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Culinary Breeding: expanding
participatory selection to
chefs and kitchens
Julie Dawson
University of Wisconsin-Madison
Lane Selman
Oregon State University
American organic seed sector
Open circle seeds
• Body Level One
– Body Level Two
• Body Level Three
– Body Level Four
» Body Level Five
2016 Organic Vegetable Breeding Priorities Survey
diseaseresistcolor
pest_resist
yield
flavorsuitabl
sourc
climatseed
daystomatur
coldtoler
earli
storag
variety
heattoler
uniform
season
quality
size
organic
adapt
appearance
methods of flavor evaluation
conventional
Image: Laboratoire d’analyses sensorielles, CIRAD
rapid
DIVERSIFOOD Final Congress - Session 3 - Culinary Breeding - Julie Dawson
Breeding better produce for organic farmers and eaters
Veg 2016 Veg 2017 Veg 2018 Potatoes
DIVERSIFOOD Final Congress - Session 3 - Culinary Breeding - Julie Dawson
DIVERSIFOOD Final Congress - Session 3 - Culinary Breeding - Julie Dawson
Evaluation of Individual Attributes
Crew flavor evaluations
-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
Image: Windborne Media
DIVERSIFOOD Final Congress - Session 3 - Culinary Breeding - Julie Dawson
-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
DIVERSIFOOD Final Congress - Session 3 - Culinary Breeding - Julie Dawson
Sample	code:	___________	
	
Aroma	 	 			Flavor	 	 						Texture	
Sample	code:	___________	
	
Aroma	 	 			Flavor	 	 						Texture	
Sample	code:	___________	
	
Aroma	 	 			Flavor	 	 						Texture	
Sample	code:	___________	
	
Aroma	 	 			Flavor	 	 						Texture
DIVERSIFOOD Final Congress - Session 3 - Culinary Breeding - Julie Dawson
DIVERSIFOOD Final Congress - Session 3 - Culinary Breeding - Julie Dawson
@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
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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DIVERSIFOOD Final Congress - Session 3 - Culinary Breeding - Julie Dawson