project - Research and innovation
CEreal REnaissance in Rural Europe: embedding diversity in organic and low-input food systems
CEreal REnaissance in Rural Europe: embedding diversity in organic and low-input food systems
Objectives
CERERE aims to sustain and promote innovative approaches to the introduction and management of agrobiodiversity in organic and low-input cereal production systems, as well as the consequent series of innovations along the agronomic, processing and marketing segments of cereal value chains, which are driven by the fact that mainstream approaches used in conventional value chains are not well-adapted to dealing with more diverse raw products. CERERE is facilitating the exchange and integration of scientific as well as practical knowledge on how to best manage diversity from seed to fork.
Objectives
(See description in English)
Activities
By creating a multi-actor network of researchers and communities of practice, by adopting a bottom-up approach, and by liaising with EIP-AGRI Operational Groups, CERERE is synthesising, sharing and disseminating existing best practices, research results and co-innovative solutions in organic/low-input cereal food systems, focusing particularly on agro biodiversity and the associated values of quality and health. Through its activities and training products, CERERE is addressing the key issues and most urgent needs of these systems. CERERE is identifying opportunities for better integrating science and practice, paving the way for more dynamic interactions between the two domains.
Activities
(See description in English)
Project details
- Main funding source
- Horizon 2020 (EU Research and Innovation Programme)
- Horizon Project Type
- Multi-actor project - Thematic network
Ort
- Main geographical location
- Berkshire
EUR 1 997 550.00
Total budget
Total contributions including EU funding.
Ressourcen
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26 Practice Abstracts
Organic Arable (OA) is a trading firm organised as a group of firms and farmers to deliver high quality cereals with added value. OA has strategies throughout its value chain to place towards the added value product. The main issue was that the business model and the logic mainly locked the operation into a commodity market. UK farmers want their produce to be acquired with premium prices.
Participation in supply chains creates inertia where farmers’ practices in agriculture and business point toward commodities. OA has identified three main practical solutions that created significant impact. First is the relationships in the organisation of firms in the chain. Second is the implementation of mechanism of transparency throughout the chain. And third is the implementation of economic incentives for achieving required quality standards. These strategies are pushing OA away from the commodity lock and placing them into the added value market niche.
OA realised they are a Value Chain (VC). VC are firms linking together to take the product from its conception to the final consumer, including activities with added value e.g. marketing, designing and quality. The first strategy is profiling their farmers with technology in social networks. The aim is to link with potential consumers and create relationships to know where food comes and who farmers are. The second strategy is creating mechanisms of transparency in pricing, by providing farmers with information on market prices for farmers to calculate cash flow. The third mechanism is having economic incentives for farmers consistent with quality standards. Quality standards are previously set and negotiated with farmers. Every technical aspect is provided to achieve the highest quality possible.
Farmers should place Nordic varieties in their crop rotation to produce more value-added products and to create more diversity in their crop rotation and farming in general. Nevertheless, they usually don’t prioritize these varieties because of lack of knowledge.
There is a lot of Nordic breeds, that are able to diversify the crop rotation in the Nordic area. This PA describes the main agronomic characteristics of the most popular species described for this purpose: Nordic spelt Enkorn, Dalar wheat and Ølands wheat, Emmer, old Rye and old Barley.
These species do not deliver high yield but deliver quality baking issues and tasting experiences that will expand the consumers experiences of bread and beer.
Emmer is a good example of this, because it has a high content of proteins.
Some has to be placed right in the crop rotation. Einkorn needs to be placed on fields with low weed pressure.
Some has to be grown on clay like Dalar wheat, Spelt, and some prefer sandy soil, like Einkorn and old Rye.
Landmændene bør placere nordiske sorter i deres afgrøderotation for at producere mere værditilvækstprodukter og for at skabe mere mangfoldighed i deres sædskifte og landbruget generelt. Ikke desto mindre prioriterer de normalt ikke disse sorter på grund af manglende viden. Der er mange nordiske racer, der er i stand til at diversificere afgrøderotationen i Norden. Denne PA beskriver de vigtigste agronomiske egenskaber for de mest populære arter, der er beskrevet til dette formål: Nordisk stavet Enkorn, Dalar hvede og Ølands hvede, Emmer, gammel rug og gammel byg.
Disse arter leverer ikke højt udbytte, men leverer bagningsegenskaber og smagsoplevelser af høj kvalitet, der vil udvide forbrugernes oplevelser med brød og øl.
Emmer er et godt eksempel på dette, fordi det har et højt indhold af proteiner.
Nogle skal placeres korrekt i afgrøderotationen. F.eks Einkorn skal placeres på marker med lavt ukrudttryk.
Nogle skal dyrkes på ler som Dalar hvede og spelt, mens andre foretrækker sandjord, som Einkorn og gammel rug.
The food product information system for consumers through labelling is regulated by EU Regulation No. 1169/2011, which defines the obligatory information to be included in the packaging of commercial products. This information must be easily readable, clear and comprehensible so that consumers are not misguided regarding the origin and characteristics of the product. European legislation allows completing the label with voluntary information. This is the case of the Transparent Pianesian Label (ETP), which in addition to the obligatory information required by the law, provides further elements that can contribute to the consumers’ awareness about the quality and characteristics of the product and help them in the purchase decision.
The ETP labelling system was conceived by Mario Pianesi into Macrobiotic movement in 1980, and currently, this voluntary process of transparency is utilised in the food sector by about 1200 companies.
The ETP system provides the most important information on the product’s origin, their characteristics and resources needed during the processing (origin and crops production, method of each ingredient, quantity of water used, type of energy utilised, quantity of CO2 produced, etc.) as well as all the breakdown of the values shared along the supply chain (including the purchase price of raw materials at origin).
Decades of use of the ETP system have shown that the transparent label:
• It simplifies the work of control by the authorities concerning the legal obligations in food processing and production.
• It makes the consumers aware of the sustainability of their food habits.
• It encourages producers to make clear statements about their mission and about their tangible and intangible values of their products.
Il sistema di informazione sui prodotti alimentari per i consumatori attraverso l'etichettatura è disciplinato dal Regolamento UE n. 1169/2011, che definisce le informazioni obbligatorie da sui prodotti commercializzati. Tali informazioni devono essere facilmente leggibili e comprensibili, in modo che il consumatore non sia indotto in errore circa l'origine e le caratteristiche del prodotto. La legislazione europea consente di completare l'etichetta con informazioni volontarie. È il caso dell'etichetta Pianesiana trasparente (ETP) che, oltre alle informazioni obbligatorie previste dalla legge, fornisce ulteriori elementi che possono contribuire a sensibilizzare i consumatori sulla qualità del prodotto.
Il sistema di etichettatura ETP è stato concepito da Mario Pianesi nel movimento Macrobiotico nel 1980 e attualmente è utilizzato nel settore alimentare da circa 1200 aziende.
Il sistema ETP fornisce le informazioni più importanti sull'origine del prodotto, le sue caratteristiche e le risorse necessarie durante la lavorazione (origine e produzione delle colture, metodo di produzione di ciascun ingrediente, quantità di acqua utilizzata, tipo di energia utilizzata, quantità di CO2 prodotta, ecc....), oltre ai valori ripartiti lungo la filiera (compreso il prezzo di acquisto delle materie prime all'origine).
Decenni di utilizzo del sistema ETP hanno dimostrato che l'etichetta trasparente:
- Semplifica il lavoro di controllo da parte delle autorità per quanto riguarda gli obblighi legali nella trasformazione e produzione alimentare.
- Rende i consumatori consapevoli della sostenibilità delle loro abitudini alimentari.
- Incoraggia i produttori a dichiarare chiaramente la loro missione aziendale e i valori tangibili e intangibili dei loro prodotti.
As a consequence of the agro-industrial model, the work of farmers lacks of social recognition and autonomy. Nowadays, it is a big challenge to change consumption habits and to promote the revaluation of agriculture and the role of farmers as ava link between agriculture and society.
It is necessary to raise awareness among the population about the importance of relocating agri-food systems and the benefits of consuming organic products, artisans, traditional varieties from local production.
The ways to reach citizens are multiple. In this sense, Culturhaza is committed to combining agriculture and contemporary art. On the one hand, the project consists on growing and selling agroecological products through consumption groups and on the other hand, the initiative carries out artistic actions somehow related with agri-food system.
They commit to create other types of relationships that go beyond the economic sphere, generating spaces of coexistence and exchange with consumer families.
Their artistic works are focused on the value of agriculture, and to make known the importance, context and knowledge around food production.
Como consecuencia del modelo agroindustrial, la labor de los agricultores y agricultoras carece de reconocimiento social y autonomía. Hoy día es un reto cambiar los hábitos de consumo y apostar por la revalorización de la agricultura y de la figura del agricultor y agricultora como enlace entre lo agrario y la sociedad.
Es necesario concienciar a la población sobre la importancia de relocalizar los sistemas agroalimentarios y los beneficios de consumir productos ecológicos, artesanos, de variedades tradicionales y producidas localmente.
Las vías para llegar a la ciudadanía son múltiples. En este sentido, Culturhaza apuesta por combinar agricultura y arte contemporáneo. Una parte del proyecto consiste en el cultivo y venta de productos agrícolas a través de grupos de consumo, y otra en realizar acciones artísticas en el marco del sistema agroalimentario.
La iniciativa defiende generar otro tipo de relaciones que vayan más allá de lo económico, y creen espacios de convivencia e intercambio con las familias consumidoras.
Sus obras artísticas están enfocadas a la puesta en valor de la agricultura, y a dar a conocer la importancia, contexto y conocimiento que rodea la producción de alimentos.
Torth y Tir is a ‘Community-Supported Bakery’, an advantage of which is that the expenses of the “middle men” are avoided. High quality, nutritionally superior bread is produced sustainably on a relatively small scale at prices that are affordable to local people.
The cereals are all grown organically with low inputs using locally-adapted heritage cereal selections. The approach supports community development and integration because community members/consumers can witness and, if they wish, participate in the complete food production process “from field to fork”.
The project has been running for three years and has successfully gained momentum and visibility within the local community.
A recommendation for others is that funders and others involved in such a project must engage with all the actors of the local food chain, both by their contributions to making and distributing the bread and as consumers of it. Another recommendation is to engage the local community by organising training days for schools or other local organizations. Such events allow the benefits and sustainability of a local, community-based food production system to be explained.
VIRGO is a collective trademark created to promote organic processing of old wheats supporting a short supply chain of products made by wheat. The project was originally launched to give support to the farmers affected by an earthquake in May 2012. It aims at responding to the progressive marginalization of farms affected by the processes of change of agri-food system, which leads to economic unsustainability, loss of autonomy and a reduction in the incomes of many farmers involved into traditional cereal production chains. The project brings together farmers, millers, bakers, citizens, a research centre and also a private foundation dealing to recover old/local varieties of wheats. The aim is guaranteeing the origin and quality of the products, through compliance with strict production regulations.
All VIRGO distributorsmust comply with a set of rules established to guarantee the quality of their products.
- farms have to be based in Emila Romagna Region
- crops management has to be organic/biodynamic
- seeding with old varieties
- flours have to be processed by stonemills
- bread has to be made with sourdough
The ownership of the brand is given exclusively to legal entities: currently the owner of the marktrade is the Arca Biodinamica Association, where all the different stakeholders are involved (farmers, processors, citizens, bakers, etc..).
Excluding the intermediates, reducing the distance covered by the product to the benefit of the environment, the producers can sell their goods at an affordable and profitable price. At the same time, the consumer supports the local economy based on healthy food at a fair price.
VIRGO è un marchio collettivo creato per promuovere la lavorazione biologica dei vecchi grani a supporto della filiera corta. Il progetto è stato lanciato per sostenere gli agricoltori colpiti dal terremoto del maggio 2012, rispondendo alla progressiva emarginazione delle aziende agricole colpite dai processi di cambiamento del sistema agroalimentare, che porta all'insostenibilità economica, alla perdita di autonomia e alla riduzione dei redditi di molti agricoltori coinvolti nelle tradizionali filiere cerealicole. Il progetto riunisce agricoltori, mugnai, panettieri, cittadini, un centro di ricerca ed una fondazione privata che si occupa del recupero di varietà di grano locali. L'obiettivo è garantire l'origine e la qualità dei prodotti, attraverso un disciplinare di produzione.
Tutti i rivenditori VIRGO devono rispettare una serie di regole stabilite per garantire la qualità dei loro prodotti.
- Le aziende agricole devono avere sede in Emilia-Romagna.
- la gestione delle colture deve essere biologica e biodinamica
- semina di varietà locali
- le farine devono essere lavorate da mulini a pietra.
- il pane deve essere prodotto con lievito madre
La proprietà del marchio è affidata esclusivamente a persone giuridiche: attualmente il titolare del marchio è l'Associazione Arca Biodinamica, dove sono coinvolti tutti i diversi soggetti interessati (agricoltori, trasformatori, cittadini, panettieri ecc.).
Escludendo gli intermediari e riducendo i km percorsi dal prodotto a beneficio dell'ambiente, i produttori possono vendere i loro prodotti ad un prezzo accessibile e redditizio. Allo stesso tempo, il consumatore sostiene l'economia locale basata su un'alimentazione sana a un prezzo equo.
The homogenization of agroecosystems through monoculture and the lack of organic flour mills results in a bottleneck limiting the access of organic artisan bakeries to a quality raw material, flours of local and organic origin.
Facing this problem, Red Andaluza de Semillas has been working, together with several farmers in Alozaina area (Málaga) in order to create alliances between different actors in the cereal supply chain that make possible the reintroduction of local varieties in the markets.
To achieve this, agreements have been reached between local producers who are recovering local varieties, and an ecological handicraft mill in the region. On the other hand, contacts have been established with artisanal bakeries that want to give a try to organic flours from local varieties.
Today, more than 70 varieties of cereals have been recovered and different tests have been carried out with 2 recovered varieties of wheat in at least 5 bakeries in Andalusia.
In addition to that, some of the farmers collaborate in several research projects for the characterization of local varieties and the description of their productive and nutritional characteristics.
La homogeneización de los agroecosistemas de cereal a través del monocultivo y la falta de molinos harineros ecológicos resultan en un cuello de botella que limita el acceso de las panaderías artesanales ecológicas a una materia prima local y de calidad.
Ante esta problemática es necesaria la construcción de relaciones horizontales de cooperación que posibiliten la gestión comunitaria y valorización de la biodiversidad cultivada de cereales.
Para ello, se considera de gran importancia contactar con panaderos y panaderas que tengan inquietud por probar nuevas harinas de procedencia local y ecológica, y motivar a diferentes agricultores y agricultoras para trabajar en la recuperación de variedades locales. La implicación de al menos un molino artesanal y ecológico, dispuesto a moler pequeñas cantidades de harina, de diferentes variedades, es crucial.
Se recomienda incluir, en la medida de lo posible, a otros actores, como por ejemplo centros de investigación o universidades, en el trabajo colectivo de recuperación de la biodiversidad cultivada. Estas instituciones pueden colaborar en la generación de información sobre las variedades (caracterización, identificación, compuestos nutracéuticos, etc.)
Así, a través de la colaboración con otras personas productoras y organizaciones como la RAS, Alonso Navarro ha conseguido recuperar más de 70 variedades locales de cereales, caracterizar muchas de ellas y testar algunas en al menos 10 panaderías del territorio andaluz.
Torth y Tir is one of the still rare but ever growing examples in the UK of ‘Community-Supported Bakery’. One of the main advantages of this “enclosed” community-supported system is that, by removing all of the “middle men” associated expenses, allows for high quality bread to be produced at contained costs even on a relatively small/local scale,. This, in turn, makes this nutritionally superior bread accessible and affordable to a wider proportion of the population in rural communities.
Furthermore, by adopting a cereal production system based on heritage grains and low inputs, Torth y Tir also represents an important example of food economy promoting land stewardship and valorisation of local resources and traditions, which can be perceived as an added value by community members/consumers.
The project is only on its third year of life, but it has been gaining increasing momentum and visibility within the local community.
A large part of its success can be ascribed to the willingness of the funder and of the other directors of Torth y Tir to engage with all the actors of the local food chain, both in their figure of contributors to the manufacture and distribution of the final product (bread) and as consumers of this product. This is achieved via providing training days, either through schools or other local organizations, during which is possible to better explain the benefits of a community based system of food production, for example the full traceability of ingredients and processes used.
A 70 ha organic farm in Southern Finland has been cultivated by the same family since 1689. The farmer feels a clear identity of the family working for sustainable agriculture. This perseverance for staying in business has meant a considerable watchfulness for the farmer regarding the production mode and selection of crop plants across the years; from traditional wheat to fiber flax, to linen seed and to buckwheat. The pilot crops showed the buckwheat was well suited for the rather meagre organic fields, endured low rainfall and did not suffer from frost during harvesting. Besides that, the plant did not tolerate frost in spring and cool moisty summers decreased the crop volume. The buckwheat presented a low risk crop in terms of organic farming (low inputs and low costs), enabled the use of own seed and old machinery, caused no environmental damage and gave a high-value grain. Community relations have always been important for the farmer family, enabling social learning and participation in promotional activities. The capacity for networking helped the farmer to market his crop by an emerging buckwheat co-operative, in collaboration with the specialized buckwheat mill established at the same time. The mill operates in demand driven market. As the seeds did not contain gluten, the product was consumed by a growing number of gluten-intolerant consumers. The success of the current agricultural mode is also evidenced by the family’s young members’ commitment, who keep carrying out the activities on the family farm. Entrepreneurship and continuous adaptation to foreseen challenges together with the balance achieved on ecological, economic and social matters ensure the future sustainability of the family farm.
Etelä-Suomessa sijaitseva 70 ha tila on ollut saman viljelijäsuvun omistuksessa vuodesta 1689 lähtien. Tällaista sukuhistoriaa voidaan pitää huomattavana kestävän tulevaisuuden voimavarana. Sukuhistoria ilmentää viljelyn jatkuvaa taloudellista, teknologista ja ekologista kehittämistä, sosiaalista taidokkuutta ja hyviä suhteita sekä perheen sisällä että viljelijäyhteisön jäsenten ja viljelyyn liittyvien toimijoiden kesken. Viljelijä valitsee harkiten tuotantokasvinsa ja oppii tuntemaan sen ominaisuudet; tuotannossa on siirrytty vehnästä kuitupellavaan, siitä öljypellavaan ja viimein tattariin. Viljelijän menestys perustuu luomutattarin vähäriskiseen tuotantoon niin, että niukoilla panoksilla tuotetaan hyvää markkina-arvoa. Omavaraisuus ja vakaa taloudellinen asema on saavutettu kasvin kokeilevalla viljelyosaamisella, käyttämällä paljolti vanhaa koneistusta, omaa luomusiementä ja liittymällä tuottajaosuuskuntaan joka neuvottelee vuosittain sopimustuotannon hinnan tattariin erkoistuneen myllyn kanssa hyvän kysynnän markkinoilla. Tämän sukutilan historian ydin, jatkuvuus, perustuu yrittämiseen ja sopeutumiseen ennalta nähtyihin haasteisiin ja sosiaalisten, taloudellisten ja ekologisten seikkojen tasapainottamiseen viljelijäsuvun elämässä. Tällainen kestävä maatalous on kestävän yhteiskunnan peruspilari.
The narrowing of genetic diversity in crops is considered a threat to food security. The homogeneous varieties are normally utilised into conventional agriculture. where the use of chemicals minimizes the differences related to the soil and environment. For this reason, these varieties are often not appropriating for organic farming management. Conventional varieties are generally more affected by negatives of the uncontrollable factors (epidemics, temperature, etc.) that are associated with the impacts of climate change. The using of Evolutionary Populations (EPs) into cereals farming systems, enhance the farmers’ resilience facing to the climate change, enabling the sustainable management of agriculture at the marginal areas, promoting an healthy diet The breeding strategy of the EPs is based on decentralized selection, namely selection conducted in each target environment, and on participation, which is a selection conducted through the involving of all actors concerned into the production, transformation and use of these materials (farmers, miller, bakers and other processors and consumers) . The heterogeneous population are site-specific because they have evolved in environments, characterized by different climates, soils, landscapes, agricultural practices, processing, local markets and consumption habits. Defining the boundaries of these micro-environments is, therefore, key to the creation of networks of farmers which can assure the sustainability of the process over time. Currently are available on the market several EPs, the condition made possible by the implementation of the decision 2014/150/EU that allows the derogation for the marketing of seeds in the EU.
La riduzione della diversità genetica nelle colture è considerata una minaccia per la sicurezza alimentare. Le varietà omogenee sono normalmente utilizzate nell’agricoltura convenzionale, dove l’uso di sostanze chimiche riduce al minimo le differenze legate al suolo e all’ambiente. Per questo motivo, queste varietà spesso non sono adatte alla gestione dell’agricoltura biologica. Le varietà convenzionali sono generalmente più influenzate dai fattori incontrollabili (patogeni, temperature, ecc.) che sono associati ai cambiamenti climatici. L’utilizzo delle popolazioni evolutive (EP) nei sistemi di coltivazione dei cereali, migliora la resilienza degli agricoltori di fronte ai cambiamenti climatici, consentendo la gestione sostenibile delle colture nelle aree marginali. La strategia di costituzione delle Pes si basa sulla selezione decentralizzata (vale a dire la selezione condotta in ciascun ambiente target) e sulla partecipazione, ovvero una selezione condotta attraverso il coinvolgimento di tutti gli attori interessati nella produzione, trasformazione e uso di questi materiali (agricoltori, mugnai, panettieri e altri trasformatori e consumatori). Una popolazione eterogenea è site-specifica perché si è evoluta in ambienti caratterizzati da climi, suoli, pratiche agricole, lavorazione, mercati locali e abitudini di consumo. Definire i confini di questi microambienti è quindi fondamentale per la creazione di reti di agricoltori in grado di assicurare la sostenibilità dei processi nel tempo. Attualmente sono disponibili sul mercato diverse Pes, condizione resa possibile dall’attuazione della decisione 2014/150/UE che consente la deroga per la commercializzazione delle sementi nell’UE.
The aim of the mill is to produce high-quality food ingredients by using traditional machinery (transmission propulsion). Former times’ traditions and nowadays requirements are embedded into healthy products. The social aim of the mill is to help prevent health problems by processing traditional, forgotten cereal species and disseminating their effect on health. The mill also takes part on developing new products to support modern diets.
Their products contain not only processed endosperm but bran. Using special flour from hungaro-durum rye, private label dry pasta product is also produced. Both homogeneous and mixed flours are used to provide gluten-free products.
A vállalkozás legfontosabb célja, hogy hagyományos módon (transzmissziós meghajtás) működtetett berendezéseken készüljenek a minőségi élelmiszer-alapanyagok. A régi idők hagyományai és a mai kor kívánalmai ötvöződnek az egészségmegőrzés számára készülő termékekben. A vállalkozás társadalmi célkitűzése, hogy elfeledett és új gabonák feldolgozásával, egészségre gyakorolt hatásuk ismertetésével egészségi problémák megelőzését segítsék. Továbbá új termékek kifejlesztésében is részt vesznek, amelyek segítik a korszerű táplálkozást.
A magbelső és a maghéj feldolgozása egyaránt megjelenik a termékeikben. Különleges liszt (hungaro-durumliszt) felhasználásával tojásmentes saját márkás tésztát készítenek. Továbbá gluténmentes termékek előállításában az egynemű liszt éppen úgy szerepel, mint a keverékek.
Food networks are experiencing self-taxation as a valuable strategy for supporting both farmers’ activities and the own needs of the networks. In particular, these experiences can be developed as solidarity funds for farmers (e.g. for dealing against wild fauna damages, adverse weather conditions etc.) as well as to pay the technician who provides technical advice to farmers. For a successful output, as the self-taxation is often not sufficient to deal with all concerns, it is necessary a strong commitment by the farmers as well as a well-organized collective action to advocate and deal at the regional level local with problematic issues and peculiarities of considered territory.
Practical recommendations for food networks include the opportunity of associating at regional as well as national level with other networks of farmers (developing network of networks) in order to:
• deal with damages to crops by adopting risk pooling strategies;
• advocate for regional policies dealing with problematic issues of agricultural production at the local level;
• promote among local community and policymakers environmental-friendly, socially and economically sustainable productions.
The main added value/benefit/opportunities to the end-users will include the following points:
• managing and pooling the risk among members of the network;
• making agricultural production more sustainable from environmental, social and economic perspectives;
• raising awareness among policymakers in order to support alternative chains by ad hoc policies and regulations;
• developing networks of relationships among members of food networks and the local community.
Le reti alimentari stanno sperimentando l'autotassazione come valida strategia per sostenere le attività degli agricoltori e le esigenze delle reti stesse. Queste esperienze possono svilupparsi come fondi di solidarietà per gli agricoltori (ad esempio per i danni causati dalla fauna selvatica, da condizioni climatiche avverse etc.) o per pagare l’agronomo che fornisce consulenza tecnica agli agricoltori.
Ciononostante, l'autotassazione spesso non è sufficiente ad affrontare tutte le istanze problematiche, sono di conseguenza necessari un forte impegno da parte degli agricoltori e un'azione collettiva ben organizzata per sensibilizzare i decisori politici a livello regionale circa le problematiche e le peculiarità del territorio locale considerato.
Le raccomandazioni pratiche per le reti alimentari includono l'opportunità di associarsi a livello regionale e nazionale con altre reti di agricoltori (sviluppando una rete di reti) al fine di
• affrontare i danni alle colture adottando strategie di messa in comune dei rischi;
• sollecitare politiche regionali che affrontino le problematiche della produzione agricola locale;
• promuovere tra la comunità locale e i responsabili politici produzioni sostenibili dal punto di vista ambientale, sociale ed economico.
I principali valori aggiunti/benefici/opportunità per gli utenti finali comprenderanno i seguenti punti:
• gestire e condividere i rischio tra i membri della rete;
• rendere la produzione agricola più sostenibile dal punto di vista ambientale, sociale ed economico;
• sensibilizzare i decisori politici al fine di sostenere filiere alternative con politiche e regolamentazioni ad hoc;
• sviluppare reti di relazioni tra i membri delle reti alimentari e la comunità locale.
The industrial production of pasta with conventional flours of unknown origin covers the markets, and small artisanal processing companies have problems accessing them. The main difficulties they face are the articulation with the local production of durum wheat and the use of local varieties, the lack of artisanal mills and competition with low prices of industrial foodstuffs.
In this context, it is advisable to implement projects that involve the different phases of the manufacturing process. This will allow having semolina and higher quality flours, obtaining a differentiated product, and adjust prices.
Spiga Negra is an artisan pasta shop that incorporates a semolina mill.
For the preparation of artisanal pasta it is essential to count with high quality semolina, this will depend on the variety of durum wheat that is used and on the process of converting the grain into semolina. Therefore, direct and close contact with local producers should be established. This procedure leads to more competitive prices. Spiga Negra holds constant communication with the group of cereal producers, taking part in crop planning and jointly addressing the different needs, both in the elaboration of pasta and in cereal production.
Internal training is essential to obtain quality products. The members of Spiga Negra travelled to Sicily where they delved into grinding and pulping techniques.
Collaboration with the research sector reinforces these small projects. Spiga Negra participates together with the Pablo de Olavide University in the analysis of the aptitude of local varieties for pasta production.
La producción industrial de pasta con harinas convencionales de origen desconocido copa los mercados, y las pequeñas empresas de transformación artesana tienen problemas para acceder a estos. Las principales dificultades a las que se enfrentan son la articulación con la producción local de trigo duro y el uso variedades locales, la falta de molinos artesanales y la competición con los precios bajos de los comestibles industriales.
En este contexto, se propone implementar proyectos en los que se incorporen las diferentes fases del proceso de fabricación. Esto va a permitir disponer de sémolas y harinas de mayor calidad, obteniendo un producto diferenciado, y ajustar los precios.
Spiga Negra es un obrador de pasta artesana que incorpora un molino semolero.
Para la elaboración de pasta artesana es imprescindible contar con sémola de calidad, esto va a depender de la variedad de trigo duro utilizada y del proceso de transformación del grano en sémola. Por ello debe establecerse un contacto directo y estrecho con productores y productoras locales. Este funcionamiento permite lograr precios más competitivos. En Spiga Negra hay comunicación constante con el grupo de producción para la planificación de los cultivos y abordan de manera conjunta las necesidades tanto de la elaboración de pasta como de la producción del cereal.
La formación interna es indispensable para obtener productos de calidad. Las personas integrantes de Spiga Negra viajaron a Sicilia donde profundizaron sobre técnicas de molienda y elaboración de pasta.
La colaboración con el sector de la investigación refuerza estos pequeños proyectos. Spiga Negra participa junto con la Universidad Pablo de Olavide en el análisis de la aptitud de las variedades locales para la elaboración de pasta.
Considering the high quality of oats grown on their family farm (Ballard Organic Farm), the Lalor family decided to develop the cereal into products which could be sold under its own brand. Therefore, Kilbeggan Organic Foods was established as a family-owned enterprise which served to add value to oats grown on Ballard Organic Farm. The business produces premium oat-based products and consists of: porridge, oat cookies, and an oat bread mix. The porridge is available as jumbo or regular rolled oats and has gained industry recognition; winning numerous awards. The cookies are handmade (in partnership with an artisan bakery) and derived from a family recipe that includes no additives/preservatives. The oat bread mix comes in a number of different varieties: oats with seeds, oats with dried fruit, or oats with herbs.
Kilbeggan Organic Foods products are available across Ireland in small stores, family owned shops, butchers, healthcare stores etc. The company distribute to the local area themselves but use distributors for the rest of Ireland. Their porridge oats are also exported and available in America. For export markets, orders are dispatched to a warehouse in Dublin from where they are distributed.
Cereal farmers can be financially rewarded for quality if they can create a more direct relationship with consumers. A greater variety of products increases the likelihood of success. Kilbeggan Organic Foods demonstrates the potential market demand for high quality certified organic cereal-based products. Thereby, how cereals can be used to create differentiated quality products is demonstrated. Products are distinguished through authenticity, provenance, sustainability, and quality.
Grain brushes are used in the industrial mill in order to lower the dust and mycotoxins contents on the cereals grains’ surface, but there is no model adapted to the needs of artisans and farmers-bakers (cost, flow, size).
This brush is a rotating machine one meter high and of about 100 kg, consisting in a square tube frame, a stator corresponding to a cylindrical cage assembled on the frame, with two flanges to guide the grains in input and at the outlet of the brush, a rotor with 2 metal brushes and two fins, guided by two bearings on the frame; an electric motor of 2 kW; a belt pulley transmission and an outer casing for sealing the assembly and suction of dust by a conventional vacuum cleaner.
This design of the grain brush meets the needs of on-farm processing, whether for investment cost (less than 1000 €) or brushed grain flow (200 to 600 kg/h). Integrated upstream of the mill in the milling chain, such a brush makes it possible to separate from the grain the dust fixed on its surface. In addition to the cleaning effect, this meets the needs for regulation of mycotoxin levels (concentrated in dust) within a mill.
This grain brush was designed by the farmers of ARDEAR Auvergne-Rhône-Alpes accompanied by the “Atelier Paysan”, a selfbuilding cooperative. Several prototypes can be built, tested and improved collectively. The design should be designed to simplify manufacturing and adjustments.
This collective work paves the way for other projects for on-farm cereals processing, for which the same process can be realized.
Les brosses à grain sont utilisées dans la meunerie industrielle afin d’abaisser le taux de poussières et mycotoxines présentes à la surface des grains de céréales mais on ne trouve pas de modèle adapté aux besoins des artisans et paysan boulangers (coût, débit, dimensions).
Cette brosse est une machine tournante d’un mètre de haut et environ 100 kg, composée d’un châssis en tube carré, d’un stator correspondant à une cage cylindrique assemblée sur le châssis, avec deux flasques pour guider les grains en entrée et en sortie de la brosse, d’un rotor avec 2 brosses métalliques et deux ailettes, guidé par deux paliers sur le châssis ; d’un moteur électrique de 2 kW ; d’une transmission poulie courroie et d’un carter extérieur permettant l’étanchéité de l’ensemble et l’aspiration des poussières par un aspirateur conventionnel.
Cette conception de la brosse à grain répond aux besoins de la transformation à la ferme, que ce soit pour le coût d’investissement (moins de 1000 €) ou le débit de grain brossé (200 à 600 kg/h). Intégrée en amont du moulin dans la chaîne de meunerie, une telle brosse permet de séparer du grain les poussières fixées sur sa surface. Outre l’effet nettoyant, cela répond au besoin de régulation du taux de mycotoxines au sein d’une meunerie.
Cette brosse à grains a été conçue par les paysans de l’ARDEAR Auvergne-Rhône-Alpes accompagnés par l’Atelier Paysan, une coopérative d’autoconstruction. Plusieurs prototypes peuvent être construits, testés et améliorés collectivement. La conception doit être pensée de façon à simplifier la fabrication et les réglages.
Ce travail collectif ouvre la voie à d’autres projets pour la transformation fermière des céréales, pour lesquels le même processus peut se mettre en place.
Selection and management of wheat populations must make it possible to obtain populations adapted to the local conditions of the farmers while also keeping adaptive capacities by maintaining a genetic diversity. The selection taking place on farms allows each producer to find a population adapted to its conditions and with a good taste. In order to maintain the genetic diversity of the populations, during farmers meetings, each one brings 5 kilograms of seeds of its population, which will be mixed with those of the populations of the other farms. Then, everyone leaves with 5 kilograms from this mixture to integrate into its population.
It may be useful to visit the plots of farmers bringing seeds to mix during the farmers meetings before mixing these lots to ensure the characteristics of their populations. Particular care should be taken not to mix seed lots of different varieties or even different species as these mixed seeds will then be found on the plots of all participating farmers.
This strategy on the dynamics of wheat diversity was developed jointly by Gab 65 and the Réseau Semences Paysannes to maintain genetically diversified populations at the farm level. Thanks to a few percent annual genetic renewal, this method makes it possible to maintain the adaptive capacities of the wheat populations.
La sélection et la gestion des populations de blé doit permettre d’obtenir des populations adaptées aux conditions locales des paysans tout en gardant également une faculté adaptative grâce au maintien d’une diversité génétique. La sélection se déroulant sur les fermes permet que chaque producteur trouve une population adaptée à ses conditions et avec un bon rendu gustatif. Afin de maintenir une diversité génétique des populations, lors de rassemblements des paysans, chacun apporte 5 kilogrammes de semences de sa population, qui seront mélangés avec celles des populations des autres fermes. Ensuite, chacun repart avec 5 kilos issu de ce mélange pour l’intégrer dans sa population.
Il peut être utile de faire des visites sur les parcelles des paysans apportant des lots de semences à mélanger avant de mélanger ces lots afin de s’assurer des caractéristiques de leurs populations. Il faut faire particulièrement attention à ne pas mélanger des lots de semences de variétés voire d’espèces différentes car ces semences mélangées se retrouveront ensuite sur les parcelles de tous les paysans participants.
Cette stratégie sur la dynamique de la diversité du blé a été élaborée conjointement par le Gab 65 et le Réseau Semences Paysannes pour maintenir une diversité dans les populations à l’échelle de la ferme. Grâce à un renouvellement génétique de l’ordre de quelques pourcents annuellement, cette méthode permet d’entretenir les facultés adaptatives des populations de blés.
On-farm grain processing has constraints such as storage and inventory management.
Pasta is the simplest product to value cereals: easy to process, the finished product is dry, which facilitates storage and inventory management. The process is simple since it involves only water in addition to flour. A finished extruder of the chosen mold gives shape to the pasta which will then be dried at low temperature. The dynamic management of the rivet wheat (Triticum turgidum) variety Poulard d'Auvergne (historically cultivated in Puy de Dôme) as well as the type of mill (stone mill) give pasta real taste qualities. The milling T110 (110 mg of minerals / kg flour) on stone mill allows a good milling yield while preserving a maximum of brand and its nutritive and digestive qualities.
It may be interesting to group together to set up a collective pasta workshop in order to share the costs (especially for the dryer).
Finally, if you want this activity to be part of a social project in order to offer profitable chains to small farms, it is important that pasta is not the only production of these farms. Rather, we must move towards a diversification of products and valuations of farm activities. It is also important to ensure that a price is maintained that allows farmers to correctly pay themselves.
La transformation des céréales à la ferme présente des contraintes telles que le stockage et la gestion des stocks.
La pâte alimentaire est le produit le plus simple pour valoriser les céréales : facile à transformer, le produit fini est sec, ce qui facilite le stockage et la gestion des stocks. Le procédé est simple puisqu’il ne fait intervenir que de l’eau en plus de la farine. Un extrudeur terminé du moule choisi donne sa forme aux pâtes qui seront ensuite séchées à basse température. La gestion dynamique de la variété de Poulard d’Auvergne (variété de blé Poulard (Triticum turgidum) historiquement cultivée dans le Puy de Dôme) ainsi que le type de moulin (meule de pierre) confèrent aux pâtes de réelles qualités gustatives. La mouture T110 (110 mg de minéraux/kg farine) sur meule de pierre permet un bon rendement de meunerie tout en préservant un maximum le son et ses qualités nutritives et digestives.
Il peut être intéressant de se regrouper pour mettre en place un atelier de pâtes collectifs afin de partager les frais (notamment pour le séchoir).
Finalement, si l’on veut que cette activité rentre dans un projet social afin d’offrir à de petites fermes des filières rentables, il est important que les pâtes ne soient pas l’unique production de ces fermes. Il faut plutôt aller vers une diversification des produits et des valorisations des activités de la ferme. Il est également important de veiller à maintenir un prix qui permette au paysan de se rémunérer correctement.
The collective organization for the management and protection of farmers' seeds can be done within a Community Seed House thanks to a farmers-gardeners' synergy, which can be considered as an agricultural "Common".
Rules set out the rights of use, use, management and disposal granted to commoners (the members of the Community Seed House). Seed samples can be distributed fairly flexibly to gardeners who are asked to give back part of their crop to feed the safety stock and redistribute the seeds.
The diffusion of seeds can be ruled by a liability and multiplication agreement signed with responsible-farmers. The Community Seed House provides a sample of seeds (not exceeding a few tens of kg) and technical support to the responsible-farmers. A reponsible-farmer maintains varieties by following a protocol of logging and harvesting, returns the equivalent of the quantity received in a state of cleanliness for sowing and puts a seed lot of the same variety at the disposal of a new responsible/multiplier.
It is very important to define the roles of each participant, especially if the farmers members of the collective are short of time.
Conservation and management of seeds as a Common are thereby ensured for example within the Petanielle association which gathers farmers and gardeners in order to preserve and develop cultivated biodiversity. The varieties are multiplied and diffused within the members of the association.
L’organisation collective de gestion et de protection des semences paysannes peut se faire au sein d’une Maison des Semences Paysannes grâce à une synergie paysans-jardiniers, ce qui s’apparente à un “Commun” agricole.
Des règles norment les droits d'usage, d'utilisation, de gestion et d'aliénation attribués aux « commoners » (adhérents de la Maison des Semences Paysannes). Des échantillons de semences peuvent être distribués de façon assez souple aux jardiniers qui sont incités à restituer une partie de la récolte afin d'alimenter le stock de sécurité et de redistribution de la variété.
La circulation des semences peut être normée dans une convention de parrainage et de multiplication signée avec des paysans-parrains. La Maison des Semences Paysannes fournit un échantillon de semences (ne dépassant pas quelques dizaines de kg) et un appui technique à des paysans-parrains. Les paysans-parrains conservent des variétés en suivant un protocole de notation et de récolte, restituent l'équivalent de la quantité reçue dans un état de propreté pour semis et à mettent à leur tour un lot de semences de la même variété à la disposition d'un nouveau parrain/multiplicateur.
Il est très important de bien définir les rôles de chacun, surtout si les paysans membres du collectif manquent de temps.
La conservation et la gestion des semences comme un Commun sont par exemple ainsi assurées par exemple au sein de l’association Pétanielle qui réunit des paysans et des jardiniers en vue de la conservation et du développement de la biodiversité cultivée. Les variétés sont multipliées et diffusées au sein des membres de l’association.
The creation of a collective brand requires the establishment of a participatory guarantee system.
This system is based on the direct participation of the collective’s members in the drafting of the specifications and in the implementation of control procedures and certification decisions. Controls are carried out on a peer-to-peer basis involving producers, consumers and processors of flour, for instance basing on the model of Nature & Progrès’ PGS.
PGS not only makes credible the brand's information on the production practices, but it also contributes to an ongoing process of co-producing knowledge and learning from producers to improve their practices. This last aspect, highly social, is perhaps the most important for the members of the collective geographically distant from each other.
As a concrete example, farmers in Aude (France) have set up a participatory guarantee system for the attribution of their Flor de Pèira® brand on wheat flour.
La création d’une marque collective nécessite la mise en place d’un système de garantie collectif.
Ce système s’appuie sur la participation directe des membres du collectif dans l’élaboration du cahier des charges et dans la mise en œuvre de procédures de vérification et des décisions de certification. Les contrôles se font de pair à pair impliquant producteurs, consommateurs et transformateurs de farines, par exemple sur le modèle du SPG de Nature & Progrès.
Le SPG permet non seulement de rendre crédible l’information portée par la marque sur la manière de produire, mais contribue également à un processus continu de co-production de connaissance et d’apprentissage des producteurs, afin d’améliorer leurs pratiques. Ce dernier aspect, hautement social, est peut être le plus important pour les membres du collectif, éloignés géographiquement les uns des autres.
Comme exemple concret, des paysans de l’Aude (France) ont mis en place un système participatif de garantie pour l’attribution de leur marque Flor de Pèira®sur des farines de blés.
There is growing market interest for spelt, but practical challenges in growing limits UK supply. Innovative sales arrangements have helped find a route to market for other niche cereals, and lessons may be transferable to the spelt market. Providing advice on alternative production and marketing strategies will help producers to assess entering the spelt market.
Growing spelt
- Spelt grows under similar conditions as winter wheat, but requires dehulling (with 40% weight loss);
- Autumn sown as the 1st or 2nd crop after fertility building
- Seed rates of 180-220kg/ha (10-15% higher than standard to compensate for losses); limited availability of organic seed;
- Several varieties, chosen in consultation with buyer.
Benefits
- Hulls protect the grains and retains nutrients and freshness in storage.
- It is adaptable to poorer soils and wet weather.
- Once established, it grows tall helping to suppress weeds.
- Potential for high-fibre feed, biofuel or bedding, but processing costs are a barrier to developing these markets.
Challenges
- Variable yield, ranging from 2.5-4.5 t/ha.
- Dehulling is expensive, especially for small volumes, accounts for 40% loss of weight, but included if grown on contract. Special equipment also for cleaning and handling.
- Can be slow to establish and compete with weeds.
Marketing spelt
- UK market is limited (approx. 2000 t/year) with gradual increase.
- 2017 organic spelt milling price ranged from £280-410/t.
- Lower prices for feed-grade spelt, but no established market.
- Best grown on contract; no established open market for spelt.
- Mainly for grown for food market (mainly flour), requires meeting strict quality specifications. Sharpham Park also process spelt for pearling or flaking.
There is little practical information on production and marketing for minor cereals, based on experience from UK producers. This should give farmers a better understanding of the opportunities and risks of growing minor/heritage cereals.
Einkorn: low yield; autumn sown; high seed rates can lead to yield reductions; some weed suppression, optimum harvest conditions for high value crops.
Emmer: moderate yield potential, both autumn and spring sown varieties; high seed rates should improve yield; weed cover good, esp. for tall varieties.
Rye: Yields of 5.0-5.5t/ha (conventional); about 3 t/ha (organic); both autumn and spring sown varieties; seed rate 160-200 kg/ha; tall crop with good weed suppression; early harvest preferred, avoids decline of quality, even if drying required. More disease/weed resistant than wheat, but limited seed availability.
Buckwheat: yield of 3-4t/ha (organic); sown in May at 70 kg/ha; quick establishment and excellent weed suppression; late harvest; best swarthed and left for 7-10 days, weather permitting; gluten free if not contaminated with ANY other cereal; special equipment needed for dehulling.
Quinoa/amaranth: yield of 2t/ha (organic); spring sown at 7-10 kg/ha; slower to establish, may need mechanical weeding; challenging to harvest - late ripening and small seed.
Marketing recommendations:
• Small size of the markets for minor cereals – highly recommended to grow only on contract.
• No current market for feed-grade minor grains - not economically viable for a higher-value cereal, processing/transportation costs for small quantities are prohibitive.
• Supermarkets now have special diet sections, driving the market, but this remains niche.
The heterogeneity of the OWP is its advantage for genetic diversity and environmental resilience and adaptation, but this creates a challenge in baking consistently with it.
Collaboration between crop and marketing researchers and the Small Food Bakery in Nottingham has optimised ways of baking with the bread and provide recommendations to bakers.
The advice provided will help bakers to adapting techniques to work with and market heritage and diverse cereals that may not comply to standard ‘quality’ measures.
Recommendations for baking with population or other non-homogenous flour:
• Identify a target market that is interested in the story and unique and variable characteristics of the flour. This is likely to be smaller-scale, artisan bakers and home bakers who can adapt their processes to suit the flour.
• Understand the flour’s key characteristics (e.g. flexible and silky) through experience and adaptation of techniques, and discover the ‘selling point’ qualities of the final product (e.g. nutty, malty).
• For the OWP the story is about resilience and adaptation, rather than heritage, which can be difficult to communicate. Where the story is a complicated idea there must be careful thought on how to communicate this to consumers.
• There should be clarity in about nutritional or health claims of breads using different cereals, and have nutritional analysis done if claiming that it has beneficial properties
• Do tastings with consumers to find out what they like and don’t like about it, and what qualities they are looking for in bread. Providing serving suggestions can be helpful.
PFP of local products is the result of coordination among a network of producers that, in agreement with municipalities and by strong linkages with civil society, makes available to school canteens bread, pasta and other processed products from locally produced ancient grains.
The main added value/benefit/opportunities for end-users will be the availability of healthy and local food products based on ancient grains in school canteens. For a successful outcome it would be necessary:
• the need for local authorities to develop calls for tenders specific to local and regional territory (calls for tenders must not be too generic but as specific as possible to local products);
• the need to develop a network of farmers with strong relationships among each other;
• to express the willingness of farmers' network to supply school canteens;
• to reach an agreement with local authorities and municipalities;
• to propose detailed and credible offers in regard to the products and quantities available;
• to develop a constant involvement and collaboration with intermediaries/suppliers;
• to formalise a method for verifying the authenticity of the product used;
• to register a trademark for the products of the network of producers as a form of guarantee of the origin of the product;
• to promote projects within schools to raise the awareness of children and parents of the importance of a healthy and environmentally friendly diet;
• to start with the supply proposal with local and seasonal products for one day a week and check the outcome (liking, waste etc.).
L’approvvigionamento alimentare per le mense scolastiche è il risultato del coordinamento di una rete di produttori che, in accordo con i comuni e in virtù di forti legami con la società civile, mette a disposizione delle mense scolastiche prodotti alimentari come pane, pasta e altri prodotti trasformati, derivanti dai grani antichi di produzione locale.
Il principale valore aggiunto/vantaggio/opportunità per gli utenti finali sarà la disponibilità di prodotti alimentari sani e locali a base di cereali antichi nelle mense scolastiche. Per un esito positivo può essere utile considerare i suggerimenti seguenti:
• Necessità di tenere conto da parte degli enti locali delle specificità territoriali nella redazione dei bandi di concorso (i bandi non devono essere generici ma il più possibile specifici sui prodotti locali);
• necessità di fare rete tra un gruppo coeso di agricoltori;
• manifestare la volontà da parte delle rete di agricoltori di approvvigionare le mense scolastiche;
• trovare un accordo con gli enti locali e i sindaci;
• proporre offerte precise e credibili rispetto ai prodotti e alle quantità a disposizione;
• coinvolgimento e collaborazione costanti con gli intermediari/fornitori;
• formalizzare un metodo per il controllo dell’autenticità del prodotto utilizzato;
• registrare un marchio/un’immagine distintiva per i prodotti della rete di produttori come forma di garanzia dell’origine del prodotto;
• promuovere progetti all’interno delle scuole per la sensibilizzazione di bambini e genitori ad un’alimentazione sana e rispettosa dell’ambiente;
• iniziare con la proposta di approvvigionamento con i prodotti locali e stagionali per un giorno a settimana e verificarne l’esito (gradimento, spreco etc.).
Organic locally produced cereals are generally not processed on the spot, revealing problems of food sovereignty and low producers remuneration.
One solution is to mututalize a processing workshop under the cooperative status of SCIC (Cooperative Society of Collective Interest) bringing together producers, processors, distributors and consumer associations according to cooperative values (one man equals one voice). The cooperative organization makes it possible to avoid that the capital contribution gives decision-making privileges. This type of organization also allows the reinvestment of profits in the structure rather than to be redistributed to shareholders.
In the case of “l’Odyssée d’Engrain”, the sale of pasta production is well thought out in order to benefit equally to many local actors throughout the chain. SCIC members have fixed, on the basis of production costs, selling prices deemed consistent for all the actors in the chain. Currently the ton of wheat is bought 650 euros by the cooperative to the producer. In bulk, the wheat pasta is sold 5 euros/kg by the distributor.
Les céréales cultivées localement en agriculture biologique ne sont quasiment pas transformées sur place, révélant des problématiques de souveraineté alimentaire et de faible rémunération du producteur.
Une solution est de mutualiser un atelier de transformation sous le statut coopératif de SCIC (Société Coopérative d’Intérêt Collectif) regroupant des producteurs, des transformateurs, des distributeurs et des associations de consommateurs selon les valeurs coopératives (un homme = une voix). L’organisation coopérative permet d’éviter que l’apport en capital ne donne des privilèges décisionnels. Ce type d’organisation permet également le réinvestissement des bénéfices dans la structure plutôt que chez des actionnaires.
Dans le cas de l’Odyssée d’Engrain, la vente de la production de pâtes est réfléchie pour bénéficier de manière équitable à de nombreux acteurs locaux tout au long de la filière. Les membres de la SCIC ont fixé, à partir des coûts de production, des prix de vente jugés cohérents pour l'ensemble des acteurs de la filière. Actuellement la tonne de blé est achetée 650 euros par la coopérative au producteur. En vrac, les pâtes de blé sont à 5 euros/kg chez le distributeur.
The industrial baking mainly uses conventional flours of “improved” varieties produced in remote areas. This has a negative impact on the local development of the social fabric and the conservation and sustainable use of the cultivated biodiversity.
To address this problem, it is proposed the creation of artisanal bread processing projects, using organic ingredients, produced locally from traditional wheat varieties. La Artesa, artisanal bakery located in Seville (Spain), elaborates organic bread through natural fermentation, prioritising grains of traditional varieties, produced and processed by Andalusian farmers and millers.
This proposal allows to slow down genetic erosion; to fix agricultural community; to offer a variety of traditional breads and other innovative products; to experiment with diversity of raw materials; and to form responsible consumers.
The main practical recommendations are:
• To make the productive process visible to consumers, in order to differentiate it from those conventional and industrial.
• To base the valorisation strategy on short trade channels. This allows to build a stable market in which a commitment is generated among the parties involved.
• To organize civil society communication and awareness-raising activities on topics such as the importance of the reconstruction of local agri-food systems and the community management of cultivated biodiversity.
• To establish synergies with organizations working on food sovereignty, ecology and social justice.
La panificación industrial utiliza mayoritariamente harinas convencionales de variedades “mejoradas” producidas en regiones alejadas, lo que tiene un impacto negativo sobre el desarrollo del tejido social y la conservación y utilización sostenible de la biodiversidad cultivada de los territorios.
Frente a este problema, se propone la creación de proyectos de elaboración de pan artesano, con ingredientes ecológicos, producidos localmente a partir de variedades tradicionales de trigo. La Artesa, panadería situada en Sevilla (España), elabora pan ecológico a través de fermentaciones naturales, priorizando granos de variedades tradicionales, producidos y transformados por personas agricultoras y molineras andaluzas.
Esta propuesta de funcionamiento permite frenar el proceso de erosión genética; fijar población agraria; ofrecer gran variedad de panes tradicionales y otros productos innovadores; experimentar con diversidad de materias primas; y formar personas consumidoras responsables con los procesos locales.
Las principales recomendaciones prácticas son:
• Visibilizar ante las personas consumidoras el proceso productivo para diferenciarlo de los industriales convencionales.
• Basar la estrategia de valorización en los circuitos cortos de comercialización. Esto permite construir un mercado estable en el que se genera un compromiso entre las partes implicadas.
• Organizar actividades de comunicación y sensibilización de la sociedad civil sobre temas como la importancia de la reconstrucción de sistemas agroalimentarios locales y la gestión comunitaria de la biodiversidad cultivada.
• Establecer sinergias con organizaciones del ámbito de la soberanía alimentaria, la ecología y la justicia social.
Assuring the health of the seeds is a prerequisite to foster the independence of the farmers through the effective and safe re-use of seeds at farm and over the time. It’s therefore essential to applied a strict program of prevention of the diseases transmitted by the seed, such as Caries (Tilletia caries) whose contamination depresses strongly the quality of the grains and the flour processed. The protocol carried out under the organic farming has to be adapted to the different environments but includes two scenarios. In the case the diseases are not confirmed the strategy of risk prevention envisages: the spaced rotations between the crops (avoiding the succession of winter cereals), the use of copper for the dressing of the seed (if and where the national law provides its use), a monitoring activities during the growing and at the harvest. Once the Tilletia is suspected, the protocol is further extended to some practices of risk reduction: the mowing of the wild cereal, the washing of the seed and the farm tools with a solution of water and sodium hypochlorite (2%) in order to inactivate the spores. For the dressing of seed is recommended the use of oxychloride of copper. The quantity is related to the amount of metallic copper provided and it should be up to 75 gr of metallic copper per 100 kg of seed treated. In order to facilitate dispersion it is necessary to mix the seed with the oil of sunflower, in the proportion of 2 litres per 100 kg of seed. It proceeds through mixing firstly the seed with the oil and then with the powder of the copper; this operation guarantees that the seed will be dressed even in case of leaching by rainwater. The oxychloride of copper may reduce germination of the seeds, so the treatment should be done in the days immediately prior to sowing.
Garantire la salute dei semi è un prerequisito per favorire l'indipendenza degli agricoltori attraverso il riutilizzo efficace e sicuro e nel tempo delle sementi in azienda. E’ quindi fondamentale applicare un severo programma di prevenzione delle malattie trasmesse dal seme, come la carie (Tilletia carie) la cui contaminazione deprime fortemente la qualità dei chicchi e la farina. Il protocollo realizzato nell'ambito dell'agricoltura biologica deve essere adattato ai diversi ambienti ma comprende due scenari: nel caso in cui non sia rilevata la presenza delle malattie la strategia di prevenzione prevede: rotazioni distanziate tra le colture (evitando la successione dell'inverno cereali), l'uso del rame per la concia del seme, un'attività di monitoraggio durante la crescita della pianta e alla raccolta. Nel secondo caso, quando vi è un sospetto di contaminazione, il protocollo viene esteso alla riduzione del rischio: la falciatura dei cereali selvatici, il lavaggio del seme e gli attrezzi agricoli con una soluzione di acqua e ipoclorito di sodio (2% ) per inattivare le spore. Per la concia delle sementi si consiglia l'uso di prodotti a base di ossicloruro di rame. La quantità è correlata alla quantità di rame metallico e deve essere di circa 75 gr di rame metallico per 100 kg di seme trattato. Per facilitare la dispersione è necessario mescolare il seme con l'olio di girasole, nella proporzione di 2 litri per 100 kg di seme. Si procede mescolando prima il seme con l'olio e poi il prodotto a base di rame; il seme sarà protetto anche in caso di lisciviazione da acqua piovana. L'ossicloruro di rame può ridurre la germinazione dei semi, pertanto il trattamento deve essere effettuato nei giorni immediatamente precedenti la semina.
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