The need to diversify the present crop rotations to meetthe environmental, economic and social sustainability has directed the attention to alternative crops, such as high nutritional and gluten-free crops. Quinoa (Chenopodium quinoa Willd.), is a pseudocereal native of Andean regions that is attracting attention worldwide as a functional food. This crop has a good adaptability to different pedo-climatic situations because of the limited nutritional and water requirements. Moreover, quinoa has an excellent balance of essential amino acids and a low glycemic index combined with a good index of satiety, good fiber content and a high antioxidant potential. DISPAA (Università degli Studi di Firenze, Central Italy) started studies of quinoa in 1999 as Italian coordinator of the “American and European Test of Quinoa” (FAO-UNA-PERU Program). In Tuscany, over 25 genotypes were compared. Seven highly adaptable populations were selected showing yield level ranging between 0.6 and 2.3 t ha-1. Attention was paid to some lines that produced seeds of greater size. Currently the activities are focused on genetic improvement and three promising new lines, derived from polycross made in 2014, are selected. Since 2014 DIPROVES (Università Cattolica del Sacro Cuore di Piacenza, Northern Italy), has set up trials to assess the adaptability of quinoain Po Valley, testing about 35 genotypes. At the end of three-year period, the best varieties yielded 1 to 3 t ha-1in hillsides areas, while in lowland areas yielded 2 to3 t ha-1. As regard to varietal selection, crossing tests have been on going to maximize the quantitative and qualitative potential to combine the needs of farmers and consumers. Quinoa would be even more interesting in organic farming system and it could represent a farmers’ profitable strategy within a new agro-food chain.
|Titolo della pubblicazione ospite||AGROSYM 2017, Book of Abstract, VIII International Scientific Agriculture Symposium|
|Numero di pagine||1|
|Stato di pubblicazione||Pubblicato - 2017|
- Chenopodium quinoa
- functional food
- new crop
- organic farming