The Consorzio di Tutela della Lenticchia di Altamura IGP develops a new cultivar from ancient seeds recovered from a seed bank in the U.S. where they were deposited 56 years ago by Federconsorzi. The plant differs from others in its greater height and resilience, with respect to climate change and pathogen aggression.
Altamura IGP lentil, the search for ancient seeds
The initiative was promoted by the Consorzio di tutela e valorizzazione della lenticchia di Altamura IGP (Consortium for the Protection and Promotion of the Altamura Lentil PGI ), which since its establishment in January 2017 has been dedicated to collecting the ancient ecotypes of this legume. The research began with the collection of seeds belonging to ecotypes 5, 6 and 10, which have been stored since the 1960s at theInstitute of Biosciences and Bioresources (IBBR, CNR) in Bari, Italy.
‘We were aware of the commercialization of only green lentil between the 1930s and 1970s. However, the genetic material collected by the CNR during that same period also included some red lentil seeds, which offered new insights to our research‘ (Gerardo Centoducati, director of the Consorzio della Lenticchia di Altamura DOP).
The research was then extended to international seed banks. Until finding-at one of the 20 seed banks operated by the United States Department of Agriculture (USDA)-seeds of Altamura lentils that had been received on 2.7.64 by the Italian Federation of Agricultural Consortia.
Old cultivar, new lentil
The 100 small seeds delivered by USDA to the Consortium were planted in 2018. And the tiny harvest was transferred from the Consortium to ISEA. A company from the Marche region engaged in genetic research, especially in the legume sector, as well as a partner in the project.
The selection and hybridization program-to obtain a stable, patentable varietal line-has already reached the multiplication of ancient seeds, which is necessary for the preparation of future crosses between pure lines. The genetic traits of the ancient variety are resistance to disease (caused by pests and weathering) and greater stem height.
‘Plant height is critical to the development of lentil cultivation as from the 1960s to today the real difference in cultivation practices is harvesting, which has gone from manual to mechanized. And the use of harvesters evidently needs the plants, particularly the first stage, to be taller‘, explains Antonio Nisi, president of the Consorzio della Lenticchia di Altamura IGP.
Altamura lentils, the prospects
The recovery of the ancient variety holds out the prospect of further growth in the production of Lenticchia di Altamura IGP, which is already being made by 200 farmers on more than 2,000 hectares of land located in 19 municipalities, including 10 in Puglia and 9 in Basilicata. A true blessing for Italy, all the more so to the extent that crops will be converted to the organic system.
Legumes are good for you. To the environment and people’s health, but also to the economy and employment in the territories. Keeping in mind that they represent:
– ‘improving’ crops, as they capture nitrogen in the atmosphere and release it to the soils. Real natural fertilizers, essential to curb the fight against desertification,
– nutritious and healthy foods, true superfoods, as the FAO highlighted in its recent study. And before that in 2016,‘the year of legumes‘.
Made in Italy legumes, the responsibilities of the Italian supply chain
The growth of Made-in-Italy legumes, Fair and Sustainable Welfare (BES), and conversion to organic now depend only on the responsibility of the processing industries and especially large-scale retailers. Modern distribution, as seen, promises sustainable development. But he continues to buy Canadian lentils, which are also treated with glyphosate at the post-harvest stage. Canada’s lentils also crowd Christmas baskets, much to the chagrin of Italian tradition.
Consumers are increasingly clear about what constitutes sustainable spending. Buyers still need to learn, however, in the large-scale retail trade as well as in the food industry, which is beginning to use legumes to make pasta, as well as as a protein source in various other products.
Change is to be made. Consumers are already willing to favor ‘100% Made in Italy‘ legumes and recognize their greater value, even if it means spending a few tens of cents more. As well as beyond, within reason, to buy organic products that are in fact growing in double digits in modern distribution.
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book "Reading labels to know what we eat".
