Some farmers and agrotourism units are promoting the cultivation of indigenous seeds with the aim of enriching traditional recipes and bringing back the unique flavors of almost forgotten vegetables, legumes, and grains. How the “Sereke” tomato and the “Roze e Kukësit” tomato, the “Kapi” pepper, and the one from Gjorica, etc. are returning to the tables. The Albanian Gene Bank is preserving 5222 varieties, from those at risk of extinction to the most established ones. The untapped potential of organic farming and agrotourism from local cultivars

The yellow tomato of Korça, the "Pink of Kukës", the pepper of Laknas and Gjorica, the eggplants "Oblika", the watermelon "Kavajotin" and many other types of vegetables, are some of the indigenous varieties being cultivated by farmer Alban Çakalli on his lands in Kurbin.

Passionate about agriculture and rare cultivars, the farmer aims to become a grower of indigenous seeds with the aim of using them for consumption on the tables of agritourism and consumers.

Mr. Çakalli is not only becoming an active "bank" of local cultivars, but is also using traditional cultivation methods. He does not plant vegetables with seedlings, but directly with seeds in the ground and feeds the plants with manure from local livestock breeds to bring about the most authentic production.

The results are impressive. "The native tomato, for example, has a deeper flavor, both sweet and tangy. It has a stronger aroma, smoother skin, and a more natural color."

Unlike hybrid tomatoes, which may look perfect, but are often tasteless and odorless.

"Local tomatoes are many times more assimilable by the body, easier to digest, and richer in nutritional value," he says.

Just like Albani, there are also some farmers in Albania and especially agritourism businesses that are aiming for traditional recipes in their menus, but with authentic products.

Albania still has a primitive, fragmented agriculture in remote mountainous areas, which fortunately has helped some indigenous seeds to be preserved unmixed and cultivated from year to year, according to artisanal methods.

In our country, there is also the Institute of Plant Genetic Resources (Albanian Gene Bank), which takes care of the preservation of indigenous seeds that include a total of 5,200 species.

Of these, 4,120 species are maintained as seeds, including various species such as vegetables, legumes, cereals, medicinal and aromatic plants, industrial plants, fodder plants, etc. and 1,100 species are maintained as collections of fruit trees in the field.

Return to tradition from seed to table

The agrotourism unit "Mrizi i Zanave", along with the in-depth exploration of traditional recipes from the North of the country, researched indigenous seeds and varieties.

The persistence even reached the point where various seeds of the country were released into the wild to verify the most resistant ones.

Following traditional recipes on the table, Altini set an example and worked hard with farmers to not cultivate hybrids, but local seeds for the products of their plots, ensuring a market for them.

Authentic Albanian products give a completely different flavor to the country's recipes, which is why agritourism businesses across the country are interested in these products.

The development of tourism has increased interest in traditional Albanian cuisine and there is now more space in the market for those who want to cultivate and sell agricultural products from indigenous varieties.

Mr. Çakalli says that many of the native seeds are better adapted to our conditions. For example, some types of tomatoes from dry areas have deep roots and need less water. Native corn is more resistant to moisture.

These qualities are the result of many generations of adaptation to the climate, and are not easily achieved with standardized industrial seeds.

But on the other hand, they do not last very long, they are not suitable for long-distance transport, but are perfect for consumption close to the cultivation areas.

There is also demand from consumers for indigenous products for daily consumption, but many are skeptical that these will have no future because they may come at a higher price than conventional products, but the share that is willing to pay more for quality products is increasing, explains Mr. Çakalli.

The problem is that they need to be certified so that they are not abused, so that imitations are not sold as indigenous products.

In recent years, our markets have been selling a large number of hybrid tomatoes for the Shëngjergji tomato, which is known for its wonderful taste. Consumers, especially young people, have become accustomed to hybrid varieties and find it very difficult or impossible to recognize the original.

Agritourism can also promote indigenous cultivars. Restaurant chefs are seeking out these cultivars because they have strong flavors and aromas.

Hybrid seeds are designed to have high yields and resistance to transportation or disease, but this often comes at the expense of flavor and authenticity.

Bank where 5222 seeds and native plants are stored, some rare

The national inventory of indigenous seeds, stored in the National Gene Bank, includes a total of 5,200 varieties and 220 species.

Of these, 4,120 are kept as seeds, including various species such as vegetables, legumes, cereals, medicinal and aromatic plants, industrial plants, fodder plants, etc. under long-term storage in the national gene bank and 1,100 species as fruit tree collections in the field.

According to information provided to "Monitor" by the Institute of Plant Genetic Resources (Albanian Gene Bank), the oldest Albanian seeds are mainly those of wheat, corn and beans, which have been cultivated in Albania for over 100 years.

The determination of the origin of the varieties or their introduction into Albania was made on the basis of existing documentation, publications made by researchers, as well as international criteria for naming varieties "indigenous", "traditional" or "farmer's varieties".

Many varieties bear the names of the villages where they were cultivated earlier or for a longer period.

Their cultivation or sustainable use is the best and safest preservation. However, only a limited number of varieties are currently cultivated or have interest in spreading into production, the Albanian Gene Bank explained.

This Bank currently houses several rare plants that have been preserved to keep their characteristics alive for the benefit of humanity and the environment in the future.

Some of them are: Chervil, an aromatic vegetable rare in Shkodra, also known as French parsley. The name “chervil” comes from ancient Greek and means “leaves of joy.”

The Qaba wheat is a rare species that was found in the village of Arrëz, in the Miras commune. It is an annual plant of the Fabaceae family, with arched to elongated leaves.

The pear is also part of the ancient heritage: For Albanians, the pear represents feminine charm and beauty. The name “dardhë” derives from the Illyrian name “darda” and is related to the Illyrian tribe of Dardania.

"Farë Sulova" corn: This region in the Elbasan Region is known for its corn of the same name, "Sulova" corn.

The Albanian Gene Bank maintains collections of plant material to ensure that these rare plants are preserved and used in the future.

In Albania, several varieties such as the Divjaka strawberry, the Berat onion, and the Kukës black corn have been preserved in model farms supported by foreign projects, such as FAO or GIZ.

But experts from the Gene Bank asserted that a legal framework is needed that protects local genetic resources and prohibits the unauthorized import of seeds and the registration of indigenous cultivars in the National Register of Agricultural Varieties.

Only certified and registered seeds should be allowed for sale and planting.

Identification and laboratory control of seeds must also be carried out to guarantee their authenticity, while the law may provide for penalties for illegal interference with agricultural biodiversity.

For example, in Kosovo and North Macedonia, there is a Register of Indigenous Varieties and temporary moratoriums have been imposed on the use of hybrid seeds in some traditional areas to avoid admixtures.

 

Some are at risk of extinction

Farmers often replace traditional seeds with foreign hybrid seeds that yield higher yields or mature faster. This often spontaneously mixes indigenous varieties with hybrids.

After several generations of continuous planting with hybrid seeds, the indigenous variety is alienated or disappears from the mix, there is no longer "varietal purity", so neither preservation nor certification is possible, asserted the experts of the Gene Bank.

For example, the indigenous Ballsh pepper has been mixed in many areas with hybrid peppers coming from North Macedonia or Turkey.

Many rural families have moved to cities or abroad, leaving behind uncultivated lands, and agricultural lands traditionally planted with indigenous varieties remain fallow or are converted into construction, pastures, or forests.

The process of stopping planting for several consecutive years is harmful enough for the survival of varieties. The lack of inheritance from generation to generation of agricultural knowledge for the cultivation of these varieties harms them even more.

For example, the traditional Lura bean, once famous for its quality, is today difficult to find due to the abandonment of the area and the lack of heredity.

Changes in lifestyle (processed foods, foreign diets, new market standards) have reduced the demand for traditional products.

Traditional methods of seed preservation, processing, and product preparation are being forgotten. Without culinary use, without a market, and without a value chain to support it, the indigenous variety loses interest and purpose.

Some products (like "dried grape meat" or "chickpea cornbread") lose their use and, consequently, the raw materials associated with them.

File for indigenous seeds,

“Spicy Nose”

In the Korça area, the “Hundashka pepper” has been known and cultivated for more than 80-100 years. The seed has been kept, preserved and inherited by gardeners. It currently occupies less than 5% of the pepper area in the area.

The plants are 55-60 cm tall, with thick, straight stems, medium branching, and short internodes. The leaves are large, broad, elliptical, and dark green. It produces 7-10 fruits per plant, which are mainly located at the base of the plant.

They are medium-sized, with an elongated prism shape, with and without a tip, with an average weight of 70-80 grams; in technical ripeness they are light green to yellow, while in biological ripeness they are red. The pulp is thin (2.5-3 mm), juicy. It is a pepper with good flavor.

Seeds are sown in the fields in the second half of February and seedlings in the field on May 10-15. Production begins in July and continues until October.

About 25-30 kv/dynym. It has good resistance to diseases and low temperatures. It is used for fresh consumption, various cooking and processing, in the family and for the local market.

With the introduction of imported seeds, it is being planted less and less and only in family gardens; therefore, it is in danger of extinction.

Tomato "Oxheart"

In Central Albania it has been known and cultivated for more than 80-100 years. Its seeds are kept and inherited from generation to generation by gardeners. Currently, about 10-15% of the tomato area in Central Albania is of this type.

An indeterminate plant, with short internodes and moderately dense foliage with 3-5 fruits per flower. The fruits are heart-shaped, hence the name, weighing 250-350 grams, with cases of 600-700 grams not excluded.

The fruits are pink in color, while the tail side remains green. It is sown in the field in the first half of April, until

end of May. Harvesting begins after 10-12 weeks, in July and continues until October. In the tradition of the area, 4-5 flowers of production/plant are kept. The yield is about 35 – 40 quintals per dunym.

It has good resistance to frost and low temperatures. It gives good and stable production and is liked by the consumer. It does not withstand long transports; it requires special packaging.

With the introduction of imported seeds, little is being planted and only in family gardens./Monitor