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).

‘Bocskor’ landrace has no market presence in the area, although with better consumer consciousness, and local markets it can find its proper place that its flavour deserves in the near future.

It is a very productive, tasty and resistant landrac.

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.

‘Broccolo fiolaro di Creazzo’ has a rich local market. However, no official data is available on the market price and the overall turnover.

This landrace has been also recognized as ‘Prodotto Agroalimentare Tipico’ (PAT, literally Typical Food Product) by the Italian Ministry of Agriculture and Forestry through technical support of Region Veneto. 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 recent years, ‘Broccolo Fiolaro’ also caught the interest of the ‘Slow Food’ foundation that included it into a group of products called ‘the Ark of Taste’; this initiative aims at drawing attention on products at risk of extinction by inviting people to take action in order to protect them.

The cultivation methods and phases, that were part of the local oral tradition, were formalised into written guidelines that farmers need to endorse in order to be part of the agricultural society. 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, FIOI Società Agricola Produttori del Broccolo Fiolaro di Creazzo recently implemented a website in which an important section reports useful information on the landrace (http://www.broccolofiolaro-fioi.it/).

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.

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.

Traditionally this variety is grown in the region of Geneva. In 2011 only seven farmers cultivated ‘Epineux argenté de Plainpalais’ in this region, harvesting between 100 and 130 tonnes per year. The harvest is mostly sold in the local market. Outside of Geneva this speciality is hardly known.

‘Epineux argenté de Plainpalais’ has been awarded and protected in 2003 with the designation of origin ‘Cardon épineux genevois AOP’ (Appellation d’Origine Protégéé). It is the only vegetable in Switzerland with the AOP label. Since its certification, the popularity of “Epineux argenté de Plainpalais” has increased not only within the Geneva region but throughout Switzerland. This cardoon variety has also been recognised as part of the ‘Culinary heritage of Switzerland’ (https://www.patrimoineculinaire.ch/Produkt/Cardon-de-Geneve-Cardon-epineux-genevois-AOP/110).

If there is any market for this landrace, at the moment is very small; it’s mainly grown for own consumption, by hobby gardeners. The landrace is best used for fresh consumption, the storability and processing experiments were giving poor results, therefore there are evidences that this landraceis mainly suitable for home production and for local farmers ‘markets.

‘Fadd’ 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 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/).

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).

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.

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.

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.

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.

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.

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.

‘Gniff’ is still very much appreciated on the local market in the Malcantone region. Thanks to the cooperation between Coop and ProSpecieRara, ‘Gniff’ is in discussion for sales in bigger Coop Supermarktes throughout Switzerland. Furthermore, it can be found on farmers’ markets all over Switzerland.

During the European project DIVERSIFOOD, the Gniff carrot and deriving breeding lines were tested for their taste characteristics in collaboration with chefs. A rather rustic taste of low sweetness, with spicy, herbal, earthy flavors was attested to the line of the original Gniff. Due to the genetics from modern varieties, the newly developed breeding lines were rather sweet, but otherwise a bit shallow. Chefs therefore preferred the taste properties of the original Gniff. As such, taste breeding goals of the new lines were defined rather close to the original landrace.

If there is any market for this landrace, at the moment is very small, it’s mainly grown for own consumption, by hobby gardeners. The landrace is best used for fresh consumption, drying and juice making. The productivity is reasonably low, therefore there are evidences that this landrace is mainly suitable for home production and for local farmers’ markets.

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

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.

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.

The market of ‘Kremmydi Thespion’ is mostly local and national. The landrace is commercialised as row product (i.e. sets, bulbs and onions). They use it for the preparation of typical greek dishes, such as ‘Stifado’. The main concern of the farmers now is to find ways to increase the attention of the other European and non-European markets. Most of the farmers sell the products using distributors (personal communication with Panagiotis Dritsas, representative of the Agricultural Cooperative of Thespies and farmer).

Each summer, the ‘Onion Festival’ is the most important cultural event. All actors are involved and the participation of people is wide. The traditional onion-based dishes (‘stifatho’, pies, etc.) are served to everyone’.

In 2016, an application was made from the Agricultural Cooperative of Thespies to the Variety Research Institute of the Cultivated Plants of the Ministry of Rural Development and Food for the registration of the onion in the Catalogue of Conservation Varieties according to the EC Recommendation 2008/62/EU of the 20^th June 2008 (L 162)’. Recently it was accepted and it resulted as the first Greek registered landrace in the Catalogue.

‘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.

Four Bavarian and seven Austrian bakeries currently process ‘Laufener Landweizen’ in their enterprises and produce bread and other pastries which in average have a 15-20 % higher price than other organic bread from the region. The Austrian bakeries united under ‘BioBrot Salzburg’ and exchange their knowledge in product development.

In fields of ‘Laufener Landweizen’ a slightly higher biodiversity and frequency of herbs could be found in comparison to other organically produced wheats, related to the reduced sowing density and the higher plants.

Its cultivation is in regression, maintained by very few farmers for family consumption. The ‘Sociedad Cooperativa Andaluza La Verde’ (Cooperative Society of Andalucía) of Villamartín keeps it on the farm and sells seeds and buds.

It is a very popular lettuce, especially for its flavour and texture.

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.

Grey peas have been out of fashion for a long time. The new Nordic food movement has called for renewed interest in this species. Grey peas have been involved in research projects and trials to regain lost and develop new knowledge on the crop.

Legumes are becoming more used for home cooking, as vegetarian protein source, and some high-end restaurants use them as a speciality. ‘Lollandske rosiner’ has this characteristic slight bitter taste, which to some people are more attractive compared to the commercial very sweet pea.

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.

If there is any market for this landrace, at the moment is very small, it’s mainly grown for own consumption, by hobby gardeners. The landrace is best used for fresh consumption, the storability and processing experiments were giving poor results, therefore there are evidences that this landrace is mainly suitable for home production and for local farmers’ markets.

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

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.

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.

Successful cooperation allowed the market of ‘Nostrano di Storo’ to grow exponentially. In particular, the establishment of the Agri 90 cooperative allowed the farmers to have the facility of processing the products and place them on the local and national market. ‘Nostrano si Storo’ is commercialised directly as flour or as ready-to-cook cornmeal mush. The market value is estimated around 2 million euros.

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

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.

Currently, no local or national market exists as the production of ‘Pera cocomerina’ is carried out by few farmers/gardners, conserving from 1 to 6 individuals each. Currently, the production is used to produce jam and a typical pear liquor that are sold during the annual event ‘Sagra della Pera Cocomerina’.

In 2011, ‘Pera cocomerina’ (det. n° 16102 del 12/12/2011) was included into the regional register of landraces (Emilia Romagna Region, Italy) implementing the regional Law concerning the protection of local genetic resources (n. 1, January the 29^th, 2008).

The cultural association ‘Pro Loco Ville’ (http://www.peracocomerina.it/beta/2587-2/) is a local association of the district of Ville di Montecoronaro (Verghereto, Cesena, Italy) whose main aims is conservation and use of ‘Pera Cocomerina’. The association has been involved for decades in the valorisation, preservation and promotion of this landrace. Throughout the past decvades, Pro Loco Ville favoured conservation of the landrace and created an annual event named ‘Sagra della Pera Cocomerina’ (http://www.peracocomerina.it/beta/le-sagre/) to promote the product and its derivates.

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

‘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.

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.

Currently, the landrace has no local market as the farmer only cultivate it according to his domestic needs.

In 2015 ‘Pomodoro di Mercatello’ 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 PDO designation has drawn attention to this local potato strain from the north and allowed it to become a popular landrace product in homes and professional kitchens in Finland.

Main crop is sold to wholesale business to be sold as fresh in retail shops and restaurants under the brand name ‘Lapin Puikula’ in Finland. In 2010s some special products from ‘Puikula’ have been developed: ‘Lapin Puikula Chips’, ‘Puikulapommes’ and pre-cooked Puikulas for grill and oven. Some efforts for export have been made (e.g. Germany).

Since 1994 ‘Puikula’ has been accepted to the National List of Plant Varieties in Finland amongst bred cultivars (Finnish Food Authorities 2019).

‘Puikula‘ grown in the Lapland region of Finland was registered as Lapin Puikula (Lapland’s Puikula in English) in the European Union under the terms of Protected Designation of Origin (PDO)  in 1997 (European Commission 2019). As the PDO product, it is production take place in ther region to which its name refers.

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).

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.

Seeds of ‘Rotes Herz’ are available in some supermarkets and in the ARCHE NOAH shops. From 2016 to 2018, approximately 1.800 seed packages were sold. Apart from that, seedlings and fruits can be purchased on farmer’s markets and directly on multiplying farm.

Seed are commercialised by Arche Noah.

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 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.

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.

ND.

The high oil content improves the storability of this garlic landrace and might have an impact on the nutritional value as well (not investigated).

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.

If there is any market for this landrace, at the moment is very small, it’s mainly grown for own consumption, by hobby gardeners. The landrace is best used for fresh consumption, the storability and processing experiments were giving poor results, therefore there are evidences that this landrace is mainly suitable for home production and for local farmers’ markets.

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

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.

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.

ND.

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.

The great majority of grapes from ‘Verdelho’ variety produced in the Madeira and Azores Islands are respectively used in wine making of typical wines of Madeira and wines of Azores, due to its importance in wine making into fortified wine, responsible for the fresh notes of tropical and citrus fruits, along with an excellent minerality, weak tangy flavour and semi-dry style.

Vine growers often sell the wine directly to consumer or through local distributors.

Recently, the ‘Verdelho’ variety was considered, to have a great potential to produce monovarietal quality white wines either for young consumption or with potential aging aptitude. This effort will be used to safeguard and promote the cultivation of this genetic resource in other regions from Portugal.

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.