Old genebank grain varieties are being tested in a new Hungarian pilot program

The ÖMKi statement points out that a significant contradiction in the modern food industry is that while there are tens of thousands of edible plant species, only a few plants provide the majority of humanity’s diet. According to the Food and Agriculture Organization of the United Nations (FAO), 66 percent of the world’s crop production is accounted for by just nine species, which poses a serious risk in changing climate conditions.

Experts emphasize that the abundance on store shelves is often apparent, as most processed products contain the same few basic crops, such as wheat, rice or corn, and varieties of these crops bred for intensive conditions. The real variety lies in the diversity of plant species and varieties, which not only makes nutrition healthier, but also strengthens food security: if one crop performs less well due to changed conditions, another can compensate for its deficiency.

The announcement also mentions that the monoculture cultivation typical of industrial agriculture – although it increases yields in the short term and simplifies mechanization – makes production vulnerable to pests, diseases and weather extremes.

The announcement draws attention to the role of ancient cereals. As they write, these ancient cereal species – such as einkorn or sorghum – can be successfully grown on less favorable soils and under extensive conditions, without the use of pesticides. Although their yield is lower than that of modern wheat varieties in well-adapted growing areas, they are capable of competitive yields and greater crop stability under unfavorable conditions. All this may be of particular importance in an agricultural environment increasingly affected by climate change.

According to the announcement, interest in the ancient cereal landraces and old Hungarian cereal varieties preserved at the National Biodiversity and Gene Conservation Center has increased dramatically in recent years. More and more grain growers are applying to grow such gene bank items on areas of up to several hectares. As a result, a new pilot program will be launched this year, the aim of which is to examine the growability of genebank grain varieties under changed climatic conditions and to expand the available seed quantity.

In the program called Our Everyday Bread, the small-plot testing and propagation of 50 genebank grain varieties will begin in the fall of 2026, which will expand to a total of 100 varieties in the coming years. In addition to their cultivability, the researchers evaluate the nutritional values ​​of the grains and the baking properties of the flours made from them.

“The goal is not simply to preserve or evoke the past, but to examine the role that diverse genetic resources can play in the adaptive crop production of the future” – they emphasize.

A free downloadable recipe collection has also been created for those who would like to experiment with the use of ancient grains. The compilation is available at https://biokutatas.hu/kiadvany/osbuza-receptgyujtemeny/.