Documentation of the TRUE LIN-Workshops for the Continental region

The documentation of previous C-LIN workshops can be found below on this page

Third C-LIN Workshop in Ljubljana, Sept. 2019


Second C-LIN Workshop in Budapest, Sept. 2018

The second stakeholder workshop for the continental region took place in Budapest from September 11-13 2018 under the title "Looking at legumes through a consumers' eye". You can read a brief summary on the website of ESSRG, who were one of the hosts of that workshop:


view the full presentation video here

Presentations Day 1 (PechaKucha)

  1. TRUE Activities and Innovation Background - Pete Iannetta, TRUE-Coordinator, James Hutton Institute, United Kingdom
  2. The Value Chain of Legumes in Hungary and The Place of Legumes in Small Scale Agroecological Production - experience from Szezon Kert Katalin Réthy, agroecologist/ vegetable farmer (Szezon Kert), Hungary
  3. Applied research along the whole value chain: an introduction of ÖMKI  - Orsolya Papp, ÖMKI (Research Institute of Organic Agriculture), Hungary
  4. The gene bank collections of legumes at the Center for Plant Diversity through the eyes of climate change  - Lajos Horváth, Crop Plants Department, CPD, Tápiószele, Hungary
  5. Legumes in Schools - Dr. András Bittsánszky, InDeRe, Hungary
  6. Grain legume research at NARIC Szeged - Dr Melinda Tar, Department of Field Crops Research, National Agricultural Research and Innovation Center (NARIC), Hungary
  7. Soybean Production in Italy: why the largest producer in Europe? - Tiziana Centofanti, Central European University, Hungary
  8. Legume land races cultivated for premium gastronomy purposes – CS Nr. 17 -  Attila KRÁLL, Agri Kulti Nonprofit Ltd., Hungary
  9. Vegetarian experiences and eating habits of self-defined ovo-lacto vegetarians, vegans, and omnivores - Andrea Papp, University of Debrecen, Hungary
  10. Case Study - Lentil farming: Farm structure and motivation of lentil farmers in SW Germany - Verónica Schmidt-Cotta, University of Hohenheim, Germany
  11. Make legumes great again - reviving a traditional food culture: Help us to create a cookbook based on European legumes` (TRUE WP 1) - Claudia Nathansohn, Slow Food Deutschland e.V., Germany
  12. The ‘Choose Beans’ project (CS 19) - Elisete Varandas, Eurest, Portugal
  13. The environmental footprint of rotations with and without legumes (WP5) - Marcela Porto-Costa, Bangor University, United Kingdom
  14. Regional legume situation in a globalised market with other alternative trends for (protein) food supply (WP3)  - János-István Petrusán, RTD & Product Management- IGV GmbH, Germany
  15. Experiences from the previous TRUE Mediterranean LIN Workshop (WP1) - Marta W. Vasconcelos, TRUE WP3 leader, Catholic University of Portugal
  16. Experiences from the TRUE project - Karen Hamann, IFAU Institute for Food Studies, Denmark
  17. Experiences from the previous TRUE Continental LIN Workshop (WP1) - Henrik Maaß, Research Centre for Global Food Security and Ecosystems, University of Hohenheim, Germany
  18. Was industrialisation of the food system responsible for the demise of legume cultivation in Europe? - Pietro Iannetta, TRUE Coordinator, The James Hutton Institute, United Kingdom


Presentations Day 2

  1. Background of the TRUE project - Pete Iannetta, TRUE Coordinator, James Hutton Institute, United Kingdom
  2. Legume consumption in Hungary - Anikó Juhász, Deputy State Secretary, Ministry of Agriculture, Hungary
  3. Legumes and novel legume products (WP3) - Marta W. Vasconcelos, TRUE WP3 leader, Catholic University of Portugal
  4. Nutritional Knowledge in Hungary - Antal Emese (TÉT Platform), Hungary
  5. Market potential – opportunities for legumes in food service - Karen Hamann, IFAU Institute for Food Studies, Denmark
  6. Consumption policies for a legume supported food system in Europe - Bálint Balázs, ESSRG, Hungary


  1. Public food procurement in Hungary: A true window of opportunity for pulses? (WP7) - Eszter Kelemen, Bálint Balázs, Diana Szakál, ESSRG Ltd., Hungary
  2. Grain legume research at NARIC, Szeged
  3. Legumes in schools - András BittsánszkyAndrás Tóth, Csaba B. Illés  - InDeRe Institute for Food System Research and Innovation Nonprofit Ltd; Szent István University, Department of Business Economics and Management, Hungary
  4. Environmental investigations and researches for enhance the low-input management practices in Diverfarming project - Gizella Dezsõ (AKA, NMT), Dénes Lóczy, József Dezsõ (UP), János Werner (AKA), Ferenc Tarjányi (NMT), Hungary
  5. Crop diversification and environmental problems in the Danube-Tisza interfluves region - Marietta Rezsek, József Dezso, Dénes Lóczy, The University of PÉCS, Hungary
  6. The study of genetic reserves of common bean landraces at the CPD, Hungary - L. Horváth, B. Horváth, G. Málnási Csizmadia, O. Szalkovszki - Center for Plant Diversity, Tápiószele, Hungary
  7. Genetic reserves of cowpea – Hungarian sandy hills – climate change: the study of an alternative legume - Balázas Horváth, Lajos Horváth, Otto Szalkovszki, Center for Plant Diversity, Tapioszele, Hungary
  8. Popular Science for Sustainable Nutrition - Andrea Papp, Napi Táptudás, Hungary
  9. The value chain of legumes in Hungary – a qualitative analysis - Katalin Réthy, Eszter Kelemen, Bálint Balázs, ESSRG, Hungary
  10. The place of legumes in small scale agroecological production – experience from Szezon Kert - Katalin Réthy, Ágnes Vinkovits, Szezon Kert, Hungary
  11. Soybean production in Italy - Tiziana Centofanti, Dept. of Environmental Sciences and Policy, Central European University, Hungary
  12. Making legumes a big player in the snack marke - Simon Vogt & Emilie Wegner - Hülsenreich, Germany
  13. Development of protein-rich food based on extrusion (WP3) - Uwe Lehrack, Janos Petrusan, IGV, Germany
  14. An index combining environmental and nutritional aspects of foods (WP5) - Sophie Saget, Sadhbh Sheeran, Dr. Michael Williams - Trinity College Dublin, Ireland
  15. Retailer-producer quality chains and innovations (CS9)- Karen Hamann, IFAU Institute for Food Studies, Denmark
  16. Legumes in public and private food service (CS11)- Karen Hamann, IFAU Institute for Food Studies, Denmark
  17. Situation of legumes in Croatia (CS16) - Jurka Topol - REDEA, Croatia
  18. Stakeholder perspectives on transition paths to legume-supported agri-food systems (WP1) - Iannetta, Pietro P.M., Balázs, B., Debeljak, M., Gomes, A., Hamann, K.T., Howard, B., Kelemen, E., Kolmans, A., Maaß, H., Ntatsi, G., Savvas, D., Shrestha, S., Styles, D., Tran, F., Toma, L., Trajanov, A., Vasconcelos, M.W., Vickers, R., Williams, M., Squire, G. (TRUE Partners)
  19. FIT4FOOD2030 – Towards Food 2030 – future-proofing the European food systems through Research & Innovation - Diana Szakál, Bálint Balázs - ESSRG, Hungary

First C-LIN Workshop in Hohenheim, Nov. 2017

  • Report of the Continental Legume Innovation and Networking (LIN) Workshop (download pdf)




  • Insights into a successful lentil growers’ initiative/ visit of growing, processing and selling sites - Excursion to “Alb-Leisa”/ Lauteracher Alb-Feldfrüchte, Swabian Alb


Presented Posters


No. 1) Endophytic Fusarium equiseti stimulates plant growth and reduces root rot disease of pea (Pisum sativum L.) - Adnan Šišić, University of Kassel, Germany

No. 2) Susceptibility of Potentially Useful Cover Crop Species to Soil-borne Pathogens - Maria Finckh, University of Kassel, Germany

No. 3) Legume production in Croatia - Mislav Marelja, Luma-prom doo, Croatia

No. 4) Usage of the leguminous plants in green manuring at Home farm Vukelić - Amalka Vukelić, Centar Dr. Rudolfa Steinera, Croatia

No. 5) Pulses in short food supply chains – from small-scale farms to urban gastronomy - Attila Krall, Agri Kulti Nonprofit Ltd., Hungary

No. 6.) Why is lentil (lens culinaris) cultivation a story of success in south-west Germany? - Ann-Marleen Rieps, University of Hohenheim, Germany

No. 7.) Why is soybean (Glycine max) cultivation a story of success in south-west Germany? - Ann-Marleen Rieps, University of Hohenheim, Germany

No. 8) The global field project in Berlin and the proportion of protein plants globally - Sophia Tadesse, 2000 m²/Global Field Berlin, Germany

No. 9) Exemplary Demonstration Network for Cultivation and Utilization of Lupins: “Lupin-Network” - Annett Gefrom, Mecklenburg-Vorpommern Research Centre for Agriculture and Fisheries, Project coordination LUPINEN-NETZWERK, Germany

No. 10) Science, economy and society – making ecosystem services from legumes competitive (A research strategy of the German Agricultural Research Alliance, DAFA) - Martin Köchy, German Agricultural Research Alliance (DAFA), Germany

No. 11) Soy-Network: A demonstration network to expand and improve the cultivation and utilization of soybeans in Germany - Sylvia Tschigg, Bavarian Institute for Agriculture, Project coordination “Soja-Netzwerk”, Germany

No. 12) Establishment of a knowledge transfer network for cultivation and utilisation of field peas and field beans in Germany (DemoNetErBo) - Ulrich Quendt, Department for Agriculture Hessen, Project coordination “Demonstrationsnetzwerk Erbse/Bohne”, Germany

No. 13) LeguAN Project - Bruno Kezeya Sepngang, University for Applied Sciences SWF, Germany

No. 14) Transition paths to sustainable legume based systems in Europe (TRUE): General project information - Henrik Maaß, University of Hohenheim, Germany

No. 15) Overview of WP3 (Nutrition and Product Development): Tasks to be developed within - Ana Maria Gomes, Universidade Católica Portuguesa, Portugal

No. 16) Innovative Cooking with Pulses - Cecilia Antoni,, Germany

No. 17) ECOTOAST®: “Roast you legume on you own farm” - The first compact roast (Toast) plant in the world - Lutz Wudtke, agrel GmbH agar entwicklungs labor, Germany

No. 18) SILATOAST (Pea/Field Bean): Combined fermentation and thermical treatment - Lutz Wudtke, agrel GmbH agar entwicklungs labor, Germany

No. 19) Blue lupine (Lupinus angustifolius) as ingredient in aquaculture feed - Monika Weiß, Alfred-Wegener-Institute for Polar and Marine Research, Germany

No. 20) Cereal-legume intercropping for more environmentally- and economically-sustainable brewing and distilling - Pietro Iannetta, James Hutton Institute, Scotland, UK

No. 21) Schwarzwald-MISO - Peter Koch, Schwarzwald-Miso, Germany

No. 22) Premium Fava beans - Alexander Rosenow, Fava Trading GmbH & Co. KG, Germany

No No.) Biofarm Lentil Project - Hans Georg Kessler, Biofarm Genossenschaft, Switzerland