Project Summary

The aim of this research project is to comprehensively adapt the key aspects of the terroir concept, traditionally used in viticulture, to the cultivation of lentils (Lens culinaris), and to generate pioneering, preliminary results for this expanded application of the concept. Using the example of organic lentil cultivation (with a focus on the Swabian Alb), the complex interaction between climate, soil, plant, cultivation methods, processing, and product quality will be analyzed. A particular focus will be placed on the microbiome, examining its changes and interactions during cultivation and processing to identify key factors underpinning the terroir concept. The findings are aimed at helping farmers apply the terroir concept to their crops, optimizing cultivation and processing to reflect regional terroir, and using the resulting product quality as a marketing tool and justification for pricing in line with the terroir concept.

In organic farming, local conditions play a much greater role in crop production compared to conventional farming, as the use of inputs (especially fertilizers and pesticides) is significantly reduced. Organic lentils, in particular, are typically grown regionally, suggesting a possible link between the microbiome in the soil, on the plant, and within the seed. This connection could, for example, affect the occurrence of diseases in organic lentil cultivation. The microbiome may have both positive and negative effects on plant health.

For consumers of organic products, regional cultivation, product quality, and taste are particularly important factors in their purchasing decisions. As a result, the application of the terroir concept in the organic sector is expected to become a promising marketing tool.