What should organic farmers grow: heritage or modern spring wheat varieties? Report from a study comparing yields, grain and bread quality

Summary in the original language of the document

For a 100% organic value chain, we need more varieties suitable for organic cultivation. Varieties bred for organic growing is a challenge in small markets. Many breeding goals are equal for organic and conventional cereals. Hence, accessions failing qualification as commercial varieties may perform well in organic growing. A field experiment over two years was performed at two growing sites to compare 25 accessions of spring wheat, ranging from old heritage varieties to modern breeding lines. We assessed yield and agronomic characteristics, artisan bread baking quality and sensory characteristics. Modern accessions gave best yields. Old varieties had smaller kernels, less grain filling, lower falling numbers and SDS-sedimentation volumes, but higher concentrations of minerals, although the growing site has a strong effect. Bread from modern accessions performed best in a baking test. Several sensory characteristics such as juiciness, chew resistance, firmness, acid taste and vinegar odor varied between varieties. Heritage varieties have an important cultural value, and many consumers are willing to pay a significant premium price for such products. A premium price is required, since yield levels are often considerably lower.