Documentation of the TRUE Legume Innovation and Networking (LIN) Workshops of the continental region

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:

https://www.essrg.hu/en/true-c-lin/

 

Presentations:

No. 1) TRUE Activities and Innovation Background

Pete Iannetta, TRUE-Coordinator, James Hutton Institute, United Kingdom

 

No. 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

 

No. 3) Applied research along the whole value chain: an introduction of ÖMKI 

Orsolya Papp, ÖMKI (Research Institute of Organic Agriculture), Hungary

 

No. 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

 

No. 5) Legumes in Schools

Dr. András Bittsánszky, InDeRe, Hungary

 

No. 6) Grain legume research at NARIC Szeged

Dr Melinda Tar, Department of Field Crops Research, National Agricultural Research and Innovation Center (NAIK), Hungary

 

No. 7) Vegetarian experiences and eating habits of self-defined ovo-lacto vegetarians, vegans, and omnivores

Andrea Papp, University of Debrecen

 

No. 8) Soybean Production in Italy: why the largest producer in Europe?

Tiziana Centofanti, Central European University

 

No. 9) Legume land races cultivated for premium gastronomy purposes – CS Nr. 17 

Gábor BERTÉNYI, Attila KRÁLL, Orsolya SZUROMI, Orsolya GYARMATI, Agri Kulti Nonprofit Ltd.

 

No. 10) Was industrialisation of the food system responsible for the demise of legume cultivation in Europe? 

Pietro Iannetta, TRUE Coordinator, The James Hutton Institute, UK

 

No. 11) Case Study - Lentil farming: Farm structure and motivation of lentil farmers in SW Germany

Verónica Schmidt-Cotta, University of Hohenheim, Germany

 

No. 12) 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.

 

No. 13) The ‘Choose Beans’ project (CS 19)

Elisete Varandas, Eurest, Portugal

 

No. 14) The environmental footprint of rotations with and without legumes (WP5)

Marcela Porto-Costa, Bangor University, United Kingdom

 

No. 15) 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

 

No. 16) Experiences from the previous TRUE Mediterranean LIN Workshop (WP1)

Marta W. Vasconcelos, TRUE WP3 leader, Catholic University of Portugal

 

No. 17) Experiences from the TRUE project

Karen Hamann, IFAU Institute for Food Studies, Denmark

 

No. 18) Experiences from the previous TRUE Continental LIN Workshop (WP1)

Henrik Maaß, Research Centre for Global Food Security and Ecosystems, University of Hohenheim, Germany

 

No. 19) Background of the TRUE project

Pete Iannetta, TRUE Coordinator, James Hutton Institute

 

No. 20) Legume consumption in Hungary

Anikó Juhász, Deputy State Secretary, Ministry of Agriculture, TBC

 

No. 21) Legumes and novel legume products (WP3) 

Marta W. Vasconcelos, TRUE WP3 leader, Catholic University of Portugal

 

No. 22) Nutritional Knowledge in Hungary 

Antal Emese (TÉT Platform)

 

No. 23) Market potential – opportunities for legumes in food service

Karen Hamann, IFAU Institute for Food Studies, Denmark

 

No. 24) Consumption policies for a legume supported food system in Europe 

Bálint Balázs, ESSRG

Posters:

No. 1) Public food procurement in Hungary: A true window of opportunity for pulses? (WP7)

Eszter Kelemen, Bálint Balázs, Diana Szakál, ESSRG Ltd.

 

No. 2) Grain legume research at NARIC, Szeged

 

No. 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

 

No. 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)

 

No. 5) Crop diversification and environmental problems in the Danube-Tisza interfluves region

Marietta Rezsek, József Dezso, Dénes Lóczy, The University of PÉCS

 

No. 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

 

No. 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

 

No. 8) Vegetarian experiences and eating habits of self-defined ovo-lacto vegetarians, vegans and omnivores

 

No. 9) The value chain of legumes in Hungary – a qualitative analysis

Katalin Réthy, Eszter Kelemen, Bálint Balázs, ESSRG

 

No. 10) The place of legumes in small scale agroecological production – experience from Szezon Kert

Katalin Réthy, Ágnes Vinkovits, Szezon Kert

 

No. 11) Soybean production in Italy

Tiziana Centofanti, Dept. of Environmental Sciences and Policy, Central European University

 

No. 12) Making legumes a big player in the snack market

Simon Vogt & Emilie Wegner - Hülsenreich

 

No. 13) Development of protein-rich food based on extrusion (WP3)

Uwe Lehrack, Janos Petrusan, IGV

 

No. 14) An index combining environmental and nutritional aspects of foods (WP5)

Sophie Saget, Sadhbh Sheeran, Dr. Michael Williams - Trinity College Dublin

 

No. 15) The ‘Choose Beans’ project (CS19)

 

No. 16) Environmental footprint of rotations with and without legumes (WP5)

 

No. 17) Retailer-producer quality chains and innovations (CS9)

 

No. 18) Legumes in public and private food service (CS11)

 

No. 19) Situation of legumes in Croatia (CS16)

Jurka Topol - REDEA, Croatia

 

No. 20) 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)

 

No. 21) FIT4FOOD2030 – Towards Food 2030 – future-proofing the European food systems through Research & Innovation

Diana Szakál, Bálint Balázs - ESSRG


First C-LIN Workshop in Hohenheim Nov. 2017

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

 

Presentations

Excursion

  • 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, Beanbeat.de, 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