Bio2 Final Conference

Next Tuesday 8th January 2019, the final conference of the Bio2 project will be held at the Congress centre of the University Campus of Parma.

The aim of the project was to increase the competitiveness of mountain and high hill farms through the valorisation of cereal Biodiversity in organic farming.

After an introduction on the project, the partners  of the project will present the results obtained during the years of experimentation.
Presentations by Alessandra Sommovigo (CREA), Giovanni Dinelli (University of Bologna), Giuseppe Desantis (Rete Semi Rurali) and Marianna Guareschi (University of Parma) will allow to deepen some issues related to legislative innovations regarding seed certifications, organic farming and its valorisation and the new cereal value chains in Europe.
The presentations will introduce the Round Table discussion between Roberto Ranieri (Open Fields, moderator), the Regional Minister for Agriculture, Hunting and Fishing Simona Caselli, Silvio Grassi (Molino Grassi) and the farmers partners of the project.

Here the schedule of the event and the link for registration.

The Agrifood Cluster of the Emilia-Romagna region. Roberto’s point of view in the new video produced by Aster

The Emilia – Romagna High Technology Network is a system of excellence that meets the needs of innovation of enterprises. It is a dynamic reality that follows the latest trends in innovation and embraces a broader concept of community: the Agrifood Clust-ER, an association of public and private organisations, companies, research centres and training institutions that share skills, ideas and resources to support the competitiveness of the sector.

Roberto, in the new video produced by ASTER, talks about  the Emilia – Romagna High Technology Network.

Final workshop SOiLUTION

The final workshop of the EIP-AGRI project “Solutions to reduce soil erosion in hilly and mountain areas maintaining and enhancing agricultural activities – SOiLUTION”, was held in Piacenza 12 October 2018.

The SOiLUTION project aimed to reduce soil erosion in hilly and mountain areas through the introduction of conservation agriculture technique based on improved crop rotation, use of cover crops and minimum tillage systems.

During the workshop the partners explained the activities carried out within the project and Francesca Staffilani and Giampaolo Sarno from “Regione Emilia Romagna” illustrated the regional measures to reduce soil erosion.

Find the presentation given, brochure and roll-up (only in Italian) here

FSTPIII: Scientific Program, Press Release and Presentations

Available in the “Documents” session of our website the Scientific Program, Press Release and Presentations held at “ From Seed to Pasta III – A Sustainable Durum Wheat Chain For Food Security And Healthy Lives” (Bologna, 19 -21 September 2018), within the “Innovation in the durum wheat-pasta chain” session 7 and round table moderated by Roberto Ranieri.

From Seed to Pasta III – A Sustainable Durum Wheat Chain For Food Security And Healthy Lives

Following the two previous editions of the international conference “From Seed to Pasta”, this third edition (FSTP3, Bologna, 19 -21 September 2018) is timely in view of the remarkable progress in durum wheat science and the increasing concern on the future availability of durum grain due to climate change, a matter with fundamental socio-economic implications in the Mediterranean countries where durum-derived products are a staple.

The interdisciplinary nature of the FSTP3 congress will provide a unique opportunity to learn and debate the latest achievements in durum wheat production and processing and to assess the impact of the durum-value chain on the environment and our health.

Roberto Ranieri, as moderator of the round table on the “Innovation in the durum wheat-pasta chain” (Session 7), will introduce the discussion with a “Short summary on the innovations of pasta value chain in the last 50 years”.

In the same Session:

  • Francesco Pantò (Barilla G. e R. F.lli spa, Italy) – “Pasta ready meal and pasta with legumes”;
  • Marina Mastromauro (Pastificio Attilio Mastromauro, Italy) – “Nutritional and healthy pasta claims”;
  • Pasquale Casillo (Casillo Group, Italy) – “Effect of the patent “Gluten Friendly” on pasta”;
  • Luciano Mondardini(Pavan – Italy) – “High tech pilot tool for researchers to investigate ingredients and pasta performances under industrial conditions”;
  • Valeria Terzi (CREA, Italy) – “Traceability of the pasta supply chain”

More details available online. Preliminary program

Bio2 will attend the “Festival Cittaslow dedicated to biodiversity”

Bio2 will attend the event “Cittaslow Festival dedicated to Biodiversity”, which will be held at Felina di Castelnovo ne Monti, RE (27-29 July 2018).

On Saturday 28th morning at 10 am, the Bio2 project will be introduced, with the presentation “Bio2: ancient grains and mixtures, an opportunity for the Apennines”.

Open Fields, Azienda Agraria Sperimentale Stuard, Molino Grassi with Silvio Grassi and the two local farms partners of the project, Bismantova and Angus, will attend the event, and will debate on the first results of the project and the two years of experimentation. Finally, there will be a tasting of products made with flours obtained from Bio2 ancient grains and mixtures.

The Festival has been dedicated to the theme of Biodiversity since last year, and this year’s edition intends to deepen specifically the biodiversity of cereals, with the aim of enhancing the production of cereals with biological methods, the rediscovery of different genotypes of ancient grains and the production of different traditional varieties.

More information at the website link and in the leaflet.

Lactic Acid Fermentation as Means of Nutritional Improvement. Marco Spaggiari at ICWL18

On Open Fields’ YouTube channel you can find the presentation on ”Lactic Acid Fermentation of Triticum Turgidum Subsp. Turanicum Bran as Means of Nutritional Improvement” during the third session of the 1st International Conference of Wheat Landraces for Healthy Food Systems in Bologna, Italy (13-15 June 2018).

Open Fields cooperates with the Department of Food and Drug of the University of Parma in a PhD project which aims to characterize the co-products deriving from the first processing industry of wheat, maize and rice to meet the needs of the cereal industry to increase sustainability and competitiveness of the agro-food chain.