| 1. |
- Chopin, Pierre, et al.
(författare)
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The reflection of principles and values in worldwide organic agricultural research viewed through a crop diversification lens. A bibliometric review
- 2023
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Ingår i: Agronomy for Sustainable Development. - : Springer Science and Business Media LLC. - 1774-0746 .- 1773-0155. ; 43
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Tidskriftsartikel (refereegranskat)abstract
- Organic agriculture and organic food have expanded in recent decades but have undergone conventionalisation. Some claim that this contradicts some or all of the principles of ‘health’, ‘ecology’, ‘fairness’ and ‘care’ established by the International Federation of Organic Agricultural Movement (IFOAM). It is currently unclear how research on organic food/agriculture is structured, whether it embraces these principles, or how key crop diversification, driving sustainability, are addressed. To fill these knowledge gaps, we conducted a bibliometric analysis of 10,030 peer-reviewed articles published from 1945 to 2021 with topic and textual analysis. Our main findings were the following: (1) research is compartmentalised into scales and disciplines, with at field-scale ‘weed’, ‘soil’, ‘pest and disease’ management and ‘livestock farming’ seldom addressed together, or with environmental assessment separated from socioeconomic studies at farm scale. (2) The proportion of publications on ‘consumers’ preferences’ and ‘product quality’ research almost tripled in 20 years, from 10 to 27%, emphasizing the consumer orientation of research on organic agriculture and organic food. (3) Only 4% of articles covered all four IFOAM principles, while associated values such as ‘resilience’, ‘integrity’, ‘equity’, ‘transparency’ and ‘justice’ were even less frequently addressed. (4) Fewer diversification practices have been tested in organic than in conventional agriculture research, with fewer articles on ‘crop mixtures’ or ‘bee-friendly crops’ and a smaller range of legumes considered. (5) Research on genetic improvement and processing of organic legumes is lacking, which could constrain adoption of legumes in organic farming even more than in conventional agriculture. These results indicate a need for increasing interdisciplinary efforts at field level, with systematic measurement of multiple processes (weed-nutrient-pest dynamics). Future studies on organic agriculture should combine several diversification practices and legumes, with relevant indicators addressing the IFOAM values explicitly, and consider the whole value chain by linking producers with consumers.
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| 2. |
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| 3. |
- Ortman, Tove, et al.
(författare)
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Farmers' motivations for landrace cereal cultivation in Sweden
- 2023
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Ingår i: Biological Agriculture and Horticulture. - 0144-8765 .- 2165-0616. ; 39, s. 247-268
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Tidskriftsartikel (refereegranskat)abstract
- The interest in landrace cereals, i.e. genetically diverse varieties with historical origin, has increased in recent decades. While several studies exist on farmer's motivations to grow landraces in a Global South context, investigations are much less common in the Global North. Through an interview study with 32 Swedish farmers that cultivate landrace cereals on a commercial scale, farmers' motivations to grow landrace cereals were explored. The farms in the study ranged from medium sized to large. The majority were located in areas with marginal agricultural land and less fertile soil. All farms sold the landrace cereals at advantageous prices as niche products and all except one were certified organic. The farmers' motivations for growing landraces were grouped around three themes: i) sustainable farming systems; ii) suitable agronomic traits; and iii) economic incentives. The first and overarching theme was that cultivation of landrace cereals fitted well with the farmers' ideals on sustainable farming, with for example less intensive weed control and novel intercropping systems, as well as enabling production of wheat with baking quality on marginal agricultural land. Cultivation of landrace cereals was framed in contrast not only to conventional farming, but also to 'conventionalised' high input organic farming. The farmers regarded producing and marketing landrace cereals as an important foundation for more sustainable and multifunctional farming and food systems. This reflected the farmers' perception of a lack of modern varieties suited for these systems as well as the ability of landraces to buffer risks of crop failure on marginal land.
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| 4. |
- Ortman, Tove
(författare)
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New potential in old varieties : Using landrace cereal to meet food production challenges
- 2024
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Landrace cereals – historical varieties characterised by high genetic diversity – have long been considered obsolete, and have almost completely been replaced by high yielding but high input-dependent cultivars. However, the need for increased multifunctional and low-input farming, and for finding varieties that can be robust to environmental stresses, has meant that these old varieties have been revalued. The aim of this thesis was to investigate the potential of landrace cereals in modern farming, and how landrace performance is influenced by environmental conditions and farmers’ management practices. By using a transdisciplinary perspective involving farmers’ experiences and motivations as well as field experiments and onfarm experiments, the results indicate that landraces have traits that can contribute to multifunctional farming systems and be used for farming on marginal lands, i.e. lands with poor soil fertility. Landrace spring wheat was shown to be providing similar yields as modern varieties under low-to-medium input organic conditions, and landrace of spring wheat and rye are shown to provide additional ecological services beyond yield, such as weed suppression and a high straw yield. These additional services were found to be valued by farmers that use landrace cereals, and be important for their cropping systems. However, challenges like lack of knowledge on landrace management, e.g. seed borne diseases, and restrictions in seed legislation hinder a further expansion of the landrace cereal cultivation. In conclusion, this study shows that, with appropriate management, landraces can have potential in organic farming, or for farming in environmentally challenging conditions, and can contribute to increased food security and sustainability of food production.
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| 5. |
- Wendin, Karin, et al.
(författare)
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Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
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Ingår i: Foods. - : MDPI. - 2304-8158. ; 9:6, s. 1-13
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Tidskriftsartikel (refereegranskat)abstract
- Interest in heritage cereals is increasing among consumers, bakeries and farmers, and thetrends point towards the local production of crops and connect to sustainability. The most knownvariety is spelt, which has opened up for old landraces such as Oland wheat. Heritage cereals haveshown a higher resilience than modern varieties and have the potential to supply the market withalternative products that have an attractive cultural background. Delicious and nutritious productsbased on heritages cereals have a growing market potential. Consumers’ attitudes and preferences todierent products are aected by factors such as age, gender and education. The aim of this studywas to investigate and analyse dierent consumer groups’ awareness, attitudes and preferencestoward heritage cereals. The number of respondents who participated in this study and answered theweb-based questionnaire was 434. It can be concluded that most consumers are aware of heritagecereals. Geographic background had an influence, while academic background did not. Bread andpasta are the most consumed products and are regarded as the most popular future products tobe based on heritage cereals. The most essential factors in bread are taste and flavour, followedby freshness and texture. The origin of the cereal and its health aspects are important; women aremore concerned about the origin than men, while older consumers are more concerned about health.Older consumers are also more willing to pay extra for heritage cereal than younger consumers.
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| 6. |
- Wendin, Karin, 1963-, et al.
(författare)
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Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- IntroductionConsumer trends are pointing towards local and regional food production, e.g. heritage cereals not least because of a rising interest for sustainability. It is well known that the sensory experience of a product is of greatest importance for the consumers, but also claims such as ancient, organic, or local may have a positive impact. AimTo investigate consumers’ awareness, attitudes and preferences towards heritage cereals. Further to study differences and similarities between different groups of consumers.MethodsSwedish consumers, aged 18 years or older were invited to answer a web based questionnaire concerning awareness, knowledge and attitudes towards heritage cereals. Participation was anonymous and voluntarily. ResultsThe total number of participants was 434.Spelt was the significantly most known variety among all participants. Knowledge about other varieties differed with participants’ geographic location. Bread followed by pasta were the most consumed cereal products, more than 99% of the participants consumed bread. The consumption of pasta was high among all groups except for the older consumers who consumed significantly less.Taste, flavour and freshness were the most important quality aspects of bread. It was found that texture, wholemeal flour as well as the origin of the cereal, were more important to women than to men.Bread and pasta are the most preferred future products based on heritage cereals and most consumers, except for the younger, are willing to pay a higher price.DiscussionIn line with other studies it was shown that sensory properties such as taste and texture are the most important factors for the consumers, nevertheless more important for women than for men. The willingness of paying a higher price for products based on heritage cereals indicated awareness about the importance of sustainable food production. Still, well known product categories are the most preferred future products among all consumers.
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| 7. |
- Wendin, Karin, et al.
(författare)
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Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
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Ingår i: Foods. - : MDPI Multidisciplinary Digital Publishing Institute. - 2304-8158. ; 9:6, s. 1-13
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Tidskriftsartikel (refereegranskat)abstract
- Interest in heritage cereals is increasing among consumers, bakeries and farmers, and thetrends point towards the local production of crops and connect to sustainability. The most knownvariety is spelt, which has opened up for old landraces such as Oland wheat. Heritage cereals haveshown a higher resilience than modern varieties and have the potential to supply the market withalternative products that have an attractive cultural background. Delicious and nutritious productsbased on heritages cereals have a growing market potential. Consumers’ attitudes and preferences todierent products are aected by factors such as age, gender and education. The aim of this studywas to investigate and analyse dierent consumer groups’ awareness, attitudes and preferencestoward heritage cereals. The number of respondents who participated in this study and answered theweb-based questionnaire was 434. It can be concluded that most consumers are aware of heritagecereals. Geographic background had an influence, while academic background did not. Bread andpasta are the most consumed products and are regarded as the most popular future products tobe based on heritage cereals. The most essential factors in bread are taste and flavour, followedby freshness and texture. The origin of the cereal and its health aspects are important; women aremore concerned about the origin than men, while older consumers are more concerned about health.Older consumers are also more willing to pay extra for heritage cereal than younger consumers.
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| 8. |
- Wendin, Karin, et al.
(författare)
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Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction Consumer trends are pointing towards local and regional food production, e.g. heritage cereals not least because of a rising interest for sustainability. It is well known that the sensory experience of a product is of greatest importance for the consumers, but also claims such as ancient, organic, or local may have a positive impact. Aim To investigate consumers’ awareness, attitudes and preferences towards heritage cereals. Further to study differences and similarities between different groups of consumers. Methods Swedish consumers, aged 18 years or older were invited to answer a web based questionnaire concerning awareness, knowledge and attitudes towards heritage cereals. Participation was anonymous and voluntarily. Results The total number of participants was 434. Spelt was the significantly most known variety among all participants. Knowledge about other varieties differed with participants’ geographic location. Bread followed by pasta were the most consumed cereal products, more than 99% of the participants consumed bread. The consumption of pasta was high among all groups except for the older consumers who consumed significantly less. Taste, flavour and freshness were the most important quality aspects of bread. It was found that texture, wholemeal flour as well as the origin of the cereal, were more important to women than to men. Bread and pasta are the most preferred future products based on heritage cereals and most consumers, except for the younger, are willing to pay a higher price. Discussion In line with other studies it was shown that sensory properties such as taste and texture are the most important factors for the consumers, nevertheless more important for women than for men. The willingness of paying a higher price for products based on heritage cereals indicated awareness about the importance of sustainable food production. Still, well known product categories are the most preferred future products among all consumers.
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| 9. |
- Wendin, Karin, et al.
(författare)
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Swidden rye : an ancient crop and a future food candidate
- 2022
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Konferensbidrag (populärvet., debatt m.m.)abstract
- Today consumer trends are moving towards local and regional production of crops, especially those with a history, i.e., ancient crops. The aim of this study was to investigate sensory aspects, analytical and hedonic, of swidden rye grown at different Swedish locations. The study included both swidden rye as flour and products based on swidden rye. Results showed a variation between the flours, mainly in texture and appearance attributes. Addition of fat and sugar increased the differences between the samples and significant differences were observed also in the taste and flavour attributes. TThe results form a ground for healthy and tasty future innovations.
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| 10. |
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