The Diversity to Fields project (2021-2023) at Häme University of Applied Sciences and the Natural Resources Institute Finland is funded by the Finnish Ministry of Agriculture and Forestry. The project seeks solutions for the diversification of grains grown in Finland through the use of heritage grains and old commercial seed varieties.
In this article we get some insights from the project directly from researchers:
- Annika Michelson, Häme University of Applied Sciences, Finland (HAMK)
- Maarit Heinonen, Natural Resources Institute Finland (Luke)
- Sakari Raiskio, Natural Resources Institute Finland (Luke)
More information about the project can be obtained by registering for the project’s English newsletter.
Bringing more seed varieties into cultivation
By using materials from NordGen, the Nordic Genetic Resource Centre, Finland has the opportunity to change the trend that leads to one-sided cultivation. The network for propagation of heritage grains aims to propagate and test varieties that have been preserved for decades in the gene bank. Propagation takes place from a few grams of seed and is propagated so that as many varieties as possible are brought back into cultivation.
The project develops and strengthens the business model for the propagation network that was established in 2017 and has 66 growers (2022) and cultivates a total of 156 landraces or old commercial varieties of arable crops. Of these, 110 are landrace grains, the rest are buckwheat, broad beans, peas and grass plants. In addition, there are landraces and old commercial varieties that have always been preserved in cultivation on farms in Finland.
The combined inputs of propagation growers and field trials
Information about grain propagation is collected annually from members of the network. The project develops guidelines for, among other things, germination, sowing, threshing, drying and sorting. In addition, instructions are given for species-specific protection distances, protection against animals and storage of seed lots.
The project conducts cultivation experiments under ecological cultivation conditions at Häme University of Applied Sciences Mustiala educational and research farm. Ten-variety comparisons are made annually and observations are made during the growing season. Quantitative and qualitative analyses of the crops are also carried out.
This landrace was found among other grains cultivated on field. Photo: Annika Michelson, HAMK
Towards more sustainable food production
Traditionally, grain porridge and rye bread have been part of the Finnish dining table. Later, wheat became the dominant cereal in the diet.
There are many opportunities in grain product development. Just as hundreds of different forms of pasta have been developed from wheat in Italy, we can develop a variety of new products from heritage grains. The picture shows a risotto made from Malmgård’s einkorn small pearls, which was awarded the Finnish Ecological Association’s award Organic Product of the Year 2021.
The project develops steps to increase the diversity of Finnish plant production. Increasing the cultivation of heritage grains and old commercial varieties requires an assessment of their usefulness from the point of view of production and further processing. In addition to harvest and quality criteria, usability is related to harvest resilience in different climatic conditions and the nutrient content of the crop.
Landraces can have economic value as special raw materials as food and feed and as part of the companies’ specialization. While genetic diversity and cultural-historical values have so far been particularly emphasized in the cultivation of heritage grains, their continued profitability requires economic viability.
The value chain for heritage grains, from farmers to consumers, is short and there are still challenges to solve, e.g. in the packaging of small seed lots and in the lack of small mills. In addition to branding heritage grains and a general information campaign on their potential, new recipes and product development are needed. The success of heritage grains ultimately lies in the hands of consumers.
