Dwivedi, Sangam and Goldman, Irwin and Ortiz Rios, Rodomiro Octavio
(2019).
Pursuing the Potential of Heirloom Cultivars to Improve Adaptation, Nutritional, and Culinary Features of Food Crops.
Agronomy. 9
, 1-21
[Article Review/Survey]
![]() |
PDF
- Published Version
Available under License Creative Commons Attribution. 1MB |
Abstract
The burdens of malnutrition, protein and micronutrient deficiency, and obesity cause enormous costs to society. Crop nutritional quality has been compromised by the emphasis on edible yield and through the loss of biodiversity due to the introduction of high‐yielding, uniform cultivars. Heirloom crop cultivars are traditional cultivars that have been grown for a long time (>50 years), and that have a heritage that has been preserved by regional, ethnic, or family groups. Heirlooms are recognized for their unique appearance, names, uses, and historical significance. They are gaining in popularity because of their unique flavors and cultural significance to local cuisine, and their role in sustainable food production for small‐scale farmers. As a contrast to modern cultivars, heirlooms may offer a welcome alternative in certain markets. Recently, market channels have emerged for heirloom cultivars in the form of farmer–breeder–chef collaborations and seed‐saver organizations. There is therefore an urgent need to know more about the traits available in heirloom cultivars, particularly for productivity, stress tolerance, proximate composition, sensory quality, and flavor. This information is scattered, and the intention of this review is to document some of the unique characteristics of heirloom cultivars that may be channeled into breeding programs for developing locally adapted, high‐value cultivars.
Authors/Creators: | Dwivedi, Sangam and Goldman, Irwin and Ortiz Rios, Rodomiro Octavio | ||||
---|---|---|---|---|---|
Title: | Pursuing the Potential of Heirloom Cultivars to Improve Adaptation, Nutritional, and Culinary Features of Food Crops | ||||
Series Name/Journal: | Agronomy | ||||
Year of publishing : | 2019 | ||||
Volume: | 9 | ||||
Page range: | 1-21 | ||||
Number of Pages: | 21 | ||||
Publisher: | MDPI | ||||
ISSN: | 2073-4395 | ||||
Language: | English | ||||
Publication Type: | Article Review/Survey | ||||
Refereed: | Yes | ||||
Article category: | Scientific peer reviewed | ||||
Version: | Published version | ||||
Copyright: | Creative Commons: Attribution 4.0 | ||||
Full Text Status: | Public | ||||
Subjects: | (A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Horticulture (A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Agricultural Science (A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 404 Agricultural Biotechnology > Genetics and Breeding | ||||
Keywords: | consumer‐oriented breeding, consumer‐oriented germplasm conservation, culinary, farmer–breeder–chef–consumer nexus, genetic diversity, heritage seedbank, local food systems, seed‐savers, stress tolerance | ||||
URN:NBN: | urn:nbn:se:slu:epsilon-p-101073 | ||||
Permanent URL: | http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-101073 | ||||
Additional ID: |
| ||||
ID Code: | 16261 | ||||
Faculty: | LTV - Fakulteten för landskapsarkitektur, trädgårds- och växtproduktionsvetenskap | ||||
Department: | (LTJ, LTV) > Department of Plant Breeding (from 130101) | ||||
Deposited By: | SLUpub Connector | ||||
Deposited On: | 26 Aug 2019 09:54 | ||||
Metadata Last Modified: | 26 Aug 2019 09:54 |
Repository Staff Only: item control page