Projects
RDP PROJECT – BIO2
BIO2 – Increasing the competitiveness of mountain and hill farms through the promotion of grain BIOdiversity as part of an ORGANIC farming approach.
The Project: BIO2 aims to restore the competitiveness of mountain and hill farms through the promotion of the agro-biodiversity of grain and its organic cultivation.
The old varieties of Triticum grain, so-called ancient grains, are enjoying a revival and attracting plenty of interest from consumers. Their cultivation promotes the in situ conservation of agro-biodiversity and a varied and sustainable diet. In marginal mountain areas, traditionally characterised by crops with reduced agronomic input, the old varieties of wheat significantly help to reduce the production gap to more modern varieties.
The project also aims to identify combinations of genotypes which planted together in the same plot, and therefore cultivated as organic blends, perform well in terms of yield and are predisposed to primary and secondary processing. The blends – or advanced populations – of non genetically uniform varieties, grown on marginal lands or lands subject to extreme weather conditions, adapt and can guarantee stable yields and quality, also in relation to climate change
Link to trailer https://youtu.be/ZMCofi95zFg
Link to English version https://youtu.be/w0EAjMWmAVc
Programme: Measure 16.1.01 focus area 2A of the RDP of Emilia-Romagna
Technical-scientific manager: Gianni Galaverna (Department of Food and Drug Sciences, University of Parma)
Coordinator: Roberto Ranieri (Open Fields srl)
Partners: Open Fields srl (lead); the Bismantova (Castelnovo ne’ Monti, RE), Le Piagne (Vogno di Toano, RE), Claudio Grossi (Lesignano De’ Bagni, RE), Elena di Cunial (Traversetolo, PR) and Angus (Compiano, PR) farms; Azienda Agraria Sperimentale Stuard; training organisation Agriform; University of Parma; and Molino Grassi.
The role of Molino Grassi: rheological characterisation and technological assessment via bread-making tests using the blended flours, in collaboration with master baker Ezio Rocchi.