TRUE Case study 22 at the Agricultural University of Athens uses legumes in crop rotations schemes in organic crops of non-legumes, aiming to increase soil fertility and ensure an adequate nitrogen supply to the crop despite the non-use of inorganic nitrogen fertilizers. This study will compare the environmental impact of organic and conventional cultivation systems and identify wider environmental effects when legumes are used in crop rotation schemes with non-legume vegetables.
Legumes are "smart" plants because they can utilize nitrogen from the atmosphere to cover their nutritional needs. Legumes do not need nitrogen fertilization as they form symbiotic relationships with rhizobia bacteria. Non-legume crops however need synthetic fertilizers to replenish the nitrogen removed from the soil. Case Study 21 at the AUA uses beans and grafting technique to obtain efficient rootstock/scion genotypes in terms of symbiotic nitrogen fixation and GHG emissions.
Across the EU 20-45 % of food is consumed outside the home. Vegetarian and vegan menus are gaining stronger footholds in the European restaurant scene and consumers want more options.This case study carried out analysis about how supply chains to the food service market are structured and how suppliers of legumes and pulses could engage in the supply chains. We find a strong focus on greening the menus to provide alternatives to meat-based dishes.
Legume proteins are not only of high quantity but also have a very balanced amino acid profile, possibly making them suited to replace fishmeal, which is an unsustainable resource, and/or soybean (mostly imported and GMO) in the diets for fish in aquaculture. Our case study aims to provide well-balanced, healthy feed formulations for regional aquaculture facilities that are mainly originating from organic, sustainable and local resources.
In Hungarian folk tales, the bean is always an auspicious sign. In one of our most famous tales, the bean becomes a tree so high that the hero, just a little boy at the start of his climb, has become an adult by the time he reaches the top. Thus, the bean in the Hungarian tradition often symbolises development, self-knowledge, maturity and connecting with our innermost secrets. But what on earth does this have to do with TRUE and our pulse project?
The soybean crop's high quantity and quality of proteins has led to growing global demand of soybeans for feed and food. Due to German consumer preferences, GM-free feed and organic soybean for human consumption are in high demand. Since cultivating GM-soybeans is not permitted in Europe, domestic production is a safe solution. So how can we better understand and identify agronomic factors for successful soybean cultivation to stabilize, optimize and expand soybean cultivation in Europe?
The renaissance of the lentil cultivation on the Swabian Alb might be a trend-setting success story and there is still a lot to investigate. Can a story like this happen again with other legumes, or in other European partner countries? The case study reveals and identifies agronomic factors for successful lentil growing which can help to stabilize, optimize and expand lentil cultivation in Europe.
The use of legumes and leguminous by-products within dairy systems is compared at Crichton Royal Farm: Home-grown feed, which is not purchased except minarals against fully purchased feedstuff - contrasing technical performance as well as GHG emissions and nutrient use efficiencies are expected to arise from the diets, genotypes and housing systems containing leguminous co-products or legumes grown in the UK.
Despite their clearly demonstrated benefits for pasture-based farms legumes they are rarely used on Irish grassland farms. To promote the wider use of legumes on grassland farms dairy and beef farmers have been selected as demonstration farmers. Discussions and farm visits are facilitated by Teagasc.
The European retail market is experiencing a rapid and consistent increase in consumer demand for new products made with plant protein. This trend has led to a huge number of new foods made with legumes being introduced across the EU. As an ongoing activity in TRUE project, innovation in the retail market is monitored by Work Package 4 to spot new products.