This July has been the biggest month yet for Scottish foods joining the Slow Food Ark of Taste.

Under the guidance of new Ark of Taste project leader Wendy Barrie, the latest 11 Scottish entrants represent a nearly 70% increase.

This dramatic rise comes as the journal Science published a study analysing the variety of plants and animals from 1.8m records from 39123 sites across the globe. It concluded that biodiversity has fallen below a safe level across 58.1% of the world’s land.

Pudding and cheese.

The eleven new Scottish boarders include Original Scots Black Pudding made with fresh blood and Scottish Artisan Crowdie made on small dairy farms and reputedly dating back to the days of the Vikings. Other cheese newcomers include traditional Ayshire and Fife Farmhouse Cheeses, and Anster Cheese, also from Fife.

Dumpies, Greys and hairy bees.

Two chicken breeds are also now on board the Ark, the Scots Dumpy is best known for its short legs and waddling walk, and the Scots Grey, a vital ingredient of a Cock-a-Leekie soup and a bird whose markings give the appearance of tartan.

The native Black Bees are the traditional honey bees of Scotland, now rare and threatened. Hairier than normal, they are able to fly at lower temperatures, foraging for for nectar and pollen when others would be huddled inside keeping warm

The final boarders this month include Skye Sea Salt, Pepper Dulse, Soay Sheep and the Boreray Sheep hailing from the remote St Kilda Islands who are the very last living descendants of the Iron Age Tanface breed.

#arkoftaste tag to promote products at risk.

Slow Food founder Carlo Petrini has recently endorsed an international photographic project, inviting the public to share pictures of Ark products and possible contenders on social media using the #arkoftaste hashtag. Photography will be used as a tool for spreading awareness and knowledge about the world’s gastronomic heritage, as the products will be photographed, archived, described, geotagged and made accessible on the Slow Food Foundation for Biodiversity website.

Please help us by following @slowfoodscot on Twitter and using the #arkoftaste hashtag with your photographs too.

If you have any ideas of foods that might suit the Ark of Taste, email us now.