OPEN FIELDS @ CHEESE2013

RoPcheese From September 20th to the 23rd the ninth edition of Cheese will be held in Bra, the event by Slow Food Italy with Italian and international milk and cheeses…and more!
This year also Open Fields with its Red of Parma® chili pepper will be there. In this event you can buy our Red of Parma ® handy and elegant pack with 4 jars, good to taste different pungencies and perfect to make a present.
Red of Parma® will be at the stand of the famous Hostaria da Ivan that, from the so called Bassa Parmense the Parma north-west area, will bring to Bra its “Salumotherapy”.

For more information about the tasting events of the Hostaria: www.hostariadaivan.it

April 2013 – RED of PARMA on April’s Agricoltura magazine

In the April issue of the monthly journal of agriculture of Regione Emilia-Romagna an article about Red of Parma chili pepper chain has been published.
Download the article. Italian text.

RED of PARMA: a 100% Italian chili pepper production chain

RedOfParma2
PepInER is a research project coordinated by Open Fields and funded by Regione Emilia Romagna through the “misura 124 – development of new products, processes and technologies”. PepInER aims at creating a chilli pepper value chain in Emilia Romagna (Northern Italy) to provide the food industry with a high quality ingredient and guarantee complete traceability.

Most of the chili pepper used as ingredient in sauces and cold cuts comes from Asia due to competitive costs and large market availability. Nevertheless, in the last decade the import of chili pepper into the European Union has been the subject of numerous alerts (see notifications through the Rapid Alert System For Food and Feed RASFF). Only one week ago (2/08/2012) Great Britain rejected a batch of Indian crushed chili contaminated with aflatoxins.

pepp-pic In July 2011 Open Fields started working on the development of an Italian, highly technological production chain for chili pepper. It is now the second year of experimental work and many results have been obtained: selection of varieties suitable for a technological chain; definition of a cultivation protocol; optimization of the different cultivation and transformation stages; know-how diffusion; characterization of the cultivated chili peppers in terms of hotness (piquancy), functional compounds and aromatic profile; absence of mycotoxin contamination; development of a line of products RED of Parma® at different piquancy dedicated to the food industry and retail.