In marginal lands, cereal landraces continue to be important in agricultural production, whereas hybrids lose their competitive advantage. In this context, selection for adaptation to each environment is particularly important in crops grown under unfavourable conditions, e.g., mountain areas. In this work, from a panel of traditional and modern varieties, mixtures and evolutionary populations, a randomised block experiment was established to select the most productive and suitable wheat and rye varieties specific for the Antrona Valley. The nutritional analysis of each flour was carried out. The results obtained in two years of varietal comparison suggested that rye is more suitable than wheat for growing in this environment: Alpina rye showed the highest yield/m(2) and the highest ash content (1.87% +/- 0.03%; p < 0.05) compared to other varieties, indicating it as suitable for the baking process. Among wheats, San Pastore showed the highest number of ears/m(2) (411 and 350; p < 0.05) compared to others. However, in a context of climate change, the cultivation of Solibam could ensure yield stability, thanks to the high variability within the evolutionary population. Overall, our results demonstrated the possible reintroduction of the cereal supply chain in the Valley and the resumption of the historic rye bread production.

Agriculture in Marginal Areas: Reintroduction of Rye and Wheat Varieties for Breadmaking in the Antrona Valley

Cassani, E;Pasquali, M;Marti, A;Landoni, M;
2022-01-01

Abstract

In marginal lands, cereal landraces continue to be important in agricultural production, whereas hybrids lose their competitive advantage. In this context, selection for adaptation to each environment is particularly important in crops grown under unfavourable conditions, e.g., mountain areas. In this work, from a panel of traditional and modern varieties, mixtures and evolutionary populations, a randomised block experiment was established to select the most productive and suitable wheat and rye varieties specific for the Antrona Valley. The nutritional analysis of each flour was carried out. The results obtained in two years of varietal comparison suggested that rye is more suitable than wheat for growing in this environment: Alpina rye showed the highest yield/m(2) and the highest ash content (1.87% +/- 0.03%; p < 0.05) compared to other varieties, indicating it as suitable for the baking process. Among wheats, San Pastore showed the highest number of ears/m(2) (411 and 350; p < 0.05) compared to others. However, in a context of climate change, the cultivation of Solibam could ensure yield stability, thanks to the high variability within the evolutionary population. Overall, our results demonstrated the possible reintroduction of the cereal supply chain in the Valley and the resumption of the historic rye bread production.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11571/1478497
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