In situ preservation of local landraces of faba bean (Vicia faba L.) and utilisation of their food products in central regions of Serbia
2013
Аутори
Anđelković, SnežanaMikić, Aleksandar
Duc, Gérard
Marget, Pascal
Aleksić, Jelena
Banović, Bojana
Ćupina, Branko
Malenčić, Đorđe
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Today, faba bean (Vicia faba L.) in Serbia is almost completely replaced with Phaseolus beans and has become a neglected crop with no official data. A recently launched action of the Institute of Field and Vegetable Crops and the Faculty of Agriculture in Novi Sad is aimed at the identification of the regions in Serbia where faba bean, known in Serbian as bob, could still be found. This was essentially enhanced by the multilateral project ECO-NET 18817 Search for new genetic variability in pea (Pisum sativum) and faba bean (Vicia faba L.) to support the development of sustainable agricultures, with duration in 2008 and 2009 and involving partners from France, Bulgaria, Russia, Serbia and Republic of Srpska. The main regions in Serbia where faba bean is cultivated are the last section of the Southern Morava and its joint mouth with the Western Motava into the Great Morava, as well as in neighbouring regions in southeastern Serbia and northwestern Batka. Each household usually maintains ...its own faba bean landrace, with rare exchanges with the others. It is usually produced to fit the needs of a household, along with other pulses such as common bean or pea (Pisum sativum J..). Faba bean in central Serbia is sown in late February or early March, with (30 x 20) cm distribution and several plants in one hole. A part of the harvested seed is put aside for the next sowing. The faba bean is usually prepared during the Christmas fast, lasting six weeks, when according to the ancient rules of the Christian Orthodox Church, no meat, eggs or dairy products are allowed. The aspic made of faba bean is especially popular at the feasts called in Serbian séava, dedicated to the patron saint of a family. By early 2012, more than 40 faba bean landraces from Serbia and few from Srpska have been collected, with the joint action continuing and enriching the achieved results.
Кључне речи:
in situ preservation / local landraces / faba bean / Vicia faba / food / SerbiaИзвор:
Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad, 2013, 20-20Издавач:
- International Legume Society
- Novi Sad : Institute of Field and Vegetable Crops
Финансирање / пројекти:
- Bilateral project Serbia - Spain: Joint strategies for legume breeding for stress resistance in Spain and Serbia (2012-2013)
- Bilateral project Serbia - France, Pavle Savić Programme: FABAGRALE, Characterisation of faba bean genetic resources (Vicia faba L.) to support genetic improvement of this agronomic legume, 680-00-132/2012-09/15 (2012-2013)
- "Sustainable preservation of indigenous South East European legumes and their traditional food and feed products", (SEELEGUMES) within the EU SEE-ERA.PLUS Net programme, 2010-2011
Колекције
Институција/група
FiVeRTY - CONF AU - Anđelković, Snežana AU - Mikić, Aleksandar AU - Duc, Gérard AU - Marget, Pascal AU - Aleksić, Jelena AU - Banović, Bojana AU - Ćupina, Branko AU - Malenčić, Đorđe PY - 2013 UR - http://fiver.ifvcns.rs/handle/123456789/2863 AB - Today, faba bean (Vicia faba L.) in Serbia is almost completely replaced with Phaseolus beans and has become a neglected crop with no official data. A recently launched action of the Institute of Field and Vegetable Crops and the Faculty of Agriculture in Novi Sad is aimed at the identification of the regions in Serbia where faba bean, known in Serbian as bob, could still be found. This was essentially enhanced by the multilateral project ECO-NET 18817 Search for new genetic variability in pea (Pisum sativum) and faba bean (Vicia faba L.) to support the development of sustainable agricultures, with duration in 2008 and 2009 and involving partners from France, Bulgaria, Russia, Serbia and Republic of Srpska. The main regions in Serbia where faba bean is cultivated are the last section of the Southern Morava and its joint mouth with the Western Motava into the Great Morava, as well as in neighbouring regions in southeastern Serbia and northwestern Batka. Each household usually maintains its own faba bean landrace, with rare exchanges with the others. It is usually produced to fit the needs of a household, along with other pulses such as common bean or pea (Pisum sativum J..). Faba bean in central Serbia is sown in late February or early March, with (30 x 20) cm distribution and several plants in one hole. A part of the harvested seed is put aside for the next sowing. The faba bean is usually prepared during the Christmas fast, lasting six weeks, when according to the ancient rules of the Christian Orthodox Church, no meat, eggs or dairy products are allowed. The aspic made of faba bean is especially popular at the feasts called in Serbian séava, dedicated to the patron saint of a family. By early 2012, more than 40 faba bean landraces from Serbia and few from Srpska have been collected, with the joint action continuing and enriching the achieved results. PB - International Legume Society PB - Novi Sad : Institute of Field and Vegetable Crops C3 - Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad T1 - In situ preservation of local landraces of faba bean (Vicia faba L.) and utilisation of their food products in central regions of Serbia EP - 20 SP - 20 UR - https://hdl.handle.net/21.15107/rcub_fiver_2863 ER -
@conference{ author = "Anđelković, Snežana and Mikić, Aleksandar and Duc, Gérard and Marget, Pascal and Aleksić, Jelena and Banović, Bojana and Ćupina, Branko and Malenčić, Đorđe", year = "2013", abstract = "Today, faba bean (Vicia faba L.) in Serbia is almost completely replaced with Phaseolus beans and has become a neglected crop with no official data. A recently launched action of the Institute of Field and Vegetable Crops and the Faculty of Agriculture in Novi Sad is aimed at the identification of the regions in Serbia where faba bean, known in Serbian as bob, could still be found. This was essentially enhanced by the multilateral project ECO-NET 18817 Search for new genetic variability in pea (Pisum sativum) and faba bean (Vicia faba L.) to support the development of sustainable agricultures, with duration in 2008 and 2009 and involving partners from France, Bulgaria, Russia, Serbia and Republic of Srpska. The main regions in Serbia where faba bean is cultivated are the last section of the Southern Morava and its joint mouth with the Western Motava into the Great Morava, as well as in neighbouring regions in southeastern Serbia and northwestern Batka. Each household usually maintains its own faba bean landrace, with rare exchanges with the others. It is usually produced to fit the needs of a household, along with other pulses such as common bean or pea (Pisum sativum J..). Faba bean in central Serbia is sown in late February or early March, with (30 x 20) cm distribution and several plants in one hole. A part of the harvested seed is put aside for the next sowing. The faba bean is usually prepared during the Christmas fast, lasting six weeks, when according to the ancient rules of the Christian Orthodox Church, no meat, eggs or dairy products are allowed. The aspic made of faba bean is especially popular at the feasts called in Serbian séava, dedicated to the patron saint of a family. By early 2012, more than 40 faba bean landraces from Serbia and few from Srpska have been collected, with the joint action continuing and enriching the achieved results.", publisher = "International Legume Society, Novi Sad : Institute of Field and Vegetable Crops", journal = "Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad", title = "In situ preservation of local landraces of faba bean (Vicia faba L.) and utilisation of their food products in central regions of Serbia", pages = "20-20", url = "https://hdl.handle.net/21.15107/rcub_fiver_2863" }
Anđelković, S., Mikić, A., Duc, G., Marget, P., Aleksić, J., Banović, B., Ćupina, B.,& Malenčić, Đ.. (2013). In situ preservation of local landraces of faba bean (Vicia faba L.) and utilisation of their food products in central regions of Serbia. in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad International Legume Society., 20-20. https://hdl.handle.net/21.15107/rcub_fiver_2863
Anđelković S, Mikić A, Duc G, Marget P, Aleksić J, Banović B, Ćupina B, Malenčić Đ. In situ preservation of local landraces of faba bean (Vicia faba L.) and utilisation of their food products in central regions of Serbia. in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad. 2013;:20-20. https://hdl.handle.net/21.15107/rcub_fiver_2863 .
Anđelković, Snežana, Mikić, Aleksandar, Duc, Gérard, Marget, Pascal, Aleksić, Jelena, Banović, Bojana, Ćupina, Branko, Malenčić, Đorđe, "In situ preservation of local landraces of faba bean (Vicia faba L.) and utilisation of their food products in central regions of Serbia" in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad (2013):20-20, https://hdl.handle.net/21.15107/rcub_fiver_2863 .