Abstract
Chestnut was introduced to the Canary Islands at the beginning of the 16th century during the time of the Spanish Conquest. It was utilised by the conquerors as a means of claiming property for communal lands. From that time until today, chestnut has been an important crop in the Canary Islands. It is important both as a source of food and timber and has contributed to the subsistence of the population, particularly at times when both resources were scarce. Nowadays it is mainly cultivated on the Islands of Tenerife (around 1300 ha) and La Palma. On other islands, such as Gran Canaria, La Gomera and El Hierro, semi-wild chestnut forests and small plots where farmers collect fruit still exist. Morphological and molecular marker (SSRs) studies have shown a great variability within the local population of chestnut trees in the Canaries. The main use for chestnut is fruit consumption, but it was also utilised in the past as an exchange commodity to obtain fish and other food. The fruit is consumed in many different ways, mainly toasted or roasted, but also cooked in soups, fish or meat dishes and even as an ingredient for the typical Canary Islands’ sweet ‘morcillas’ (a type of sausage). The wood of the tree has been used for furniture, with some shoots being utilised for basket making, and also as cattle food. The trunk of the chestnut has also been used to obtain cork or as a bee hive. Recent efforts to add value to chestnut cultivation in the Canary Islands have included the creation of a Chestnut Farmers Association in Tenerife that commercializes their products under a brand name.
