Crops
BioValue’s mission focuses on crop’s performance improvement on the basis of agronomic, climatic, environmental qualitative, land management and farm management aspects. Therefore, selected underutilized or genetically diverse crops, will be experimentally entered in the cultivation process in countries and regions beyond the region where are growing.
Seven paired pilot cases are envisaged in the following countries:
- Estonia -Turkey;
- Germany-Greece;
- Norway-Italy;
- Germany-Spain;
- Norway-Turkey;
- Germany-Cyprus
- Estonia-Cyprus
The idea is to enhance biodiversity throughout Europe and to improve yield potential, postharvest performance, seed quality, physicochemical characteristics, and sensory properties of the final product at the same time.
The crops on focus are:
- Cereals (Fagopyron esculentum L.)
- Legumes (3 subspecies of Lathyrus and 3 landraces of Lentils)
- Leafy vegetables (Portulaca oleracea) and
- Fruity vegetables (2 tomato genotypes, 2 eggplant genotypes and Armenian Cucumber)
Particular focus is given to the selected crops in order to enter not only in the cultivation processes but also to reach the countries’ food dish and therefore to enrich the biodiversity in the future. Finally, an evaluation study will be followed to list other countries with similar cultivation environments where the respective crops could be extended.
Fagopyron esculentum L. (Buckwheat)
Estonia (EMU) & Turkey (EGE) | Cereals Vertical Leader: BIOLAND
Buckwheat (Fagopyrum esculentum) is a plant cultivated for its grain-like seeds and as a cover crop. Buckwheat is raised for grain where a short season is available, because it is used as a second crop in the season. Buckwheat has a growing period of only 10-12 weeks.
Status: It can be grown in high latitude or northern areas (Russia, China, Ukraine, France, Kazakhstan, Germany).
Main properties: High in crude protein with high biological value; Rich in iron, zinc and selenium; Rich in polyphenols; Rich in fagopyrin and Aromatic compounds.
Nutrition/health: Gluten-free, rich source protein, dietary fiber, four B vitamins and several dietary minerals, with content especially high in niacin, magnesium, manganese, and phosphorus. It is very carbohydrates, including high dietary fibers and protein and low fat.
Advantages: High nutritional value, water-energy efficient, environmental resilient (does well on lowfertility or acidic soils, can be grown in high latitude or northern areas), very short growing season, several culinary uses, gluten-free, high potential to enter in the food value chain, high potential to incorporate in the consumers shopping basket.
3 subspecies of Lathyrus (L. Sativus, L. Clymentum, L. Orchus)
Germany (BIOLAND) & Spain (SOL) | Legumes Vertical Leader: SOL
The genus Lathyrus encompass more than 160 species. Among different species, grasspea (Lathyrus Sativus L.), chickling vetch (Lathyrus Cicera L.), are largely cultivated and appreciated as both food and fodder, being the cheapest source of high-quality proteins mainly in arid areas. The other species in the genus such as Lathyrus Ochrus L. and L. Clymenum are two promising crops which could be used as forage feed and food allowing soil N-enrichment and reducing inputs and environmental effects.
Current status: It is widely distributed, in restricted areas, in the Mediterranean Basin and in temperate as well as tropical countries. It could be expanded in arid areas in Europe.
Main properties: High in crude protein and low in fat.
Nutrition/health: It should not be consumed in large quantities (because it contains a neurotoxin) and is mainly used as an ingredient in traditional foods.
Advantages: High nutritional value, water-energy efficient, environmental resilient (high temperatures and drought, withstand heavy rain spell, small territorial requirements), protein-rich, minimal calories, high potential to enter in the food value chain.
3 landraces of Lentil
Norway (NIBIO) & Italy (UNIBO) | Legumes Vertical Leader: SOL
The lentil (Lens culinaris or Lens esculenta) is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.
Current status: As a food crop, most of the world production comes from Canada, India, Turkey, Australia, United States, Kazakhstan, Nepal and Span). It could be expanded in Northern Europe and Euro-Med countries.
Main properties: Lentils are considered the best source of high-quality vegetable protein. In addition, lentils are characterized by low concentration of fat, calories, sodium and the absence of cholesterol.
Nutrition/health: Lentils are a great source of macro and micronutrients and a rich source of dietary fibers folic acid, molybdenum and a very good source of copper, iron, manganese and phosphorus. Lentils are an essential ingredient in Mediterranean cuisine. In some areas, lentils are grounded and added to cereal flour to make bread, or porridge intended for baby food.
Advantages:High nutritional value, water-energy efficient, environmental resilient (presents high yields in diverse environments, does not require nitrogen, potassium and much water, does not suffer from many diseases), protein-rich, minimal calories, high potential to enter in the food value chain, high potential to incorporate in the consumers shopping basket.
Sonchus Oleraceus
Greece (AUTH) & Italy (UNIBO) | Leafy vegetables Vertical leader: EGE
This leafy vegetable is part of Asteraceae family. Is annual herb with a hollow, upright stem of up to 30-100 cm high. Prefers full sun and can tolerate most soil conditions. The flowers are hermaphroditic, and common pollinators include bees and flies. It spreads by seeds being carried by wind or water.
Current status: It is native to Europe and western Asia although it is not cultivated but only grows as a wild weed. It could be expanded in Euro-Med and some Central European countries.
Main properties: Is well known as rich source of carotenes and vitamin C. Even the analytical data are very scarce, the limited data show a very high proportion of carotenoids and vitamin C content compared to other leafy.
Nutrition/health: The edible part of the plant are the young leaves, which can be consumed raw or cooked, for example as an ingredient to salads mix or soups and cooked like spinach.
Advantages: Water-energy efficient, environmental resilient (high yields, fast spreading, rocky soils, does not suffer from many diseases), high nutritional value, antioxidant-rich, vegetarian diets, minimal calories, high potential to enter in the food value chain, high potential to incorporate in the consumers shopping basket.
Check our poster about underutilized leafy greens
2 tomato genotypes
Norway (NIBIO) & Turkey (EGE) | Fruity vegetables Vertical leader: EMU
A major category of vegetables with a wide range of color, shapes, sizes, tastes. Usually tropical or subtropical origin therefore during the winter are cultivated in protected environments (greenhouse) from South to North Europe. Small size tomatoes are become very popular nowadays. TRTH2150, fruit size about 50 gr, local name Rousiko, excellent yield – TRTH1770, fruit size about 15-20 gr, very high antioxidant capacity.
Current status: Milos Island in Greece. It could be extended in protected environments (greenhouse) from South to North Europe.
Main properties: It contains water (95%), carbohydrates (4%) and minimal fat and protein.
Nutrition/health: Higher sugars content than the larger tomatoes, high concentration of phytochemicals, moderate source of vitamin C, high postharvest storage potential and easy handling during cooking.
Advantages: Environmental resilient (in a protected or free environment), high nutritional value, antioxidant-rich, vegetarian diets, minimal calories, high potential to enter in the food value chain, high potential to incorporate in the consumers shopping basket.
2 eggplant genotypes
Germany (BIOLAND) & Cyprus (CUT) | Fruity vegetables Vertical leader: EMU
Eggplant (nightshade family Solanaceae) is a very nutritional vegetable but sometimes is not preferred by kids or even adults because of bitter taste. – “Tsakoniki” eggplant form the town of Leonidion (Greece), very well-known for its delicate, sweet flavor and tender skin – “White eggplant of Santorini” (Greece) is a rare product with many comparative advantages
Current status: Leonidion town and Santorini Island in Greece. It could be extended in protected environments (greenhouse) from South to North Europe.
Main properties: It contains water (92%), carbohydrates (6%), minimal protein, and has negligible fat.
Nutrition/health: It provides low amounts of essential nutrients, with only manganese having a moderate percentage of the Daily Value. Minor changes in nutrient composition occur with season, environment of cultivation (open field or greenhouse), and genotype. “White eggplant” has very few seeds, does not absorb much oil when fried and has a particularly sweet taste and therefore there is no need to de-bitter it at all.
Advantages: Environmental resilient (in a protected or free environment), high nutritional value, antioxidant-rich, vegetarian diets, fiber-rich, minimal calories, high potential to enter in the food value chain, high potential to incorporate in the consumers shopping basket.
Armenian Cucumber (Cucumis Melo var. Flexuosus)
Estonia (EMU) & Cyprus (CUT) | Fruity vegetables Vertical leader: EMU
Cucumis melo var. Flexuosus is a scabrid or hispid, scrambling or climbing, annual or perennial plant of the gourd family. Although botanically is a muskmelon, this fruit looks and tastes like a cucumber. It can be used in a variety of ways including in salads and stir fry dishes. It grows in very poor soils and has moderate requirements for irrigation water.
Current status: Cultivated in western Asia from Armenia and Turkey south along the eastern Mediterranean to Egypt. It could be extended in protected environments (greenhouse) from South to North Europe.
Main properties: It contains water (90%), carbohydrates (9%), and minimal protein and fat.
Nutrition/health: It is a rich source of vitamin A and vitamin C, with other nutrients at a negligible level and minimal calories. Fruits may be harvested for use in a variety of ways including raw in salads, pasta salads, pickled, sliced, stir fried and in soups.
Advantages: Environmental resilient (in a protected or free environment), high nutritional value, antioxidant-rich, vegetarian diets, fiber-rich, minimal calories, high potential to enter in the food value chain.
