Sono Marco Dal Pozzo, sono di Guardiagrele e amo la mia città natale.
Vedere la piccola pasticceria Lullo riempie il cuore di gioia perché è uno dei centri pulsanti di una cittadina che, come tantissime altre in Italia, ha bisogno di vivere rinnovandosi nelle tradizioni.
Quella delle Sise delle Monache è una delle più importanti.
Nome del prodotto: Sise delle Monache
Descrizione del prodotto: È un dolce a base di Pan di Spagna farcito con crema pasticcera e provvisto di tre protuberanze, spolverate di zucchero a velo.
Storia del prodotto: [Tratto dal volume "Le Sise de Mòneche" di Mario Palmerio]
Sulla denominazione "Sise de mòneche" esistono tre ipotesi esplicative:
a) la prima è quella secondo cui l'originaria dizione sarebbe tre monti, che si riferisce alla montuosità effettiva delle nostre contrade. Maliziosamente, la denominazione è stata trasformata in sise delle monache dalla fantasia popolare; pare ci abbia messo lo zampino Modesto della Porta, il quale vedendo un giorno le paste più imbiancate del solito per lo zucchero a velo, esclamò: Madonna come sono bianche e diritte e appuntite, me sembrane proprie "sise de mòneche".
b) la seconda tesi parte da un dato ritenuto di fatto.
La monaca, allo scopo di perdere la vistosità del proprio corpo, assumendo una fisionomia più spirituale, un tempo inseriva, secondo quel che si dice, un involto di stoffa tra i due seni di modo che la fascia che li copriva rendesse una superficie piatta, senza prominenze. Di qui per la fantasia laica l'esistenza dei tre seni.
c) la terza tesi, più che esplicativa, è semplicemente affermativa.
Le sise delle monache sono dette delle monache perchè questo tipo di brioche è stato inventato dalle monache.
E' ovvio che sise sono per i laici maliziosi; per le suore esse erano solo un tipo curioso di dolce.
Area storica di produzione: Guardiagrele (CH)
Quantità prodotta: Il dolce viene venduto in negozio e, quindi, la quantità è limitata a quella producibile da un piccolo laboratorio (150/giorno è una stima mia personale ma potrei ovviamente sbagliarmi) per soddisfare le richieste degli abitanti di Guardiagrele e dei comuni limitrofi. Sicuramente la produzione aumenta nei mesi estivi per via della presenza dei turisti.
Per quale ragione questo prodotto o questa razza rischia di scomparire: “Le origini delle “sise delle monache”, dice Emo Lullo, titolare di una delle due pasticcerie che producono il dolce a Guardiagrele, sono incerte. Lo zio di mio padre, Filippo Palmerio, aveva una rivendita di prodotti coloniali proprio accanto al Monastero delle Clarisse di Guardiagrele che confezionavano questo dolce per la ricorrenza di S. Agata. Poi con la chiusura del monastero la ricetta fu donata a Filippo Palmerio e da lui, che non aveva figli, a mio nonno, del quale porto il nome, sino a me. Noi la facciamo ancora oggi con gli stessi ingredienti e nella stessa modalità di allora, ma non mi chieda la ricetta perchè è segreta”.
Attualmente, quindi, la tradizione si sta tramandando ma è fondamentale far conoscere la storia di una ricetta e di un dolce che dovranno, in futuro, sempre rappresentare anche la storia di un luogo come Guardiagrele.
[tratto da http://www.ditestaedigola.com/ciliegie/]
My name is Zedekiah Nguhu the chairman of Gatanga Convivium. The motivation to nominate this product is because of the stiff competition the product is facing from the modern sausage which is aggressively promoted to replace the mutura. The other reason is that this product is fast being forgotten and therefore the need for protection and promotion.
Nome del prodotto: Mutura
Categoria:Salumi e derivati carnei
Descrizione del prodotto: Mutura or the African sausage is made from either the small or large intestines of goat or cow found in this area. The animal is slaughtered and the intestines carefully removed. They are emptied and thoroughly cleaned using water. Some cut up intestines and leg meat from the animal are then cut into small (almost mince) pieces, mixed with fat from the same animal and cooked properly. Spices and herbs like pilipili and rosemary are added to the meat being cooked to add extra flavor. After mutura stuffing is ready, pour in the blood from the same animal and stir so it mixes and cooks. After thorough mixing, the intestines are tied up on one end with a strip of banana bark. Then the mutura is stuffed with the meat and its content from the other end. Once full, the open end is tied with a strip of banana bark to make sure that the content does not spill out of the intestines. The intestines and its content are then roasted on red-hot coal to finish the cooking process and to dry it. The delicious African sausage (Mutura) is then ready to be served. Mutura was usually served on its own as an appetizer and not as a main dish.
Storia del prodotto: It was a must that when the gikuyu people slaughter a goat or a cow for ceremonies (majorly the dowry ceremonies and family gatherings), 'mutura' was mandatory to appetize the people during the ceremony.
Area storica di produzione: Mutura is made in rural and urban areas of kikuyu land(Central Kenya)
Quantità prodotta: The quantity produced is small as compared to other meat products.
Prodotto di autoconsumo: Most is produced for home consumption and especially during family gatherings and ceremonies eg dowry giving ceremonies.
Per quale ragione questo prodotto o questa razza rischia di scomparire: The product is made in very little quantities and usually only during ceremonies spearheaded by old people. The young generation prefers the modern sausage which is agressively promoted by the marketing companies. This has therefore threatened the production and consumption of 'mutura' and therefore the need to save and promote the African sausage (mutura) before it is too late.
Comunità indigena: The product is from the 'Gikuyu' tribe of Kenya, but also enjoyed by other tribes
Mieli e prodotti dell'apicoltura
Data di pubblicazione: 11-09-2014
Nome del segnalatore: Slow Food Rijnzoet
Saving the bee and saving this marvelous regional seasonal product
Nome del prodotto: Veluwse heidehoning
Categoria:Mieli e prodotti dell'apicoltura
Descrizione del prodotto: Veluwese heather honey is a Dutch seasonal product, and the only honey produced in autumn. The heather only flowers during one month every year. To be allowed to place their hives on the Veluwe heath, the beekeepers must have a special permit and conform to special prerequisites. Then they will have to wait and see if the heather flowers and produces enough pollen and nectar. Good honey producing conditions used to be more reliable, but in recent years both the heathland and the bees have been struggling. A greater variety of nectar and pollen leads to a more aromatic and stronger flavored honey and a deeper red color. Heather honey has to contain at least 45% heather nectar and pollen from Dutch (Veluwe) origin. The quality is controlled at yearly autumn honey inspections by certified inspectors. Connoisseurs keep a keen eye on the results of the yearly inspections and make sure to order several jars of prize winning heather honey.
Area storica di produzione: The Veluwe heather fields
Quantità prodotta: very little
Per quale ragione questo prodotto o questa razza rischia di scomparire: Heather honey used to be a 100% Dutch product, and the amount of heathland used to be sufficient. Because of deterioration of Dutch heaths and bee populations, however, local production cannot be guaranteed anymore. Besides that, Veluwese heather honey is difficult to produce
Nome del segnalatore: Joke Eek (Convivium Groene Hart)
Convivium Groene Hart adopted this carrot from the list of vegetable "at risk of extinction" of the Dutch Ark van de Smaak Commission as a regional product. Growing back the delicate and tasty Katwijk carrot will provide an excellent opportunity to restore the pleasure of a good meal. Although there is some seed of interest, it still needs attention.
Nome del prodotto: Katwijks peentje
Descrizione del prodotto: Katwijk carrots are fine slender carrots, tapering to a pointed tip. Only two or three farmers still grow them on the sandy soil behind the dunes. The carrots are harvested by hand and well rinsed. It is therefore not necessary to peel the carrot before consumption. It is a nice crisp carrot, sweet and brittle, slender and delicate orange-pink in color, very different from the bright orange carrot that can be found in the supermarket. Its seed originates from the variety Amsterdam Bak. Also still in existence is the Katwijk "waspeen" (the cleaned carrot without its green leafs). This carrot is not stored in warehouses but remains in the soil, covered with straw, until February. The specific combination of chalk and salt in the white sandy soil impart the Katwijk carrots with a better flavor than carrots grown in heavier soil. Furthermore, the carrots of these sandy soils have a more intense color.
Storia del prodotto: In the 19th century a town, adjacent to Katwijk (Rijnsburg) also tried to grow the carrot. They washed the carrot in the water of the river Vliet and therewith contaminated the entire region with Typhus. Later, the washing of carrots became mechanized, which caused a need for a tougher, harder variety of carrot that could withstand the force of the machines. Since then we are stuck with today's "waspeen". Growing back the delicate and tasty Katwijk carrot will provide an excellent opportunity to restore the pleasure of a good meal.
Area storica di produzione: Katwijk, a village by the sea on the coast of South-Holland, a province of The Netherlands.
Per quale ragione questo prodotto o questa razza rischia di scomparire: The Katwijk carrot has almost disappeared from the Netherlands, because farmers behind the dunes switched to growing flower bulbs. Moreover, the Katwijk carrot is too delicate to harvest with machines. It has to be harvested by hand, which is too labour intensive for the larger producers.
Nome del segnalatore: Hester Verduin (for Slow Food Brabant)
Slow Food Brabants deems the grey buckwheat an authentic slow food product, fitting to Slow Food Brabant. We took it upon ourselves to bring grey buckwheat back to the Brabant fields.
Nome del prodotto: Brabantse grijze boekweit
Categoria:Cereali, granelle e farine
Descrizione del prodotto: Brabant grey buckwheat was once very common in Brabant. The plant performs well on the poor sandy soil of Brabant and the peat of “De Peel” (a district in the north of Limburg and the east of Brabant). The people of Brabant used it to make a local specialty named “Balkenbrij” consisting of pork leftovers, broth, buckwheat and a mix of spices. It was baked into a cake shape, and served with bread). It was tasty and nutritious for the winter months. Buckwheat was also used to make pancakes and beer. But also as filling for cushions. Since it is a seed and not a grain it is gluten free - just like the currently very popular quinoa. Grey buckwheat does not need any fertilizer. On the contrary, on rich clay soil or heavily fertilized soil this plant would grow too fast, producing lots of leaves and hardly any seed. Buckwheat and buckwheat groats contain as much protein as wheat or rye (10g per 100gr) and more carbohydrates. They contain less fat, less minerals and less B vitamins than wheat. Buckwheat is also interesting because of its attractiveness to bees. Buckwheat honey is an unusual, dark honey with an extraordinary flavor.
Storia del prodotto: see above
Area storica di produzione: "Kempen" (a district in Brabant) and “De Peel” (a district in the north of Limburg and the east of Brabant).
Quantità prodotta: Slow Food Brabant has found a farmer who is interested in sowing the buckwheat. This year he harvested avery small amount. The seeds of this years harvest will be used as sowing seed for next year. The aim is to bring grey buckwheat back on the Brabant fields.
Per quale ragione questo prodotto o questa razza rischia di scomparire: With the rise of artificial fertilizers and plants that did respond to fertilization with a high yield, buckwheat was grown in Brabant less and less. Buckwheat requires a quite intense cultivation and is a vulnerable variety. One night of frost could ruin the entire harvest. That is why it was sometimes called “jammerkoren”, 'wailing wheat'.
Convivium Rotterdam nominaties this product to preserve biodiversity and to support the initiative to produce the Zoutewelle pear once more.
Nome del prodotto: Zoutewelle peer
Categoria:Frutta fresca e secca
Descrizione del prodotto: The Zoutewelle pear is a cooking pear that can also serve as an eating pear. Its taste is reminiscent of fruit liqueur and lychees.
Storia del prodotto: The original grower of this variety is Jan Zoutewelle (28 September 1856 - 28 May 1947) from Zwijndrecht. Jan Zoutewelle had five sons, Kees, Wim, Jan, Leen and Piet. They all helped harvesting the pears. One day, late 19th century, father Jan grew a new variety out of a seedling. When he went to the market the pears needed a name, so they were named after the grower. The pear variety is propagated by suckering.
Because the Zoutewelle pear is difficult to harvest and has an inconsistent yield, it has had to give way to cheaper and easier to produce varieties. Furthermore, new forms of mowing came into practice, leading to destruction of the suckers needed for propagation. The result of these developments was the near extinction of the Zoutwelle pear. Now it is once again developed on a small scale, initiated by Wim van Pelt, the great-grandson of Jan Zoutewell. Part of the small yield is sold to the local ice cream maker Talamini, who makes ice cream with it.
Area storica di produzione: Zwijndrecht (a town in South-Holland)
Quantità prodotta: around 30 kilo's
Per quale ragione questo prodotto o questa razza rischia di scomparire: There is presently only one producer of the Zoutewelle pear.
It is difficult to pick, has varying yield, forms of mowing distroy its ability to reproduce; competition from easier and cheaper to grow pear varieties.
As Convivium Utrecht we embrace the goals of Slow Food, so biodiversity, but also the rich history of these product are our man in reasons.
Nome del prodotto: Soester knol
Descrizione del prodotto: The Soester yellow butter turnip (a cultivar from Brassica rapa) is a turnip variety that was grown in Soest as an aftercrop. Although it was mainly grown for the purpose of feeding livestock, if cooked properly it was suitable for human consumption as well. According to tradition the Soester turnip had to be stewed in its skin. It is eaten as a “muuspot”- hotchpotch - mixed with potatoes and fat. To give the dish the desired taste, the turnips must be slightly burned and have a brown crust, and served as hot as possible: steaming hot, straight from the stove to the table. If allowed to cool, the turnips lose their flavour.
Because the turnips don't keep well, they were kept in glass jars (wecken). The best time for sowing was just before 10 august, Saint Laurensday. Picking the turnips took place at the end of december. When picked too late, the turnips become watery; therefore the children's rhyme:
Wie knollen wil eten
moet Sint Laurens niet vergeten
en als het kindje Jezus is geboren
hebben de knollen hun smaak verloren
(Who likes to eat turnips
Should not forget St laurens
And by the time the holy child is born
The turnips taste is gone)
Storia del prodotto: In Soest some peasant families' coats of arms featured turnips or tubers, dating back to the 16th century. The Soester turnips were well known for their excellent taste.
Even the upper classes liked to eat Soester turnips: it was the favourite dish of King Willem I (1792 - 1843). In the autumn the Soester turnips would be served at the royal table, accompanied by roasted leg of mutton and burgundy wine. In the 1830s Soester turnips gained political significance. Around that time it was tradition in some families to commemorate the birthday of the “Goede Prins” - Good Prince- (24 August) by serving his favorite dish, Soester turnip. This tradition continued among fervent royalists after his abdication on October 7th 1840. Even once the popularity of King Willem I was declining, many kept showing their loyalty to the King by eating Soester turnips with mutton.
Soester turnips were eventually abandoned as livestock feed, to be replaced bu larger, higher yielding varieties, and later corn. Around the year 2000 a farmer found a bag of seeds in the attic of his father’s farm. When planted, these turned out to be the butterturnips from the old days. Today the turnips are being grown again in the Soester Eng, where they are part of the protected monumental townscape and the Soester agricultural heritage. Since December 2004, the Soester turnip has been commercially available once more.
Area storica di produzione: Soest
Per quale ragione questo prodotto o questa razza rischia di scomparire: Soester turnips were eventually abandoned as livestock feed, to be replaced bu larger, higher yielding varieties, and later corn. Today the turnips are being grown again in the Soester Eng, where they are part of the protected monumental townscape and the Soester agricultural heritage. Since December 2004, the Soester turnip has been commercially available once more, but on such a small scale that it needs only little to disappear once more.
biodiversity, history, taste, looks,
actually for all the reasons why we are members of Slow Food
Nome del prodotto: Eldense Blauwe
Categoria:Frutta fresca e secca
Descrizione del prodotto: The Eldens Blauwe is a plum (synonyms: Early Rivers, Eldense Blauwe, Roggepruim, Pamelse Datjes. )
The fruit is small, round, with dark blue skin and juicy yellowish flesh. The flavour is excellent and slightly sour. Elden Blue blossoms very early in the year and grows slowly, but is nonetheless one of the first plums to ripen, which makes especially attractive.
Eldense blauwe pruimentaart
• 15 rijpe eldense blauwe pruimen
• 250 gram bloem
• 100 gram suiker
• 100 gram roomboter
• 2 zakjes vanillesuiker
• 2 eieren
• 2 el suiker
Verwarm de oven voor op 170'C.
Halveer en ontpit de verse pruimen en halveer ze nogmaals. Meng de suiker en de vanillesuiker met de roomboter. Voeg hieraan de eieren en de bloem toe. Kneed het geheel tot een samenhangend deeg en duw het in de taartvorm. bedek de taartbodem met de pruimen, zet deze een beetje schuin tegen elkaar aan, en bestrooi ze met kaneel. Plaats de taart ca 35 minuten in het midden van de voorverwarmde oven. Prik na 25 minuten af en toe even met een vork in het deeg om te controleren of de taart al gaar is. Strooi, direct als de taart uit de oven komt, 2 el suiker over de hele taart.
Serveer de taart met een schepje zure room of creme fraiche.
Storia del prodotto: Once fruit was connected to a particular town or district, evident in the names of old fruit varieties such as the Elden Blue plum. It was introduced in the Netherlands around 1900 from America to Elden, an area with a mainly agricultural character, already mentioned in 814/815 when the Cloister Lorsch acquired fields around Elden.
The plum proved very successful in Elden and was soon called "a blue goldmine". However, Elden Blue fell out of grace due to competition from more southern regions, higher yielding and less costly varieties, and the demand for easier to handle fruit from supermarkets.
The Elden Blue is still grown on a very small scale, among others by Bentum Fruitbedrijf in Tiel.
Vroeger droeg het hele Eldense gebied overwegend een agrarisch karakter. Met name de fruit- en tabaksteelt namen een grote plaats in. De Eldense Blauwe is een beroemde pruim.
De eerste vermelding van het gebied in oorkonden stammen uit 814\815 toen het klooster Lorsch in de Middeleeuwen bezittingen kreeg in het nabij Elden gelegen Meginhardiswich (het huidige Meinerswijk?) In 855 kwam het klooster in het bezit van goederen in Elden. Ook de Praets (of Praest) wordt al heel vroeg genoemd bij schenkingen aan de kerk te Utrecht in 824.
Veel eerder al waren de Romeinen actief in het Eldense. Op een Middeleeuwse kopie van een Romeinse wegenkaart, vinden we Castra Herculis, aan de Rijn gelegen. Dit was een Castellum dat als fortificatie deel uitmaakte van de verdedigingslinie van de Romeinen.
Meginhardswich wordt genoemd als een plaats die bij de invallen van de Noormannen, in 874, is verwoest. De door Meinerswijk lopende Meginhardweg herinnert ons aan de verdwenen nederzetting.
Area storica di produzione: Elden, a town in the province of Gelderland
Quantità prodotta: very low production scale
Per quale ragione questo prodotto o questa razza rischia di scomparire: Elden Blue fell out of grace due to competition from southern regions, more commercially grown, higher yielding and less costly varieties, and the demand for easier to handle fruit from supermarkets.
Nome del segnalatore: Myrthe Egmond and Hande Kroon (Convivium Haarlem)
As members of the Convivium Haarlem we have been looking for interesting vegetables worthy of being taken up in the Ark of Taste - at the request of the Dutch Ark Commission. The Bloemendaalse yellow cabbage is one such a "forgotten vegetable".
Nome del prodotto: Bloemendaal yellow cabbage
Descrizione del prodotto: Bloemendaal yellow cabbage is a savoy with an abundance of flavour, that grows in a variety of sizes and needs at least one square meter per cabbage to grow. It is a large cabbage with big yellow coloured leaves.
It is pre-sown in april/may, planted out in may/june. Before the longest day the plant should have settled. Harvested from september until january. Distance is 80-100 cm to allow abundant growth.
Storia del prodotto: The "Houtvaart", at the edge of the community of Bloemendaal was once the best known growth place for this cabbage. Generations of professional growers with well known names like Groendendijk, Opzeeland, Rolvers and Kuypers, have grown this cabbage on the sandy grounds behind the dunes. In the 1920's the city of Haarlem annexed the grounds for developing the present "Ramplaankwartier", a quarter of Harlem. When also the Roundabout around harlem was built through this area, the agricultural fields around harlem slowly withered away. After the 1950's this field of production has largely disappeared from Haarlem.
Apart from needing too much space
, it was also deemed too labour intensive to grow commercially. Was this to be the end of this delicious crop? After an absence of about fifteen years, however, there was once again interest from the “nostalgic” market.
An amateur grower in Broek op Langedijk has been growing this cabbage for a couple of years. Bloemendaal yellow cabbage is thus now available in small quantities between September and January. Many seniors are among its customers, but the majority is sold to regional restaurants and larger hotels in Amsterdam.
Area storica di produzione: Originally in Bloemendaal, a village in the province of North-Holland, right on the Northsea coast; presently in Broek op Langendijk, a vegetable production area in North-Holland.
Quantità prodotta: It is available in only very small quantities
Prodotto di autoconsumo: yes and for a small number of restaurants that like to experiment with forgotten varieties of vegetable.
Per quale ragione questo prodotto o questa razza rischia di scomparire: The professional growers have disappeared; only hobby growers still produce the cabbage, a small basis for survival.
Nome del segnalatore: Hester Verduin on behalf of Convivium Brabant
As member of Slow Food Brabant I nominated this product because I would like the Bellefleur to return to the landscape and because at Slow Food we believe that biodiversity is served by saving as many varieties of apples as possible.
Nome del prodotto: Brabant Bellefleur
Categoria:Frutta fresca e secca
Descrizione del prodotto: The Dutch Ark of Taste Committee is currently gathering together a Top 5 of heirloom apple varieties. The Bellefleur is one of them. It is a delicious baking apple that is sometimes suitable as a dessert apple. As the name suggests, its blossom is quite beautiful, and a return of the Bellefleur would not only be a treat for the tongue but one for the eye as well. There are a number of types of Bellefleur apples: Brabant, Single, Double, French, Drenthe, Red, and Batavian Bellefleur, and the Oxhead. It is a well-known group of old varieties, the best known of which is the Brabant Bellefleur. It is known mostly as a cooking apple, but can be quite good raw (if a bit small and dry). The Brabant Bellefleur can be stored for long periods. The fruit is knobby but has a lovely color: burgundy stripes over a yellow background. An early description called it a pretty apple that not only excelled in shape and color, but also in flavor could be considered one of the best apples. Traditional dishes include Hete Bliksem and Gransma's Appletart
Storia del prodotto: Varietal catalogues of the 1930s called it a lovely autumn apple capable of replacing the Star apple popular in the northern regions. But by the 1940s the Bellefleur had quietly disappeared from the catalogue, and out of commercial production, probably due to its smaller harvests compared to the newer varieties. Today the Bellefleur is only cultivated in historical gardens and hobby orchards.
Area storica di produzione: Brabant
Quantità prodotta: It is only cultivated in historical gardens and hobby orchards; exact numbers unknown
Per quale ragione questo prodotto o questa razza rischia di scomparire: The Bellefleur has disappeared from catalogues, and is out of commercial production, probably due to its smaller harvests compared to the newer varieties. Today the Bellefleur is only cultivated in historical gardens and hobby orchard - a small basis for survival
I am from a family of grape growers. Fourth generation. Growing Westland grapes is a wonderful job and the grape harvest in autumn its reward. The beautiful fruit with which thousands of Westlanders grew up is worth keeping for next generations. Old people tell the story of how the family would sit together around the dinner table with one cluster of grapes in the middle. With a special scissor small "trissies" were cut off. One for each person.
Remark from the Ark of Taste Commission: the Ark of Taste accepted the Westland table grapes into the Ark for the combination of the quality of the fruit with its slow production process.
Nome del prodotto: Westlandse tafeldruiven
Categoria:Frutta fresca e secca
Descrizione del prodotto: Westland table grapes are renowned for their shapely clusters and pristine covering of dew. And, of course, their rich and juicy sweetness. They are grown on standing trellises in special grape conservatories. This heirloom variety needs to be cultivated under glass and cannot be grown outdoors, as they are highly susceptible to mold and mildew.
Westland table grapes have a unique production process. In May when the vines are covered in leaves and the clusters start to develop, the berries are ‘cherry-picked’ to ensure their quality. For weeks, the grape berry pickers sit atop picking ladders from morning till night, thinning out the clusters by hand. This picking process gives the remaining berries room to grow into the juiciest and most flavorful grapes. The first grapes are usually ready to harvest by late August.
Storia del prodotto: Grapes have been cultivated in the Westland region for hundreds of years. In the early 19th century, the ‘States of Agriculture in the Kingdom of Holland’ named Westland as the official center for grape production. The grapes produced were mainly exported to England. Grapes grew into one of the more important crops in Westland, with large harvests being produced from the beginning of the 20th century until the 1960s. The glass conservatories were everywhere and entire families worked to grow the grapes. Westland children were even given time off from school during the picking season. The health benefits of this fruit were also well known by then and patients in sanatoria and hospitals were being given Westland grapes.
In the 1950s and 1960s, numerous grape festivals were organized to promote Westland grapes. But by the 1980s, grape production had declined to almost nothing due to competition from Greece and Italy, as well as the increasing dependence on monocultures in commercial fruit and vegetable production. Now, in 2014, the table grape is still produced in Westland, but on an extremely small scale. And still in the same way as in the 1920s: all by hand and with lots of love, passion and patience.
Area storica di produzione: Westland (in the province of South-Holland)
Quantità prodotta: The grapes are grown by a very limited number of producers and in some private grape conservatories
Per quale ragione questo prodotto o questa razza rischia di scomparire: Cheaper and easier to harvest grapes from Italy and Greece have conquered the market at the price of the Westland grapes. The production process (of "cherry picking by hand in spring and handpicking the grapes in late summer and early autumn) is very labour intensive. Only very few producers are willing to work that way. The grapes themselves are therefor rather expensive and bought mainly by people with a specific interest for their taste and extremely high quality.
Nome del segnalatore: Joke Eek (for Convivium Groene Hart)
I feel the Schoonebeker is worth keeping as one of the rare breeds typical for The Netherlands.
Nome del prodotto: Schoonebeker heideschaap
Descrizione del prodotto: The Schoonebeeker heath sheep is easily recognizable by its lack of horns, its multicolored, hairy wool, Romanesque (curved) nose and long legs. Because of its size, the Schoonebeeker can provide a generous supply of meat in autumn when the excess number of young rams need to be culled from the herd. The meat from these sheep is prized for its (gamey) flavor.
Storia del prodotto: The Schoonebeeker is a rare heirloom breed of heath-grazing sheep. The breed originated in the 19th century, and possibly even earlier, when it was used to help develop land from arid heaths into more fertile grasslands. And it is just this sort of transitional landscape that makes the ideal conditions for these sheep to thrive. A number of flocks are still kept in these traditional grazing environments.
Originally the breed could be found in a number of regions in the Netherlands, where it was also given different names accordingly. An example is the ‘Munniker’ in the province of Groningen. Eventually ‘Schoonebeeker’ stuck as the common name for the breed.
Schoonebeeker herds were once common in Drenthe and the surrounding provinces, grazing moderately fertile land. But as the heaths were developed for agricultural use, the Schoonebeeker breed was eventually replaced by breeds that were more productive for meat. By the 1970s there were fewer than a hundred animals left.
Area storica di produzione: The Schoonebeeker is a rare heirloom breed of heath-grazing sheep. The breed originated in the 19th century, and possibly even earlier, when it was used to help develop land from arid heaths into more fertile grasslands. And it is just this sort of transitional landscape that makes the ideal conditions for these sheep to thrive. A number of flocks are still kept in these traditional grazing environments.
Quantità prodotta: Schoonebeeker breed has been brought back to more than 1000 breeding ewes and is slowly growing.
Per quale ragione questo prodotto o questa razza rischia di scomparire: At the 1976 inventory of the Association for Rare Breeds it turned out the Schoonebeker had become almost extinct. Recently genetic research has shown the Schoonebeker has a fair chance of surviving and keeping its vitality despite its genetic "purity". There are only a few herds left though, which is a small basis for survival.
Nome del segnalatore: Nelleke Don (on the part of Convivium Rotterdam)
The tree was a characteristic sight in the Westland with the flowers in early spring and the rows of trees with brightly yellow fruits in late summer; and the plum has an interesting historical background that is closely attached to the history of this area.
Nome del prodotto: Tonneboer pruim
Categoria:Frutta fresca e secca
Descrizione del prodotto: Historically in the Westland area, various types of fruit were grown alongside the vegetable crops. Plum trees of the Tonneboer variety were often planted along the transport canals. These plums did not store well but they were excellent for making jams.
Tonneboers are rather small yellow colored plums with a slight acidity to the taste. Their taste is interesting enough, but they are especially suitable for making jam.
Storia del prodotto: In a good season, the Tonneboer plums would be auctioned in droves at the Westland produce markets. An example of a particularly good harvest, in August of 1924 there were one million kilograms of Tonneboer plums sold in one week at the Westland auctions. Transporting them to the jam factories in the Betuwe region required 100 railway cars.
Tonneboer plums were harvested before they were fully ripe. Prices for these ‘green plums’ were around 5 guilders per ‘kin’ (a basket weighing approximately 25 kilograms).
Production declined drastically in the 1930s, however. By the Varietal Catalogue of Fruit Crops published in 1953, the Tonneboer didn’t even make the list. You can still find the occasional tree in Westland, easy to spot in the summer with their yellow plums. But the Tonneboer plum of Westland is now a ‘forgotten’ fruit.
Because this plum was such an important secondary crop for the vegetable farms in the first half of the 20th century, the Westland Museum in Honselersdijk has planted a row of Tonneboer trees along the central canal in their historical garden. The trees are a lovely sight in early August when the branches are laden with yellow plums. The museum harvests the plums every year and makes jam to sell to visitors in the museum shop.
Area storica di produzione: Westland
Quantità prodotta: The Westland Museum has planted a down of Tonneboer plum trees in their garden, with a rich but obviously limited yield
Per quale ragione questo prodotto o questa razza rischia di scomparire: Other plums have become more popular. The single row of Tonneboer trees in the Westland Museum are of course a narrow basis for the survival of the plum
Mu family has its origin in Vlaardingen since the 16th century. A lot of my ancestors were fishermen or sailors and I like the idea that they took the cookie with them on their trips. The cookie has been a treat at special occasions and as a child I looked forward to eating iron cookies at family parties. The smell of spices in the room was mouthwatering and I still remember the joy if seeing large plates with cookies of which I could take at least one ;-)
Nome del prodotto: Vlaardings IJzerkoekje
Descrizione del prodotto: Vlaarding iron cookies are creamy and oval shaped, about a half centimeter thick, and with a characteristic cinnamon flavor. The cookies were – and still are – baked by hand, two or three at a time on a 20x30 cm iron plate with a tight waffle pattern. The baking time is crucial for the right texture and it takes some practice to get a cookie that is crispy on the outside and soft, almost raw even, on the inside.
Flour, butter, sugar and spices (cinnamon or gingerbread spice mix)
Storia del prodotto: The Vlaarding iron cookie has a long history. In the 18th and 19th centuries, the fishermen from Vlaardingen would spend weeks at a time out fishing for herring in the shallows of the Dogger Bank in the North Sea, and they took these cookies with them. The combination of ingredients and baking method made them very filling, and allowed them to keep for long periods without losing their flavor.
The cookie iron appears in household inventories as early as the 18th century, but the it was the grocer Daantje de Koe who made the cookie a commercial success around 1850. She ran a grocery store, together with her brothers, on the corner of the Peperstraat and Hoogstraat in Vlaardingen. She was the first to sell the iron cookies, mainly to the fishing trade. And it wasn’t only the fishermen in Vlaardingen. Soon fishermen from Scheveningen and Katwijk were regular customers. When the fishermen went to sea for long periods, they would include a bag of iron cookies in their ‘stash boxes’ along with their standard staples of butter and sugar.
Area storica di produzione: Vlaardingen (a town in the province of South Holland), once the center of the herring fleet.
Quantità prodotta: Iron cookies are still popular in Vlaardingen especially among the older generations. Some people make the cookies at home, but they are also still being produced by a handful of traditional craft bakeries.
Per quale ragione questo prodotto o questa razza rischia di scomparire: Iron cookies are still popular in Vlaardingen especially among the older generations. Some people make the cookies at home, but they are also still being produced by a handful of traditional craft bakeries, that are constantly at risk of being taken over by larger industrial bakeries.
Nome del segnalatore: ark of taste commission the Netherlands
Despite their present success story, the production of these peas is still extremely limited, which is why the Ark of Taste Committee has included the Kollumer Sweet Gray Pea. Not in the least because we also believe there are many delicious lighter dishes fitting to our modern-day cuisine that can be prepared with the gray pea.
Nome del prodotto: Kollumer Swiete Eart
Kollumer Zoete Erwt
Descrizione del prodotto: The Kollumer sweet gray pea is a variety of the Pisum Sativum.
It blooms with lilac flowers and rips on the land. After the harvest the plants are dried under a roof. The fresh peas have a beautiful color: light greenish yellowish background with a marbled pattern (with some fantasy resembling the lakes of Finland). In the process of drying the color of the peas change to a darker brownish color.
For more info: http://www.waddengroep.info/wadden-documenten-artikelen/Productiereglement%20'Kollumer%20Zoete%20Erwt'%20web.pdf
A traditional dish is the pea soup .
Storia del prodotto: The gray pea is a very old regional crop that has been almost completely forgotten since the 1960s. It was widely used in the old days, mainly by people who grew them themselves. it was never a commercial product.
The pea was saved from extinction by Jan van der Velde from the town of Kollum, in the Friesland province. He named it the Kollumer Sweet Pea.
The gray or raisin pea was a popular crop in the 1960s, especially in the northeastern part of the country. Just as with brown beans and peas, the gray beans were traditionally eaten by people performing heavy physical labor. They were usually served ‘hearty’, fried up with streaky bacon, for instance. Cooking traditions changed, however, after the need for heavy labor declined, and like so many other beans and peas, the gray pea went out of fashion.
De gray pea disappeared almost completely, its place taken by other peas such as the marrowfat or admiral pea that were easier to grow and provided a better harvest. This nearly caused its extinction, until Jan van der Velde happened to stumble across the old pea variety. Working together with the Knowledge Center for Frisian Crops at Sumar, he was able to rescue the variety and discover new possibilities for its use. In 2006, he gave Piet Hoekstra en Jaap de Jong six peas. Those six peas became the blooming (literally and figuratively) harvest they have today.
Area storica di produzione: Friesland, a province in the North of The Netherlands.
Quantità prodotta: the production is extremely limited
Prodotto di autoconsumo: no
Per quale ragione questo prodotto o questa razza rischia di scomparire: Despite their present success story, the production of these peas is still extremely limited, which is why the Ark of Taste Committee has included the Kollumer Sweet Gray Pea. Not in the least because we also believe there are many delicious lighter dishes fitting to our modern-day cuisine that can be prepared with the gray pea.
The pea takes a long time to prepare and younger generations turned out to have a preference for conserved peas and beans. Also its production and harvesting process is complicated, which is why larger scale producers prefer "easier" peas like marrowfat.
Nome del segnalatore: Age de Graaf (chairman convivium North Netherlands)
I am from Fryslan and a board member of the Convivium North-Netherlands. The Reade Krobbe is a typical product from my province that is worth saving. It looks beautiful, tastes well and is an interesting product for modern cooks to start experimenting with.
Nome del prodotto: Reade Krobbe
Little red one (bean)
Descrizione del prodotto: The ‘Reade Krobbe’ or Little Red bean is found in the northern parts of the Frisian forests. A handful of growers in the Trynwâlden area produce the beans on a very small scale. There the bean is sometimes also called ‘krûpke’. It is a small bean, just as the name suggests, and although it is relatively unknown, its appearance is unmistakable: red with golden spots. It has a surprisingly spicy flavor.
The Little Red is a hearty bean that can withstand cold, wet and windy weather. The color is a deep red speckled with ochre. The bean holds it shape well when cooked but the color changes to light brown. Young beans can be eaten just as string beans.
Once dried, the Little Red needs soaking for 8 to 24 hours before cooking. When boiled, the bean keeps its shape better than other forest beans, which gives a different result in bean-based recipes. The bean is renowned for its spicier flavor, and according to recent research, it contains more antioxidants than white or yellow beans because of its red color.
Storia del prodotto: Like the Giele Waldbeanstje and the Kollumer Sweet Pea (other dry beans and peas I nominated) he Reade krobbe has a long history among people in the countryside. They were originally eaten by people doing hard physical labour. When
Area storica di produzione: The ‘Reade Krobbe’ or Little Red bean is found in the northern parts of the Frisian forests. A handful of growers in the Trynwâlden area produce the beans on a very small scale.
Quantità prodotta: A handful of growers in the Trynwâlden area produce the beans on a very small scale
Prodotto di autoconsumo: no
Per quale ragione questo prodotto o questa razza rischia di scomparire: Young people are not very interested in eating beans, because they take a long time to prepare and interest can decline again any moment.
The bean has a low
Comunità indigena: The small scale farmers of De Wâlden, the forest region of the northern provinces.
Nome del segnalatore: Age de Graaf (chairman convivium NN)
The Giele Waldbeantsje is a typical product from my province that is worth saving. It looks beautiful, tastes well and is an interesting product for modern cooks to start experimenting with.
Nome del prodotto: Giel Waldbeantsje
Frisian Yellow Forest Bean
Descrizione del prodotto: The ‘Giele Wâldbeantsje’, or Frisian Yellow Forest Bean, is a dry bean that, as its name implies, grows in the forests of the Friesland province and along the border of Groningen. It is an old and somewhat forgotten variety that is slowly starting to be discovered once again.
It is a variety of the common bean (Phaseolus vulgaris), the same genus as the string bean, and it grows as an erect bush and can be grown without a need for climbing supports. The yellow forest bean blooms white flowers, followed by generally straight and slightly rounded pods that can be ripened in the field once the bean has developed.
The beans of the ‘Giele Wâldbeantsje’ are cream or lemon-yellow in color, with a light veining visible in the background. The eye of the bean is white, surrounded by orange and purple rings. The ripened beans can be stored as dried goods to be consumed as needed.
The yellow forest beans need soaking before they can be eaten, generally for 8 to 24 hours depending on how long the bean has been stored. They tend to swell considerably during soaking, after which they can be boiled until soft. The flavor is pleasantly creamy, and rather sweet in comparison to a lot of other bean varieties.
Yellow forest beans are traditionally cooked with streaky smoked bacon, sometimes with the addition of a tablespoon of vinegar. It was also used in bean soup. Nowadays, they are often served with apple sauce and fried onions, as well.
Storia del prodotto: Yellow forest beans are traditionally cooked with streaky smoked bacon, sometimes with the addition of a tablespoon of vinegar. Cooking traditions changed, however, after the need for heavy labor declined, and like so many other beans and peas, the gray pea went out of fashion.
But some local producers are starting to grow the bean and it is being introduced as readymade meals, for example for people in old people's homes. Nowadays, they are often served with apple sauce and fried onions, as well.
Area storica di produzione: The ‘Giele Wâldbeantsje’, or Frisian Yellow Forest Bean, is a dry bean that, as its name implies, grows in the forests of the Friesland province and along the border of Groningen. It is an old and somewhat forgotten variety that is slowly starting to be discovered once again.
Quantità prodotta: Yellow forest beans are grown and sold by the small scale farmers of De Wâlden, the forest region of the northern provinces.
Prodotto di autoconsumo: no
Per quale ragione questo prodotto o questa razza rischia di scomparire: Young people don;t like to take long to prepare their meal (the beans need to soak for a day); they prefer canned beans.
Even though the product is very slowly being reintroduced on the market by small scale local farmers and specialized shops and a few restaurants are experimenting with finding new recipes, it is a feeble basis for saving the bean.
Comunità indigena: Fryslan (Friesland) is a province of The Netherlands, with its own officially recognized language
Nome del segnalatore: GT Slow Food Queijos Artesanais
Nome del prodotto: Queijo Colonial
Categoria:Formaggi e latticini
Descrizione del prodotto: Queijo colonial, a raw milk cheese, is traditionally prepared each morning by farmers in their wooden kitchens, while simultaneously preforming other household duties. When this cheese is produced in the artisanal way, at the small-scale, the whole process is completed by women, from the raising of the milking animals to the making of the cheese to its sale. Regarding the primary materials, a specific cattle breed is not defined, and those used are usually mixed breeds of rustic origin. The animals are generally raised on pasture with the addition of corn or tapioca, sweet potato leaves or forage given in the barn, which gives a different taste to the cheese. The cows are usually milked twice a day, morning and evening. The milk from the evening milking is refrigerated and added to the morning milk for the cheese production. The first production phase is the filtering of the milk, with the appropriate sieve. The milk is then placed in a large pot and heated to a temperature of 30°C before adding salt and rennet. Today, commercial rennet is used. Once the rennet has been mixed in for about 40 minutes, the milk will be coagulated and the curds are broken to aid in the draining of the whey from the solid mass, before the cheese is put into forms. To place the cheese in the forms, the farmers usually use white cloths designed for this purpose to keep the cheese paste together while it is pressed. Usually a round manual press is used, which means that only one cheese can be produced at a time, the cheese of the day. The dimensions of the cheese are variable due the varying daily milk production used for cheesemaking. The cheese is left to drain until the end of the morning, and only then is it brought to the press, where it will remain until the next day, until removed so that the press may be used for the next day’s cheese. Once removed from the press, the cheese is left to age for 5-12 days, the period in which it is moved to a shop for sale. Cheese not sold within 12 days is destined for further aging, following a traditional conservation technique in which the rind begins to harden and the cheese is no longer eaten fresh by consumers. There are a few ways in which colonial cheese is preserved. The most common is being immersed in wine, or the rind can be covered by lard, annatto and pepper. Regarding the wine immersion technique, from the information gathered from the oldest producers, it is a technique that was born of the habit of dipping the pulpy residue of black grapes from the winemaking period. In the course of a year, the cheese can therefore be immersed in wine, generally made with Bordeaux grapes, which have a more intense color, once the rind begins to harden, for two or three days until it absorbs and takes on the characteristic color. Next, the cheese is hung in a netting so that it can breath, and remains hung until the end of the aging. There is not a precise aging period recommended, but it varies depending on how the cheese will be consumed: if it will be served on its own, with polenta or bread, it is preferred younger, up to three months. Harder, more aged cheeses are usually used in cooking, for grating, in plates with pasta or rice, over tripe, in soups or in filled pastas. For the other conservation technique, annatto and pepper are mixed into lard, which is applied by hand to the cheese, which takes on a reddish color typical of annatto, giving a visual aspect that attracts the attention of consumers. After this conservation method is applied, the cheese is hung in netting until the end of the aging period, which can last up to a year without being attacked by mites or rot.
Storia del prodotto: Queijo colonial is one of the most emblematic of a group of products that, in southern Brazil, are called “Colonial products.” What’s meant by this name is products traditionally made on farms by farmers in the south of Italian or German heritage. They are products mainly produced for home consumption. Production of queijo colonial is a typical women’s activity, and until the 1990s, each farm produced a cheese for family consumption, using excess milk. On average, one cheese was produced a day, which could also be informally sold, directly to customers, among friends and with a sense of trust in the short supply chain. Although the income from this small amount of cheese was not particularly high, it was still important for the women, who were then able to purchase clothing and school supplies for their children, and other foods not produced on the farm. But the farmers are unfortunately abandoning this type of small-scale raw milk cheese production. Instead, rural family agribusinesses have begun to produce and sell the cheese to the farmers of the area. However for the sale to be legal, these agribusinesses must follow sanitary regulations, which do not take into account artisanal characteristics, and so distort the product because they do not follow the traditional production techniques. Therefore, one of the most important cultural heritages of the farmers is being lost: the know-how connected to this type of cheesemaking. One of the new laws imposed is the pasteurization of milk for cheese production, making it more similar to industrially produced cheeses. Currently, one can still find production of colonial cheese in small dairies (rural family agroindustries), where cheese is made with pasteurized milk.
Area storica di produzione: Queijo colonial is produced in the three states that comprise the southern part of Brazil: Rio Grande do Sul, Santa Catarina and Paraná
Quantità prodotta: There are an estimated 30,000 families producing this cheese, making about 13,000 tons per year.
Prodotto di autoconsumo: It is also used for family consumption and at special events
Per quale ragione questo prodotto o questa razza rischia di scomparire: The main reason is the imposition of sanitary regulations that go against the traditional production methods of this raw-milk cheese. Other reasons include: a rural exodus, particularly of young people; the increase of time dedicated to other activities and so the lack of time available for cheesemaking; and finally the fact that mothers no longer hand down this know-how to their daughters. In the state of Santa Catarina alone, between 1995 and 2006 the number of producers of queijo colonial dropped from 59,6741 to 5838, which gives a good idea of how dramatic the decline has been.
Data di pubblicazione: 10-09-2014
Nome del segnalatore: Cleidy Delgado Loayza firstname.lastname@example.org I am a manager of a company that specializes in communications and marketing with over 5 years of experience. I am currently working as Chief of Marketing for Grupo Consoricio (www.grupoconsorcio.com) where
At the present time, the pressure by the increased volume of fishing forcefully continues with the growth of aquaculture, an industry where the artificially maintained power of the fish is based on the fish flour produced in Peru. The concern that the exploitation of anchovy recover the magnitude of the seventies persist making the search of production alternatives for the sector something fundamental considering that to produce one ton of fish flour, between 3 to 5 tons of anchovy are needed. One possibility is to take advantage of the gastronomic tourism boom that is currently generating an alternative market. This does not consume any resources and generate equal or greater currency. It also encourages the direct consumption of anchovy as canned products, used in soups or as stakes, which allows the reduction of the fishing volume to a fifth of what they actually are. If this market is established, the employment places and the market for production and exportation will favor the growth of the fishing sector with the capacity to maintain a sustainable production of fish flour and oil both for preservation and production for direct consumption.
Nome del prodotto: Anchoveta
Descrizione del prodotto: It is a fish that has a long cylindrical body with a wide mouth and silver colored scales. It lives around 3 years. It is commonly known as “anchoas”, “boquerones”, “bocartes”, or “anchovetas”. In Peru, the anchovies have an average length of 12 to 15 cm, but may reach a maximum length of 20cm. At six months, it measures around 8cm long, 10.5 cm at a year, and 12cm at 18 months. They form a school that rises to the surface at night from the deep waters in order to feed on plankton. The species major dietary supplement is other fishes. The anchovy is the most abundant fish in the Peruvian seas making it Peru’s main source of wealth. Because of its abundance, many species of fish, birds, and marine mammals exclusively feed on it. Currently, they are among the most important species of fish in the world with global catches that weigh in over millions of tons per year. Until recently, it was used almost exclusively to make flour and fish oil, but in the last decade an important industry of preservation and freezing has been developed leading to great commercial importance in Peru, Chile, and Russia. The anchovy channeled the highest productivity of the ecosystem primary to the diversification of species that feed on it resulting in the abundance of life that characterizes our sea. In order to fish anchovy, it is necessary to know where to find it as it is commonly in less than 80 km from the coast, but occasionally it goes to 160 km off of the shore. In normal conditions, it is located near the surface at night in order to escape predators. It can be found at 50m depth during the day, but during the El Niño phenomenon, they are found out of everyone’s reach in waters too deep (100-150m).
Storia del prodotto: The beginnings of civilization around the world have always been related to agriculture. In Peru, this rule was broken 3000 years BC during which time in our country fishing was the primary activity while civilizations in China, Egypt, India, Mesoamerica and Mesopotamia were agrarians. The development of civilization in ancient Peru, in Arcacio Tardio, Caral, which are located in the valley of the Rio Supe in the Andes and north central regions of the country, is believed to have been almost exclusively the result of fishing for anchovies. This has served as evidence for the hypothesis of the Maritime Foundation of the Andean Civilization The Peruvian fishing industry has been studied at the global level as one of the more productive industries that are capable of generating incredible monetary exchanges that has suffered from stunning crisis and collapses. Despite its slow trend towards recovery today, the task to incorporate those skills learned from the experience to ensure its sustainability still persists. During the fifties, fishing for anchovies drew the attention of many and 92% of the fishing landing made during this decade were exclusively for anchovies aimed at the production of oil and food supply. Since 1955, Peru has produced about 15,000 to 16,000 tons of fish flour yearly with a cost for production totaling 55 U.S. dollars per ton. This incredibly low cast attracted the interest of many investors who have contributed to the continued growth of this industry. In 1956, a year after the first production, the total production doubled (32,000 tons). These increases in production were the result of the fishing industrial revolution that occurred during the sixties. Continued investment in this sector, whether private or public, favored the construction of vessels and processing plants, many side businesses such as shipyards, metal work industries, factories for specialized machinery, networks of bags of paper and polypropylene, etc… They found an expansive niche and continually grew. The work places of the sector also saw an increase in employment of fishermen and workers in factories and related businesses. The barrier was broken in 1962 when the production of fish flour reached 1,120,796 tons amounting to the fishing of 6,200,000 metric tons of anchovy. This was not something entirely positive because of the tendency of over-fishing was increased due to the high demands and production capacity. Since the anchovy is a key part of the ecosystem of the Corriente de Humboldt, in other words, the Peruvian sea, the capturing of other commercial fish that fed on anchovies such as the mackerels were reduced. Similarly, the production of guano, a globally known natural fertilizer that is produced with the deposits of the guano fowl that feed on the anchovies, was reduced. The marine mammal population of wolves, dolphins, and whales we also returned to our litoral. In 1963, the El Niño Mid magnitude generated a fishing crisis making the variability of the ecosystem very clear. However, few attempts were made to alleviate the problem and fishing continued to grow indiscriminately. In 1970, 2,253,000 tons of fish flour was produced and 12 million of metric tons of anchovies were officially docked, which is an amount underestimated by 30%. This overfishing was seen by all as an amazing aspect of nature that can take the Peruvian fishing industry to the world stage. No one thought that three years later, El Nino of great magnitude would cause the collapse of this industry. The overfishing and the catching of young anchovies combined with the pressure of the continued growth of the fishing industry as well as the El Niño event contributed to this tragic decline of the shoals. It also caused the discontinuation of the fish flour production. As a result of all these factors, Peru only fished 1,700,000 metric tons of anchovy in 1973. This crisis also resulted in massive lay offs of processing plants, which became unable to sustain themselves. This trend continued until the end of the eighties during which time the slow recovery of the anchovy population led way to the fish flour production on a large scale, but the vehemence of the industry and the variability of the ecosystem did not permit this industry to recover correctly. The anchovy fishing continued not ceasing the pressure on the ecosystem for an instant. In 1993, 7,000,000 metric tons of anchovy were caught and currently this number is ascending with little control or mechanisms that allow sustainability of the resources and industry. On the other hand, the collateral damage caused by the overfishing of anchovy branches into the reduced number of guano bird population that has not yet recovered. Additionally, the populations of birds and marine mammals that attract the tourism sector have not recovered well causing the tourism resources of the coastal nature to not yet be converted as an important source of income for the country. Other problems caused by the fisheries include environmental pollution and incidental capture. Both refer to the sustainability of the ecosystem even though there are few attempts to regulate and mitigate their impacts on the national level.
Area storica di produzione: Anchovy is found all over the extension of the Peruvian or Humboldt currents. This species is found from Punta Aguia (6º S Latitude) in northern Peru to Isla Chiloe (42º 31’ S Latitude) in central Chile.
Prodotto di autoconsumo: No
Per quale ragione questo prodotto o questa razza rischia di scomparire: Due to the over exploitation of anchovy fishing in our country in order to be used as the raw material for fish flour and not using the resource as such.
Comunità indigena: Yes, in the old city of Caral.
Nuez del Tocte
Frutta fresca e secca
Data di pubblicazione: 10-09-2014
Nome del segnalatore: Cristóbal Cobo Arízaga
I am an artisan that is in the development of indigenous products. Currently, I am harvesting five walnut trees (Tocte) that I am in the process of cleaning, drying, and removing the Tocte nut. I hope to replant all the trees that my resources allow. In the mean time, I am experimenting with several recipes, both sweet and salty, using this exquisite Andean walnut. I am interested in proposing this product for the potential danger of the traditions of toctes disappearing. We are part of a society in which everything is ready and packed for lunch and the toctes require us to make a greater effort to crack a nut. If not give the value it truly deserves, we could lose this tradition that is passed down to generation and is part of our culture. Similarly, I would like for the dyeing and leather tanning techniques to also be recovered. The factor drives me most to safeguard this Natural and Cultural Heritage and Foods is the nostalgic flavor of this nut.
Nome del prodotto: Nuez del Tocte
Nuez del Nogal, (Andean juglans), Tocte Nut
Categoria:Frutta fresca e secca
Descrizione del prodotto: Tocte nut is an exquisite Andean nut with deep flavors and large oil content. It is consumed raw or in sweets and pastries. Although it is well known, there are no demands for it due to its scarcity. It comes from a Walnut Tree (Juglans neotropica) and is known as tocte. It is a tree of the inter-Andean region between located between 1,800 and 3,000 meters (Star, 1990). It reaches up to 30 meters high and 50 centimeters in diameter. The trunk is usually straight and cylindrical with cracked bark. The top is wide but irregular with flowers that are pale green. The tree produces male and female flowers at the same time. Its fruit is a fleshy drupe, round, brown to black with a short stalk and a single seed. Its seed is nutty, deeply fissured, woody, oily and edible (Ficha técnica Nogal, 2014). It is a rare tree that has not been promoted since its propagation, cultivation, and reforestation (Ponce and Morales, 2011). According to the IUCN Red Book, it is an endangered species (IUCN, 2014). Besides providing us with the exquisite walnut, it is also a source of natural and great fruit dye, which was widely used in the colony to give dyeing cloths that were subsequently exported to Spain. Similarly, it was also used for dyeing leather without chemical binders or additives that help preserve the leather (Ponce and Morales, 2011). The wood of the tree is also highly valued and is one of the reasons for which this species has been pillaged (Ficha técninca Nogal, 2014). The Tocte nut can become highly valued because its taste has favorable conditions for baking and cooking in general (Rosales, 2009). Its cultivation could provide higher labor demand during the various stages like germination, reforestation, plant care, harvesting the product, cleaning, drying and removing the nut, which require a lot of dedication, patience, and hard work. Traditionally, Tocte nut is consumed directly or has been used in the preparation of the nogada, which is sweet solid dough. Tocte is cooked in candy with egg whites and spices that are sold in packages of timber. There are several initiatives to combine different walnut dining recipes that provide new flavors of traditional dishes as well as its alternative fusion.
Storia del prodotto: It is native to the Andes and has ancient uses such as the use of its natural pigment to dye fabrics. It was heavily used during colonial times as claimed by various sources (Ponce and Morales, 2011). Its wood is very desirable in both the furniture and cabinetry business for its color and especially for its quality. It is a tree commonly found with difficulty in rural areas near the houses of peasants, old farms, and town parks. The fruit first appears when the tree is 12 years old while its wood takes a long time to mature. Its cultivation and propagation is poorly promoted, hence the species is at risk of disappearing. The harvesting, cleaning, drying and nut extraction requires much effort and dedication because it is possibly one of the toughest nuts in existence. It is so strong that it is often used for different crafts that are also very sporadic and at risk of disappearing. Currently, it can be purchased mainly in the city of Ibarra, in the Parque La Merced, where traditional sweets are sold. There, we can find tubs of peeled 350grams of tocte for $10 as well ad traditional nogadas.
Area storica di produzione: The inter-Andean corridor, between 1500 and 3000 meters above sea level, is considered the historical area of production where the tree finds the best climatic and soil conditions for growth. There is evidence of its ancient use in all regions of the inter-region. It is found in only two places. It is specifically found in the city of Ibarra where local people seek sweets called nogadas. There are also reports of its use in the central provinces of the Andes, mainly in the province of Tungurahua. Desserts made with tocte are even found in Azuay (Rosales, 2009) are also found. There is not much demand nationally, and the product is unknown internationally.
Quantità prodotta: The tree produces fruit seasonally around the months of October and from December on the fruits that fall to the ground are collected. It is estimated that a mature tree can produce about a hundred kilos of whole and dried nuts. The extracted nut represents 10% of that weight, so their production is very limited.
There is no exact figure for the number of trees in Ecuador. The only place where we have located a plantation of toctes has been in the canton of Pimampiro in the province of Imbabura in Hacienda Mr. Arnolfo Godoy, the leading provider of Ibarra. This plantation has an area of 2 hectares of tocte ( Rosales 2009) with about 300 trees. However it is a tree that is present in all our valleys, and a diagnosis should be made to provide more accurate number of current population.
Prodotto di autoconsumo: Or is it only produced for family consumption? Production for self-consumption exists in some indigenous and peasant communities, but it is increasingly consumed less. In my case, for example, as a child I used to eat toctes from my family tree in the cit
Per quale ragione questo prodotto o questa razza rischia di scomparire: The time it takes for the tree to grow and bear fruit makes this species not valued. Its disappearance could become a fact if the tradition of making sweets called nogadas disappears. Increasingly there are fewer people who know the tradition of such sweets as well as the preparation methods. It is not reseeded and there are management plans of the existing population, which means the current demand for timber for furniture and crafts could accelerate the extinction of the plant. There are fewer people who know the culture and technology of extraction and processing.