DARCOF · Research > Darcof I > The quality of organic plant products

The quality of organic plant products


This project is based on the concept that the plant is a key element in the organic production system. The plant allocates its available resources to several objectives: on the one hand to defend itself against pests and diseases and on the other to growth, including the production of seeds and buds etc.. This has consequences for both the amount and quality of the yield achieved. Within the framework of its genetical potential the plant can also change its priorities in response to external influences, e.g. availability of nutrients. Optimisation of the organic approach to production requires that these mechanisms are understood and exploited, by breeding suitable varie-ties and by adjusting the production system to the potential set by the plant. This is particularly important for plant products that, following industrial processing will be sold directly to the consumer. In this situation a high and even quality of product is of critical importance, such products commanding considerably higher prices than food or other bulk commodities.

In this context, the project aims:

  • to obtain basic and strategic knowledge about the genetic background to the defence mechanisms of plants, such that they can be optimised in future varieties, together with, for example, the characteristics for high yields and good baking quality in wheat, thereby establishing a basis for breeding and producing cultivars that are particularly well suited to organic bread and food production.

  • to develop and adapt methods for the organic production of oats, such that the Danish production of or-ganic porridge oats can be started.

  • to describe and understand quality differences between organically produced potatoes, thereby suggesting methods for producing organic potatoes of high eating quality and good characteristics.

Summary
Publications


Project title
IV.4 Quality in relation to soil preparation, plant health and breeding

Project leader
Kirsten Brandt, Danish Institute of Agricultural Science, Department of vegetable foods, P.O. Box: 102,
DK 5792 Aarslev
Tel: +45 65 99 17 66, Fax: +45 65 99 17 56
E-mail: Kirsten.Brandt@agrsci.dk

Project participants
Lars Porskjær Christensen, Bent Nielsen, Per Nielsen Kudsk, Lene Pedersen, Gunnar Mikkelsen, Jens Peter Mølgaard and Anette Thybo, Danish Institute of Agricultural Science
Niels Elmegaard, National Environmental Research Institute
Maria Olofsdotter, Jannie Olsen and Inderjit, The Royal Veterinary and Agricultural University
Hanne Østergaard and Ahmed Jahoor, Risø National Laboratory