BCFN Young Earth Solutions YES! The old grain varieties: heritage to promote and enhance Abstract: The consumption of products which were made out of modern grains has lead to an increase in diseases linked to gluten (celiac disease, intolerances, etc). In the last four years in Italy people affected by celiac disease have practically doubled. The intensification of fertilizers, herbicides, etc, all strongly linked to new grains, has decreased flora and fauna biodiversity and increased water and air pollution. In this research we aim at studying benefits of re-introducing old grain varieties. The costs of production, consumers tastes and economic drivers are studied in order to promote old grain varieties. By analyzing the production costs, without considering environmental externalities, it turned out that producing old grain varieties results more convenient than new grains. Sensory analysis results show that consumers prefer old grain bread for its flavor and taste. However, from a pre-test choice experiment appears that location of seller is the most relevant factor for buying daily bread. Therefore, the main problem regarding the diffusion of old grain variety is the lack of an adequate distribution network. Institutions, consumers and producers should activate the creation of some kind of platform aimed at promoting local products.
Author
Enrico Reale