Ecotypes Project: what has been done and what will we do
24.12.14
ECOTYPES PROJECT
The project aims to enhance some types of plants, especially local ones, through the recovery and selection of some varieties of vegetable species, “ecotypes” (varieties once selected by farmers), which have been undermined by production, the logic of approval and the homogeneity of the productions.
The project intends, through the conservation and replication of the genetic material of these plants, to make farmers the owners of the seeds they cultivate, to make these seeds available to everyone, and, by adapting the cultivated varieties to the place and the environment, to improve their organoleptic properties and production quality, to rediscover particular flavors related to the territory and cultivation. This is done by identifying mother plants to let go to seed to harvest and sow it
in the future.The first vegetables identified were Paduan broccoli (of three different types) and Castelfranco radicchio (four varieties).
The initial stage of the project was a visit to the C.R.A., Council for Research and Experimentation in Agriculture, in Monsanpolo del Tronto (AP) where Dr. Nazzareno Acciarri, the center's geneticist, met and involved in the project.
Dr. Acciarri, by trade, has facilitated the choice of seeds and, having his eye trained in observing the particular characteristics of the plants to be selected to produce seed, he has taught the 'what' to look at. In fact, the identification of mother plants is not easy, finding the right parameters of beauty, shape and flavor, and last but not least productivity, health and resistance to cold and diseases is possible only through continuous comparison between producers, consumer feedback and the precious help of the geneticist.
The following two meetings in May with the producers involved in the project were therefore aimed at clarifying the various steps of the selection process (identifying the vegetable varieties to be selected).
Alongside the vegetables chosen for the project, we also wanted to observe other varieties of: Tuscan cauliflower, two types of green cauliflower from Macerata, Jesino and Romanesco cauliflower, two from Veronese broccoli (Early and Late), one from Fiolaro di Creazzo broccoli, two from Bassano broccoli (medium and late) and Mont Blanc fennel.
For broccoli, traditional varieties already cultivated by producers or other farmers were used - recovered, with an in-depth and patient research work, by the coordinator of the Andera Giubilato project - while for cabbage, seeds from the Monsanpolo conservation center were used.
It was decided to cultivate them in the open countryside, in a foothill environment, and in the Lower Padua area. The farmers involved are Michele Borgato, Sara Tognato (Caresà), Elia and Severino Bozzolan (Podere Clara), Elisa Nicolè (Off the field), Franco Zecchinato (Il Biancospino), Giuseppe Boregato and Andrea Giubilato. Important in this choice are the diversity of cultivation areas, work experiences and the possibility for some of them to have direct contact with the consumer (and thus immediate feedback).
These seeds were then planted in an organic nursery (27 June for cabbage and 17 July for broccoli). After about 5 weeks, the seedlings were ready for transplanting. From the beginning to the end of August, the plants were planted (compatible with the weather conditions!).
A first step in companies between September and October served to collect information on the trend of cultivation and on the phenotypic characteristics of the plants (i.e. the way they express themselves: leaves, color, shape, posture, height, degree of uniformity between plants, pathologies, physiopathies - with respect also to climatic events, which are particularly important this year -).
The project was presented to the public at the conference organized by the Cooperative “The Grace of Doing”, with guest of excellence Vandana Shiva.
Thursday, November 27, in the presence of Dr. Acciarri, a visit was made to some of these fields for a second check on the state of vegetable growth, together with Andrea Giubilato, Franco Zecchinato, Elisa Nicolè, Sara Tognato, Giuseppe Bregolato, Severino Bozzolan, Manuele Sadocco (Sept. Commercial), and agronomists Luca Michieletto and Paolo Zampieri.
The plants were observed, and several things were found, first of all the diversity between plants of the same type. Some were much smaller than others, others seemed to be crossed with similar species (for example cabbage!) , others had leaves that were very dissimilar in width, color and thickness. Among these, however, some have been identified that met the selection criteria, similar to each other, and therefore potentially suitable to be mother plants.
The adaptation to the environment and climate, also in relation to the period and place chosen for the transplant, then caught the eye. In fact, some plants showed a lower resistance to cold and a greater exposure to bacteriosis. Not only that, Dr. Acciarri explained how these variables also affect the type of growth, and consequently the final shape, color and flavor of the plant.
These and other observations were discussed and evaluated together with the geneticist who expressed his opinions regarding the characteristics to be considered for the selection, that is, the identification of the ideotype.
The next step will then be the actual selection.
The type of selection is mass: from a population of plants, some are chosen that are similar to each other and meet the criteria identified based on the needs of cultivation, sale and culinary use (color, leaf, volume, weight, size, homogeneity, health - tolerance to pathologies: bacteria, fungi and other parasites). Obviously taste and texture are selected later, also based on the type of consumption (cooked, raw or other). The choice of these plants must also be made by including plants that are similar to each other but not perfectly the same. This serves to reinforce the species and not push the selection towards a single character that over time impoverishes the plant. Some uniformity is lost, but the plant is strengthened and the seed is strengthened (better germinability and hardiness).
These plants must be removed with their root ball from the field, placed in pots in a place protected from rain, such as a small greenhouse, for a period of time sufficient to overcome winter. The field left vacant in the meantime is being worked so that it can rehost other plants again. In spring, the plants will be put back on the ground and isolated with a net or tunnel (to avoid pollination with other varieties) and protected until after fruit set (end of flowering). These plants will go to seed. The seed will be planted to obtain new plants and continue the selection work. For good homogeneity, you have to wait at least 4 cycles.
Next steps on this journey will be a tasting test with the producers, collaborators and employees of the cooperative, the “sellers” in direct contact with the consumer public, and themed dinners with presentation/explanation of the project at the “Osteria di Fuori Porta” organic restaurant.
“Seed freedom is a millennial right of every farmer and food producer. The right of farmers to conserve, exchange, improve, reproduce and sell seeds is at the heart of Seed Freedom.” (Declaration for Seed Freedom, Vandana Shiva)
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