“It is planned to cultivate suitable chestnut varieties for commercial use in the Ticino region of Switzerland. Quality analysis were carried out on five native chestnut varieties and the results compared with a commercial variety. With the exception of “”Pinca”” the fruit size of the native varieties was significantly smaller than that of the imported “”Marrone di Cuneo””. Chestnuts of the Ticino region contained less sucrose and total fatty acids, but had a higher content of protein. Chestnuts of all varieties contained practically the same amount of starch. The ratio of essential fatty acids (linoleic- and linolenic acid) to total fatty acids was around 0.63 for all analysed samples. Cooking led to severe leaching of potassium and magnesium, but not calcium. Cooked chestnuts were processed to purée (Vermicelles) and its quality tested by sensory evaluation. The Italian commercial variety “”Marrone di Cuneo”” and the native variety “”Pinca”” tasted significantly better than the other varieties. The “”Marrone di Cuneo””, a environmentally sensitive variety originating from the Piemont region in Italy, was considered the best in the present quality assessment study. In new plantations up to 600 m altitude, this variety should therefore be chosen for cultivation. “”Pinca””, one of the native varieties, could be suitable for rejuvenating existing chestnut groves at higher altitude.”
Soya-, cereal-, seed- or nut-based plant drinks are consumed increasingly frequently as milk substitutes. Agroscope researchers have studied the macro- and micronutrients in these drinks and have identified major differences between the plant drinks themselves as well as in comparison with milk.
Cheese varieties from Switzerland are characterised according to various criteria. Agroscope analysed the free volatile carboxylic acids in ten cheese varieties and demonstrated that the latter are suitable for characterisation and differentiation.
Spring J.-L., Reynard J.-S., Verdenal T., Zufferey V., Cléroux M., Dienes-Nagy Á., Bourdin G., Bieri S., Blouin A., Carlen C., Favre G.
Safeguarding the clonal diversity of Muscats in the Valais has enabled the characterisation of 42 Muscat à petits grains and 36 Moscato Giallo clones. The characteristics of the two are quite distinct, particularly their aromatic potential. The best clones will be included in the Swiss certification scheme.