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Wednesday, December 11, 2024

Reviving the best of Ibiza and Formentera’s local products

LEADER has been investigating and promoting the consumption of Ibiza and Formentera local varieties with agricultural potential thanks to European subsidies for rural development

The Grupo de Acción Local de Ibiza y Formentera (Local Action Group of Ibiza and Formentera, often known as LEADER Group) is committed to rural and fishing development. Back in 2020, the group carried out a series of initiatives aimed at conserving and improving indigenous vegetal varieties of interest in the Pitiusas. LEADER has been researching and promoting the consumption of Ibiza and Formentera seeds with agricultural potential thanks to European subsidies for rural development. Marina Morán, a variety technologist at Leader Group, is in charge of the effort to promote local varieties from Ibiza. Marina joins us today at the Can Marines agricultural training and experimental center to explain why it is critical to save and commercialize Ibiza and Formentera varieties.

“We accompany farmers growing local varieties and work with retailers that sell these types.” So there is motivation because the local product is sold and pays well”

Marina Morán, variety technologist at LEADER group

Two LEADER initiatives that are intertwined

Reviving the best of Ibiza and Formentera's local products
Marina Morán local varieties technician posing at Can Marines. ROMUALDO ABELLÁN.

In the Pitiusas, there are currently two LEADER initiatives in operation. The first one was completed only two months ago. This initial stage was naming, classifying, and recovering local Ibiza and Formentera vegetal varieties from the germplasm or seed bank. The second current project builds on the legacy established in the first part of the project, as LEADER begins an agronomic research of these variants.

This step is critical in determining which seeds from Ibiza and Formentera have the most agronomic and economic potential. The goal is to develop such local variations and select the best seed to distribute to the industry based on the data acquired. The advantages are twofold: it improves the local variety in the Pitiusas on an agronomic level while also promoting Ibiza and Formentera products and stimulating their commercial development.

Once all of the technical data has been gathered, the final step is to promote these Ibiza and Formentera varieties. “First, we collect varieties, then we research them, and finally, if we find that they have potential, we promote them in the third and last step,” Marina explains. Disseminating and publicizing the relevance of traditional varieties is part of promotion. “We accompany farmers growing local varieties and work with retailers that sell these types.” So there is motivation because the local product is sold and pays well,” adds the LEADER technician. Instead of being stored in a scientific paper and gathering dust, all research is translated into assisting farmers in replanting and selling the products that are part of local history and natural resources. And to do so in accordance with the Pitiusas’ nature and agronomic qualities.

Studies of agronomy in Ibiza and Formentera

Reviving the best of Ibiza and Formentera's local products
Marina Morán showing some of the seeds they preserve at Can Marines. ROMUALDO ABELLÁN.

“It’s critical to be able to rely on cooperating farms.  Because the farmer desires a high-yielding crop that does not necessitate a lot of water…”

Fran Ruíz, technician of local cultivars

Agronomic experiments of Pitiusas cultivars are conducted in two locations: participating farms and Can Marines‘ experimental center, where our tour and interview took place in Santa Eulària des Riu, Ibiza. All of these agronomic experiments and data collecting are overseen by Josan Aguiló, agricultural laborer for the experimental crops at the Can Marines center, with the aid of Fran Ruíz, technician of local cultivars. “A participating farmer grows the material with our seeds on his farm, and once harvested, all the agronomic data is collected.” They are analyzed, and the findings are communicated to the sector,” Fran explains.

Accompanied by Fran and Josan, we observe the distribution of the seeds they have chosen to start a crop and the subsequent data collecting in the small greenhouse. In other words, cultivation begins after the seedbed is prepared. This is the first stage. “We sow it, then take it to the field and transplant it,” Josan explains.

Reviving the best of Ibiza and Formentera's local products
Fran and Josua showing a small greenhouse at Can Marines. ROMUALDO ABELLÁN.

Another section with cultivated seeds is located a little further down from the first greenhouse. In a specialized area, we can locate the “meló eriçó” from Ibiza. Fran will later select which candidates are the finest for seed extraction. Near this section, we have pepper and watermelon. Fran marvels at the ease with which some types pollinate and hybridize.

Reviving the best of Ibiza and Formentera's local products
Fran and Josua showing a small greenhouse with meló eriçó at Can Marines. ROMUALDO ABELLÁN.

Watermelon, for example, can be pollinated by an outside commercial cultivar. “Melons hybridize a lot, it’s really easy,” Fran says, “and while this one looks very lovely and looks like a meló eriçó (and maybe it is), the seed might give you very different results.  Consider a cucumber. This occurs in the families who are the most closely related to it. In reality, it’s fairly simple to obtain a  melon hybridized with cucumber.” Every year, numerous crops are farmed in the Can Marines facility. Some are carried out by the Consell de Ibiza, while others are carried out via the LEADER local action programme. Ibiza is being revitalized in order to reintroduce its own products onto the market.

Reviving the best of Ibiza and Formentera's local products
Local Ibiza and Formentera vegetal varieties from the germplasm or seed bank. ROMUALDO ABELLÁN.

To complete our visit, Fran and Josan show me the “test field” area, where multiple seeds are placed to determine whether they are hybrids or not, to study their evolution, and finally to select the ideal specimen. This space is critical because it allows us to test different insect treatments or parameterize the evolution of temperatures to see how they impact the different varieties of Ibiza and Formentera. In short, the Ibiza and Formentera types that survive and thrive effectively in this process are the ones that receive honors.

Reviving the best of Ibiza and Formentera's local products
Reviving the best of Ibiza and Formentera’s local products. ROMUALDO ABELLÁN.

“For example, if you have lettuce that is on its head in two days, you have very little commercial margin.  We’ve discovered that the local black lettuce variety is the best for growing in the summer,” Josan explains. “They are extremely comparable to commercial lettuce. Excellent size, shape, and turgid leaves. You have a ten-day window to market. Camarrotja has a one-day margin in the summer. And you can have the white one for up to 5 days, however the size is quite small.”

Reviving the best of Ibiza and Formentera's local products
Some of the preserved varieties from Ibiza. ROMUALDO ABELLÁN.

With a growing interest in sustainable agriculture and a more conscious, ecological, and responsible lifestyle, LEADER’s work in partnership with collaborating experimentation centers such as CIFP Marines is critical in understanding the potential of local crops in order to assist farmers in an efficient commercial sale and use of local seed. Tomatoes, pebrera blanca, cabbage, watermelon, melon… The farmer benefits, the earth suffers less, and society embraces the supply of Ibiza and Formentera products into its natural diet. A win-win situation aimed at transforming agriculture on the islands.

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