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

Market - existing and novel:

The ‘Almagro’ eggplant is marketed canned in different sizes and has an important local market. However, it is also frequent to find it in many supermarkets in several parts of the country, including the center of Spain and some parts of the rest of Spain where a large immigration from the Center of Spain took place in the 1960s to 1980s, such as Barcelona or Valencia. The pickled ‘Almagro’ eggplant is mostly used as starter or for eating informally as tapas. More recently, some farmers are also exploring the possibility of marketing the fruits for the fresh fruit market, as they have a distinctive fruit morphology.

Others (e.g. commercial/geographical brands or special traits):

Obtaining the PGI status in 1994 (http://www.cerespain.com/berenjena-de-almagro-reglamento.html) certainly added a considerable value to the ‘Almagro’ landrace, as costumers have a guarantee of quality and a protection against fakes (Hurtado et al., 2014). Up to now, the ‘Almagro’ eggplant is the only eggplant in Europe having a PGI or PDO status. The fact that ‘Almagro’ is, among the eggplant varieties, one with the highest content in phenolics has also contribute to adding value to this variety, as the high content in these antioxidants is used in advertisements.

Processing value Nutritional value National market Geographical designation External support

Market - existing and novel:

‘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.

Others (e.g. commercial/geographical brands or special traits):

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).

Historical interest Special taste Nutritional value Local market Geographical designation External support

Market - existing and novel:

Oat has been a traditional animal feed for centuries, and while it is still predominantly grown for animal feeds the health benefits associated with this grain have seen an increase in demand for oat products over the few decades (Wrigley, Batey and Miskelly, 2017). Despite this interest in oat products, Avena strigosa Schreb. is still grown on the Outer Hebrides exclusively as animal feed and as part of a traditional Machair maintenance method. Similarly, on Shetland, there are a few maintainers who grow oats for fodder, stray, hay and/ or silage. On Orkney there is at least one grower maintaining this landrace to use for production of traditional oat back chairs which are then sold.

There is also interest in oat flour products, such as bread, from those who suffer from a wheat allergy. It is not necessary for those with this allergy to avoid oats, so they may consume products made with oat flour in place of those made with wheat flour and avoid symptoms associated with their allergy (Pietzak, 2012).

Others (e.g. commercial/geographical brands or special traits):

Oats have attracted attention over the past few years because of compounds such as β-glucan and sterols, which along with other compounds contained in oat grains, have been linked to a number of health benefits (Martínez-Villaluenga and Peñas, 2017). β-glucan in particular can lower LDL cholesterol levels and reduce the risk of cardiovascular disease (Theuwissen and Mensink, 2008). It should be noted that much of the research surrounding oats and health benefits associated with them is not specific to Avena strigosa Schreb., instead focusing on commercial oat crop species. Increased research into the particular benefits associated with Avena strigosa Schreb. may lead to increased market interest in this landrace, thus increasing land area used.

Easy cultivation Suitable for organic agriculture Processing value Nutritional value

Market - existing and novel:

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.

Others (e.g. commercial/geographical brands or special traits):

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.

Historical interest Special taste Nutritional value Local market

Market - existing and novel:

Recently there has been research on this landrace mainly in terms of bioactive components, nutrition and postharvest conservation. In terms of food and gastronomy, it is often included in new trends in food and recipes but without due emphasis, i.e. it loses in comparison to other kales of Italian origin.

Others (e.g. commercial/geographical brands or special traits):

No, research, evaluation and valorisation of this genetic resource are required.

Special food preparation Nutritional value

Market - existing and novel:

The unique natural environment, help to create ideal soil and climatic conditions, making it possible to grow a top quality product that is increasingly sought after on the Greek market.’Fava Feneou’ has a rich local and national market due to its quality. Most of the farmers sell the product directly and the price is lower than other fava products. Recently actions were taken from the Union of Agricultural Cooperatives of Kiato for the promotion of the product with the participation in food exhibitions and other events but the competition in the market is high. The reputation of ‘Fava Feneou’ is confirmed by historical and bibliographical references, the use of the name on packaged products found on the market, articles in local and national newspapers, media broadcasts and material found on the internet, mainly relating to food and tourism, etc.

Others (e.g. commercial/geographical brands or special traits):

In 2016 ‘Fava Feneou’ was registered into the European List of Protected Designation of Origin products (EC No: EL-PGI-0005-01339-26.05.2015) following the COUNCIL REGULATION (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs and No 1151/2012 of the European Parliament and of the Council of 21^st November 2012 on quality schemes for agricultural products and foodstuffes (https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:52016XC0505(01)&from=EN). As a consiquence all stages of the production process from cultivation (preparing the ground, sowing, irrigation, application of fertilizer, weed control, plant protection) to harvesting and drying the product, as well as collecting the seed for the following year's crop, must take place within the defined geographical area and the packaging bears the words ‘Fava Feveou’ PGI and all the necessary information according to the EU and national law.

The soil and climatic conditions in the Feneos area, the unique natural environment, the use of traditional cultivation methods, which have remained virtually unchanged for decades, as they still do things in the traditional way (e.g. weeding and harvesting mainly by hand) and the growers' knowledge and experience of exactly when to harvest the product, the rigorous selection of the seeds to safeguard the purity of ‘Fava Feneou’, are the factors that determine the product's specific characteristics and its superior quality. The protein, carbohydrate and plant (dietary) fiber content, characteristics make ‘Fava Feneou’ a specific, highly nutritious food for human consumption. Besides, all the local and cultural events that have taken place and continue to date in the area of Feneos and Stymphalia are closely related to the product.

Special taste Nutritional value National market Geographical designation External support

Market - existing and novel:

Much of the production is sold directly to restaurants where it is used as an accompaniment to grilled meats or in traditional dishes. Another part is transformed into sterilized preserves or sold in markets, previously cooked. Due to the ease of identification of the seed, its promotion is based on the objective description of its sensory quality and on the way to recognize the highest quality beans (the most curved ones). At the same time, tests have been carried out to study the effects of the environment on the sensory value of the seed. Since one of the main problems of the Ganxet bean is its difficulty in obtaining sterilized preserves (a high percentage of the seeds is broken during sterilization), more suitable areas have been identified for obtaining seed for conservation (clay soils), and others more suitable for obtaining seed intended for cooking without sterilization (soils with a certain proportion of sand). This environmental differentiation is being used to explain the singularities of each terroir within the PDO, something similar to what has been done for years with other products such as wine.

Others (e.g. commercial/geographical brands or special traits):

The Ganxet bean has historically been recognized for its sensory characteristics and has reached a high market price. This fact, linked to its low productivity compared to other varieties of indeterminate growth that are cultivated in the area, facilitated all kinds of tricks (mixtures, using other slightly hooked varieties such as White Kidney, etc.) to increase profits. These manipulations, often carried out by intermediaries, misled the new consumers in the 80s of the past century with an uncontrolled market and little information. The achievement of the PDO in the year 2011 (http://agricultura.gencat.cat/ca/ambits/alimentacio/distintius-origen-qualitat-agroalimentaria/dop/productes-reconeixement-comunitari/mongeta-ganxet/) clearly separated the guaranteed material, with high sensory quality of the material not guaranteed. Like any new development, the implementation of the PDO regime has been slow, and the secondment of new farmers also. Most of them that have particular customers well consolidated, are reluctant to join the PDO. Currently, the market already clearly recognizes the PDO material and, as indicated above, some areas adjacent to the first protected area are in the process of being added to the geographical labelled product. Both, raw beans and processed beans, that carry the DOP label achieve prices that are clearly higher in the market. The high protein content of Ganxet (up to 28%) means also an important added value for the diet.

Special taste Nutritional value National market Geographical designation External support

Market - existing and novel:

While rye does contain gluten, it can be tolerated by some people with a wheat allergy (Pietzak, 2012). This makes rye flour an attractive alternative for those who cannot consume products made with flour derived from wheat. In addition, there is evidence suggesting that consuming rye bread in place of wheat bread decreases the postprandial insulin response (Leinonen et al., 1999). There is also consumer interest in rye bread simply due to its earthy flavour and unique texture.

Others (e.g. commercial/geographical brands or special traits):

Rye is a relatively little-known landrace with a small market appeal. There is potential to improve this appeal by highlighting nutritional benefits of this grain and establishing potential commercial partnerships between landrace growers and breweries, distilleries, and bakeries.

Other than the Scottish Landrace Protection Scheme established by SASA in 2006, there does not currently appear to be any other projects directly supporting rye cultivation.

Nutritional value External support

Market - existing and novel:

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)

Others (e.g. commercial/geographical brands or special traits):

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.

Easy cultivation Abiotic stress tolerance Special taste Special colour Nutritional value Local market External support

Market - existing and novel:

‘Piparjuuri Vehmaa’ is commercially cultivated by two farmers who sell root crop to wholesale business to be sold as fresh in retail shops in Finland. ‘Piparjuuri Vehmaa’ covers over half of horseradish production in Finland (Finnish Food Authorities 2018). One farmer has developed a special seasonal product of horseradish sauce for local markets. The limited time and marketing resources restricts a large-scale product development. (Farmer interview 2019) The stronger taste (higher content of glucosinalites) has proved to be a competitive edge over imported horseradish.

Others (e.g. commercial/geographical brands or special traits):

Its morphological (Suojala-Ahlfors 2014) and genetic (finger printing) characterisations have been carried out (Wedelsbäck Bladh et al 2014) and glucosinolates content has been evaluated (Wedelsbäck Bladh et al 2013) and compared to other Nordic horseradish clones.

Historical interest Special taste Processing value Nutritional value National market External support

Market - existing and novel:

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.

Others (e.g. commercial/geographical brands or special traits):

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.

Biotic stress tolerance Historical interest Special taste High storability Nutritional value Local market External support Listed in a register

Market - existing and novel:

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.

Others (e.g. commercial/geographical brands or special traits):

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

Special colour Nutritional value Local market Commercial brand External support

Market - existing and novel:

Undoubtedly, the small-size, anhydrous ‘Tomataki’ plays an important role in the gastronomic identity of the island. It can be consumed as fresh fruit or as processed product, such as tomato paste, juice, sauce, dip, sun-dried tomatoes and spread. The tomato paste, rich in lycopene and antioxidants is very famous for the bright red colour, the velvety texture and the natural sweet taste. The establishments and the modern equipment of the tomato process factory of the Union of Santorini Cooperatives give the facility of processing all the above products and place them on the local and national market. The last years, steps are made to increase the production and the promotion of the product to other European and non-European markets and the market for ‘Tomataki’ was expanded, while people from all over the world can by on-line all the products of the Union of Santorini Cooperatives e-shop (https://santowines.gr/en/). Most of the farmers sell the tomato production to the Union as a labelled PDO product but some times during the summer they sell it directly at local taverns as fresh fruit.

Others (e.g. commercial/geographical brands or special traits):

In 2013 ‘Tomataki Santorinis’ was registered into the European List of Protected Designation of Origin products (EC No: EL-PDO-0005-0888-26.08.2011) following the COUNCIL REGULATION (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2013:167:0022:0026:EN:PDF). The small yield per hectare on Santorini's dry soils (average yield around 5 tonnes and only in exceptional cases they reach 10 tonnes maximum per hectare compared with around 100 tonnes per hectare for outdoor tomatoes grown inland) means that ‘Tomataki Santorinis’ fetches a substantially higher price, which is a major incentive to fraud. The PDO label will protect the outstanding reputation of the product marketed.

The principal advantages of ‘Tomataki’ grown on Santorini are their higher sugar content and their higher level of total soluble solids. This specific quality characteristic is the result of the combined influence of the genetic material of the local variety, the traditional cultivation method used by the farmers, naturally, Santorini's and the surrounding islands’ soil and climate conditions and the adaptation of the plant to the environment of Santorini. 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 ‘Tomataki’ a resource with an important agronomic and commercial value too. ‘Tomataki Santorinis’ is a striking example of a highly-priced local product of excellent quality whose production involves the sustainable use of unique natural resources.

Suitable for organic agriculture Abiotic stress tolerance Biotic stress tolerance Special food preparation Historical interest Special taste Special colour Processing value Nutritional value National market Geographical designation External support

Market - existing and novel:

Oat has been a traditional animal feed for centuries, and while it is still predominantly grown for Spelt flour is a popular alternative to common wheat flour which has a different taste, and good nutritional value (Bojňanská and Frančáková, 2011). It has a more delicate gluten structure than common wheat making it more easily digestible and more easily tolerated by some people with gluten sensitivities.

Spelt is important as a wheat variety with possible future applications as a source of genetic material. All landraces are important in this respect as they hold a high degree of genetic diversity, but wheat relatives in particular will be key as wheat is expected to feed a large portion of the global population as number increase rapidly (Hoisington et al., 1999). It is entirely possible to select for high bioactive components in wheat for increased health value (Shewry, 2009).

Others (e.g. commercial/geographical brands or special traits):

There is already a good market demand for spelt products. In order to encourage this market emphasis is placed in the tradition of the grain when advertising products.

There is currently no protection scheme for spelt, and it does not appear on the European Plant Variety Database (v.3.2) (ec.europa.eu, 2019).

Processing value Nutritional value Listed in a register

Market - existing and novel:

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.

Others (e.g. commercial/geographical brands or special traits):

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’.

Special food preparation Historical interest Nutritional value Local market Commercial brand External support Listed in a register