Umbria Region Law (n. 25, 2001) on genetic resources.

Many maintainers of this landrace on Shetland and Orkney do not market their potato crops. They are often for personal consumption or to be shared with friends and family but are occasionally sold at local markets or informally to acquaintances.

This is not to say that there is no wider market for the Shetland Black potato. They are available to buy online where their status as a registered ‘Slow Food’ is a selling point (Heritage-potatoes.co.uk, 2019).

Shetland black potatoes have caught the attention of the ‘Slow Food’ movement in the UK and are therefore now a registered Slow food (Slow Food in the UK, 2019). Potato landraces fall under SASA’s Scottish Landrace Protection Scheme (Sasa.gov.uk, 2019).

Shetland kale is mostly grown for on-farm consumption, or for over wintering feed for cattle or other livestock. It has gained some interest as an interesting and traditional crop sue to the Slow Food movement, so there is some suggestion of a market for Shetland kale for general consumption.

Shetland kale has caught the attention of the ‘Slow Food’ movement in the UK (Slow Food in the UK, 2019). Kale is commonly viewed as a ‘superfood’ (Šamec, Urlić and Salopek-Sondi, 2018).

Regional and, possibly, national. Marketed under the trademark Green heritage®. In 2013, 600 kg of the bean was delivered to one retailer in Sweden with the understanding that it should be sold to consumers. Still, in 2019, the bean has regrettably not reached the market.

Chefs have indicated a pronounced interest in French or Kidney bean Signe due to its cooking and gastronomic qualities which have been demonstrated in comparative tests.

Signe was registered March the 4^th 2011 on the Swedish official list of varieties as a conservation variety. Registration is effective until 31 December 2021.

‘Steinfelder Tellerlinse’ is available through the online store of the aforementioned conservation farm as well as directly on farms who are cultivating this cultivar. It is also sold directly to a restaurant in the original region. Large supermarket chains in Austria still see locally-grown lentils as a niche and therefore focus on supplying foreign lentil varieties.

The ‘Slow Food’ movement had paid special attention to the ‘Steinfelder Tellerlinse’ several years ago (around 2010), but there haven’t been continued efforts since.

This landrace is registered in the Ark of Taste of the Slow Food Foundation for Biodiversity. Nowadays, the landrace ‘Tarreste’, besides being used in the traditional way, it is also used in a regional sweet, in a concept of innovation, giving new uses to traditional landraces.

In addition, young students and young chefs are currently using this landrace to develop new dishes in international competitions.

This regional variety is registered in the Ark of Taste of the Slow Food Foundation for Biodiversity.

Much of the production is sold directly to restaurants where it is used as an accompaniment to grilled meats or in traditional dishes (the area has a renamed gastronomic tradition, named ‘volcanic cuisine’, where beans have an important role - https://www.cuinavolcanica.cat/ca). Another part of the production is sold in an annual fair hold in the Santa Pau municipality (https://fesolsdesantapau.cat/historia-fesols-de-santa-pau/). Finally, a minor proportion is transformed into sterilized preserves or sold in markets, previously cooked. Due to the low total production since the existence of the PDO, the name of the landrace has nearly disappeared from the markets of other towns. This is good news because is the direct consequence of the PDO label that has won the battle against the fake (Photo 2).

Low optimal area of cultivation, medium but erratic production, and high demand, due to optimal sensory characteristics, give as a result high prices in the market. The fight against fake launched after the PDO establishment has even increased the prices as an enormous amount of the product in the markets has been obliged to change the name. So, this is a paradigmatic case of the benefits for farmers derived from the European geographic labels.

It is the most widespread and known traditional tomato landrace in these regions. It has traditionally been produced for self-consumption, although it was also sold in local markets, where it was well valued. For decades it was the only variety of tomatoes produced by local gardens. Nowadays, its marketing is rare, always in local markets.

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It has a local niche market due to its nutty taste and very limited production. It is sold on the local market and to local restaurants.

It was a winner of the 2018 bean contest.

The 'Valenciana' landrace is marketed fresh as a high quality product, especially in the central regions of the Valencia province. Currently, there is an upward trend in the area under cultivation and efforts are being made to consolidate its marketing outside the Valencian Community.

Tomata Valenciana’ of the L’Horta, Camp del Turia, Ribera Alta, Ribera Baixa and Alt Palància regions. The objectives of this association are: to get the authorization of the use of the quality mark CV of the Generalitat Valenciana for the 'Tomata Valenciana’, promote their cultivation as well as expand the geographic scope of marketing. To carry out these activities we have the sponsorship of the Universitat Politècnica de València (UPV), as well as the knowledge generated by the agronomic and genetic improvement studies carried out by different research groups of the UPV.

Local and, possibly, regional. Marketed under the trademark Green heritage®.

Chefs have indicated a pronounced interest in swede ‘Vintjärn’ due to its storage and gastronomic qualities.

It has a local niche market due to its chestnut taste and very limited production. It is sold on the local market and to local restaurants.

Local speciality.

‘Frieda Welten’ is primarily grown in private gardens and only few farmers cultivate and market this variety locally. Although this variety can be harvested earlier than standard early varieties it is and probably will remain a variety for small niche markets.

‘Frieda Welten’ is one of only few remaining ‘winter crops’ of vegetables. Such crops are very precious in order to promote an all year use of gardens, and as such to provide to sustainability goals.

As ‘Roveja di Civita di Cascia’ is included among the so-called ‘Slow Food presidia’, both local and national markets are growing even if the production is still limited.

In 2015 ‘Roveja di Civita di Cascia’ was included into the Regional Register of Landraces (Umbria Region, Italy), implementing the Umbria Region Law concerning the protection of local genetic resources (n. 25, 2001). 

The landrace also caught the interest of the Slow Food movement which included it among its ‘presidia’.