Legume production in organic horticultural farms
Climate change is increasingly affecting horticultural production practices, with some crops being particularly sensitive to changes in environmental conditions. For example, recent experience has shown that the cultivation of beans (Phaseolus vulgaris) is becoming uncertain, and it has become necessary to introduce alternative legume species and varieties that are more reliable under the changed conditions. The cultivation of legumes is also important because of their capacity for biological nitrogen fixation, thus contributing to sustainable nitrogen supply in organic farming. EU Regulation (2018/848) explicitly provides for the cultivation of legumes in tunnels and also in open field crop rotations, with green manures, double cropping, cover crops. The cultivation of alternative legumes broadens the range of products available to the food industry and offers consumers a healthy and varied source of vegetable protein.
Our aim is to work with farmers to better understand the cultivation technology of these alternative and little-known legume crops, and to find solutions to specific problems that can be introduced into cultivation practice. In the framework of gastronomic trials, we will explore the culinary potential of these little-known plants with the help of chefs and come up with imaginative, innovative recipes.
Activities
In three growing years (2024-2026), on-farm research will be conducted on 8-9 legume species with 11 cooperating organic farmers in several growing regions of the country. In most cases, they will be variety testing (e.g. sugar pea, broad beans, edamame soybean), but also several investigations on aphid control methods, intercropping (broad bean) and different sowing dates (sugar peas, broad beans), and we will also learn about the technology of less known species (e.g. grass pea, chickpea).
The research is carried out with the staff of Agri Kulti. Agri Kulti develops recipes with the chefs and tests the products with consumers in collaboration with the Association of Conscious Consumers. The chef and consumer tests are funded by the DIVINFOOD project.
Expected results
- A publication on the cultivation technology of lesser known or less cultivated legume plants
- Selection of varieties suitable for organic horticultural production
- A more diverse range of products for consumers of participating farmers
- Interesting, tasty new recipes
Contact person
Orsolya Papp
Lead researcher
Horticulturist, MSc
orsolya.papp@biokutatas.hu
The implementation of the research is supported by Hungarian National Rural Network (MNVH): www.videkihalozat.eu
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