Nordtiroler Gemüse

 
Record Number: 125
 
Disclosure Date
There is evidence that gardens in which vegetables (e.g. cabbage) are grown for personal consumption have existed in the Tyrol since the 12^th  century.  
 

Photo: BMLFUW/A...

Title
Nordtiroler Gemüse
(North Tyrolean Vegetables)  
 
 
 
 
 
Abstract or claim
Traditional cultivation of numerous kinds of vegetables in the Tyrolean Inn Valley in the North Tyrol. The favourable climate and soil conditions and clean mountain water in the region are ideal for growing vegetables.
Due to the prevailing foehn wind, vegetables can be harvested four to six weeks earlier than in other regions.  
 
Name of product, Product class
Vegetables  
 
Name of region
The North Tyrol, the Tyrol, Austria  
 
Field of search
Food and agriculture  
 
Name of information provider
Provincial Chamber of Agriculture of Tyrol  
 
Name of applicant for title
--- 
 
Holder of knowledge or associated resources
100 family farms in the North Tyrol  
 
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
---  
 
Descriptors
- History:
Over 10,000 years ago, humans began to cultivate certain plants systematically in areas including the steppe regions of the Near East and Central and South America. Consciously or not, they changed wild plants so as to make them more useful.
The onion was an important food for the Egyptians and was depicted in relief in burial chambers. The markets of the ancient world were also supplied with plenty of good vegetables.
 
Crops did not remain exclusively in the lands in which they were developed. As humans migrated and made voyages of discovery, cultivated plants spread with them, adapting to the new areas of settlement.
 
The most important kinds of Tyrolean vegetables (e.g. peas, broad beans) originated in the Near East. Around 1000 BC, these plants came to the Alps along with the first farmers. Developed around the Mediterranean Sea, cabbage root vegetables were also brought to this area.
Around the time of the birth of Christ, the Romans were expanding their empire into Central Europe and brought traditional Mediterranean crops such as onions, lettuce and various spices to the Tyrol.
For centuries, replanting and the selection of one’s own harvest has been a part of the “business” of the inhabitants of the Tyrolean mountains.
Evidence shows that the first vegetable gardens appeared in the Tyrol in the 12^th  century. They were mainly used for personal consumption.
 
Vegetables continued to be bred and refined in medieval monastery gardens and baroque vegetable gardens. The vegetable garden was called the “garden of health”. No strict difference was made between vegetables and medicinal plants.
 
In the Tyrolean Provincial Archives from the 13^th  and 15^th  centuries, legumes, such as beans and less often lentils and peas, and root crops, such as root vegetables and cabbage, were listed. Cabbage was grown in separate gardens (Kraut- und Kabesgärten), while other vegetables were planted in the Wurzgarten near the house. In the provincial decree of 1532, legumes were counted as food that was essential to life.
 
Maize and potatoes, both crops from America, first gained a foothold in Tyrolean agriculture in the 18^th  and 19^th  centuries. Common beans and squash followed.
 
The development of the trade of the professional gardener in the 19^th  century led to the further perfecting of cultivation methods and contributed to the security of the local food supply. Heat-loving plants such as tomatoes or peppers and exotic varieties have only become widespread in the Tyrol since the 1950s.
 
The first seed companies that had vegetable and cereal seed shops with branches in the Tyrol appeared in the 19^th  century. However, the majority of the Tyrolean population, especially those in remote valleys, did not have access to them and were forced to propagate seed on their own and to produce enough food for their own consumption until well into the 20^th  century.
 
Up into the post-war period (1950 to 1970), it was normal for farmers to propagate their own seed. To ensure sufficient crop yields, traditional varieties adapted to the region were cultivated. It was necessary to produce enough to secure the food supply and to be able to save seed for the next period of cultivation. Crops were seldom used as feed for livestock.
Rooms, buildings and tools suitable for storage were part of every farm. Along with seed propagation, exchange or sale of seed was also common.
 
In addition to being cultivated in industrial agriculture, an enormous variety of vegetables are found in household gardens and in the fields of small farmers today.
 
- Region:
The Tyrol consists of the geographically separate regions of North Tyrol and East Tyrol.
 
The North Tyrol is the northern part of the Tyrol and lies at an altitude of 580 to 830 m. It is formed by the Inn Valley and its tributary valleys and the mountains surrounding it and includes the Ausserfern region in the northwest and the area of the River Kitzbühel Ache in the northeast. 
  
The main area of cultivation of Nordtiroler Gemüse is the Inn Valley. The valley passes through the Eastern Alps from southwest to northeast between the main chain of the Alps and the Karwendel range. The River Inn runs through it.
 
Most areas of cultivation lie in the alluvial plain of the River Inn, which is well suited for the cultivation of early vegetables. The location of the valleys around Innsbruck provides ideal conditions for growing vegetables.
 
Around 100 family farms in the villages Rum, Thaur, Absam, Ampass, Kematen and Ranggen make use of the favourable climate in the central Inn Valley to grow many different kinds of vegetables.
 
Climate:
The Inn Valley and its larger tributary valleys have an alpine climate characterised by lower amounts of precipitation (in the lee of the Northern Alps), warm foehn winds from the south and occasionally inversion in winter.
A pronounced difference in temperature between day and night and substantial light provide ideal conditions for the healthy growth of vegetables with many valuable substances. 
  
Soil conditions:
Alluvial soils from young, mainly chalky alluvial material predominate in the Inn Valley. Different soils have developed in relation to the distance from the Inn and the frequency of flooding. Young grey alluvial soils that are shallow to medium deep are found near the river. 
  
The light gravel and sandy soils of the Inn Valley and the clean water provide ideal conditions for producing vegetables.
 
- Nordtiroler Gemüse (North Tyrolean Vegetables):
More than 60 different kinds of vegetables are cultivated in the region including lettuce, radishes, cruciferous vegetables, carrots and leeks. In addition, there are specialities that are often only offered by individual farmers: artichokes, celery, fennel bulbs, radicchio or rocket have conquered the fields in recent years. 
  
Tyrolean vegetable farmers produce nearly 40,000 tonnes of vegetables each year, 1,000 tonnes of which from organic agriculture.
The Tyrol is the most important area of cultivation of radishes in Austria. 200m radishes and 20m heads of lettuce are produced mainly for the local market.
In the Nordtiroler Gemüse Region of Delight, fresh vegetables are produced on an area of around 1,000 ha, 40 h of which following organic guidelines.
 
The favourable climate in the area of Innsbruck makes it possible to produce vegetables from the beginning of February until mid-November. The areas facing south between Rum and Absam are particularly good for the first culture in spring: they warm up quickly even though the sun is low in the sky, thus allowing early sowing. Cultivation under cover is of minor significance in the Tyrol. Vegetables are cultivated predominantly in open fields. 
 
Tests of the varieties are conducted by the Provincial Chamber of Agriculture of Tyrol along with the Gemüsebauvereinigung Tirol (Association of Vegetable Cultivators in the Tyrol) to determine the best varieties and create new, innovative varieties. The main emphasis is on improving quality and taste. In addition, cultivation should be as environmentally friendly as possible.
 
Irrigation:
Pure, clean mountain water is used to irrigate the fields and wash the vegetables. Sprinkler irrigation is most common with occasional drip irrigation. Fields are usually irrigated in the evening from 9 p.m. to 2 a.m. Each area is supplied with water every two to three days. 
  

Photo: BMLFUW/Rita Newman

Harvesting:
In the North Tyrol, vegetables can be harvested four to six weeks earlier than in other regions due to the foehn wind, which dries the soil quickly and thereby creates ideal conditions for growing vegetables. After the harvest, the vegetables are stored in special refrigerated storage rooms until they are sold.
 
Attempts are made to extend the delivery season in order to be present on the market all year round, for example by lengthening the phase of cultivation by using protective covering and storing vegetables in refrigerated storage rooms.
 
Quality control:
Tyrolean vegetable farmers are subject to regular, voluntary analyses of residues as well as to inspections by the food control authority and commercial partners.
 
- Marketing:

Photo: BMLFUW/Rita Newman

Nordtiroler Gemüse (North Tyrolean Vegetables) are marketed mainly to retail chains and the restaurant and catering trade. For many farms, direct sales on the farms or at markets are important. Surplus crops are exported to southern Germany, northern Italy and the other Austrian provinces.
 
So far, the percentage of organic vegetables has been very low (estimated at 1%). These products are sold almost exclusively at weekly markets, via a delivery service and a small amount at a domestic retail chain.
 
Connection between the geographical area and traditional knowledge:
- The light gravel or sandy soils and favourable climate of the Tyrolean
  Inn Valley provide optimal conditions for the cultivation of numerous
  kinds of high-quality vegetables.
- Traditional cultivation on small family farms
- The unique taste and aroma of Nordtiroler Gemüse (North Tyrolean
  Vegetables) are directly related to the many hours of sunlight, the
  pronounced difference in temperature between day and night and
  the foehn winds.
- Thanks to this method of cultivation and geographical conditions,
  vegetables can be harvested earlier than in other regions.
- The production of Nordtiroler Gemüse is the result of traditional
  knowledge passed down from generation to generation: traditional
  knowledge and experience of the vegetable farmers (adaptation to
  environmental conditions, selection of local varieties, genetic
  improvement, know-how of irrigation, fertilisation and harvest
  optimisation) and the experience of the marketers.
 
- Utilisation:
- 
 
- Protection:
-   
 
Key Words
Food and agriculture, traditional knowledge, Austria, region, the Tyrol, the North Tyrol, Inntal, Nordtiroler Gemüse, North Tyrolean Vegetables  
 
Bibliography / References
- Biogemüsebau in Tirol
  http://www.agrarnet.info
- Der Gemüseanbau in Tirol – Bundesgemüsebauverband Österreich
  http://www.bgvoe.at/index.php?id=390
- Fakten zum Gemüsebau in Tirol
  http://www.lk-oe.at/netautor/napro4/appl/na_professional/parse.php?id=2500%2C1236314%2C%2C%2CbnBmX3NldF9wb3NbaGl0c109Nw%3D%3D
- Gemüse – Landwirtschaftskammer Tirol
  http://ogb.lk-tirol.at/index.php?id=105&topId=105  
- Gemüse, älter als die Menschheit
  http://www.ama-marketing.at/index.php?id=596
- Gemüseanbau in Tirol
  http://www.general-solutions.at/landeszeitung/site-files/607/uploads/seiten14bis15_aus_tlzjuli.pdf
- Gemüsebauvereinigung Tirol
  http://www.agrar-net.at/netautor/napro4/appl/na_professional/parse.php?id=2500%2C1048906%2C%2C
- Genussregion Österreich – Von Gemüse, Rind und Erpfi
  http://kundendienst.orf.at/programm/fernsehen/orf2/aufgegabelt/genussregion_4.html
- Grüner Bericht Tirol 2004
  http://www.tirol.gv.at/fileadmin/www.tirol.gv.at/themen/laendlicher-raum/agrar/zahlen-daten-agrarberichte/downloads/Gruppe/gruenerbericht-tirol-2004.pdf
- Grünes Tirol. Tiroler Kulturpflanzen Die Geschichte der Kulturpflanzen
  (1. Teil eines mehrteiligen Beitrags)
  http://www.tirol.gv.at/fileadmin/www.tirol.gv.at/themen/laendlicher-raum/agrar/zahlen-daten-agrarberichte/downloads/Gene_Save_Tiroler_Kulturpflanzen_Gruenes_Tirol_Ausgabe_2_2007.pdf
- Grünes Tirol. Tiroler Kulturpflanzen. Die Geschichte der Kulturpflanzen
  (2. Teil eines mehrteiligen Beitrages)
  http://www.tirol.gv.at/fileadmin/www.tirol.gv.at/themen/laendlicher-raum/agrar/zahlen-daten-agrarberichte/downloads/GGene_Save_Gruenes_Tirol_Ausgabe_2_2007_neu.pdf
- Inntal
  http://de.wikipedia.org/wiki/Inntal
- MAIER-BRUCK F. Tirol: Gemüse, Salate, Soßen. In: Vom Essen auf dem Lande,
  2. Auflage, Verlag Kremayr & Scheriau, Wien, 1995, 461 ff.
- Nordtirol
  http://aeiou.iicm.tugraz.at/aeiou.encyclop.n/n826530.htm
- Nordtiroler Gemüse
  http://www.genuss-region.at/article/archive/13491
- Radieschenfest- Stadtzeitung
  http://www.hall-in-tirol.at/media/285.pdf
- Rechtsgeschichte des Bauernstandes und der Landwirtschaft in Tirol
  http://books.google.at/books?id=16k7CKmN6JYC&pg=PA60&lpg=PA60&dq=tirol+h%C3%BClsenfr%C3%BCchte+16.jh.&source=web&ots=t6MDVF3xQz&sig=m57hIIkRsZqxo1YK39CkLcQ038k&hl=de&sa=X&oi=book_result&resnum=1&ct=result#PPA60,M1
- Tiroler Gemüse „kommt“ früh
  http://www.starke-marken.at/profi6.asp
- Tiroler Wasser – Kraftquelle für stärken Gemüseanbau
  http://www.gemuese-giner.at/landwirtschaft/anbau.html
 
All internet references last accessed on 21 October 2008.  
 
Language Code
German
 
Product of www.genuss-region.at  
Yes  
 
Regional contact 
Tiroler Gemüsebauvereinigung
Chairman Josef Schirmer
Finkenberg 23
A-6063 Rum
Phone: 0512 26 88 12  
  
Authors: Doris Reinthaler, Eva Sommer, Erhard Höbaus
  

13.12.2011, Lebensministerium III/4