Traditional varieties stand out as the best heritage of our ancestors, who domesticated and shaped today's crops from wild species. However, for some decades now, some of them are being forgotten, marginalized and irreversibly lost. One of the causes is the replacement by other varieties that respond better to intensive agriculture, providing higher yields.
However, various experiences show that local varieties adapted to the specific growing conditions in a given area have some advantages such as a higher percentage of dry matter, an organoleptic quality that is sometimes higher, and a more stable production over time.
The local varieties also have two characteristics that make them particularly interesting:
- They are heterogeneous populations, which gives them greater stability against disturbances
- They have been developed from the selection made by farmers