BIO Web Conf.
Volume 45, 202268th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2021”
|Number of page(s)||6|
|Section||Food Science and Technology|
|Published online||04 February 2022|
Complex evaluation of the quality of introduced and local varieties of Virginia flue-cured tobacco in Bulgaria
1 Tobacco and Tobacco Products Institute, Agricultural Academy, Markovo village, Rodopi district, Bulgaria
2 Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, Plovdiv, Bulgaria
* Corresponding author: firstname.lastname@example.org
The integrated influence of trade, technological and production fundamentals that shape the market of flue-cured Virginia (FCV) tobacco in Bulgaria objectifies the need of systematic surveys on the quality of the tobacco varieties represented in the country. Therefore, current investigation regarded the quality level of PVH19 and Niki tobacco varieties in the regions of South and North Bulgaria (labeled conditionally as “local”), as well as that of two introduced varieties, H9 (Hungary) and V (Greece). The basic indicators of FCV tobacco quality were analyzed (leaf and smoke chemical composition, external leaf quality elements, smoking quality), and the final evaluation was completed by determining the complex “quality index score”. The results from the study revealed differences in tobacco quality formation, both on a region and variety basis, in terms of leaf and smoke chemical composition, expert and smoking assessment. The final rating of the studied varieties by the complex evaluation procedure was as follows: the best quality level was found for the H9 variety introduced for the region of Plovdiv, followed by PVH19 variety from the same region, the next were PVH19 (Parvomay) and V (Central North Bulgaria) varieties, and the lowest rated was the local Niki variety (Central North Bulgaria).
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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