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Crop and Livestock Diversity Cultivating Gastronomic Potential, Illustrated by Sensory Profiles of Landraces
Stockholm University, Faculty of Humanities, Department of Archaeology and Classical Studies. Örebro University, Sweden.ORCID iD: 0000-0001-9538-3937
Stockholm University, Faculty of Humanities, Department of Archaeology and Classical Studies. Örebro University, Sweden.
Stockholm University, Faculty of Humanities, Department of Archaeology and Classical Studies. Örebro University, Sweden.
Stockholm University, Faculty of Humanities, Department of Archaeology and Classical Studies. Örebro University, Sweden.
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Number of Authors: 52019 (English)In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 84, no 5, p. 1162-1169Article in journal (Refereed) Published
Abstract [en]

Landraces, that is, crop and livestock not improved by formal breeding, are scarce in the industrialized world and are mainly maintained ex situ for breeding purposes. The natural biodiversity of these landraces may contribute to securing food production that can adapt to a changing climate, crop pathogens, diseases, and other agricultural challenges. In addition, landraces might also possess unique quality traits. Our aim is to take the idea of crop and livestock diversity further by connecting flavor differences of different landraces and varieties, with gastronomic applications. Do landraces provide a creative possibility of using distinct sensory characteristics to create new dishes and food products and/or to optimize recipes by finding the right variety for existing dishes and food products? This study suggests that apple, pea, pear, and poultry landraces, apart from being valuable in terms of biodiversity in sustainable food systems, also possess unique and distinct gastronomic potential. For example, citrus odors in apples, nutty taste in gray peas, astringent taste in pears, and high odor intensity of stable in poultry is of culinary relevance when working with apple juice, plant-based alternatives to meat, poached pears, and roasted rooster, respectively. To fully explore, and take advantage of, the gastronomic potential landraces possess, additional studies are needed in order to find suitable cooking methods and development of recipes. Practical Application Seeking to increase market interest for landraces, highlighting gastronomic values could stimulate higher demand and, in turn, contribute to larger and more resilient populations preserved in situ. Specifically, the paper is of use to (I) crop and livestock producers and food companies who wish to provide products with greater sensory variation, (II) individuals, companies, and organizations with the aim to increase landrace demand and/or preservation, and (III) breeders and genetic engineers managing genetic traits of landraces and other varieties.

Place, publisher, year, edition, pages
2019. Vol. 84, no 5, p. 1162-1169
Keywords [en]
culinary diversity, cultivar, cultivated diversity, gastronomy, variety
National Category
Agricultural Science, Forestry and Fisheries
Identifiers
URN: urn:nbn:se:su:diva-169266DOI: 10.1111/1750-3841.14582ISI: 000467325900027PubMedID: 30958573OAI: oai:DiVA.org:su-169266DiVA, id: diva2:1327301
Available from: 2019-06-19 Created: 2019-06-19 Last updated: 2019-06-19Bibliographically approved

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Westling, MagnusLeino, Matti W.
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