Jauntaler Hadn

 
Record Number: 77
 
Disclosure Date
In 1442 and 1445 first documented mention of buckwheat cultivation in the area around Villach.
 

Photo: BMLFUW/A...

Title
Jauntaler Hadn
(Jaun Valley buckwheat)
 
 
 
 
 
Abstract or claim
Traditional cultivation and processing of buckwheat (Fagopyrum esculentum) of the ecotypes Kärntner Had’n, Billy, Bambi and Pyra in the Jaun Valley, Carinthia.
The buckwheat is mainly propagated in this geographical area.
 
Name of product, Product class
Buckwheat, Polygonaceous plants, Pseudocereals
 
Name of region
Jaun Valley, Carinthia, Austria
 
Field of search
Food and Agriculture
 
Name of information provider
Josef Hirm
Chairman of the association "Wir laden zum Had´n" 
 
Name of applicant for title
---
 
Holder of knowledge or associated resources
12 farmers in the region Jaun Valley, Carinthia
Association "Wir laden zum Had´n"
 
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
---
 
Descriptors
- History:
It is assumed that common buckwheat (Fagopyrum esculentum) has its roots in southeast Asia, and was introduced to Europe via Mongolia by Tartars and Saracens at the turn of the 14^th  to 15^th  century. Buckwheat was probably brought from Italy to Carinthia in the 15^th  century. There it was mainly cultivated in the Drau valley, the Gail valley and Jaun valley.
 
A further assumption is that buckwheat has been native in Europe since Bronze Age (3000-1000 B.C.) as seeds resembling buckwheat were found in excavations in Germany. In 1396 buckwheat is mentioned in a chronicle from Nurenberg, Germany.
 
In 1442 and 1445 first documented mention of the cultivation of buckwheat in the area around Villach, Carinthia. Buckwheat is specifically mentioned in the regulation of tithe by Archduke Karl II of Inner Austria.
 
In the 16^th  and 17^th  century buckwheat was very popular in the Carinthian peasant cuisine. Buckwheat Sterz (LINK) was considered as staple food. It was served in the morning together with coffee, in the late morning together with soup, milk or butter milk. It used to be finished off with cherries, blueberries and other fruits of the season.
“Heidenbrein” or “Heidensterz” (Buckwheat Sterz) was also regarded as a very convenient dish, as the stewing in water lasted only for 5 to 19 minutes.
In the 19^th  and 20^th  century buckwheat was to a large extent replaced by “Türken” (= maize), potatoes and wheat.
 
In 1997 the association "Wir laden zum Had´n” (wordplay meaning something like “we invite you to buckwheat”) was established consisting of producers, direct marketers, members of the gastronomy, food retail trade, and the village community Schwabegg.
 
Buckwheat is popularly called Heiden, Hadn or Heda (= pagan) in Austria. The names are derived from the assumption that buckwheat comes from pagans in non-Christian countries. Other, synonymous terms are Schwarzblente, Schwarzes Welschkorn, Schwarzpolenta or türkischer Weizen (Turkish wheat) because of the assumption that buckwheat was brought to Europe via Turkey.
 
In the past the peeling of the seeds was traditional common work. Especially during winter the seeds were spread around the warm stove and then people stomped the seeds with their clogs (“Tschoggl”, “Zoggl”) in order to remove the outer hull from the seeds.
 
- Region:
Jauntal (Jaun Valley) is the name of the Drau Valley between the confluence of the River Vellach and the River Drau near Goritschach (405 m altitude) and Schwabegg (462 m altitude), in the south-eastern part of the Klagenfurt Basin, Carinthia.
The name Jaun Valley is derived from the Celtic/Roman settlement Juenna on the hill Hemmaberg (842 m altitude) near Globasnitz.
The Jaun Valley is flown through by the rivers Drau, Vellach and Gurk.
 
Climatic and soil conditions:
The Jaun Valley is dominated by continental climate which is characterized by warm summers and cold winters. During winters pronounced temperature inversions and extreme low temperatures occur.
 
The annual average temperature is 7.5°C. The average summer temperature is 17.9^° C; the average winter temperature is -4°C.
The climate is humid across all seasons. The annual average precipitation is about 750 mm with a peak in summer.
 
The cultivation area of Jauntaler buckwheat is at altitudes between 400 and 450 metres.
Soils consist of rubble terraces (glacier end moraine), sandy soils rich in humus and sandy loamy soils.
 
- Buckwheat:
Buckwheat belongs to the genus Fagopyrum, family Polygonaceae.
 
The term “buckwheat” or “beech wheat” comes from its triangular seeds, which resemble the much larger seeds of the beech-nut of the beech tree (lat. fagus), and the fact that it is used in the same way as wheat (Greek: pyrus).
Buckwheat is not a cereal or grass. It is called pseudocereal to emphasize that it is not related to wheat or cereals.
Buckwheat is a near relative of sorrel (Rumex acetosa) and rhubarbs (Rheum rhabarbarum).
The most popular species of the genus is the common buckwheat (Fagopyrum esculentum).
 
Buckwheat does well on low-fertility soils and was thus often used as pioneer cultivar in just uprooted and reclaimed land. It is valued as main crop on sunny heights and as a second crop in valleys.
 
Flowering buckwheat attracts large numbers of honey bees in the region, which indirectly results in higher yields in neighboring orchards. The nectare of buckwheat blossoms makes a dark colored honey. 
 

Photo: BMLFUW/Rita Newman

- Jauntaler Hadn (Jaun Valley buckwheat):
In the context of Regions of Delight Austria the term Jauntaler buckwheat is exclusively used for buckwheat of the species Fagopyrum esculentum.
 
Jauntaler Hadn encompasses the rare varieties Billy, Bambi and Pyra. The cultivation of these rare plant varieties is subsidized within the framework of the Austrian Agri-environmental Programme (ÖPUL). The scheme imposes restrictions on the use of fertilizers and pesticides.
 
Jauntaler Hadn is currently cultivated on approximately 25 ha.
One farmer produces buckwheat under the organic scheme.
 
Method of production:
Jauntaler Hadn is cultivated both as main crop and second crop. Crop rotation includes winter grain (winter barley) – buckwheat – corn.
 
Before seeds are sown soils are reworked using plough and harrow or ripper and rotary harrow. Weed control is only mechanical.
Buckwheat is sown as main crop in early to mid-May and as second crop in mid-July.
Around 80 kg are sown per hectare. Sowing is done by drilling machines in a sowing depth of about 3 - 4 cm.
After sowing the use of fertilizers and pesticides is not permitted. 
 
Buckwheat plants reach a height of 60 cm. Blossoms are white to roseate. Flowering is for about 6 weeks from July to August for main crops and from September onward for the secondary crop.
 
Buckwheat seeds are mainly propagated in the region (60 - 100 % fluctuation from year to year). Partly they are bought from local store-houses with seeds coming mainly from Lower Austria.
 
Harvest and storage:
Main crops are harvested around the 20^th  August, second crops at the end of September.
Harvesting is done with harvester-tresher in the afternoon when buckwheat is dry.
After harvesting, buckwheat is immediately dried and cleaned and further processed as soon as possible.
Buckwheat is only stored for up to 2 months. It is stored in hanging sacks to prevent pest attacks or in silos.
 
Most of the yield is milled at the main mill in Kleindorf b. Globasnitz. In addition, smaller mills exist in the region. There are also old traditional stone mills which, however, are no longer in operation.
Waste resulting from processing is used as feeding stuff in local pig production.
 
At present, 12 farmers produce Jauntaler Hadn in the region. The annual yield is approximately 25 tonnes and depends strongly on the weather conditions.
 
Appearance and taste:
The triangular fruit is an achene, with a single seed inside a hard outer hull. The unpeeled, dark-brown fruits are 4-6 mm long and about 3 mm thick. The hull has to be removed as it is not suited for consumption. The taste of seeds slightly resembles that of hazel nuts.
 
Nutritional aspects:
Buckwheat is gluten-free and can thus be eaten by people with coeliac disease. However, pure buckwheat cannot be used for making bread due to the lack of gluten.
Buckwheat is rich in potassium, iron, calcium, magnesium, silicic acid, and the vitamins B1, B2 and E. The high-quality proteins are easy to digest.
Buckwheat blossoms and haulms contain rutin which may be used for medical treatment against chronic venous insufficiency.
 
- Marketing:
Jauntaler Hadn is sold as pure seeds, groats, flour and in processed form by farmers, farmers’ markets, Hadn festivals, coffeshops, and via the gastronomy.
 
Buckwheat festivals (Had’n Fest) take place in the Jauntal at the first weekend of July and the third weekend of September.
 
Connection with the geographical area and Traditional Knowledge
- Specific soil conditions and continental climate provide optimal conditions for the cultivation of
  rare buckwheat varieties delivering highest quality.
- Strong link with the area: The rare buckwheat ecotypes are the result of traditional cultivation
  in the region.
- Production of Jauntal Hadn is the result of Traditional Knowledge passed on to those active in that
  field: The Traditional Knowledge and expertise of buckwheat farmers (adapting the management of
  buckwheat to environmental constraints, choice of species, know-how of optimum harvests,
  traditional methods of cultivation and harvesting) and the experience in connection with marketing
  and the use in cuisine.
 
- Utilization:

Photo: BMLFUW/Rita Newman

Jauntaler Hadn is the raw material of various specialities like Hadnsterz (LINK) and Hadn Nudeln (buckwheat noodles), Hadnmehlknödel (buckwheat flour dumplings) and the popular Hadntorte (Hadn tart). Moreover, Hadnbier (buckwheat beer) and Hadnlikör (Buckwheat liqueur) are produced in the region.
 
Other delicacies made of buckwheat are Had'nkranznudeln, Had'nlaibchen, Had'nmalakoffschnitte, Had’nmehl, Had’nchips, Had’nschnaps, Had’nkuchen, Had’n Ravioli, Had’nspaghetti, Had’npalatschinken.
 
- Protection:
-
 
Key Words
Food and Agriculture, Traditional Knowledge, Austria, region, Carinthia, Jauntal, buckwheat, Hadn, Fagopyrum esculentum, Jauntaler buckwheat, Jaun Valley buckwheat, Jauntaler Hadn
 
Bibliography / References
- WAGNER Ch. Prato. Die gute alte Küche, Pichler Verlag, Wien-Graz-Klagenfurt, 2006, pp. 143-144
- MAIER-BRUCK F. Kärnten. Sterze und Schmarren. In: Vom Essen auf dem Lande. Das große Buch
  der österreichischen Bauernküche und Hausmannskost. Verlag Kremayr & Scheriau: Wien 1995, p. 108.
- SIEVERS G. W. GENUSSLAND ÖSTERREICH. Was Küche und Keller zu bieten haben. Der Buchweizen
  und das Hadnland. Leopold Stocker Verlag, Graz-Stuttgart, 2007, pp. 510-511.
 
- Alte Gartenpflanzen neu entdeckt
  http://www.natur-ooe.at/natur_ooe/media/pdf_content_natur/alte_gartenpflanzen_neu_entdeckt_INTERNET.pdf
- Alternativen zum Getreide - Buchweizen
http://www.wien.gv.at/lebensmittel/lebensmittel/uebersicht/getreide/alternativ/buchweizen.html
- Das kontinentale Klima
  http://www.hh.schule.de/abg-stgeorg/BS_AG/Erdkunde/Klima/KontinentalesKlima.htm
- Die Bedeutung des Buchweizens in Österreich und Asien
  http://www.biologiezentrum.at/pdf_frei_remote/CAR_193_113_0027-0032.pdf
- Die forstlichen Wuchsgebiete Österreichs – Wuchsgebiet 6.2: Klagenfurter Becken
  http://bfw.ac.at/300/pdf/1027.pdf
- Echter Buchweizen
  http://de.wikipedia.org/wiki/Echter_Buchweizen
- Jauntal
  http://aeiou.iicm.tugraz.at/aeiou.encyclop.j/j283653.htm
- Jauntal
  http://aeiou.iicm.tugraz.at/aeiou.encyclop.j/j283653.htm;internal&action=_setlanguage.action?LANGUAGE=en
- Jauntal
  http://de.wikipedia.org/wiki/Jauntal
- Jauntaler Hadn
  www.genuss-region.at
- Jauntaler Hadn
  http://www.genusslandkaernten.at/genussregionen/?state=01-0&id=14&detail=true
- Klimadaten von Österreich 1971 – 2000 St. Michael/ Bleiburg
  http://www.zamg.ac.at/fix/klima/oe71-00/klima2000/klimadaten_oesterreich_1971_frame1.htm
- Kulinarisch einzigartig: Jauntaler Hadn
  http://kaernten.orf.at/magazin/magazin/freizeit/stories/291268/
  http://www.hadnwirt.info/hadnwirt.html
- Neuhaus- Wir ladn zum Had’n
  www.hadn.info
 
All internet references last accessed on 2 June 2009.
 
Language Code
German
 
Product of www.genuss-region.at
Yes
 
Regional contact
Josef Hirm, Chairman of the association  "Wir laden zum Had´n"
9155 Neuhaus, Oberdorf 4
Phone: 0043 664/6272865
Email: hirm@aon.at 
 
Authores: Mag. Eva Sommer, Dr. Erhard Höbaus
 

10.11.2011, Lebensministerium III/4