Possibility of exploitation of Serbian local cultivars and landraces of cabbages (brassica Oleracea var. Capitata L.): Case of
2013
Červenski, J. | Savić, A. | Popović, A. | Petrović, L. | Maksimović, L. | Takac, A. | Popovic, V. | Glogovac, S.
Many cultivars of cabbage are grown in Serbia, but two local cultivars, 'Futoški' and 'Srpski melez', predominate the cabbage production in Central Serbia and the Vojvodina Province. Their advantage over the introduced cultivars is that they are better suited to the local taste and methods of use (pickling of whole heads or sauerkraut, preparation of traditional local dishes and fresh consumption). It should be noted that local cabbage populations are widely grown in remote parts of Serbia. A recently completed SEED-Net Project was aimed at collecting local cabbage popula¬tions on the territory of Serbia. Populations were collected in the locations of Boljevac, Čurug, Deronje, Donji Katun (Varvarin), Futog, Taras (Elemir), Leskovac. The sources of collected materials were mostly local markets, home gardens and home stores in isolated villages, where old farmers still maintain land races of various brassicas in small quantities and for domestic use. These cabbages have juicier and thinner leaves, which predisposes their heads for fine grating and also makes them pliable and easy to roll up during food preparation. It is characteristics like these that give the local populations an advantage over hybrids. The climatic and soil characteristics in the typical and traditional production area favor the production of late cabbage cultivars. Fresh cabbage from Vojvodina production area is a good raw material for fresh use and biological fermentation. The winter cabbage is suitable for biofermentation and long storage in the form of sauerkraut. The fermented 'Futoški' cabbage has been certified at one point as a product with geographic origin.
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