ORGANIC AGRICULTURE AND GENETIC RESOURCES FOR FOOD AND AGRICULTURE

Nadia El-Hage Scialabba1, Cristina Grandi2 and Christina Henatsch3


Table of contents

INTRODUCTION

TRADITIONAL AND COMMUNITY-BASED MANAGEMENT

Nayakrishi Andolon - a community-based system of organic farming, Bangladesh

Ladang cultivation of organic spices in Sumatra, Indonesia

Organic coffee production and biodiversity management, Chiapas, Mexico

IN SITU CONSERVATION AND SUSTAINABLE USE OF CENTRES OF DIVERSITY

Organic farming for the Mayas' chocolate, Tabasco, Mexico

Organic and naturally coloured cotton, Peru

RESCUE OF TRADITIONAL AND UNDER-UTILIZED SPECIES AND VARIETIES FOR QUALITY DIETS AND CULINARY TRADITIONS

Organic quinoa from the Cotahuasi river basin, La Unión, Peru

Slow Food and the Ark of Taste - the case of Saraceno grain and Zolfino bean, Italy

Recovery of local varieties of rice through organic methods, Indonesia

Protected Geographical Indication and organic production norms for the Garfagnana spelt, Italy

SELECTION OF BIODIVERSITY ADAPTED TO LOCAL ECOLOGICAL CONDITIONS AND RESISTANT TO DISEASE

Selection of quality wheat varieties for organic agriculture on sandy soils, Germany

Maremmana cattle with the organic rearing approach in marshy areas, Italy

Rearing native chickens through organic agriculture, South Africa

Restoring drylands with permaculture, Bahia, Brazil

ALTERNATIVE BREEDING CRITERIA AND PARTICIPATORY RESEARCH

In situ restoration of local varieties through organic agriculture, Andalucia, Spain

Changes in plant breeding of pumpkins as response to socio-economic limitations, Cuba

Network of biodynamic seed production and plant breeding, Germany

CONCLUSIONS

 

1 FAO Environment and Natural Resources Service (nadia.scialabba@fao.org).
2 Associazione Italiana per l'Agricoltura Biologica (AIAB), Rome, Italy (c.grandi@aiab.it).
3 Association for Bio-Dynamic Vegetable Plant Breeding (Kultursaat), Germany (christina.henatsch@gmx.de).