GRUENKOHL

A future for kale

Fresh leaves of five different types of kale are laid out on trays, each with a recognition code for sample identification.Image: Gaby Mergardt

Project duration: 1 June 2024 – 31 May 2029

Project partners:

  • Michael Fleck (Kultursaat e.V.) Project coordination
  • Prof. Dr Dirk Albach, University of Oldenburg, Institute of Biology and Environmental Sciences, Plant Biodiversity and Evolution Working Group
  • Prof. Dr. Fabian Weber, B.Sc. Gaby Mergardt, University of Kassel, Department of Ecological Food Quality

Funded by:

Federal Ministry of Food and Agriculture (BMEL) and project sponsor is the Federal Agency for Agriculture as part of the Federal Programme for Organic Farming and Other Forms of Sustainable Agriculture

Project description

Interior view of a sensory booth with prepared kale tasting: four kale samples, an evaluation sheet, a glass of water, a glass of milk and crackers for taste neutralizationImage: Gaby Mergardt

The aim of the project is to expand the variety spectrum of the hitherto neglected cabbage variety kale (Brassica oleracea convar. acephala var. sabellica) through further breeding and cultivation trials under organic conditions. Different cultivation periods are taken into account in order to make the crop usable all year round.

As part of the project, kale varieties/breeding lines for early winter and overwintering cultivation are being further developed. One particular aim is to breed a new variety that is suitable for summer cultivation. This is intended to serve various sales markets and meet the growing demand for kale throughout the year - for example for use as a salad, smoothie ingredient or snack (e.g. kale chips).

The new varieties are tested under resource-conserving ecological conditions and adapted to the respective cultivation periods. In addition to agronomic characteristics, mechanical harvestability, health-promoting ingredients and sensory properties are also examined.

 

The University of Kassel is responsible for analyzing the quality-determining compounds in the kale samples, including dry matter content, total acidity, pH value and polysaccharides.

In addition, a sensory evaluation of the varieties is carried out using the RATA (Rate-All-That-Apply) method by a trained panel in order to create characteristic taste profiles and identify differences between breeding lines.

In addition, the consumer acceptance of various kale products - such as raw vegetable salads, smoothies or freeze-dried snacks - is being investigated in order to identify potential for new forms of marketing.