During the meeting, researchers involved in the Greenresilient project briefly described how diversified cropping systems can be and the impact this can have on soil health and the environment. After a visit to the experimental greenhouses, researchers from the ProOrg project described to the consumers how the taste of food is perceived in our mouth and nose.
After that, consumers were invited to taste eight different species of leafy vegetables which are usually cultivated during winter at the farm. These vegetables are mainly exported to Northern European Countries because they more appreciated in those market than in the local market. The eight species (green lettuce, spinach, lamb’s lettuce, red chard, mitzuna, tatsoi, rocket and red mustard) were characterized by different tastes and consumers were invited to fill in a questionnaire while tasting them. Participants were asked whether they knew about the vegetables they were trying, whether they appreciated the taste, the reason why the taste was not appreciated (too sour, too spicy, too sweet and so on), and whether they would be willing to buy them if offered on the local market. Adults and children were involved in the informal panel on winter leafy vegetables and thirty questionnaires were filled out.
ProOrg website: proorgproject.com