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Pursuing the Potential of Heirloom Cultivars to Improve Adaptation, Nutritional, and Culinary Features of Food Crops

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
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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
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
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:
Type of IDID
DOI10.3390/agronomy9080441
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

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