Lokalmat og andre produkter fra fjellet

Det er mye god mat og godt drikke som produseres i de norske fjellbygdene! Produkter som har ordene «fjell» eller «seter» i seg gir gode assosiasjoner og det er ikke uten grunn. De som bor i fjellbygdene har for eksempel alltid visst at melk og kjøtt produsert på fjellbeiter om sommeren har andre egenskaper og kvaliteter enn ellers i året og at de beste produktene lages om sommeren. Hvorfor er det slik? Hva er det med fjellbeitene som påvirker produktkvaliteten, og hvilke egenskaper finner vi ved disse produktene som det ikke er mulig å fremskaffe når fôret hovedsakelig er silo- eller kraftfôrbasert?

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I fjellbygdene produseres det bl.a. gourmet-oster av geitemelk og prisbelønte spekepøleser av geitekjøtt. Bildet er fra en geitestøl ved Vinstervatnet. Foto: Kari Stensgaard

Fjellbygdene har store utmarksressurser og melk og kjøtt er opplagte produkter basert på det lokale naturgrunnlaget. Ull og skinn fra husdyrene er også produkter som på nytt er i fokus. Fjellbygdene har også mange andre produkter å tilby. Det produseres både innlandsfisk og fiskeprodukter, grønnsaker, poteter, bær og urter og øl krydret med ville vekster eller lokale humlesorter for å nevne noe.  

I NIBIO har vi forskere som er spesielt opptatt av produktene fra fjellet. Vår oppgave er bl.a. å dokumentere miljømessige og genetiske faktorer knyttet til produktenes egenskaper, for eksempel hvordan egenskapen påvirkes av jord- og klimatiske forhold, ulike beitetyper/fôringsregimer og ulike driftsformer. Vi jobber også med å dokumentere tradisjonell økologisk kunnskap som inkluderer erfaringsbasert kunnskap om bruken av naturressursene, noe som også vil bidra til matidentiteten. Vi har også forskere som jobber med forbrukerforståelse, forbrukerpreferanser og verdikjedene knyttet til markedsføring og distribuering av fjellprodukter. 

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Det er økende interesse for å brygge helnorsk øl med norsk gjær, humle og malt, og forskere fra NIBIO er med på laget. Smaksetting med urter fra fjellet, som f.eks. fjellkvann og fjelleiner, gir karakteristiske aromastoffer og bitterstoffer til ølet. Foto: Erling Fløystad

Publikasjoner

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Sammendrag

This study aims to analyze the main drivers behind summer farm tourism and the elements of summer farms and the summer farm experience that create value for tourists. The study contributes to the conceptualization of summer farm food consumption. By combining concepts used in the analysis of rural tourism, such as postmodernity and cultural heritage, with the hospitality-oriented Five Aspects Meal Model, we offer a new avenue to understand the drivers behind summer farm tourism. Empirically, the study contributes by bringing a hospitality perspective into research about rural tourism, thus offering new avenues for future research. The results show that intrinsic and extrinsic values (e.g. product-specific and non-product-specific characteristics) of summer farm products, along with a welcoming atmosphere, aspects related to the cultural and biological heritage of summer farms, the scenery, and the possibility of encountering real-life animals, are appreciated elements in creating consumer and tourist value. Tourists appreciate the simple rural experience and wish to preserve the cultural heritage embedded in summer farms. Furthermore, traditional elements of hospitality are highly conditioned by postmodern and cultural heritage values.

Sammendrag

Numerous species of wild berries are abundant in the Nordic forests, mountains and peat lands. They ripen throughout the early summer until late autumn. Both lingonberry (Vaccinium vitis-idaea) and bilberry (Vaccinium myrtillus), that are among the most picked wild berries, are characteristic field layer species in boreal forests. Other species that have potential of better exploitation are cloudberry (Rubus chamaemorus), crowberry (Empeterum nigrum), bog blueberry (Vaccinium uliginosum), arctic bramble (Rubus arcticus), wild strawberries/woodland strawberries (Fragaria vesca) and wild raspberries (Rubus idaeus). Here we present a mini-review about properties and potentials of Nordic wild berries.

Sammendrag

Bruken av øl i fjellbygdene har mange fellestrekk med resten av landet. Mange av de eldre drikkeskikkene holdt seg likevel lengre der enn ellers. Bygg var det viktige ølkornet, men andre kornslag er brukt i tillegg for å gi et bedre øl. Sentrale ingredienser var einer, or og humle, mens bruken av urter synes mindre. Hovedtrekket etter Langfjellene er at mesk og vørter kokes på østsiden. I de vestnorske fjellbygdene er hovedtrekket at vørteren kokes, men ikke mesken. Råøl er registrert nord og sør av Langfjellene. I noen bygder, som Etnedal og Hemsedal, kan ølbryggingen være preget av en eldre tids bruk. Dersom en skal ha et «helnorskt» malt er Varde en seks-radsbygg som kan dyrkes i dal- og fjellbygder. Humle fra Numedal, Sykkylven, Vestre Gausdal og Vekkom i Ringebu har mest bitterhet. De mest aromatiske er fra Sør-Fron, Alvdal og Sykkylven. De humlene som scorer høyest på begge faktorene er fra Skjolden og Vestre Gausdal.

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Sammendrag

Mountain tourism depends intensively on the quality of the landscape. In recent years, the Norwegian Trekking Association has focused on local food products at their staffed lodges and it uses the slogan “eat the view.” Such a strategy raises the focus on the agricultural use of the land and the quality of the products. Several Norwegian studies were carried out to investigate the quality of different mountain products and connections with vegetation types and grazing behavior. The results show that milk and meat products from animals grazing on alpine rangelands have improved quality compared to “normal” products. A healthier fatty acid composition and a higher content of secondary plant metabolites were characteristic of mountain products. Furthermore, grazing is of the utmost importance for the maintenance of open mountain landscapes and the biodiversity that is dependent on such landscapes. Maintaining traditional grazing systems also secures the preservation of traditional ecological knowledge about utilizing natural resources. Mountain tourism experiences could be improved and enhanced by documenting and telling the unique story of these complex connections between mountain landscapes, biodiversity, agricultural traditions, and local food products.

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Sammendrag

In Norway domestic sheep are mostly kept on mountain pastures over summer. Previous studies have shown that climate conditions affect the growth of mountain grazing lambs in contrasting ways. We analysed a data-set from the Tjøtta Research farm in northern Norway comprising weights and growth of 8696 lambs over 17 years. The lambs grazed coastal or a mountain pasture, 15 km apart. We found that the lambs grew faster when grazing the mountain pasture. Spring and integrated Normalized Difference Vegetation Index (NDVI) affected only the lambs grazing in the mountains. Winter conditions (North Atlantic Oscillation) and summer temperature had a positive effect on growth in both pastures while spring temperature and spring NDVI were important only in the mountains. The positive effect of spring NDVI suggests that the mountain pasture will produce bigger lambs under future climate warming, while the lambs on the coastal pasture will be less affected.

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Sammendrag

The purpose of this study was to compare the effect of grazing on mountain (M) versus cultivated lowland pasture (C) on the performance and meat quality of suckling calves (Experiments 1 and 2). In addition, the effect of finishing on C after M on growth and meat quality was assessed (Experiment 2). Animals on C and M had on average similar live weight gain and carcass weight in the first experiment. However, the performance depended on year as gain and carcass weight was higher on C than on M in the first year and vice versa in the second year. In the second experiment the calves on M had lower gain and carcass weight than on C. Three weeks finishing on C after M compensated to some extent for the lower growth rate on M. Overall, the results indicate that mountain grazing may yield similar growth rates and slaughter weights as improved lowland pasture depending on year. There were only small effects of pasture type on carcass and meat quality traits like conformation, fatness, intramuscular fat and protein content, and fatty acid (FA) composition. The variation in FA composition could to a large extent be explained by difference in fatness with increase in monounsaturated and decrease in polyunsaturated FA with increasing intramuscular fat content, in turn varying between pasture type, experiment and year. There was a tendency that M led to higher proportion of C18:1n-9 and lower proportion of C18:1n-7 than C. which may be due to difference in milk and forage intake. Both pasture types resulted in meat with intramuscular fat with high nutritional value since the n-6/n-3 ratio was low. (C) 2010 Elsevier B.V. All rights reserved.

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Sammendrag

Many consumers perceive lamb meat from mountain pastures to be of superior quality, a quality that may be altered if lambs are kept for a longer period on cultivated pastures before slaughtering. The objective of this experiment was to compare sensory profile and fatty acid composition in meat from lambs slaughtered directly from unimproved mountain pastures with meat from lambs raised on unimproved mountain pastures and fattened on biodiverse cultivated pastures for 26, 39 and 42 days before slaughtering. The experiment was conducted at two different locations in Norway in 2006 and 2007, with a total of 124 Norwegian Crossbred Sheep lambs. Loin samples of M. Longissimus dorsi from lambs above a body weight of 40 kg were selected and analysed for sensory attributes. Fatty acid composition was determined in the subcutaneous fat over the Longissimus dorsi. Small but significant differences were found in hardness, tenderness, fattiness, metallic and rancid flavour, and in polyunsaturated fatty acids. This indicates that to a small extent pre-slaughter fattening on cultivated pastures alters meat characteristics. (C) 2009 Elsevier Ltd. All rights reserved.

Prosjekter

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Divisjon for matproduksjon og samfunn

Summer farming as an intangible cultural heritage - the process and the result


The value of intangible cultural heritage (ICH), i.e. traditions, knowledge, customs and practices, which have been passed down between generations, has come into focus through the "UNESCO List of Intangible Cultural Heritage and the Register of Good Safeguarding Practices". Today, Sweden has no ICH and only one safeguard practice listed.

INAKTIV Sist oppdatert: 24.08.2022
Slutt: des 2022
Start: jan 2022