{"id":11520,"date":"2018-06-21T10:21:18","date_gmt":"2018-06-21T07:21:18","guid":{"rendered":"http:\/\/blog.erm.ee\/?p=11520"},"modified":"2018-06-21T10:21:32","modified_gmt":"2018-06-21T07:21:32","slug":"kuivatud-lest-kasesiirup-ja-kanepioli-ermi-auhinnad-vaartustavad-kohalikku-toiduparandit","status":"publish","type":"post","link":"https:\/\/blog.erm.ee\/?p=11520","title":{"rendered":"Kuivatatud lest, kasesiirup ja kanepi\u00f5li \u2013 ERMi auhinnad v\u00e4\u00e4rtustavad kohalikku toidup\u00e4randit"},"content":{"rendered":"
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Tekst: Anu Kannike, teadur
\nFotod: <\/em>Liina Kuzemt\u0161enko, m\u00fc\u00fcgijuht<\/em>
\n<\/strong><\/p>\n

Selle aasta aprillis kuulutas ERM v\u00e4lja toidusuveniiri konkursi. Tegu polnud pelgalt tavap\u00e4rase meenev\u00f5istluse ega ka muuseumik\u00f6\u00f6gile meelep\u00e4rase toiduaine valimisega. Konkurss on osa laiemast toidukultuuri-alasest uurimis-, teavitus- ja arendustegevusest, mis on viimase paari aasta jooksul saanud muuseumi teadust\u00f6\u00f6 \u00fcheks p\u00f5hisuunaks. Meie teadurite v\u00e4lit\u00f6\u00f6d ja tihe suhtlus kohalikust toidup\u00e4randist inspireeritud ettev\u00f5tjate ja piirkondlike arenduskeskustega on n\u00e4idanud, et nii tootjate kui ka tarbijate huvi sedalaadi toodete vastu on suur. Samas j\u00e4\u00e4b nii m\u00f5nelgi puhul vajaka taustateadmistest toidu ajaloo vallas, mis aitaks tootele luua ehedat ja p\u00f5nevat lugu. Samuti ei osata alati hinnata kohalikku toorainet ja endisaegseid tehnoloogiaid. Komistuskiviks v\u00f5ib saada ka v\u00e4he\u00fctlev pakend v\u00f5i n\u00f5rk turundus. ERM tahab ja saab olla selles vallas asjatundlikuks eksperdiks ja koost\u00f6\u00f6partneriks.<\/p>\n

Toidusuveniiri konkursi eesm\u00e4rgiks oli esile t\u00f5sta tooteid, mille valmistamisel on kasutatud traditsioonilist retsepti ja kohalikke toiduaineid, m\u00f5istagi eeldasime h\u00e4id maitseomadusi ja pilkup\u00fc\u00fcdvat ning praktilist, samas looduss\u00f5bralikku kujundust. \u00dchtlasi soovisime mitmekesistada ERMi tutvustavate ja mainet kujundavate suveniiride valikut muuseumi poes.<\/p>\n

Konkursile saadeti kokku 28 toodet, millest paljud \u00fcllatasid hindamiskomisjoni originaalsete ideede, l\u00e4bim\u00f5eldud lugude ja mitmekesiste maitsetega. \u00dclekaaluka v\u00f5idu p\u00e4lvis Hiiumaa v\u00e4iketootja Stonefish O\u00dc toode kuivatatud lesta ribad. Hindajaid v\u00f5lus k\u00f5igepealt suurep\u00e4rane maitse \u2013 v\u00e4ike pakike t\u00fchjenes imekiiresti \u2013 ja kohaliku kala ning traditsioonilise valmistusmeetodi kasutamine. Teiste seast t\u00f5usis esile ka muhe hiiumurdeline tootekirjeldus:<\/p>\n

\"\"<\/a><\/p>\n

“Tahedat lesta oo IIUMAAL ikke s\u00f6\u00f6dud. Varem pandi teised r\u00e4\u00e4sta eerde vilusse rippuma. P\u00e4rast keedeti tuhlide peal pehmeks ja tuhlidel ka s\u00e4\u00e4nsem mekk man. N\u00fcid sesust asja \u00f5ite harva n\u00e4eb.<\/em><\/p>\n

Aga lesta p\u00fcitakse merest ikke ja saunas k\u00e4ib iidlane ka iga jumala laup\u00e4ev niigut aamen kirigus. Ja kes see saunas vett muuks kui pesemiseks tarvidab. Sauna\u00f5lle k\u00f5rvale kuivand lesta hea pruukida. Selle tarvis igal\u00fchel oma nuga pihus millega hee ribasid vesta, iiu \u00f5lle ja nalja k\u00f5rvale.” <\/em><\/p>\n

K\u00f5rgeid punkte p\u00e4lvisid ka teise ja kolmanda koha v\u00e4\u00e4rilised tooted \u2013 Kasekunst O\u00dc ruuge mahe kasesiirup ning Perfect Plant O\u00dc kanepi\u00f5li. Kasesiirupi puhul t\u00f5stis hindamiskomisjon esile toote v\u00e4ga h\u00e4id maitseomadusi, originaalsust, kvaliteetset ning atraktiivset disaini, samuti on plussiks tootega kaasas k\u00e4iv sisukas ja kaunilt kujundatud retseptivalik. Toode on valmistatud naturaalsest kasemahlast ja sisaldab vaid looduslikke suhkruid, sobides h\u00e4sti erinevatesse k\u00fcpsetistesse ja magustoitudesse.<\/p>\n

\"\"<\/a><\/strong><\/p>\n

Maheda kanepi\u00f5li maitse oli t\u00f5eliselt mahe ja puhas, k\u00f5rgeid punkte andis hindamiskomisjon ka sama firma kanepiseemnetele ja kanepijahule. K\u00f5ik need tooted on tervislikud ja kulinaarselt mitmekesiste kasutusv\u00f5imalustega ning ka tootmine on looduss\u00f5bralik ja kohalikest traditsioonidest inspireeritud.<\/p>\n

\"\"<\/a><\/strong>Esikolmikusse j\u00f5udnud v\u00f5ivad n\u00fc\u00fcdsest kasutada oma toote reklaamis m\u00e4rget \u201cERMi toidusuveniiri konkursi v\u00f5itja\u201c. ERMi poes t\u00f5stetakse need esile muuseumi logoga t\u00e4hisega \u201eERMi toidusuveniir\u201c. T\u00f5en\u00e4oliselt j\u00f5uavad meie m\u00fc\u00fcgiletile ka m\u00f5ned teised konkursile esitatud kvaliteetsed tooted.<\/p>\n

Tore on t\u00f5deda, et mitmed konkursil osalenud toidusuveniirid olid kas uued v\u00f5i lausa spetsiaalselt ERMile m\u00f5eldes loodud. R\u00f5\u00f5mustav on seegi, et esindatud olid peaaegu k\u00f5ik maakonnad \u2013 n\u00e4iteks Mulgimaalt saadeti meile mulgi pudru ja hapukapsa n\u00e4ksid, Virumaalt metsah\u00f5nguline tee, Saaremaalt kadakajahu, V\u00f5rumaalt marjarullid ja k\u00e4sit\u00f6\u00f6\u00f5lu. Oli ka \u00f5nnestunud p\u00e4rand- ja moodsama toidu \u00fchendusi, nagu p\u00f5drasamblik \u0161okolaadis, mitmesugused uudsed kamasegud ja ka innovaatiline ternespiimapulber.<\/p>\n

ERMi konkurss andis uut ainest ka meie toidukultuuriga tegelevatele uurijatele, anal\u00fc\u00fcsimaks toidup\u00e4randi hetkeseisu ja arenguid t\u00e4nap\u00e4eva Eestis, selle rolli kohalikus identiteedis, aga ka muuseumit\u00f6\u00f6 rakenduslikes v\u00e4ljundites.<\/p>\n

\n

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Tekst: Anu Kannike, teadur Fotod: Liina Kuzemt\u0161enko, m\u00fc\u00fcgijuht Selle aasta aprillis kuulutas ERM v\u00e4lja toidusuveniiri konkursi. Tegu polnud pelgalt tavap\u00e4rase meenev\u00f5istluse ega ka muuseumik\u00f6\u00f6gile meelep\u00e4rase toiduaine valimisega. Konkurss on osa laiemast toidukultuuri-alasest uurimis-, teavitus- ja arendustegevusest, mis on viimase paari aasta jooksul saanud muuseumi teadust\u00f6\u00f6 \u00fcheks p\u00f5hisuunaks. Meie teadurite v\u00e4lit\u00f6\u00f6d ja tihe suhtlus kohalikust toidup\u00e4randist…<\/p>\n","protected":false},"author":1,"featured_media":11524,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-11520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-teadus"],"yoast_head":"\nKuivatatud lest, kasesiirup ja kanepi\u00f5li \u2013 ERMi auhinnad v\u00e4\u00e4rtustavad kohalikku toidup\u00e4randit - Eesti Rahva Muuseumi ajaveeb<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.erm.ee\/?p=11520\" \/>\n<meta property=\"og:locale\" content=\"et_EE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kuivatatud lest, kasesiirup ja kanepi\u00f5li \u2013 ERMi auhinnad v\u00e4\u00e4rtustavad kohalikku toidup\u00e4randit - Eesti Rahva Muuseumi ajaveeb\" \/>\n<meta property=\"og:description\" content=\"Tekst: Anu Kannike, teadur Fotod: Liina Kuzemt\u0161enko, m\u00fc\u00fcgijuht Selle aasta aprillis kuulutas ERM v\u00e4lja toidusuveniiri konkursi. 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Tegu polnud pelgalt tavap\u00e4rase meenev\u00f5istluse ega ka muuseumik\u00f6\u00f6gile meelep\u00e4rase toiduaine valimisega. Konkurss on osa laiemast toidukultuuri-alasest uurimis-, teavitus- ja arendustegevusest, mis on viimase paari aasta jooksul saanud muuseumi teadust\u00f6\u00f6 \u00fcheks p\u00f5hisuunaks. 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