Innovation in the production chain of the Venetian dry-cured ham
Specific objectives:1) the transfer to a Venetian pig breeding company of a new technology for selection of animals, based on genomics and aimed at reducing the incidence of PDO product defects; 2) to identify the best combination of some dietary strategies, that enhance the quality of pork and reduce the environmental impact of pig farming, and rearing techniques for modifying the slaughter weight; 3) the validation in commercial farming of interventions 1) and 2), even considering the effects on the economic sustainability and the real improvement in dry-curing processing; 4) the disclosure of the results of the plan and 5) vocational training for farmers and stakeholders of the supply chain
Activities of the operating plan will be:
1) A comparison trial in which 4 groups of pigs will be fed and reared using 4 strategies differing in the type of feeding and in the target growth rate to assess the effects of such strategies on the suitability of green hams for dry-curing and incidence of defective meat;
2) The development of a selective breeding tool, based on genomic information, for dry-cured ham quality;
3) Two trials in two commercial farms aimed at testing the best strategy identified in 1) and at validating the selective breeding tool developed in 2) in field conditions;
4) The disclosure of the results of the plan and vocational training for farmers and stakeholders of the supply chain
The plan of the operating group addresses the problem of the deterioration in the quality of the raw material used for the production of the PDO Venetian ham with the aim of reducing the incidence of defective products and support the profitability and sustainability of the supply chain. The most important outcomes expected at the end of the project are: a) the identification of the best combination, chosen among 4 different alternatives compared in a fattening trial, of feeding and target growth rate to be used in pig farming for the production of the Veneto ham with the aim of maximizing the quality of the end product; b) an innovative tool to perform the selection of breeding pigs with the aim of improving the characteristics of the raw ham making it more suitable for dry-curing; c) to assess in commercial farms the effectiveness and efficiency of innovations a) and b). Particular attention will be paid to the quantification of the economic results of farms (costs and revenues) deriving from the application of the technical solutions identified. The added value arising from the plan concerns the enhancements in profitability and economic sustainability of the production chain of PDO dry-cured ham. The adoption of the most suitable rearing and feeding techniques for the production of high quality dry-cured hams and the use of animals capable, by genetic characteristics, of guaranteeing a higher quality of the processed product will allow the farmers, thanks to product differentiation and direct sales to the dry-curing industry, to benefit from the income improvements achieved by the supply chain.
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Pagina web su BCA - UNIPD
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Article - An Italian recordo Veneto Ham: PROVENDOP is the demonstration of this
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Article - Provendop is born, the project to guarantee and increase the quality of Veneto ham
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Article - Provendop, more quality and sustainability for Veneto ham PDO
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Prosciutto from Veneto, Provendop was born to aim for Italian primacy
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Video del progetto
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Evento conclusivo
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