Research project

Introducing historical heritage cereals on a larger scale has the potential to contribute to several of the UN sustainable development goals, improve public health, as well as increase profitability of organic farming. We plan to examine
whether heritage cereals are more resilient to environmental variation and management than modern cereals (MC). Further links between consumer preferences and nutritional quality of HC will be be considered. The core team consists of 6 scientists, 3 entrepreneurs and 1 extension Officer will:
1. Evaluate organic production of HC and MC wheat and rye during three
consecutive years at two sites to establish the effect of environment and
management on yield, yield components, nutritional and technical quality, as
well as consumer preferences regarding the produced bread.


2. Identify nutritional and sensory profiles of bread.


3. Identify factors that attract consumers to buy bread baked from HC.


4. Initiate the development of innovative organic HC products using the knowledge gained.
The groups addressed here are both organic and conventional farmers, millers, bakers, food scientists, social media influencers and consumers. Further we will reach public and academic society via media and public events. The participating partners will use their web pages and social platforms to inform about the projects and its results. The results from this project will contribute to the increased production and consumption of organically grown HC.

Members from Kristianstad University: Karin Wendin, Caroline Lindö, Per Magnusson
Participating Partners: Swedish University of Agricultural Sciences, Kristianstad University
Contributing partners: Caroline Lindö, Brödpassion (Sebastian Boduet), Eldrimner
Funding: Formas
Project time : 48 months