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

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.

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.

It has a rich, local and national market due to its unique taste, texture, nutritional value and boiling quality. Although production is low, the demand is high. The distribution of Englouvi's lentils takes place after its harvest each July to August. Usually all the production is sold immediately as it has been already sold out due to huge demand before finishing the harvest. The lentils are sold only in bulk with the kilogram and in a high price. The consumers can buy ‘Faki Eglouvis’ directly from the producers at the village of Eglouvi or they can order on-line from the farmer's websites or by sending an e-mail.

Every year on the 6th of August, the lentils festival takes place. The inhabitants and the farmers celebrate their local production, and ‘Faki Eglouvis’ is cooked and served to the visitors of the plateau.

In 2006 ‘Faki Eglouvis 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).

Isolation of the island and the special plateau microclimate may have contributed to the development of a distinct genetic background of the landrace that merits further study. ‘Faki Eglouvis’ is a landrace cultivated for a long time in an isolated area, with no purposeful admixture of the planting material with other varieties, which enjoys high market value and appreciation by consumers, but is frequently adulterated and downgraded in the market. The unique characteristics such as the great taste and high nutritional value of ‘Faki Eglouvis’ increased the consumers’ interest that in combination with the low crop yield formed a high market price. (Tsanakas et al. 2018).

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.

Among the rye conservation varieties in Finland ‘Iivo’ has the largest cultivation area. In North Carelia region it is considerably comparative compared to modern rye varieties.

Its seed is produced under the certified seed lot standards in Finland. Seed testing of conservation varieties is preceded as same manner as for normal certified seed lots including field inspection and laboratory analysis. Also the prices of inspections and analyses are the same as for normal seed lots. If the seed lot meets the standards set for conservation varieties it can approved for marketing in Finland. Seed bags need to labelled. In 2018 it has permission for seed production in 12 ha area. (Finnish Food Authorities 2019).

‘Iivo’ 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. The official variety trials for three years have been done (Kangas et al 2002).

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.

‘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.

If there is any market for this landrace, at the moment is very small, it’s mainly grown for own consumption.

‘Máriapócs’ is registered as conservation variety in the European Common Catalogue of Conservation Varieties following the Commission Directive 2008/62/CE of 20 June 2008.

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.

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.

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).

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).

The crop is industrial and therefore the market is based on agreement with the producer, the Dryer Kratonohy company, depending on market demand. The landrace Slezská is nearly monopole cultivar source of the coffee substitute reaching up to 80 %. The coffee product is of chicory only or as a mixture of different coffee substitute such as rye. The leading role of ´Slezská´ landrace is a result of good properties and yield in a regular rain-fed agriculture. The resulting chicory coffee is marketed within the whole Czech Republic and Slovakia with occasional export. By maintaining the old Silesian variety ´Slezská´, we hope that we will be able to increase the cultivated area in the event of future demand increases. The complexity of cultivation and the impossibility of using pesticides make this crop a family silver that awaits its opportunity.

One of the most prosperous early factories for coffee substitutes from chickory was ‘Továrna na cikorii, Josef Balounek’ founded in Humburky nr. Nový Bydžov in 1880. The factory purchased chicory landrace from farmers in the region. Their product Balounek´s Chicory was advertized as local and Czech product. 

Currently the only end-producer Kávoviny, stockholder co., Pardubice offers a diversity of products based on the chicory landrace ´Slezská´. Some products were awarded by a stamp Klasa (high quality, Czech made), some are stamped as gluten-free. These products are sold in Czech and Slovak markets.

‘Solina’ soft wheat has a limited niche market. Thanks to the Slow Food initiative, it is common to find products also outside the Region Abruzzo. Flour of organic ‘Solina’ is currently sold for about 3.5 €/kg.

‘Solina’ 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 Abruzzo. 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.

‘Solina’ also caught the interest of the Slow Food movement which included it among its ‘presidia’, and, within a few years, the derived products became a must in many top restaurants, even outside the Abruzzo Region.

‘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.

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.

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.