Case studies tagged with Castanea sativa

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Consume chestnut all year? The potential of processed products

Marron - Oficina da Castanha

Chestnut is a seasonal nut only produced in some regions of Portugal. It is a product whose value is very scattered across the various elements of the marketing chain, with little, and very concentrated in time, internal consumption. It is, therefore, vital to increase and retain its added value and make this market less dependent on the seasonality of the fruit. One way is by promoting new forms of consumption in and out of season, through the processing and innovative uses of the chestnut.


The chestnut gall wasp in the Portuguese region of Terra Fria Transmontana: Three years of biological control

Most recent biological control action, carried out by the Agro-Forestry Association ARBOREA in partnership with several regional entities (IPB / CNCFS, PRORURIS, CM Vinhais and Parish Councils) (1) Parasitoid packaging (2) Parasitoid release in affected chestnut (3) Torymus sinensis after release (ARBOREA)

The Dryocosmus kuriphilus insect, chestnut gall wasp, introduced in Portugal in 2014, represents a serious threat to the national production of chestnuts. Over the years, various pest outbreaks have been identified, which is currently present in much of the Terra Fria Transmontana region, with levels of severe infestation levels. The official reports state, “We are currently witnessing a large and rapid dispersion of the insect and the alarm of the populations, given the damage it is already causing, so, an intensification of the parasitoid releases for these regions should be...


Mass multiplication of ink-resistant chestnut clones by photoautotrophic micropropagation

Nursery of Maceda - Tragsa (Ourense,Spain)

Chestnut ink disease, caused by root pathogens (Phytophthora sp. ),  induces dieback and mortality in sweet chestnut, C. sativa. Classical biological control can be efficient using ink resistance rootstocks that block the entrance of the fungus.

In this context, selected ink-resistant chestnut clones need to be propagated massively. Here, a method is presented for multplication and rooting clones under photoautotrophic conditions.


Design and implementation of a new productive model around the chestnut tree as a rural development model in El Bierzo (Castile and Leon)

Professional chestnut pruning

The main objective was the structuring of the sectorial productive system in one of the main chestnut growing regions in Spain, El Bierzo (Castilla y León).  As secondary objectives: Improvement of the phytosanitary status of the chestnut groves. Quantitative and qualitative increase of the production, productivity and profitability. Creation of employment. Normalization of the productive activity. Creation of wealth and equitable distribution. Corporate social responsibility.


Chestnut breeding for resistance to root rot/ ink disease

Improved chestnut clones

European chestnut has a great economic impact in the rural economy of mountainous regions of southwest Europe. The main threats for this important crop are pests and diseases, being the most important root rot, blight disease and gall wasp. Root rot, caused by Phytophthora cinamomi (Pc), is the most severe disease which impact negatively the production of chestnut orchards, which are important for its edible nuts.

The main objective is to release a new product to the market: new genotypes with improved resistance to Pc, selected from the breeding program on course, to be...


Chestnut flower nectar: an essential ingredient of honey produced in the Montesinho Natural Park

Dark-amber, chestnut dominated honey

Chestnut orchards are one of the most profitable crops in the Montesinho Natural Park (PNM) area, with chestnuts representing a large share of many families' income. Besides the fruit, other products make it a multifunctional culture, among them, honey. This and other beekeeping derived goods represent a way to value the existing flora and to promote a territory with reduced harmful human impact (e.g. pollution). This product is probably what best characterizes this natural park, revealing the intricacies of this region on its flavour.