Dossier : Des recherches participatives dans la production des savoirs liés à l’environnement – La sélection participative à l’épreuve du changement d’échelle. À propos d’une collaboration entre paysans sélectionneurs et généticiens de terrain

Demeulenaere, Élise; Rivière, Pierre; Hyacinthe, Alexandre; Baltassat, Raphaël; Baltazar, Sofia; Gascuel, Jean-Sébastien; Lacanette, Julien; Montaz, Hélène; Pin, Sophie; Ranke, Olivier; Serpolay-Besson, Estelle; Thomas, Mathieu; Frank, Gaëlle van; Vanoverschelde, Marc; Vindras-Fouillet, Camille; Goldringer, Isabelle

doi:10.1051/nss/2018012

Cited by 13 publications

(5 citation statements)

References 29 publications

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“…In France, sourdough breads are made both by bakers and farmer-bakers who also grow and mill their own wheat. The number of farmers-bakers has increased in the 2000s with two motives: to grow wheat varieties meeting their needs and to assert their independence from industry [12]. Although farmer-bakers are less numerous than bakers, they participate in the renewed interest in local wheat varieties and artisanal know-how, which may contribute to the conservation of both socio-cultural diversity and microbial diversity.…”

Section: Introductionmentioning

confidence: 99%

Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs

Michel¹,

Masson

Bubbendorf

et al. 2019

Preprint

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Preserving microbial diversity in food systems is one of the many challenges to be met to achieve food security and quality. However, there is still a lack of knowledge about the factors that may influence food microbial diversity, notably in fermented foods. Although industrialization led to the selection and spread of specific fermenting microbial strains, there are still ongoing artisanal processes that may allow the conservation of a wider diversity of microbial species. We examined whether the diversity of artisanal practices could lead to an increased level in fungal species diversity for bread making. We used an interdisciplinary participatory research approach including bakers, psycho-sociologists and microbiologists to analyse French bread making practices and describe fungal communities in naturally fermented sourdough. Bread making practices were clustered in a farmer practices’ group and an artisanal practices’ group. Surprisingly, the well-known bakery yeast, Saccharomyces cerevisiae, was dominant (i.e. with a relative abundance over 50%) in only 24% of sourdoughs and other yeast species of the closely related Kazachstania genus were frequent. Bread making practices were found to drive the distribution of these species. The differences in fungal communities were associated with variation in sourdough acidity, maltose concentration and hydration. Overall, our results showed that preserving bread making practices diversity allows the preservation of a higher taxonomic and functional diversity in microbial communities.

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Section: Introductionmentioning

confidence: 99%

Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs

Michel¹,

Masson

Bubbendorf

et al. 2019

Preprint

View full text Add to dashboard Cite

show abstract

“…There could even be a limit to the size of the workforce for co-constructed projects, and therefore, controlling the breadth of participation is a key issue. This would mean these projects cannot be scaled up [30] because they are based on an inescapable relational dimension. Increasing the workforce size means escalating the quantity and diversity of the relationships, which could generate changes in the way the experiment is conducted and make the method and results difficult to reproduce on a larger scale.…”

Section: Discussionmentioning

confidence: 99%

Rethinking Rural Development at the Village Level “The Villages of the Future” in France (Bourgogne Franche-Comté Region)

Berriet-Solliec

Lapostolle

Lépicier

et al. 2022

World

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This article relates a transdisciplinary (participatory and interdisciplinary) research experiment conducted in the Territorial Living Lab for Ecological Transition (Burgundy Franche-Comté Region) that has led to constituting transdisciplinary epistemic communities. This research focuses on nine villages in this French region that have been selected to experiment with new designs for sustainable territorial development. It is part of an experimental scheme called “Villages of the Future” led by the Regional Council. These villages are less-than-2000-inhabitant municipalities, located in rural areas that are not under urban influence. The starting point is that development models based mainly on consumerism and the accumulation of wealth have shown their limits in a context of social and ecological transition. The implementation of these disciplinary epistemic communities leads to three main results: the passage from the villages’ storytelling to concrete projects, the enlargement of the local sphere of action and finally the impacts in terms of training this community’s stakeholders.

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“…In recent years, thanks to growing interest in farmers' seed autonomy and decentralized participatory breeding, the number of RSP member organizations and participating farmers has grown considerably [14]. The network has started to face new challenges associated with new needs: supporting newcomers, exploiting and disseminating a large body of knowledge and skills to a growing number of actors, overcoming new kinds of risk (for instance, surrounding production, the law, property rights, etc.).…”

Section: Context Of the Study: A Pioneering Initiative To Regenerate mentioning

confidence: 99%

Designing Innovative Management for Cultivated Biodiversity: Lessons from a Pioneering Collaboration between French Farmers, Facilitators and Researchers around Participatory Bread Wheat Breeding

et al. 2020

Self Cite

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The industrialization of farming has significantly threatened cultivated biodiversity. Participatory breeding endeavours to overcome this issue by enabling farmers to select a wide range of crop varieties in different conditions, and to foster genetic mixing through seed exchanges, crosses or mixtures. This necessitates the design of new forms of coordination and organization for the farmers and partners involved. This article reports on an ongoing initiative, aiming to facilitate the participatory design of such forms of coordination and organization. It first outlines the method used (Knowledge-Concept-Proposals or KCP), and how it has been tailored to this highly decentralized context involving politically engaged actors on a quest for autonomy. It then presents the exploratory results of the first two workshops: these include group consolidation, the sharing of heterogeneous knowledge, the generation of innovative ideas, and the elaboration of preliminary projects. Finally, this empirical case is compared with other initiatives supporting the participatory design of natural resource management strategies and tools. Its key original dimensions and benefits are that the workshop protocol is replicable, the data produced can be easily exploited, and it allows for testing hypotheses in the field of design science.

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Dossier : Des recherches participatives dans la production des savoirs liés à l’environnement – La sélection participative à l’épreuve du changement d’échelle. À propos d’une collaboration entre paysans sélectionneurs et généticiens de terrain

Abstract: Des recherches participatives dans la production des savoirs liés à l'environnement La sélection participative à l'épreuve du changement d'échelle. À propos d'une collaboration entre paysans sélectionneurs et généticiens de terrain★

Cited by 13 publications

References 29 publications

Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs

Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs

Rethinking Rural Development at the Village Level “The Villages of the Future” in France (Bourgogne Franche-Comté Region)

Designing Innovative Management for Cultivated Biodiversity: Lessons from a Pioneering Collaboration between French Farmers, Facilitators and Researchers around Participatory Bread Wheat Breeding

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