•New

Catalonia has many traditional vegetable varieties of recognised gastronomic value, i.e. their sensory characteristics (texture, taste, smell and appearance) are highly appreciated by consumers. Some of these varieties are cultivated by Catalan farmers in extremely small crops with low yields. In addition, these varieties are often vulnerable to disease and plagues.

In order to recover prestigious traditional varieties and justify their high prices, they need to be characterised and improved as much as possible. In addition, contamination with other varieties must be reduced.

The Group for Improving the Organoleptic Characteristics of Vegetables—part of the UPC’s School of Agricultural Engineering of Barcelona (EUETAB-ESAB)—is led by Francesc Casañas. It aims to assess traditional Catalan vegetable varieties whose gastronomic value has enabled them to withstand competition from genetically improved varieties. The group first assesses the taste of as many existing varieties as possible. It then selects the best of the varieties that have a high sensory value and could compete in the current markets. The first stage has already been completed for bean varieties. The second stage of selecting from the superior varieties is being carried out with the Mongeta de Ganxet, the Mongeta Tavella Brisa (Sant Pau), Tomàquets de Montserrat (tomatoes), the Pera i de Penjar (pear), the Ceba Blanca de Lleida (scallion), and the Carxofa del Prat (artichoke).

Environmental effects, genetic components and agricultural practices all make a major contribution to the sensory value of vegetable products. In the process of recovering varieties, it is essential to establish the environmental conditions in which each variety best expresses its gastronomic potential. Thus, a binomial of variety-environment is established, which consumers can appreciate and makes them loyal to a particular product from a specific origin.