5755_NHLS_enrico_reale

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

The Italian agriculture, since many years, survives thanks to funds that are given by the EU in order to avoid abandoning the countryside. A chance for the Italian agriculture to be productive and respectful of the environment could be represented by the re-introduction of old grain varieties. Recent researches have demonstrated that using old grains to produce bread and pasta does generate positive effects both on human health and on the environment, without leaving aside economic and social benefits for farmers. Farmers had abandoned these ancient varieties during the 70ies and 80ies, since modern varieties guaranteed high returns, and therefore, in the beginning, high earnings. On the contrary, new certified varieties turn out to be more productive thanks to their small size, which reduce the effect of wind and hard rain, and therefore, the risk of allurement.

On the other hand, agricultural practices which are necessary for modern grains are more aggressive on environment, and for this reason, they cause pollution and loss of biodiversity. This could mean an increase in total costs of production in comparison with those economic costs which are calculated in reality, and therefore famers could benefit from the re-introduction of traditional productions. Throughout this analysis, the general goal will be to study which development factors could produce a higher acknowledgment towards food quality. From here the idea of analyzing the re-introduction of old grains from different points of view, by studying on one side the production of bread from old grain, and on the other side, consumers’ preferences. To achieve this result, it is necessary to develop: -

how much the old grains does cost, and how it is produced what consumers want and think about products generated thanks to ancient grain

RESULTS The study has allowed to evaluate if the re-introduction of old grains does create advantages in economics, environmental and social terms, and how these factors are considered by consumers when they actually consume derivates (specially, bread).

Apart from effects on human health (demonstrated by some studies), to cultivate old grain means to respect the environment, since for their production herbicides, pesticides and chemical fertilizers are not necessary, which usually affect earth, flora and fauna pollution and, more in general, the quality of the environment (included landscape diversity intended as panorama variety). Furthermore, the community will be able to benefit from sensations that have “the taste of the past”, which go from “homemade bread” to the waving of the camps thanks to the wind, ending with perfumes and tastes which make life quality better.

Also from the economic point of view, cultivating old grain presents some advantages, especially when transformation cycle is totally carried out by the same company. Analyzing production costs, it has been calculated that old grain is characterized by a cost which varies from 36,95 €/q to 43,30 €/q (the cost basically depends on the company size), while quotations in the “Merci Bologna Exchange”, related to generic Italian grains produced thanks to biological techniques, can usually reach values around 38€/q.

At first sight, it can seem to be anti-economic to produce ancient grain. Nevertheless, if we proceed to sum the funds disbursed from the EU for biological agricultures (suppl.

Payment, measure 214, currently equal to 150€/laboured) to the values mentioned above, old grain profitability is certainly higher than the one related to modern grain. Considering the production of modern grain through traditional practices, the cost analysis has

highlighted that the cost of production is approx. 25 €/q, with quotations that can reach values around 24€/q.

It is necessary to point out that environmental costs, generated by traditional agriculture, have not been accounted: if calculated, the economic balance would result in a straight loss.

Thanks to the sensorial analysis carried out on some samples of bread produced thanks to old grain, it has been possible to highlight consumers’ preferences regarding the main describers of the product. Perfumes, spoors and tastes have been tested by people who usually buy bread on a daily basis, and the result has been that 60% of the interviewed people associate the perceived smell to the grain perfume. Surprisingly, 10% answered the same question by saying that they recognise other smells, like “the bread of once”, “the perfume of the earth”, “ancient”. A second step, concerning perceived tastes, has confirmed the results regarding the perceived smell. In fact, 65% of consumers have declared to feel the taste of grain during the gustatory test, but also the taste of green grass, ferment, etc.

Thanks to an analysis on a cross-section of consumers, resident in Siena, it has been highlighted that 57% of the interviewed people usually buys bread in a supermarket, while 33% of them prefer their trustworthy bakery. No expense through Solidarity Purchase Groups have been registered. Furthermore, 57% of the interviewed people don’t give importance (36%) or they give low importance (21%) to the price at which the bread is sold.

By analyzing pre-test CE data, some critical points have emerged concerning the experimental study of the bread product. The analysed criteria (Price, Type of agriculture, Type of grain, Aspect) have not resulted to be significant, with the only exception of the Distance from the purchase location. This factor seems to be crucial for consumers, and coherent with farmers’ requests in being able to dispose of short spinnerets in order to distribute their products.

The results of the current study do suggest that, in order to re-launch products realised thanks to ancient grains it is necessary to create a well organized distribution network, near to consumers.

A resume of the environmental, social and economic (Direct and indirect) effects generated by old grains is reported in Table.

Environmental effects Increase in water retention Preservation of earth fertility Landscape protection Increase/maintenance of biodiversity Flora and fauna preservation

Social effects Preservation of the landscape diversity (intended as panorama variety) Quality food Reduction of chronic diseases, diabetes and tumors Better life quality

Economic effects Avoiding costs for medical checks and medicaments Avoiding costs for earth debugs related to erosion