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Landraces, that is, crop and livestock not improved by formal breeding, are scarce in the industrialized world and are mainly maintained ex situ for breeding purposes. The natural biodiversity of these landraces may contribute to securing food production that can adapt to a changing climate, crop pathogens, diseases, and other agricultural challenges. In addition, landraces might also possess unique quality traits. Our aim is to take the idea of crop and livestock diversity further by connecting flavor differences of different landraces and varieties, with gastronomic applications. Do landraces provide a creative possibility of using distinct sensory characteristics to create new dishes and food products and/or to optimize recipes by finding the right variety for existing dishes and food products? This study suggests that apple, pea, pear, and poultry landraces, apart from being valuable in terms of biodiversity in sustainable food systems, also possess unique and distinct gastronomic potential. For example, citrus odors in apples, nutty taste in gray peas, astringent taste in pears, and high odor intensity of stable in poultry is of culinary relevance when working with apple juice, plant-based alternatives to meat, poached pears, and roasted rooster, respectively. To fully explore, and take advantage of, the gastronomic potential landraces possess, additional studies are needed in order to find suitable cooking methods and development of recipes. PRACTICAL
Seeking to increase market interest for landraces, highlighting gastronomic values could stimulate higher demand and, in turn, contribute to larger and more resilient populations preserved in situ. Specifically, the paper is of use to (I) crop and livestock producers and food companies who wish to provide products with greater sensory variation, (II) individuals, companies, and organizations with the aim to increase landrace demand and/or preservation, and (III) breeders and genetic engineers managing genetic traits of landraces and other varieties.
This article was published in the following journal.
Name: Journal of food science
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The science and practice of cultivating PLANTS that have economic value to man. It includes plant breeding, seed production, weeding, use of fertilizers, harvesting, storage, transportation, and marketing.
The science of soil cultivation, crop production, and livestock raising.
Diseases in persons engaged in cultivating and tilling soil, growing plants, harvesting crops, raising livestock, or otherwise engaged in husbandry and farming. The diseases are not restricted to farmers in the sense of those who perform conventional farm chores: the heading applies also to those engaged in the individual activities named above, as in those only gathering harvest or in those only dusting crops.
Domesticated farm animals raised for home use or profit but excluding POULTRY. Typically livestock includes CATTLE; SHEEP; HORSES; SWINE; GOATS; and others.
The phenomenon of immense variability characteristic of ANTIBODIES. It enables the IMMUNE SYSTEM to react specifically against the essentially unlimited kinds of ANTIGENS it encounters. Antibody diversity is accounted for by three main theories: (1) the Germ Line Theory, which holds that each antibody-producing cell has genes coding for all possible antibody specificities, but expresses only the one stimulated by antigen; (2) the Somatic Mutation Theory, which holds that antibody-producing cells contain only a few genes, which produce antibody diversity by mutation; and (3) the Gene Rearrangement Theory, which holds that antibody diversity is generated by the rearrangement of IMMUNOGLOBULIN VARIABLE REGION gene segments during the differentiation of the ANTIBODY-PRODUCING CELLS.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...