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DIVERSIFOOD Final Congress - Session 3 - Culinary Breeding - Julie Dawson

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Culinary Breeding: expanding participatory selection to chefs and kitchens
Julie Dawson, Univ. of Wisconsin-Madison, USA

Published in: Food
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DIVERSIFOOD Final Congress - Session 3 - Culinary Breeding - Julie Dawson

  1. 1. Culinary Breeding: expanding participatory selection to chefs and kitchens Julie Dawson University of Wisconsin-Madison Lane Selman Oregon State University
  2. 2. American organic seed sector
  3. 3. Open circle seeds
  4. 4. • Body Level One – Body Level Two • Body Level Three – Body Level Four » Body Level Five 2016 Organic Vegetable Breeding Priorities Survey
  5. 5. diseaseresistcolor pest_resist yield flavorsuitabl sourc climatseed daystomatur coldtoler earli storag variety heattoler uniform season quality size organic adapt appearance
  6. 6. methods of flavor evaluation
  7. 7. conventional Image: Laboratoire d’analyses sensorielles, CIRAD rapid
  8. 8. Breeding better produce for organic farmers and eaters
  9. 9. Veg 2016 Veg 2017 Veg 2018 Potatoes
  10. 10. Evaluation of Individual Attributes
  11. 11. Crew flavor evaluations
  12. 12. -1.0 -0.5 0.0 0.5 1.0 -0.6-0.4-0.20.00.20.4 Individuals factor map (PCA) Dim 1 (74.84%) Dim2(12.74%) 45L23 A3 A6 Azurean Crown Big Beef Bolseno Caiman Dakota Sport Defiant Garden Gem Garden Treasure Gary'O Sena Genuwine Japanese Black Trifele Medford OSA 404 OSA 405 P322-1-2-1 Perfect Flame Pink Berkeley Tie Dye Pink Wonder Prudens Purple Sarah Black Siletz Summer Sunrise Tang UFL1 WI55 umami sweetness acidity bitterness Crew flavor evaluations
  13. 13. Image: Windborne Media
  14. 14. -3 -2 -1 0 1 2 3 -2-1012 Dim 1 (46.64%) Dim2(23.70%) 45L23 P322-1-2-1 Garden Gem Azurean Crown Dakota Sport Japanese Black Trifele Siletz OSA404 Big Beef Prudens Purple umami acidic sweet
  15. 15. Sample code: ___________ Aroma Flavor Texture Sample code: ___________ Aroma Flavor Texture Sample code: ___________ Aroma Flavor Texture Sample code: ___________ Aroma Flavor Texture
  16. 16. @culinarybreedingnetwork www.culinarybreedingnetwork.com @seedtokitchen seedtokitchen.horticulture.wisc.edu Simple Methods for Market Growers to Assess Culinary Quality with Consumers Kitt Healy, Lane Selman, Alex Stone, Julie Dawson https://articles.extension.org/pages/74754
  17. 17. Chefs Eric Benedict Dan Bonanno Jonny Hunter Tory Miller Yusuf Bin-Rella Joe Cloute Sean Fogarty Joslyn Mink Shanna Pacifico Joe Heppe Dan Cornelius Staff and students Brian Emerson Ruth Genger Kitt Healy Juan Astroza Patrick Merscher Mengsha Gong Keo Corak Thomas Hickey Terry Hodge Laura Jessee Alex Steussy Williams Kevin Coe Jenyne Loarca Scott Brainard Karen Hill Ilhulpachakatl Neubauer Marissa Nix Mariah Rogers Thi Le Ty Lee Nyah Banik Naio Koehler Michael O’Conner Sam Kruse Zak Buell Daniella Echeverria Maryatt Karstensen Matt Kronschnabel Peter Jakus UW Plant Breeders Phil Simon Bill Tracy Irwin Goldman Jeffrey Endelman Jim Nienhuis Yiqun Weng Juan Zalapa Lucia Gutierrez Solveig Hansen (Goldman) Jamie Bugel (Tracy) Ruth Genger Organic Seed Alliance Funded by: NCR-SARE USDA-OREI USDA-Hatch CERES Trust Many Thanks To: All Farmers Participating in Trials Seed companies Adaptive Seeds Ball-Pan American Bejo High Mowing Organic Seeds Hudson Valley Seed Co KC Tomatoes Johnny’s Selected Seeds Nature and Nurture Seeds Southern Exposure Seed Exchange Seed Savers Exchange Siskiyou Seeds Territorial Seeds Vitalis Organic Seeds Wild Garden Seeds Research Stations Janet Hedtcke (WMARS) Phil Holman (SARS) Sue Menzel (LCO) Extension Kevin Schoessow Jane Anklam Joy Schelble

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