Organic
farmers
and
food
processors
need
plant
varieties
that
are
adapted
to
their
crop
husbandry
and
processing
practices.
Such
varieties
are
scarce
as
the
mainstream
breeding
sector
focuses
on
developing
varieties
for
the
conventional
product
chain
that
has
different
goals
and
practices.
In
this
paper
we
study
the
case
of
the
Dutch
bread
production
chain
to
assess
options
that
might
enhance
the
availability
of
varieties
suitable
for
the
organic
sector.
The
research
involves
an
analysis
of
organic
crop
management
and
food
processing
practices
and
associated
variety
requirements.
The
research
shows
that
several
variety
traits
prioritized
by
the
organic
sector
are
not
adequately
addressed
by
conventional
plant
breeders:
high
baking
quality,
weed
suppressiveness
and
tolerance
to
harrowing.
Some
of
the
interviewed
conventional
breeders
are
willing
to
consider
technical
adjustments
to
their
breeding
programmes.
However,
seed
legislation
and
company
economics
limit
the
space
to
implement
such
modifications.
We
conclude
that
developing
spring
wheat
varieties
for
the
organic
bread
production
chain
requires
breeders
to
prioritize
selection
for
high
baking
quality
genotypes
that
tolerate
an
organic
weed
management
regime.
This
would
require
a
concerted
initiative
of
all
actors
in
the
organic
bread
production
chain
that
includes
establishing
new
socio-economic
partnerships
to
overcome
current
economic
and
legal
barriers.
©
2015
Royal
Netherlands
Society
for
Agricultural
Sciences.
Published
by
Elsevier
B.V.
All