In the frame of the SOCIAAALP Reti Sociali per Agroambienti Alpini project granted by CARIPLO foundation we reintroduced rye and wheat in Antrona Valley ( with the aim to resume the historic rye bread production chain that had been abandoned several years ago Rye bread is a type of bread made with different proportions of rye/wheat flour Rye bread was considered a staple through the middle ages and in mountain areas the use of rye bread was a tradition until the beginning of the second half of the last century when it was abandoned following the depopulation of the mountain areas In recent years, a renewed interest in this product has been growing due to the nutritional properties of rye flour In this project, we selected in randomized block designs the best rye and wheat varieties for the Antrona valley terraced environment We also carried out nutritional analysis on flour collected for each varieties. Adaptation to climate change is a very difficult breeding goal because of its complexity, its location specificity and unpredictability However, one possible solution in small scale is based on dynamic use of agrobiodiversity in agriculture through the cultivation of evolutionary populations In fact in this project we used pure line, mixed and populations In this work we will show the results obtained in last two years of trials

The sociaaalp project : Reintroduction of rye and wheat in Antrona Valley by varietal comparison / G. Licheri, N. Franguelli, F. Colombo, M. Ghidoli, M. Dell'Anno, S. Sangiorgio, E. Cassani, L. Rossi, S.R. Pilu. ((Intervento presentato al 12. convegno AGROSYM International Agriculture Symposium tenutosi a Jahorina (Bosnia Erzegovina) nel 2021.

The sociaaalp project : Reintroduction of rye and wheat in Antrona Valley by varietal comparison

F. Colombo;M. Ghidoli;M. Dell'Anno;S. Sangiorgio;E. Cassani;L. Rossi
Penultimo
;
S.R. Pilu
Ultimo
2021

Abstract

In the frame of the SOCIAAALP Reti Sociali per Agroambienti Alpini project granted by CARIPLO foundation we reintroduced rye and wheat in Antrona Valley ( with the aim to resume the historic rye bread production chain that had been abandoned several years ago Rye bread is a type of bread made with different proportions of rye/wheat flour Rye bread was considered a staple through the middle ages and in mountain areas the use of rye bread was a tradition until the beginning of the second half of the last century when it was abandoned following the depopulation of the mountain areas In recent years, a renewed interest in this product has been growing due to the nutritional properties of rye flour In this project, we selected in randomized block designs the best rye and wheat varieties for the Antrona valley terraced environment We also carried out nutritional analysis on flour collected for each varieties. Adaptation to climate change is a very difficult breeding goal because of its complexity, its location specificity and unpredictability However, one possible solution in small scale is based on dynamic use of agrobiodiversity in agriculture through the cultivation of evolutionary populations In fact in this project we used pure line, mixed and populations In this work we will show the results obtained in last two years of trials
Settore AGR/07 - Genetica Agraria
The sociaaalp project : Reintroduction of rye and wheat in Antrona Valley by varietal comparison / G. Licheri, N. Franguelli, F. Colombo, M. Ghidoli, M. Dell'Anno, S. Sangiorgio, E. Cassani, L. Rossi, S.R. Pilu. ((Intervento presentato al 12. convegno AGROSYM International Agriculture Symposium tenutosi a Jahorina (Bosnia Erzegovina) nel 2021.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/877234
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