cooperation for private land conservation 3 -7 june 2019 ... · sighișoara, romania food culture...
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Cooperation for Private Land Conservation 3 - 7 June 2019
Sighișoara, Romania
Food culture and land conservation
Dessislava Dimitrova, Teodora IvanovaInstitute of Biodiversity and Ecosystem Research, BAS
Slow Food
Slow Food Network
163 countries1 000 000 supporters in 3 000 local groups
Over 9 000 events a year1 event every hour!
Good
996
2004
2012
2016
ØTastes good!
ØRespects local identities and traditions!
ØIt is healthy!
Clean
996
2004
2012
2016
Produced in a way that respects the environment and preserves biodiversity, landscapes and ecosystems
Fair
996
2004
2012
2016
ØFair price for consumers.
ØRight reward to producers and related communities.
ØAnimal welfare.
Biodiversity Projects of Slow Food
Ark of Taste – e-catalogue of endangered traditional foods: 5405 products Presidia – sustain quality food at risk of extinction: 505 presidia
Earth Markets – international network of farmers’ markets: 56 marketsChefs Alliance of Slow Food – chefs defenders of food biodiversity
0 200 400 600 800 1000
Animal breedsFish, seafood and fish productsFruits, nuts and fruit preserves
HoneyInsects (Honey bees)
LegumesMushrooms
OilSalt
Spices, wild herbs and condimentsTea and infusions
Vegetables and vegetable preservesWines and grape varietals Presidia
Ark of Taste
Documenting and Preserving World Food Biodiversity
Mau Forest ecosystem threatened by degradation and destruction
− since the early 1900s for wood exploitation
− since the 1980’s for tea and flower plantations, coal mining, forestry
Ogiek life style− hunter- gatherers − apiculture, crops cultivation and stock
breeding − clans sustainably manage the forest
Maintenance of Mau forests − planting native trees − recently won an 8-year legal battle to
live in the forest− beekeeping - important economic
activity for Ogiek youth and their communities
Ogiek Honey Presidium Kenya
Description:ØWild olive trees along the Anatolian coastline are grafted with 2 local olive varieties ØCo-existing of wildlife and olive-oil production ØGroves are accessible for grazing by livestock and wild animals (co-management system known as Orfene). ØGroves are not irrigated, no of chemical fertilizers and pesticidesØOlives are picked by hand or with equipment that does not damage the fruit
Dangers:ØConstruction activitiesØInfrastructure projects ØIntensive olive cultivation – productive varietiesØPlantations fenced and irrigated
Extra-Virgin Olive Oil fromAegean Indigenous Landscapes
Turkey
Mishavinë Cheese Presidium Albania
Ø In the early 20th century there were500,000 Karakachan sheep in Bulgaria bylate 1950s the number shrunk to 160,000today – less than 10000
Ø A project to save Karakachan sheep andthe accompanying specific horse and dogbreed
Ø Restoring transhumance practice –grazing in Pirin National Park to sustainhigh mountain pastures
Ø 50-60 liters of milk per sheep per season(fat content of 6.5 to 8%)
Karakachan Sheep Presidium, Bulgaria
Denomination Origin/Distribution areas Species Ethnobotanical use Potential QS
Starozagorski kamush Stara Zagora District Allium ampeloprasum var. porrumJ. Gay
Edible fresh and cooked PGI
Asevgradska kaba Asenovgrad municipality, Plovdiv District
Allium cepa L. Edible fresh and cooked PGI
Banichanski luk Banichan village, Gotse Delchev Municipality, Blagoevgrad District
Allium cepa L. MedicinalEdible fresh and cooked
PDO/PGI
Belishki luk Belitsa, Razlog municipality, Blagoevgrad District
Allium cepa L. MedicinalEdible fresh and cooked
PDO/PGI
Ljaskovski luk Veliko Tarnovo District Allium cepa L. Edible fresh and cooked PGI
Reseleshki luk Reselets village, Pleven District Allium cepa L. MedicinalEdible fresh and cooked
PDO/PGI
Radomirski leten chesan Radomir municipality, Pernik District
Allium sativum L. MedicinalEdible fresh and cooked
PDO/PGI
Samardala Stara Zagora, Sliven, Bourgas, Varna District
Nectaroscordum siculum ssp. bulgaricum
Edible fresh and cooked PDO/PGI
The varieties marked in red are still an important part of the local gastronomic traditions. Therest have been the subject of intensive selection that has given rise to a number ofcommercial varieties widely planted in the country.
Dessislava Dimitrova, Teodora Ivanova, Mihail Chervenkov, Michele Rumiz, Yulia Bosseva* (2016)
Bulgarian Alliums and EU Quality Schemes
Slow Food Balkans
Over 1500 Slow Food members and 50 chefs 94 Slow Food Convivia and over 100 food communities
15 educational programs
Launched in 2010Balkan countries and TurkeyBiennial event – 5 editions
Mission of Slow Food Balkans
Focus: food biodiversity, artisan food producers, agroecological production
Function: credible promoter of sustainable food system in the region
ESSEDRA Project and Food Diversity in the Balkans
Threats for Biodiversity
Impact of Slow Food in the Balkans
ü Preservation of plant genetic resources;
ü Fruit and vegetable preserves – ethnobotanical study;
ü Bulgarian traditional animal breeds, pastoralism and conservation of grasslands;
ü Changing landscapes: transformations and perceptions in a Bulgarian village;
ü Processed products: place for artisanal products?
• Cherni Vit Green cheese - antimicrobial activity of lactic acid bacteria (LAB)
Farmers – “interpreters” of traditional knowledge to researchers.
Traditional Knowledge and GIs –Starting Point for Innovations
Thank you for Your Attention!
Dessislava [email protected]
+359885432540
This study is funded uby the National Scientific Program “Healthyfood for strong bioeconomy and quality of life”, funded byBulgarian Ministry of Education and Science.