Large zonal and temporal shifts in crops and cultivars coincide with warmer growing seasons in Finland

In Finland, crop choices are limited, and cultivation is only possible in the regions where production risks and uncertainties are manageable. Climate change progresses rapidly at high latitudes and the thermal growing season is projected to become substantially longer in the future. This study aimed to monitor the regional shifts in major, secondary, minor and novel crops during 1996–2016 in Finland. We used long-term data from the Finnish Food Agency and evaluated changes in time to reach maturity of cultivars of model crops by using official variety trial data. Substantial changes were recorded in cultivation areas of crops, including expansion into new regions. Some of the traditional major crops such as oats (− 20%, i.e. − 75,700 ha from 1996 to 2016), barley (− 19%, − 105,700 ha) and potatoes (− 28%, − 4000 ha) have paved the way for emergent crops like faba beans (increase in area from 58 to 14,800 ha), peas (from 5700 to 13,400 ha), caraway (from 1900 to 18,400 ha) and spring oilseed rape (from 700 to 27,800 ha). Expansion per se was primarily enabled by climate warming, but success requires well-adapted cultivars, existing or emerging markets and industries or exports as well as motivating prices, policy support and valued ecosystem services.

Consumer Perceptions and Novel Food Acceptance

Consumer beliefs about the risks and benefits of novel foods will determine whether they are accepted by the consumer. Factors such as ethical concerns, worries about the potential environmental impact of novel crops, and trust in risk regulators and science will also be of importance in consumer decision making. Potentially useful and benevolent technologies may fail when products are introduced to consumers if these issues are not adequately understood. Effective labelling, the development of effective risk-benefit communication strategies, and increased transparency in the regulatory process will all improve consumer confidence in novel foods. However, sensory properties are also important in determining food choices, and it is important to simultaneously consider more ‘traditional’ elements of novel product evaluation during product development.