Category: Threats

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Nibbles: Plant Guardians, Peruvian Solanum, Sunflower genomics, California drought, Brazil drought, Sri Lankan tea, Minnesota wine, Seed of Hope, Sugarcane engineering, King Cotton, Rubber boom

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The rice in Spain grows mainly for the snails

I suspect Prof. Foster was being facetious, and in any case would have to fight it out with other researchers working in a different direction, but maybe temperatures in England will soon be as suitable for rice cultivation as the rainfall regime. In Europe (and indeed Japan and New Zealand) the northern limit of rice cultivation seems to be at about 40-45 deg N, which covers the famous growing regions of the Po Valley in Italy and the Camargue in France. However, the very northernmost limit of rice cultivation in the world is at about 53 degrees N, which would put it at the latitude of Liverpool, say. So the south of England may not be entirely out of bounds in the future, if you factor in climate change and clever plant breeding.

Of course, as we read yesterday, temperature is not the only constraint to rice production in Europe. Spanish rice farmers are fighting an exotic snail, which may spread from the Ebro delta, which incidentally is on the 40th parallel N or thereabouts. Although rice has been in Spain since maybe the 8th century, its cultivation in the Ebro is relatively recent.

The first Designation of Origin for rice in Europe was granted to Calasparra rice which is grown in a mountainous area along the river Segura in the region of Murcia, the varieties being Bomba and Balilla X Solana. Both are sold as either brown or white rice. Bomba rice is the best-known of the Spanish varieties. Its grains are rounded but they increase lengthwise by almost fifty per cent during the cooking process and are very absorbent.

Also protected by a Designation of Origin is the rice grown traditionally in the Júcar river basin and in the Albufera, the most famous of the natural wetlands in Valencia where the varieties are Senia, Bahía and Bomba. The rice, mostly Bahía, grown in the Ebro delta in Tarragona (Catalonia) is also covered by a Protected Geographical Indication (PGI).

For the benefit of prospective English rice farmers, Bomba is available from the Spanish genebank, and elsewhere too. No word on whether there is material somewhere resistant to the ravages of Pomacea insularum.

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Nibbles: Texan blackeyed peas, Pest distributions, Better eucalypts, City gardens, Allopolyploidy, Chilean agroforestry, Sahel agroforestry

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Let there always be Pane Nero di Castelvetrano

It all started with a photo of “tumminia bread” on Instagram. It looked yummie, but I’d never heard of tumminia. A picturesque hamlet? A time-honoured though back-breaking mode of preparation? Some ancient grain hanging on precariously on the outskirts of encroaching modernity? A treasured local variety of wheat nurtured by gnarled rustics? I had to know. A little googling revealed that the name refers to an ingredient in the Pane Nero di Castelvetrano, a dark bread made in a small town in the Sicilian province of Trapani.

The bread is made using a leaven system. The flour mix is 80% local and refined semolina durum, described as “blonde grain”. I believe this will be the equivalent grind to “rimacinata”, if I’m not wrong. The other 20% of the flour is from the tumminia durum wheat grain, which is milled quite coarsely, and is a wholegrain flour.

So the next job was to hunt down in genebanks that treasured local variety of durum. Because how long will it continue to be nurtured by gnarled Sicilian rustics in the picturesque hamlet of Castelvetrano, out there on the outskirts of modernity? Thankfully, Genesys says that there are two accessions of tumminia at ICARDA and another two at IPK. They’re not duplicates, I don’t think, the former having been collected in 1973 and the latter in 1985. They all come from Sicily, but the ICARDA accessions from near Aragona, some 100 km southeast of Castelvetrano along the coast, and the IPK accessions from Bisacquino, which is a bit closer, about 60 km east, in the mountains. So several picturesque hamlets are involved, or at least that was the case 30-40 years ago.

Anyway, if you go to the European Wheat Database you get a little bit of additional information, but unfortunately I can’t link to it, so I’ll have to hand-hold you through it. See that thing that says “single search” down the left-hand side? Click on it, and where is says accession name, type tumminia to get to the IPK accessions; now click on either accession number. You’ll get to the passport information on our Sicilian durum accession. Scroll down and on the right-hand side you’ll see a button marked “Link to pedigree catalogue.” If you click on that you’ll land on the entry for tumminia in Zeven’s Genealogies of 14000 wheat varieties, published in 1976. Which says that it is a Spanish landrace. 1 Awkward. Maybe the gnarled rustics that originally nurtured tumminia are in altogether a different picturesque hamlet, in a different country? Or maybe Zeven was wrong.

Be that as it may, I think we can rest assured that, genetically speaking at least, the key ingredient of Pane Nero di Castelvetrano is probably pretty safe. Even if fewer picturesque hamlets grow tumminia nowadays than formerly, and for all I know the opposite is true, there are those 4 accessions to fall back on, in two separate genebanks, plus safety duplications, and probably even Svalbard. Now to make sure that back-breaking mode of preparation is likewise safe from encroaching modernity.