Worldwide, our current food supply is provided for 95% by 10 species of plants including wheat, rice and corn. An extensive selection and breeding of this traditional food crops, however, caused a dilution effect of valuable nutritional components in combination with a sharp increase of other ingredients like gluten. Therefore, there is a need for an integrated approach to increase crop diversity to ensure our food security. Diversity in farming systems and food is crucial. That diversity can both contribute to a greater stability and resilience facing challenges as pests, extreme weather and climate change. On the other hand also more diversity in crops and varieties contribute to a healthy diet to meet an important dietary advice: eat a varied diet. The more types of crops and varieties we eat, the higher the intake of different nutrients. Both consumers and the food industry have developed over the years a great interest to use old and lesser known plants as a food source. These crops include cereals as well as the alternate pseudo cereals. This interest is partly based on a quest for more diversity into the diet and on finding alternatives for gluten-containing ingredients. The sometimes unique properties in terms of nutritional value of these alternative crops is a reason for the increased interest. In addition, these crops can also contribute to a greater sustainability. They can indeed increase the crop rotation and thus, among other things contribute to a lower pressure of weeds, soil-bound pests and diseases and increased soil fertility. The alternative grains and pseudo cereals are also known as low-input crops so that the use of pesticides and fertilizers may also decrease. In the current context of internationalization Flemish farmers are also very interested in alternative crops that can give a higher added value.

Unlike previous research, this multidisciplinary research project wants to work on a selection of alternative cereals and pseudo-cereals through a whole chain approach which is deployed in the field and processing phase, the nutritional aspects before and after processing into derived foods, their potential impact at the population level and at the economic potential of these crops in our region.

The following crops will be examined: