Authors: Chiara Natale, Francesca Nocente, Laura Gazza (CREA-IT Research Centre for Engineering and Agro-Food Processing)
In recent years, European food systems have been undergoing a gradual yet significant transformation, driven by the need for sustainability, dietary diversification, and resilience to climate change. Within this evolving landscape, minor roots and tubers (MRTs)—including sweet potato, yam, cassava and taro—are emerging as promising yet still underutilized resources. Even though their demand has tripled over the past decade in Europe, their integration into agricultural systems and food markets remains limited. Addressing this gap, the European project ROTATES (Minor Root and Tuber Crops fostering Agrobiodiversity and Ecosystem Services) brings together a multidisciplinary approach of European and international partners to promote the integration of MRTs into both conventional and organic farming systems, contributing to enhanced agrobiodiversity and ecosystem services.
A Systemic Approach to Innovation Along the Value Chain
One of the distinguishing features of the ROTATES project is its systemic approach, which considers the entire value chain—from crop selection and cultivation to processing, product development and market uptake. This comprehensive perspective is essential to identify both the barriers and opportunities that influence the diffusion of MRTs in Europe. Within this framework and considering the increasing demand for sustainable, gluten-free, and nutritionally diverse food products, the Research Centre for Engineering and Agro-Food Processing (CREA-IT) in Rome (Italy), focuses on the valorization of MRTs through the development of innovative and sustainable processing solutions for food applications. By integrating expertise in food science and technology, the team contributes to transforming these crops from niche ingredients into innovative foods, viable components of European food systems.
From Crop to Product: Nutritional and Technological Innovation
A central activity within the project involves the selection of the most suitable MRT genotypes for food production, with particular emphasis on the development of low- or gluten-free food products, responding to a growing consumer demand. The process is based on a detailed analysis of key nutritional parameters, including protein content, total starch, dietary fiber. These analyses have been conducted in the biochemical laboratory of the CREA-IT. Four accessions of each MRT species have been screened to identify the varieties that meet both health and technological requirements for specific end uses. Building on this selection, MRT flours will be used either alone or in blends with other cereals such as einkorn wheat and sorghum to create innovative products including pasta, bread, and ice cream. Einkorn wheat, one of the oldest cultivated wheat species, is known for its nutritional qualities, while sorghum, a staple food in tropical regions, is valued being a gluten-free cereal. Together with MRTs, these ingredients offer new possibilities for diversifying diets and improving nutritional profiles.
The development of bread and pasta will be carried out in the pilot plants of CREA-IT, where processing conditions can be carefully set-up and optimized. Once developed, these products will undergo comprehensive characterization, including nutritional evaluation and technological performance, such as texture and processing behavior. This step ensures that the final products are not only healthy but also appealing and suitable for large-scale production.
Beyond standard food applications, the project also explores high-end culinary uses. CREA-IT contributes to the development of gourmet recipes that highlight the unique qualities of MRT-based ingredients and by-products, eggs and milk, obtained from animals feed with MRTs. These recipes will be collected in an illustrated booklet and promoted through international show-cooking events, in collaboration with Institut Lyfe Research and Innovation Center, helping to raise awareness among chefs, consumers and stakeholders.
Looking Ahead: From Innovation to Adoption
While significant progress in the diffusion of MRTs has been made in the last decade, the widespread adoption of these cultures in Europe will require continued efforts in research, policy support and market development. Consumer acceptance, in particular, will play a crucial role, highlighting the importance of communication and education initiatives. Looking ahead, the outcomes of the ROTATES project are expected to provide practical tools, scientific knowledge and innovative food products that can facilitate the integration of MRTs into European food systems. By bridging the gap between research and application, CREA-IT and ROTATES consortium are contributing to a more diversified, sustainable, and inclusive food systems in Europe.
