eprintid: 57824
rev_number: 18
eprint_status: archive
userid: 51375
dir: disk0/00/05/78/24
datestamp: 2026-07-06 07:40:37
lastmod: 2026-07-06 07:40:37
status_changed: 2026-07-06 07:40:37
type: tool
metadata_visibility: show
doclang: en
doclang: sv
country: SE
projects: IntercropVALUES
projects: int-ifoam-eu
projects: se-slu
budget: 0
projectid: ofk
altloc: https://organic-farmknowledge.org/tool/57824
altloc: https://organic-farmknowledge.org/tool/54927
altloc: https://organic-farmknowledge.org/tool/56610
altloc: https://organic-farmknowledge.org/tool/56407
publicfulltext: TRUE
creators_name: Carlsson, Georg
creators_name: Chongtham, Raj
creators_id: georg.carlsson@slu.se
creators_id: raj.chongtham@slu.se
corp_creators: IFOAM Organics Europe
title: Encouraging public demand for sustainable, healthy plant protein products from intercrops - IntercropVALUES Practice Abstract
ispublished: pub
subjects: 1community
subjects: 5networks
keywords: agroecology, health foods, community development, agricultural value chains, legumes, consumer behaviour
abstract: Eating legume-based foods enhances public health. Providing profitable outlets will encourage farmers to grow more intercropped legumes. 

Practical recommendations
To increase demand for a category of plant protein, multiple actors need to change their habits—not only consumers, but also retailers, processors, and public kitchens.
One option for tackling this challenge is to organise so called food jams: cooking sessions in groups where participants are provided with clear instructions, ingredients, and equipment to prepare one or several meals according to prepared recipes.
Boosting public demand by spreading knowledge and providing hands-on instructions on how to pre-pare tasty legume meals from local ingredients will help farmers to sell their intercropped legume products.
In Sweden, the communication project Food Jams translated results from research to short movies, arti-cles, and recipes that explain the benefits of growing and eating legumes. The project also organised food jams for legume cooking, especially adapted to school kitchens, and produced instructions and material for others to also organise legume food jams.
date: 2026
date_type: published
institution: IFOAM Organics Europe
https://www.organicseurope.bio/
tool_type: 3
tool_problem: Intercropping cereals and grain legumes for simultaneous harvest faces several barriers in post-harvest handling, including low awareness of benefits among consumers and value chain actors.
tool_solution: Boosting the demand for legume-based foods will provide more possibilities to sell grain legumes in general, including products from intercropped legumes.
full_text_status: public
contact_email: georg.carlsson@slu.se
conf_subm: not_subm
voa3r_agrovoc_lang: en
voa3r_agrovoc_lang: en
voa3r_agrovoc_lang: en
voa3r_agrovoc_lang: en
voa3r_agrovoc_lang: en
voa3r_agrovoc_lang: en
voa3r_agrovoc_value_string: agroecology
voa3r_agrovoc_value_string: health foods
voa3r_agrovoc_value_string: community development
voa3r_agrovoc_value_string: agricultural value chains
voa3r_agrovoc_value_string: legumes
voa3r_agrovoc_value_string: consumer behaviour
voa3r_agrovoc_value_uri: http://aims.fao.org/aos/agrovoc/c_92381
voa3r_agrovoc_value_uri: http://aims.fao.org/aos/agrovoc/c_25396
voa3r_agrovoc_value_uri: http://aims.fao.org/aos/agrovoc/c_1789
voa3r_agrovoc_value_uri: http://aims.fao.org/aos/agrovoc/c_1d043b89
voa3r_agrovoc_value_uri: http://aims.fao.org/aos/agrovoc/c_4255
voa3r_agrovoc_value_uri: http://aims.fao.org/aos/agrovoc/c_1821
fp7_project: yes
fp7_project_id: 101081973
access_rights: info:eu-repo/semantics/openAccess
citation:          {Tool}   Encouraging public demand for sustainable, healthy plant protein products from intercrops - IntercropVALUES Practice Abstract.          Creator(s): Carlsson, Georg and Chongtham, Raj.  Issuing Organisation(s): IFOAM Organics Europe.  (2026)    
document_url: /id/eprint/57824/1/IntercropVALUES%20PA13%20CICS2%20Sweden_EN.pdf
document_url: /id/eprint/57824/2/IntercropVALUES%20PA13%20CICS2%20Sweden_SE.pdf
document_url: /id/eprint/57824/13/public.png