Forgotten

miviwyebuli kulturebi
agraruli mravalferovnebis dacvis programa

2008

AGRICULTURAL DIVERSIYY PROGRAM

Crops

Georgian biological, geographical and climatic conditions have given rise to a great diversity of plants. This region belongs to one of the points of cultivated plant origins--that of the Western Asian point of origin. Here grew some of the first cultivated plants, and is the primary region of origin of crops such as barley, hog millet, flax, common vetch, garden pea, alfalfa and clover. Most important is that Georgia is one of the main genetic centres of origin of both wheat and the grapevine, according to historical, archeological and biological findings...

Forgotten Crops . . .
Published by Biological Farming Association ELKANA Publication is financed by the Global Environment Facility (GEF) through the Georgia UNDP country office, the Swiss Development and Cooperation Agency (SDC) and the Donor Consortium: EED, MISEREOR from Germany and Cordaid from the Netherlands

Author:

Tayul Berishvili

All rights reserved

Reviewers: Editor: Editorial Board: English Editing Technical Editor Design and make-up: Authors of photos:

Guram Aleksidze, Inesa Maisaia Manana Gigauri Mariam Jorjadze, Tamaz Dundua Mary Ellen Chatwin Zaza Kilasonia Manana Gigauri Bidzina Peradze, Tamaz Dundua

CONTENTS
INTRODUCTION CEREALS Wheat Dika Akhaltsikhe Tsiteli Doli Barley-Naked Rye Millet Italian Millet Gruel LEGUMES Grass Pea Chicpea Horse Bean Lentil Cow Pea Flax LITERATURE OLD GEORGIAN CUISINE 4 6 6 8 12 15 16 18 20 20 22 24 27 28 30 32 33

INTRODUCTION
At the beginning of our century, along with a host of other problems, we face the enormous threat to plant and crop biodiversity. Natural ecosystems are being intensively destroyed and many species of cultivated or wild plants are being lost, while thousands of others are on the verge of extinction. The intensification of these processes may lead to a catastrophic destabilization of the biosphere and an abrupt worsening of living conditions for humans. Georgian biological, geographical and climatic conditions have given rise to a great diversity of plants. This region belongs to one of the points of cultivated plant origins--that of the Western Asian point of origin. Here grew some of the first cultivated plants, and is the primary region of origin of crops such as barley, hog millet, flax, common vetch, garden pea, alfalfa and clover. Most important is that Georgia is one of the main genetic centres of origin of both wheat and the grapevine, according to historical, archeological and biological findings. This genetic diversity of our country has been the basis for the development--through traditional selection - of thousands of local and diverse crop varieties which are well adapted to the region's natural conditions. Georgians, rightly, are proud of this biological heritage. This great diversity of genetic resources, however, has been under threat for almost one hundred years, especially due to the agricultural policies of concentration and specialization carried out in agriculture during Soviet period. Many domesticated plant species were not only forgotten, but in some cases, completely lost. There are still possibilities for recovering these plant species, and specialists today are working with special attention to these their survival and cultivation.

The Agrarian Diversity Protection Programme of Elkana addresses the goal of survival for local cultivated plant varieties through their re-introduction, conservation and dissemination to Georgian farms. Since 2004, within the framework of this programme, a project entitled Recovery, Conservation and Sustainable Utilization of Biodiversity of Georgia is being implemented in the Samtskhe-Javakheti region, financed by Global Environment Facility (GEF) through the UNDP Country Office in Georgia. Samtskhe-Javakheti wasn't chosen accidentally it's a unique region for domesticated plant biodiversity. A certain success has already been achieved by the Project: in the village of Tsnisi there is demonstration plot where ancient varieties of local cereals and legumes, fruit and vine are being planted and propagated. Seeds and planting material are also available to farmers. Today about 250 Georgian farmers cultivate cereals and legumes; 1500 fruit tree saplings have been distributed to interested farmers all over the country; and a women's association was established which cultivates the cow pea in particular. Elkana has been studying the market potential of local varieties by making them available in some shops in the capital. In Tbilisi the grass pea, chickpea, cow pea and lentil are being sold, and a wider public are being familiarized with dishes cooked from these crops at tasting events. This brochure has been prepared within the framework of the crop re-introduction program, and covers such forgotten crops as grains Dika wheat, Doli, Barley naked barley, rye, hog millet; legumes grass pea, chickpea, horse bean, lentil, cowpea and an industrial fiber crop - flax. It reviews their history and distribution in Georgia, their biological peculiarities, uses and potential production capacity. The brochure aims to provide assistance to specialists working in this sector as well as to inform all those who are interested in the biodiversity of our country. Guram Alexidze Ph.D. of Biological Sciences, Professor, Vice-President and Academician of the Academy of Agrarian Sciences

CEREALS

Wheat Dika

Triticum carthlicum Nevsky

Dika's spike looks very much like the spike of wheat; a distinctive feature is the existing of beard-like appendices on the husk of a spikelet, the length of which towards the spike's top is up to 5-7 cm. By this feature we can differentiate it from soft wheat. The existence of these beard-like appendices on the husk of the spikelet is also characteristic of high mountain types of wild soft wheat, but the spikelets of the latter are relatively short. Additionally, Dika wheat has a much smaller grain than other wheats.

Scientific classification
Family: Poaceae Genus: Triticum Species: Triticum carthlicum Nevsky

History
Dika wheat was first described by the Russian scientist N. Vavilov in 1918. He observed various wheat species on an Oxford experimental plot. Among experimental samples there was a species of wheat supplied by a German seed company, named Persischen weisen, i.e. Persian wheat. Experiments showed that this wheat, unlike other species (Triticum aestivum L.), didn't fall prey to mildew. The scientists concluded that it wasn't a soft wheat and according to mistaken information from the supplier it was named Triticum persicum Vav. Several years later, in 1921, the great Russian botanist P. Zhukovsky discovered a wide distribution of this wheat in Georgia. It was Dika wheat. S. Nevsky corrected N. Vavilov's mistake, described Dika wheat according to its place of origin and named it Triticum carthlicum Nevsky. Now Dika wheat is known under this name.

Biological Peculiarities, Uses and Yield

Dika is a high-mountain summer wheat. The vertical range of its distribution is between 1000-2000 meters above sea level. However, at heights up to 2500m above sea level it can be found in small quantities. In valleys, as a summer wheat, it is not found lower than 650m. At these lower levels it is cultivated as an autumn crop. Dika in Georgia grew in the Main Caucasus mountainous regions, Trialeti and JavakhetiTsalka. In former centuries in Georgia Dika was sown alone as well as mixed with high-mountain species of soft wheat. In pure sowings Dika has three main forms white, red and black. The red-spike variety was the most commonly found, while the black and white forms were relatively rare. Among biological peculiarities Dika's frost resistance is very important, as early fall of temperatures often occur in high mountains. Dika can be harvested even at very low temperatures. Another significant feature is the Dika resistance to plant pests and diseases; it should be especially mentioned that this wheat very rarely contracts fungus diseases. The crop capacity of Dika wheat ranges between 2.0-2.5 t/ha in lower regions while in high-mountain conditions its yield exceeds that of local soft wheat.

Distribution in Georgia
Dika wheat is endemic to Georgia from where it spread to neighboring countries Armenia, Turkey and the Dagestan region of the Russian Federation, but there we meet Dika only in mixed cultivation. Dika is included in the Red Book of Georgia.

Present Status
At present Dika is being sown only in Samtskhe-Javakheti, in the village of Tsnisi, within Elkana demonstration plot and four farmers' plots to whom the seed material was supplied by the Elkana Association.

Wheat Dika on Tsnisi demonstration plot

CEREALS

Akhaltsikhe (Meskhetian) Tsiteli Doli

Triticum aestivum L. var. ferrugineum
Scientific classification
Family: Poaceae Genus: Triticum Species: Triticum aestivum L.

Biological Peculiarities, Uses and Yield

These types of wheat were well adapted to local conditions and thus acquired many useful biological and economic qualities locally. Unfortunately, most have become rare or have almost disappeared, for example the Akhaltsikhe Tsiteli Doli. Akhaltsikhe Tsiteli Doli is a soft wheat of the Shuamta forest zone (1250-1350 above sea level); it is characterised by its relatively tall stem (100-120 cm) and red spike. The length of the spike varies between 6.5 and 12.5 cm. The grain is red, with a prolonged oval form and hornlike shape. Akhaltsikhe Tsiteli Doli is a frost-hardy, drought-resistant variety with average yield (2.5-3.2 tonnes per hectare), characterised by its resistance to pests and diseases. Bread baked with its flour is very tasty and nutritious.

History
Archeological studies suggest the ancient origin of soft wheat; it was discovered on the Island of Crete and dated as originating circa 6100 BC. Soft wheat discovered during archeological studies on the territories of neighboring countries, Turkey and Iraq, are dated from 5500-5000 B.C. Much evidence exists to suggest that the domestication of soft wheat took place over a vast territory, including Western Asia, the Near and Middle East. Georgia is included in this territory. At present soft wheat is spread everywhere beginning from the North Polar circle to southern continents of Africa and South America. It is cultivated from sea level to 4000 m above sea level (Peru).

Present Status Distribution in Georgia

Georgia used to be known for its diverse and numerous varieties of soft wheat. The best known foods derived from this wheat are Doli breads Kartlian Tetri Doli bread (white doli bread from the eastern Kartli region), Kakhetian Tetri Doli bread (white bread from Kakhetian region), Korbouli Doli bread, Akhaltsikhe (Meskhian) Tsiteli Doli bread, Tianeti Doli bread. Doli breads are included in the Red Book of Georgia which lists endangered species. At present Tsiteli Doli is cultivated in the village of Tsnisi in the Samtskhe-Javakheti region, in the Elkana organization's demonstration plot, and by 26 farmers living in the nearby Adigeni region and by three farmers in the Kartli and Kakheti regions, who received seeds from Elkana.

Tsiteli Doli on Tsnisi demonstration plot

CEREALS

Some characteristic features of the Doli grains

Doli grains can be sown anywhere during the second half of August to the first half of October. In mountainous areas this wheat is sown earlier due to the shorter growing season, and in order for the grain to meet the winter with developed roots. Grains sown too late can't develop, are weak and have a lower yield, are easily overcome by smut. In low places doli grains may be sown later as well. Doli grains are well adapted to heavy, poor soils, and develop well in both irrigated and non-irrigated fields. It is true that in irrigated lands the yield is higher, but the harvest may fall. Additionally taste and baking quality are lower, so this is why the doli grains are not usually sown in irrigated lands. Doli grain is characterised by intensive branchiness, a resistance to falling and diseases. Due to these qualities its yield very often exceeds the high yield varieties, especially in the Kvemo Kartli region. Doli grain is characterised by a good baking quality. At kneading, the mass increases, the dough becomes stringy though massive and nutritious. It makes a very tasty, sweet-scented and fresh-tasting bread. Its flour is also good for using in making traditional dishes such as tatara and churchkhela (Georgian sweets made from flour, grape juice and walnuts), as it makes these products very soft. Formerly Georgians used doli grains for baking so called Makhobliani bread. Makhobeli (Cephalaria cyriaca) is a wild plant, which, together with other weeds, grew in the fields among the doli grain crops. After harvesting, the wheat and makhobeli grains were milled together. Farmers used to leave the makhobeli seeds intentionally in the wheat mass. The bread baked from such flour has a distinctive taste, is a bit blue tinged, and maintains its freshness for up to a week, a characteristic which was very important for farm families who could not bake bread every day. Makhobeli adds these qualities due to fatty acids and a blue pigment in its seeds. Chemical analyses of makhobeli grains show they contain chemical substances important for human health, and some species of this wild genus, found in Georgia, for example Cephalaria, contain curative substances. Indeed, bread with makhobeli has been considered to possess curative qualities.

10

maxobeli xorblis yanaSi. wnisis sacdel-sademonstracio nakveTi

1 1

CEREALS

Barley/Naked

Hordeum vulgare var. nudum

Biological Peculiarities, Uses and Yield
Barley is slightly demanding of warmth. The pedicle is resistant to low frost, but is vulnerable to long-lasting frost at temperatures of minus 12 to 14^C and to sharp variations in temperature. The optimal growth temperature is 15-17^C. It is drought-resistant. Barley is long-day plant and demands quite good soil fertility. It does not live in dry, sour, sandy, peaty or salty soil. Neutral soil (pH 6-7) is optimal. Naked barley (Hordeum vulgare var. nudum) is characterized by a tall stem (90-100 cm), 10-12 cm-long white spikes, long (10-12 cm) bears and thick creamcolored grains. Grains are characterized by their high protein content, are bare and may be used as a dietary cereal. Like other barley varieties, naked barley is a good forage crop, characterized by a high yield (2.0-4.0 t/ha) and early harvest.

Scientific classification
Family: Poaceae Genus: Hordeum Species: Hordeum vulgare L

History
The history of barley as human food goes back to ancient times. Some authors (Percival J. 1936) trace its origins to the 15th to 10th centuries BC, and according to other archeological studies the presence of barley is dated from the 8th to 7th centuries BC. The Sumerian civilization was familiar with barley crops and in Egypt its presence is found in the later pharaonic dynasties. Barley was introduced from the Middle East into Europe through Greece and spead to the territories of India, China, Korea and Japan. Today barley is cultivated all around the world.

Distribution in Georgia
Barley was widely grown in Georgia, and characterized by a diversity of varietiesup to 14. Today a multi-row autumn variety Dzveltesla still survives, as well as the two-row spring barley variety Akhaltesla. As for the naked barley, it was sown only mixed in other varieties, but almost always in a mixture of sown barley. Sowing this variety alone is little known, though a case was noted of two-row naked barley in 1986 in the mountainous Tusheti area, in the village of Eptsokhi (near Chero). Later this variety was cultivated by several farmers.

Present Status
At present naked barley is sown only in the SamtskheJavakheti region in the village of Tsnisi, demonstration plot of Elkana and on the lands of two farmers who received the seeds from Elkana.

12

Barley on Tsnisi demonstration plot

13

Rye on Tsnisi demonstration plot

14

CEREALS

Rye

Secale cereale (L.) M. Bieb

Biological Peculiarities, Uses and Yield
Rye is well adapted to highland conditions, is frost-hardy, drought-resistant and grows in all kinds of soil. In general it is little exigent of the natural conditions. Rye has diverse uses. Rye bread is nutritious and aromatic, which results from sweet-scented proteins. The grains and vegetative mass of the rye are good forage for animals. Rye is a good predecessor in crop rotation, as it suppresses and clears the soil of weeds. Rye is less vulnerable to fungous diseases, but one of its parasitic fungi - ergot (Claviceps purpurea), can sometimes damage rye crops. If the mycotoxins of this fungus are milled with the rye grains, bread baked from such flour is dangerous for human or animal consumption, as the bioactive compounds produced by ergot include alkaloids that cause ergotism: severe nervous disorders hallucinations, convulsions and even death. Ergot extract was, however used in traditional medicine for its curative qualities.

Scientific classification
Family: Poaceae Genus: Secale Species: Secale cereale (L.) M. Bieb

History
Rye is a comparatively new crop, as it was not cultivated systematically as early as related grasses such as wheat and barley. According to archeological studies the presence of rye on the current territory of Turkey has been dated at 1800-1500 BC. Rye spread from this terriotory to Western Europe and further East reaching China. Recently areas sown with rye sharply decreased all around the world. At present, cultivated lands sown with rye are in eighth position in the world after wheat, rice, barley, maize, oats, hog millet and sorghum.

Present Status Distribution in Georgia

The Caucasus is considered as one of the points of origin of rye, including Georgia, where several wild rye species are found. The cultivation of rye is still practiced in a few areas in the mountainous regions of Svaneti and Khevsureti. The crop was known in the southern area of the country, SamtskeJavakheti, from ancient times. Following wheat and barley, rye as a crop plant was often grown by the local populations. At present, rye is not generally being grown in Georgia. Georgian bakeries, where rye bread is baked, are supplied with imported rye flour. Rye cultivation can only be found in Samtskhe-Javakheti in the village Tsnisi in demostration plot of Elkana and is cultivated by approximately six farmers whoe were provided with seeds by Elkana.

15

CEREALS

Millet

Panicum miliaceum L.
Biological Peculiarities, Uses and Yield
Millet is a thermophilic crop, and the pedicle is very sensitive to low temperatures (-2-3^C); the generative organs may even be damaged by 2^C frost. Yet millet is frost resistant, and adapts to high temperatures better than other plants. It is less demanding of good soil conditions, and is also resistant to pests and diseases. Millet grains contain 12,8% protein, 3,5% fat, 80-81% starch, 0,15% sugars, as well as calcium, potassium, magnesium, iodine, talic acid and fluorine. The quantity of B vitamins in millet is twice as high as in other similar crops. Millet is sown mainly for food purposes. Grouts are made from it, which are easily boiled and have high nutritious value. Milled millet is used for baking mchadi (a Georgian type of bread), and in Higher Svaneti it is used for making khachapuri petvra. After consuming millet products, people report feeling increases of energy and warmth. Millet grain does not contain proteins (gluten and gliadin), that are present in wheat. Since 0.5-1% of the population are allergic to these substances, millet cake can be a substitute for wheat bread, which is important for gluten-allergic people. Millet is characterised by its high yield in average of 1.4 t/ha. Though sometimes it is possible to increase it to 2.5-4.0 t/ha. Its inclusion in crop rotation gives the opportunity to have two harvests.

Scientific classification
Family: Poaceae Genus: Panicum Species: Panicum miliaceum L.

History
Millet is one of the most ancient crops in the agricultural world. Its presence in China and the Caucasusdate to 7000 years ago. Millet originated independently from each other at the same time in both regions; from these territories it spread around the world.

Distribution in Georgia
Millet was a widely distibuted ancient crop in Georgia. At present the dark grey color grain variety is sown, and only in Zemo Svaneti. It is an early (70-80 days) crop and has the time to ripen even in mountainous regions. Valley forms of millet are extinct at present. These varieties belong to the branched and inclined panicle forms; the grain is thin only 2-3 mm.

Present Status
Today millet is being cultivated in the Samtskhe-Javakheti region in Tsnisi village, in Elkana demonstration plot and in three farmers' fields in the Kvemo Kartli region, to whom the seed material was supplied by Elkana.

16

Millet on Tsnisi demonstration plot

1 7

CEREALS

Italian Millet Gruel

Setaria italica (L) Beaur
Scientific classification
Family: Poaceae Genus: Setaria Species: Setaria italica (L) Beaur

History
Italian millet is an ancient crop plant that grew widely from from Japan to Portugal. China is considered to be one of the centers of its origin, yet it possesses a high botanical diversity. Researches confirmed that one variety of Setaria italica consists of two sub-species ssp. maxima alef. and ssp. colchica mais. et Gorgid. The latter is the variety of Italian millet which is found in Georgia.

Distribution in Georgia
Italian millet has been present in Georgia for a long time. Before the introduction of maize and especially its use for human consumption, Italian millet was the main bread product for the population of Western Georgia. During the 1940s Italian millet was still sown in Georgia, but at present it is almost completely replaced by maize. Some reasons are the adverse agricultural policies of the epoch but also the relatively greater difficulties to sow and grow millet, compared to corn/maize.

Italian Millet on Tsnisi demonstration plot

18

Biological Peculiarities, Uses and Yield

Italian millet grains are very thin 2 mm in diameter. Planting and growing millet is quite labour-intensive, as Italian millet develops very slowly at first, thus it is necessary to control weeds. When it reaches 10-15 cm in height millet controls weeds itself. Italian millet grows almost on all kinds of soil, is frost-hardywhich is an advantage during global climate change - and during heavy drought it pauses its own vegetation process and becomes 'dormant' until after rains, when it again begins to flourish.. Italian millet grains have thin husks, which are easily removed if the grain is well dried. Formerly, almost every farmer used special hand-, foot- or water-operated tools to remove husks. However, due to the reduction in millet production, today these tools are not found anymore and farmers find it difficult to buy them. Italian millet has an excellent chemical composition--it contains proteins 12-21% - most of which are albumins, or amino acids with full value protein. It is rich in B1 B2, C, E, PP and A vitamins, making it highly nutritious, yet it is a dietetic product low in starches though is a high-energy food. The husks and stems of Italian millet are excellent livestock forage, while the grains are good for birds and poultry. Italian millet stems are also used for making roofs. In crop rotation Italian millet is an ideal predecessor for other crops as it clears the land of weeds. In optimal conditions it has a high yield 2-7 t/ha.

Present Status
Today Italian millet is found in Western Georgia's Guria region where seven Elkana member farmers grow this crop

19

LEGUMES

Grass Pea Lathyrus sativus L.

Scientific classification
Family: Fabaceae Sub- Family: Faboideae Genus: Lathyrus Species: Lathyrus sativus L.

History
The grass pea originated most likely the Mediterranean area (coarse-grained) and Asia Minor (fine-grained). A wild form of this crop is not known, however it was very popular among the ancient Greeks and Romans.

Distribution in Georgia
The fact that Georgia neighbors the territories of origin of the grass pea, both historically and culturally, suggests that this plant was introduced to Georgia long ago. The grass pea was cultivated in many regions of the country, especially in the northwestern mountainous region of Racha. This region has an outstanding diversity of grass pea varieties. In the 1930s there were about 30 varieties of grass pea, out of which just one variety is classified as coarse-grained and the others as finegrained. The grass pea is an endangered species in Georgia, and could be found only in Racha, but in small quantities.

Y
20

Biological Peculiarities, Uses and Yield

The biological features of the grass pea make it possible to grow this culture in highland regions, where even other beans ripen very late. The grass pea requires warm temperatures and at the same time it is frost resistant: it resists temperatures down to -11^C. The grass pea is also a drought-enduring plant and is not demanding as far as soil conditions go. It is resistant to plant pests and diseases. The grass pea grain contains 31.6% proteins and 2.7% fat. These figures show that nutritionally it prevails over other cereal crops except for soy. Some well-known traditional dishes can be cooked from the grass pea. The popular 'lobiani' (bean-filled) pies in Racha were originally made with the grass pea, which made it more nourishing than the pies of today that are made of beans. Populations in Racha usually add wheat flour to grass pea flour to raise its binding quality. Grass pea hay is the best food for cattle; mixed with barley and oats this produces a high-calorie forage. Grass pea plants are also is used as green manure. The crops are harvested when fully ripe. The yield is 2.0 4.0 t/ha.

Present Status
Today the grass pea is also cultivated in the SamtskheDjavakheti region, Tsnisi village, on Elkana demonstrative plot as well as by seventeen farmers in SamtskheDjavakheti, Kakheti (two) and Kvemo Kartli (six) regions.

Grass Pea on Tsnisi demonstration plot

21

LEGUMES

Chicpea

Cicer arietinum L.
Distribution in Georgia
The chickpea has been popular in Georgia since ancient times, cultivated in both west and east Georgia, though today it is grown mainly in the eastern Georgia region of Kvemo Kartli. For instance, in the 1920s 24 varieties of chickpea were found in Racha (L.Dekaprelevich, 1929), of which eight were edible varieties (white-grained). This shows that chickpea genetic resources are diverse, yet the names of some varieties are lost. Only the white chickpea, the red chickpea and the gogra chickpea are known. The chickpea is considered an endangered crop plant in Georgia and is listed in the Red Book.

Scientific classification
Family: Fabaceae Sub- Family: Faboideae Genus: Cicer Species: Cicer arietinum L

History
Archaeological data from excavations of 4th century BC sites, carried out in Palestine, show that the chickpea is indeed an ancient culture, distributed throughout the Near East, Western Asia and the Mediterranean. Later it appeared in India. The chick pea is still found in these countries.

Biological Peculiarities, Uses and Yield

Chickpea is a drought-resistance crop and at the same time survives lower temperatures , thus it can be cultivated even in autumn in regions where the winter is mild It grows well in black earth zones and light sandy soil. Chickpea is a very nourishing and useful crop. Its grains contain 25% proteins and 4.5% fat. They also contain calcium and complex carbohydrates, which is important for people with diabetes. It is a good predecessor for all field crops in crop rotation. Chickpea is sown 5-7 cm deep in wide rows (45cm, 80100 kg/ha). Chickpea yields are 1.5 2.0 t/ha; its pods ripen simultaneously, thus it is harvested in the phase of full ripening, and the timing is important, since it is difficult to boil overripe grains for food.

Y
22

Chicpea on Tsnisi demonstration plot

Present Status
Today the chickpea is cultivated in the Elkana demonstration plot in the village of Tsnisi, Samtskhe-Djavakheti and by some local farmers It is also grown by some farmers in Kakheti (three) and Kvemo Kartli (eleven) with seeds supplied by Elkana.

23

LEGUMES

Horse Bean

Vicia faba L.
Horse bean contains significant amounts of proteins. That is why it is added to wheat flour to raise the nutritious qualities of the latter, which is important during the fasting period. The horse bean, however, also contains substances which cause a disorder called favism among certain local Mediterranean populations. Favism can result in severe anaemia and jaundice from eating the raw beans. Horse bean also contains L-dopa (dopamine) used for curing Parkinson's disease, and regulates blood pressure. Horse bean is considered a 'natural' alternative for Viagra. The horse bean is used for human consumption, and as a forage crop; the coarse-grained one is edible and the fine-grained is used as forage. However, in Upper Svanetia and other regions, fine-grained varieties are grown for human consumption. Horse bean is a good green manure. Its yield is 2.0-3.0 t/ha.

Scientific classification
Family: Fabaceae Sub- Family: Faboideae Genus: Vicia Species: Vicia faba L.

History
Archaeological studies conducted in the Mediterranean countries, Europe (Italy, Spain, Greece), Africa (Egypt) show that the horse bean was popular in the Neolithic and Bronze Ages.

Distribution in Georgia
The horse bean has been popular in Georgia since ancient times, and was cultivated in both west and east Georgia. It was a very important crop because it was used as a food product during the religious Fast period. Both fine-grained and coarse-grained varieties were sown in highland and lowland regions of the country. The fine-grained horse bean grown in Upper Svanetia is a local variety.

Biological Peculiarities, Uses and Yield

The horse bean's vegetation is hygrophilous and it grows well on fertile soil. It likes cool temperatures, and in highland areas it is usually planted in spring, while in the lowland regions of western Georgia it is sown in autumn.

24

Present Status
Today the horse bean is still cultivated in highland areas of west Georgia (Svanetia) and in small quantities in lowland regions (Samegrelo and Guria). With the assistance of Elkana the horse bean, is cultivated in Tsnisi village, SamtskheDjavakheti, in demonstration plot and by some local farmers. It is also grown by farmers in Kakheti (one) and Kvemo Kartli (12), by seeds from Elkana.

Horse Beana on Tsnisi demonstration plot

25

Lentil on Tsnisi demonstration plot

26

LEGUMES

Lentil

Lens culinaris Medic.

Lentils are planted in April, 3-4 cm deep, with a distance between the rows of 15-17 cm. Its pedicles are weak and sensitive to weeds, thus the land must be weed-free. Lentils can be protected from some seed diseases by crop rotation. Many parasitic, fungal and viral diseases are threats to lentils. Different pests are harmful to Lentil. Lentil grains contain 22-35% proteins, and a comparably low amount of amino acids, methionine and cystine. In spite of this, it is considered a nourishing culture both as edible by humans and as animal forage. Lentil yield is 1.8-2.0 t/ha. It should be harvested when the lower pods are yellow, using a grain harvester combine. When the moisture in lentil grains totals 14%, it is kept as seeds.

Scientific classification
Family: Fabaceae Sub- Family: Faboideae Genus: Lens Species: Lens culinaris Medic.

History
The lentil is a bushy annual plant that was cultivated 8500 years ago in the Near East. It was considered a medicinal plant; Roman physicians believed that the regular use of lentil had a sedative effect.

Distribution in Georgia
The lentil is mentioned in the Georgian translation of the Old Testament (Genesis) but unfortunately it stopped being cultivated in Georgia.

Present Status
Today lentils are cultivated in Samtskhe-Djavakheti in the Tsnisi village, in Elkana demonstration plot and by some local farmers(36). They are also grown by farmers in Kakheti (one) and Kvemo Kartli (six). The farmers have been supplied with the seeds by Elkana Association.

Biological Peculiarities, Uses and Yield

The lentil adapts to semidry and cool climates. Extreme heat and too much rainfall reduce its yield. The pedicle is resistant to spring frost and it develops very well in sub-acid soils (pH 7). It is advisable to treat the grains before sowing with a bactericide (Risobium species to avoid the development of bacteria on the seeds and at the same time to supply the plant with nitrogen.

Y
27

LEGUMES

Cow Pea

Vigna unguiculata L.Walp.

It is planted in rows (with a distance between the rows of 50-60 cm and between seeds 15-20cm). After sowing, the soil is pounded for better soil nutrient contact. The cowpea, like other legumes, is in symbiotic relations with risobium bacteria thus it should be treated with bacteria of the risobium class. A high nitrogen content in the soil is required. Weed control is also necessary for appropriate development, thus soil harrowing should be conducted at least twice a year. Several fungal diseases and pests of cowpea are known though they are not highly common in Georgia. The seed weevil is the most harmful pest in the areas of cowpeas grown in Georgia. The cowpea contains a very high level of protein: 25% which makes it an excellent food source where meat is scarce; fat content is 2%; carbohydrates 63% and fiber is 6%. It is rich in vitamins and amino acids, including lysine and tryptophane. Dry cowpea grains as well as other plant parts like leaves and pods are used for food. Cowpea is used also as a livestock food. This crop is harvested during different phases of maturity as green pods or as dry grains. Cowpea yield equals to1.5-2.0 t/ha.

Scientific classification
Family: Fabaceae Sub- Family: Faboideae Genus: Vigna Species: Vigna unguiculata L.Walp.

History
The cowpea is a southern crop which originated in South Africa and is popular in tropical semi-arid zones of Asia, Africa, south Europe, Central and South America.

Distribution in Georgia
There is scanty information in Georgia about the history of cowpea, but according to L. Dekaprelevich, the cowpea was known in Georgia in ancient times, but he does not specify a source on which the data are based. Cowpea is mentioned in some written sources from the 17th century. Today the cowpea is cultivated in the Kakheti and Imereti regions in small quantities.

Biological Peculiarities, Uses and Yield

The cowpea is a thermophiliac and requires quite high temperatures. It develops well both in irrigated and non-irrigated soils, and compared to other beans it is more drought-resistant. Cowpea well develops in any quality of soil, especially in sandy and well drained soil with pH 5,5-6,5.).

28

Present Status
Today cowpeas are cultivated in the Samtskhe-Djavakheti village of Tsnisi on Elkana demonstration plot; the crop is also grown by 25 local farmers, as well as by farmers in Kakheti (6) and Kvemo Kartli (3) who were supplied with seeds by Elkana.

Cow Pea on Tsnisi demonstration plot

29

TECHNICAL CROPS

Flax

Linum usitatissimum L.

Scientific classification
ojaxi: Linaceae gvari: Linum saxeoba: Linum usitatissimum L.

History
Flax is an ancient crop originating in the Middle East in the so-called Triangle of Fertility, which stretches between Mesopotamia, Egypt and the Levant. Flax has long been cultivated in these regions.

Distribution in Georgia
Flax has been known in Georgia since ancient times and was distributed from east to west: Flax varieties were used for producing fiber and for oil, namely the Colchian flax (used for fiber) in West Georgia, and oilbearing form in East Georgia. Colchian flax and textile fabrics made of this plant competed with Egyptian linen in ancient times. That was why Herodotus considered Egyptians and Colchian people consanguineous. Colchian flax was intensively cultivated in West Georgia until the mid 19th c. However, the development of factories in Europe and the intensive production of cotton caused a reduction of demand for linen cloth. Colchian flax cloth, an oil-bearing flax spread in the highlands of East and South Georgia turned out to be relatively resistant to eradication until the 20th century. This industry was most popular in Samtskhe-Djavakheti where there were lots of oil-mills. Interestingly, the wide dissemination of sunflower crops negatively impacted the cultivation of oil-bearing varieties of flax. The relatively cheaper technological processes of growing and processing cotton and sunflower caused the demise of flax from the market despite the higher quality of its products.

Flax on Tsnisi demonstration plot

30

Biological Features, Uses and Yield

Flax can grow throughout Georgia, as it is adaptable to any natural conditions. If flax is sown early, it better absorbs moisture and grows well. Fertile soil is more important for the variety used for fiber, because this soil makes it grow higher producing, longer fibers. In crop rotation flax is a good predecessor for wheat, potato and beet, but perennial legumes, wheat and root crops are the predecessors of flax. Flax seeds are not planted deep in the soil, so the upper layers of the soil should be loosened, and plowed 20-22 cm deep. In spring, it is necessary to harrow and cultivate the soil before sowing. For fiber production, flax should be sown in narrow rows (7-5 cm); and the oil-bearing flax in wide rows (25-35 cm). Necessary amount of seeds for fiber crop is 36-40 kg/ha and for oil-bearing one 1012kg/ha. Land plots must be well-weeded and care taken even after sowing: it is necessary to mellow the soil. Flax is often parasitized by 'dodder', or Cuscuta, which must be eradicated and burned. Flax seeds as well as their oil contain substances that have been used for the prevention and cure of many diseases: cancer, cardiovascular system, kidney, throat, skin, digestive diseases etc. The linen fabrics made of flax are of high quality and rugged. The stems of this culture (timber, short fiber) is used for producing acetone, acetic acid, ethyl alcohol and nitrocellulose. Therefore, flax is economically profitable as little of the plant is wasted. For fiber production flax shall be harvested when the plant is still green, and for grain production when 8090% of the pods are yellow-brown. Flax is kept for seeds when the moisture content equals 11%. Its yield is 4.0-4.5 t/ha, and the seed yield is 1.0-2.2 t/ha.

Present Status
Today flax is being cultivated in Samtskhe-Djavakheti in the Tsini village in Elkana demonstration plot and by three local farmers who have been supplied with the seeds by the Elkana Association.

Flax on Tsnisi demonstration plot

31

Literature:
1. Bregadze N., Wheat. Georgian historical ethnographical atlas, Metsniereba publishing house, Tbilisi, 1980. 2. Ketskhoveli N., Zones of cultural plants in Georgia. Georgian Academy of Science, Tbilisi, 1957 3. Kobakhidze A., Vigna Savi cultural forms in Georgia. Tbilisi, Institute of Botanic. Thesis, vol. .XXII, Tbilisi, 1962 4. Maisaia I. Gomi culture in Georgia, gam-ba Metsniereba publishing house, Tbilisi, 1987 5. Maisaia I., Millet culture in Georgia. publishing house Kirbi, Tbilisi, 1998 6. Maisaia I. Shanshiashvili T., RusiSvili N., Agrarian culture of Kolkheti,. Metsniereba publishing house, Tbilisi, 2005 7. Maisaia I. Shanshiashvili T., Gjindjikhadze T., Gulbani A., Georgian cultural barley and its use in folk medicine and household use. Science and Technologies, Tbilisi, # 7-9. 2007 8. Menabde V. Georgian barleys. Metsniereba publishing house, Tbilisi 1938 9. Molodini l., Linen. Georgian historical ethnographical atlas, Metsniereba publishing house, Tbilisi, 1985 10. Red Book of Georgia.. Tbilisi, 1986 11. Djavakhishvili I., Economic history of Georgia. Vol.5 Tbilisi, 1986 12. Djalabari G., field crop cultivation in East Georgia. field crop cultivation in Samtskhe Djavakheti publish. house. Metsniereba publishing house, Tbilisi 1986 13. Djaparidze A., Plant cultivation. Ganatleba publishing house, Tbilisi, 1975 14. Dekaprelevich L.L., MEnabde V.L. Field crop in West Georgia, Racha. (Scient. Eng. Departm.) Tbilisi, 1929 15. Zhukovski P.M., Cultural plants and their congeners. Kolos. Leningrad, 1964 16. Cultural flora of Soviet Union, Wheat. Leningrad, Kolos. 1979 17. Lapin M.M. Plant cultivation. Selkhozizd. Moscow. 1951 18. Menabde V.L., Wheat in Georgia, Academy of Science of Georgia, Tbilisi, 1948 19. Wheat in the World, Leningrad, Kolos, 1976 20. Clayton G., Cambell., Grass pea Lathyrus sativus L. Kode Research Ltd. Morden, Manitoba, Canada R 6 MI E9, 1997 21. Index seminum IPK. Gatensleben, 1996
22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. http://en.wikipedia.org/wiki/lathyrus_sativus http://en.wikipedia.org/wiki/lens_culinaris http://en.wikipedia.org/wiki/cicer_orietinum http://en.wikipedia.org/wiki/vicia_faba http://en.wikipedia.org/wiki/vigna_unguiculata http://en.wikipedia.org/wiki/Fflax http://en.wikipedia.org/wiki/hordeum_vulgare http://en.wikipedia.org/wiki/foxtail_millet http://en.wikipedia.org/wiki/proso_millet http://en.wikipedia.org/wiki/secale_cereale Http://en.wikipedia.org/wiki/wheat_toxonomy

32

You can surprise no one in Georgia with its diversity of dishes, but what did our ancestors eat? Such a question often comes to mind. Given that the major part of our daily menu consists of dishes cooked from imported crops, it would be interesting to know what dishes were common in ancient times. Today many local plant varieties which provided the basis of ancient recipes are threatening to disappear and the recipes would then be forgotten. In the following section we propose some of the basic ancient tradition foods of Georgia, which today would not likely figure in a modern cookbook.

33

Wheat

Korkoti (Wheat Gruel)

250 g wheat groats 20 g sugar or honey 15 g oil 20 g walnuts

Toast wheat grains slightly in a frying pan. Pour the toasted grains into boiling water and cook for about 2-2.5 hours, until they have become soft. When they are well swollen, remove from the water, add oil, place on a platter, season with sugar powder or honey, and sprinkle cut walnuts on top.

Korkoti with Sultana

250 g wheat groats 15 g sultana raisins 25 g sugar or honey

Boil wheat groats as per recipe above and drain; add sugar or honey. The honey should be enough to make the gruel sweet. Pour sultanas that were soaked in sweet water over the groats.

Khalipapa (Thin Wheat Gruel)

Select wheat, toast the grains in a frying pan, then grind and sift them, leaving the finer 'flour' aside. Transfer the ground wheat to a casserole and pour water enough to boil the wheat well. When it is half done, stir in the sifted 'flour' that was removed, and cook together until well done. Thereafter season with the salt, transfer to a platter, and pour on oil or melted butter.

34

Wheat

Kolio-Tsandili (Wheat Gruel)

200 g whole grain durum wheat 40 g sultanas 40 g sugar or honey 40 g walnut

Boil the wheat in water until it has reduced well, then pour the washed and selected sultanas over the mixture and cook until the water has evaporated. Then transfer the mixture to a platter or bowl and mix with honey (or sugar) and the ground or finely chopped walnuts.

Wheat Porridge with Prunes and Almond Milk

Take 500 g of softened wheat grains and wash three times with clear water; boil well and salt. Season the mass with 100 g of prunes and pour over half liter of water. When the mass has absorbed the water, pour over 1,8 liter of almond milk. When serving, sprinkle on some sugar powder.

35

Millet

or Lukvne

Millet Cake (Chvishdari)

Knead dough as for khachapuri (cheesecake), flatten it, add the cheese-knead millet flour, and bake like khachapuri.

Millet Cake
200 g millet flour 60 g wheat flour Leavening (yeast) Some salt

Ground and sift the millet, then knead it by hand in water as hot as possible. Add some salt and 10 g of leaven (if the leaven is unavailable, take 6 7 g of baker's dough and solve it in 20 ml of warm water, pour over it some flour and put in a warm place for hour). Add the wheat flour and bake when the dough has been leavened enough.

36

Italian Millet

Ghomisghomi (Italian Millet Gruel)

200 g Italian millet groats 60 ml water

Sort out any defective millet groats, then wash the rest several times, pour warm water over the groats, and place this in a casserole on a heat source. When the mass boils, remove the foam and floating sediment. Knead this mixture with a round stick (suta), cover the pot, and boil it down again. When the water has been absorbed and the grains are well done, knead the gruel again with the suta, and serve it on plates with a wet wooden spatula.

Elarji of Ghomi (Italian Millet Gruel with Cheese)

Ghomi grains 300 gr. Cheese 200 g

Select and wash millet grains several times, add water 1.5 times more than dry volume. Boil like a ghomi porridge. After stirring, cover the pot and steam for about 20 minutes on low heat. Then add white cheese (not too fresh) or fresh sulguni. Stir well to obtain a homogenous mass and leave on the heat for 5-10 minutes before serving.

37

Grass Pea

Grass Pea Meal

250 g grass pea 25 g walnuts 3 cloves onion 40 g chopped coriander, salt and pepper

Sort the peas, wash and put them in a pot with just enough water to cover the peas. Bring the peas to a boil, then add two sliced onions. When these are well cooked, add the ground walnuts, one more finely chopped onion and coriander. Season with pepper and salt, bring to a boil and put aside. The mixture should be neither very thin nor very thick. If you prefer it sour, add tkhemali (wild plum sauce) or tklapi (sour fruit leather) and cook again; add water as needed.

38

Horse Bean

Horse Bean Bakla

Sort and wash fava or horse beans and put them into a casserole with enough water to cover, but do not boil it down, so that the beans are neither overcooked nor undercooked. Strain the beans and transfer the bakla to a platter. Cover them with chopped onion and season them to taste, with salt and oil.

39

Chickpea

Chickpea Soup
200 g chickpeas 5 onions 100 ml oil 5 grains black pepper 4 potatoes 6-7 gr ground rice 3 bay leaves 40 gr chopped coriander 1 g saffron

Soak chickpeas in warm water for about six hours, then put in a casserole, cover in water and boil. Add water as needed during the cooking, then test the peas by hand to see when they are soft. When done, remove the stock and keep in a separate pot. Pour in the oil and sliced onion to the cooked chickpeas, and roast well, stirring. If needed add another 50 ml of oil, then pour the stock over the mixture, add the ground rice and up to four boiled and finely sliced potatoes. When the mixture is brought to a boil, season it with the ground pepper, by leaves, saffron and chopped coriander, with salt to taste

40

Chickpea

Chickpea Mukashari
250g chickpeas or horse beans 25 g ground walnuts 2 onions coriander Salt to taste

Sort out chickpeas and ground them in a hand mortar. Boil them and add two cves of sliced onion. When its has boiled down, add 25 g of ground walnuts, and season with the salt; chop 2 bunches of coriander and sprinkle over the mixture. Replenish water as necessary, but without making it too thin.

Chickpea Sisiri (Gruel)

250 g chickpea 50 ml oil 3 onions Salt to taste

Sort and soak chickpeas in warm water for a night. The second day, replace the water and cook the chickpeas until tender. Then rinse and mash the peas by hand. Slice three onions and cook them in oil. When the onions are tender, add them to the peas and cook, seasoning with salt.

41

Lentil

Lentil with Dried Apricots

250 g lentils 50 g dried apricots 1-2 bulbs onion 25 g walnuts 40-50 g butter

Wash lentils and pour 500 ml of cold water over them then boil for 1 to 1 hours. Meantime fry the finely chopped onion and dried apricots (preliminarily soaked in warm water for 15 minutes) in butter; add salt and pepper. Add these to the lentils, then add ground walnuts and boil the mass for 10 to 15 minutes. Remove it from the fire and garnish with green coriander before serving.

Lentil with Butter /Tomato Paste/Onions

250 g lentils 40-50 g butter or fat 2 onions 40-50 g tomato paste 150 g sour creme

Wash lentils and pour 400 ml of cold water over them, letting them soak 3 to 4 hours; then replace water and put on to boil. Add the salt before the water boils. The lentils are ready when the grains soften. Rinse the lentils, season with butter and cook. Lentil with onions: onions are roasted and added. Lentil with tomato: the tomato paste is brought to a boil with enough water. Lentil with sour creme and onions is a sort of the dish: the toasted onions are seasoned with the sour creme and all is brought to a boil..

42

Lentil

Lentil Soup
200 g lentil 60 70 ml oil 1 large onion 1 carrot 1 root celery 1 tomato 10 15 g flour Red pepper paste ajika

Wash lentils thoroughly under running water and boil for half an hour; add the oil, half a carrot diced, the diced celery,onion, herbs and salt to taste. After 10 to 15 minutes of boiling, add a tomato. In the remaining oil, toast the finely chopped onion, add flour, and stir continuously, adding the thinned tomato paste and the red pepper paste. The prepared mass is poured into the stock and boiled again for 10 minutes. Before serving, season with the finely chopped parsley and the vinegar to taste.

Lentil Simple Meal

Soak lentils in water for 36 hours, boil, and season with toasted onion, mustard, garlic, and salt.

Lentil Meal
250 g lentil 1 onion 2 cloves of garlic Coriander, parsley, dill

Wash lentils thoroughly under running water, pour into cold water (250 g lentils into 750 ml water) and boil. When boiled, season with onion, garlic, coriander, parsley, dill, salt and pepper to taste. Thereafter the mixture is boiled again for ten minutes.

43

Lentil

Lentil with Red Wine

250 g lentil 3/4 litre red wine 3/4 litre meat stock 100 g lean pork 2 big onions 250 g potatoes 1-2 carrots 1/2 bay leaf 100 ml cream

Sort out lentil, wash, pour over it red wine and let soak for a night. The next day, cut pork in cubes (preferably bacon), roast on a frying pan, add sliced onion, and toast to make it brown. Pour the stock over the soaked lentil, add to it onion, pork, laurel leaf, and boil over moderate heat for an hour. Then add the potatoes and carrots cut in cubes; when the meal is done, season it with a little sugar, enough salt, pepper, and cream, bring to a boil and then serve

Lentils Toasted with Smoked Meat

250 g lentils 150 g meat 2 onions 10-15 g tomato paste Coriander, parsley, bay leaf

Sort and wash lentils then pour over them 400 ml of cold water and leave them to stand. After about 3 to 4 hours rinse the contents. Scald the meat (e.g. beef brisket) with boiling water, then slice and cook in oil with the finely sliced onion. Then put the contents in a casserole, pour in 200 ml of water or stock, add the tomato paste, salt, pepper, bay leaf then leave to cook in a covered casserole for about 30 minutes. When done, transfer to a serving dish and garnish with chopped greens such as coriander and parsley.

44

Lentil

Lentil Meal, Other

250 g lentils 2 big onions 125 g meat 200 g greens (such as parsley, coriander, etc) 3 eggs 400 g sausage Vinegar, sugar to taste

Soak lentils for 12 hours. Chop onions, pork, and greens fine. Toss in oil, add the greens, and stir continuously; add the lentils with the water in which it was soaked, the pepper, and basil; cover the casserole and boil on a gentle heat (60 minutes). Prepare dumplings: sift 2 cups flour and mix with the eggs, adding 2-3 g of salt and the same quantity of mineral water. Pound the dough until air bubbles appear and the mass becomes as thick as sour cream. Make small pieces of the dumplings and boil in salted water. When lentils are done, season with salt, vinegar and sugar to taste, add the boiled dumplings and mix well together. The meal can be also cooked with onions, carrots, parsley roots or chopped bacon, to be added with tomato paste and bay leaf.

45

Cow pea

Cow pea Dish

250 g cowpeas 1 onion 1/4 sprig of cut coriander 100 g walnuts 1 clove garlic Spices, salt and vinegar to taste

Cow peas for Patty Stuffing

250 g cowpeas 1 onion 1/4 sprig cut coriander 1/4 clove garlic Spices, salt and pepper to taste

Boil down cowpeas. Add to them the onion tossed and cooked in vegetable oil. Season with salt, coriander, garlic, kidney beans' dressing, vinegar, and walnuts; pomegranate juice can be used instead of vinegar.

Boil down cowpeas. Add to them the onion, cooked in vegetable oil. Season with salt, garlic, kidney beans' or satsivi dressing, and pepper.

Cow pea Meal

250 g cowpeas 1 onion 1/4 sprig cut coriander Plant savory, salt and pepper to taste

Boil cowpeas until they become soft. Add to them the onion toasted in vegetable oil. Season with salt, pepper, dry savory, and fresh coriander. The seasoned dish must have a little water.

46

Remarks

47

WHEAT DIKA Triticum carthlicum Nevsky

AKHALTSIKHE TSITELI DOLI

BARLEY -NAKED

Triticum aestivum L. var. ferrugineum Hordeum vulgare var. nudum

Rye Secale cereale (L.) M. Bieb

MILLET Panicum miliaceum L.

ITALIAN MILLET GRUEL Setaria italica (L) Beaur

GRASS PEA Lathyrus sativus L

CHICKPEA Cicer arietinmu L

HORSE BEAN Vicia faba L.

LENTIL Lens culinaris Medic.

COW PEA Vigna unguiculata L.Walp.

FLAX Linum usitatissimum L