Résumé
Highlights: • French farmers grow very few varieties of einkorn, whereas there is a huge diversity in the einkorn species! • Einkorn yield is very few mentioned as a criterion farmers are interested in. • Einkorn may be adapted to a large range of environments but the current varieties are not well adapted to agroforestry. • Einkorn is not adapted to celiac patients and seems no more digestible than durum wheat with in vitro experiments. • Einkorn, considered a minor cereal, is of major economic interest.Abstract: A participatory living-lab, implemented in Occitania region (south of France), is clustering farmers, processors, chefs, researchers, teachers, students and citizens, interested by einkorn (Triticum monococcum subsp. monococcum). During meetings, field days, open laboratories days, farms or mills visits, several assertions were collected and the ten most commonly cited were selected. For each assertion, experiments were set up and the results were compared with the scientific literature in order to discuss, confirm or refute them. We concluded by right or false for each assertion: “French farmers grow very few varieties of einkorn”: right, “There is no genetic diversity in the einkorn species”: false, “Yield is the only trait farmers are interested in”: false, “The einkorn is only adapted to very specific environmental conditions”: false, ““IGP haute Provence” is the best adapted to our Living Lab cropping conditions”: false, “Einkorn is not adapted to agroforestry”: right, with the current varieties, “Einkorn is of great benefit to celiac patients”: false, “Einkorn is more digestible than durum wheat”: false, ““IGP Haute Provence” is the variety of einkorn that makes the best pasta”: false, “Einkorn is less profitable than wheat because of its low yield”: false . The participatory einkorn breeding program being implemented will allow to meet the constraints and requirements of all stakeholders.