Buckwheat is a crop that has virtually disappeared in Italy, and products are generally imported from Poland and China. Among the alternative crops, suitable for cultivation in marginal areas and ...mountain foothills, buckwheat is particularly adapted as it is a rustic crop that can be grown without chemical input. Buckwheat is rich in numerous functional components and is, therefore, suitable for the obtaining of health products. The aim of the present research was to evaluate the adaptability of three cultivars of buckwheat (Fagopyrum esculentum Moench) grown under organic management at different altitudes in the mountain district of Garfagnana (Tuscany, Italy). The main biometric and production parameters were measured. Protein, macroand microelement and total polyphenol contents were determined in the grain. Significant differences for most parameters were evident for the different environments; some biometric parameters were also different among cultivars. All genotypes were suitable for cultivation in the Garfagnana district based on yield and biometric data. Mineral element content was useful for the characterisation of geographic origin.
A two-year study was carried out in three regions of Italy and the crop performance and the chemical composition of tubers of three typical potato varieties evaluated. Carbon and nitrogen tuber ...content was determined by means of an elemental analyzer and the other mineral elements by means of a spectrometer. The same determinations were performed on soil samples taken from experimental areas. The Principal Component Analysis, applied to the results of mineral element tuber analysis, permitted the classification of all potato tuber samples according to their geographic origin. Only a partial discrimination was obtained in function of potato varieties. Some correlations between mineral content in the tubers and in the soil were also detected. Analytical and statistical methods proved to be useful in verifying the authenticity of guaranteed geographical food denominations.
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