Transnational cooperation to develop local barley to beer value
               chains

Halland, Hilde; Martin, Peter; Dalmannsdóttir, Sigríður; Sveinsson, Sæmundur; Djurhuus, Rólvur; Thomsen, Mette Goul; Wishart, John; Reykdal, Ólafur

doi:10.1515/opag-2020-0014

Cited by 3 publications

(2 citation statements)

References 18 publications

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“…Its Orkney provenance is also important, especially for Orkney endusers but also for companies that embrace provenance and terroir (Halland et al, 2020;Kyraleou et al, 2021;Martin, 2016). Many Bere products also take advantage of its heritage cache, particularly its association with the Norse and Vikings.…”

Section: New Marketsmentioning

confidence: 99%

“…The model developed in Orkney of assisting in situ conservation of a landrace by developing food and drink markets and new value chains has potential for replication in other countries and has influenced similar initiatives in northern Norway and the Faroes (Halland et al, 2020;Martin, 2016). In these areas, there are also welladapted landraces but few modern varieties suitable for local conditions.…”

Section: Practicementioning

confidence: 99%

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Back to the future: Using ancient Bere barley landraces for a sustainable future

Martin,

Russell,

Wishart

et al. 2023

Plants People Planet

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Societal Impact StatementBere is an ancient barley (Hordeum vulgare L.) that was once widely grown in northern Britain, where its ability to grow on poor soils and under challenging climatic conditions made it a valuable staple. By the end of the 20th century, Bere had largely been replaced by higher‐yielding modern varieties and only survived in cultivation on a few Scottish islands. This article reviews the recent revival of Bere, driven by its use in high‐value food and drink products and multidisciplinary research into its genetics, valuable sustainability traits and potential for developing resilient barley varieties.SummaryIn Britain, modern cereal varieties have mostly replaced landraces. A remarkable exception occurs on several Scottish islands where Bere, an ancient 6‐row barley (Hordeum vulgare L.), is grown as a monocrop or in mixtures. In the Outer Hebrides, the mixture is grown for animal feed, and cultivating it with traditional practices is integral to the conservation of Machair, an important coastal dune ecosystem. In Orkney, Bere is grown as a monocrop, and in situ conservation has recently been strengthened by improved agronomy and new markets for grain to produce unique foods and beverages from beremeal (flour) and malt. In parallel, a recently assembled collection of British and North European barley landraces has allowed the genotypic and phenotypic characterisation of Bere and several associated multidisciplinary studies. Genotyping demonstrated Bere's unique identity compared with most other barleys in the collection, indicating an earlier introduction to Scotland than the Norse settlement (c. 9th century AD) suggested previously. Valuable traits found in some Bere accessions include disease resistance, an early heading date (reflecting a short period from sowing to harvest), the ability to grow on marginal, high pH soils deficient in manganese and tolerance to salinity stress. These traits would have been important in the past for grain production under the region's challenging soil and Atlantic‐maritime climatic conditions. We discuss these results within the context of Bere as a genetic, heritage and commercial resource and as a future source of sustainability traits for barley improvement.

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Section: New Marketsmentioning

confidence: 99%

Section: Practicementioning

confidence: 99%

Back to the future: Using ancient Bere barley landraces for a sustainable future

Martin,

Russell,

Wishart

et al. 2023

Plants People Planet

Self Cite

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Tapping into flavourful journeys: a systematic review and application of craft beer tourism frameworks

Tham,

Campton,

Cooper-McKenzie

2023

IJWBR

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Purpose There is a growing interest in investigating craft beer tourism and consumption experiences as different destinations seek to position unique attributes and cultures in their culinary offerings. Yet, in this space, factors that have triggered the creation, management and marketing of craft beer tourism remain implicit. The purpose of this paper is therefore to present a systematic literature review of craft beer tourism, apply a conceptual model of craft beer gastronomy tourism and, in turn, provide strategic imperatives for the sector moving forward. Design/methodology/approach A comprehensive search for craft beer tourism in hospitality and tourism literature was undertaken using a combination of Google Scholar search terms as well as institutional library databases. Then, following the steps proposed by Xiao and Watson (2019), articles were sorted into themes before determining their appropriateness to be included in a systematic literature review. Findings Based on prior research, a Craft beer gastronomy tourism model is proposed. This model was found to provide a macro perspective of the craft beer tourism literature and was applied using the systematic literature review. It was found that not many of the papers fit the three-step process, and a fragmented relationship between craft breweries and tourism was observed. On reviewing the theories and frameworks used, it was found that there was not much consistency with the majority using frameworks and concepts. Furthermore, most studies were undertaken from the perspective of a single region or homogenous samples, with few offering cross-sectional comparisons. The most common methods of the papers were surveys and interviews, with a majority being cross-sectional. Originality/value The systematic literature review has led to the development of a novel conceptual model that highlights the current focal areas but also gaps that inform future studies and managerial implications.

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Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia

et al. 2022

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In the market, single-origin chocolate is gaining high attention. However, up till now, there is no study investigating the characteristic single-origin chocolate from different regions in Indonesia, particularly in the aspect of emotional conceptualisation. Thus, the first part of this study was designed to investigate the elicited emotion of single-origin chocolate consumers in Indonesia. Chocolates were prepared from cocoa beans obtained from seven regions in Indonesia with two different roasting methods (dynamic and static). Later, a conceptual approach to find the correlation between the development of single-origin chocolate and the development of a rural area, particularly in the cocoa-producing region, in Indonesia was given, which was elaborated. The results show that based on 120 respondents, chocolate made of cocoa beans from Makassar obtained the highest consumer acceptance level due to the lowest bitterness, aftertaste duration, and aftertaste intensity, as well as the highest sweetness level. The roasting method had no significant effect on the hedonic response implying that the quality of raw material had a more pronounced impact on the quality of the chocolate than the roasting method. Single-origin chocolate elicited particular emotions, such as pleasant, calm, feeling good, satisfying, enthusiastic, happy, and stimulating. The development of single-origin chocolate can contribute to the economic impact on rural areas where cocoa trees grow.

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Transnational cooperation to develop local barley to beer value chains

Cited by 3 publications

References 18 publications

Back to the future: Using ancient Bere barley landraces for a sustainable future

Back to the future: Using ancient Bere barley landraces for a sustainable future

Tapping into flavourful journeys: a systematic review and application of craft beer tourism frameworks

Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia

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