Use, innovative transformation and enhancement of the Amiata Mount Chestnut PGI in the food, nutraceutical and wellness sectors
With this project we will try to enhance the chestnut as fruit and as a product for obtaining semi-finished and new products and to apply the results obtained from research conducted on this species to various companies in the Amiata area. All this in order not only to enhance the single plant species, but the entire territory allowing to expand and modify the services offered to tourists, trying to provide them with innovative products that also have features of functionality and that respect sustainability and environmental parameters that cheap.
• Coordination and partnership animation
• Characterization of some varieties of chestnuts typical of the Amiata area through the identification of the most interesting cultivars and the definition of qualitative parameters that allow their description, in the context of the enhancement of chestnuts as raw material
• Evaluation of the by-products of the chestnut supply chain and optimization of chestnut tannin extracts and their possible uses in the food, nutraceutical and wine sector
• Development of an integrated valorisation model of products and by-products of the supply chain and the territory
• Transfer of innovation and dissemination of results
The Amiata area welcomes vast and ancient chestnut crops, offering soil and climatic conditions that have allowed the Amiata Chestnut to differentiate itself and achieve the Protected Geographical Indication. Chestnut groves, as rural landscapes and cultural heritage, are subject to protection and the return to naturalness and genuineness generate interest both in traditional and innovative uses. Chestnuts have been re-evaluated by nutritionists for their remarkable functional, nutritional and organoleptic characteristics; the culinary versatility favors its inclusion in the daily diet also for celiacs and athletes, given the absence of gluten and the energy and remineralizing properties. For the phytotherapeutic and cosmetic sectors, they affect the emollient, soothing, expectorant, astringent, draining properties and the antidepressant power of flowers
New eco-compatible technologies in order to characterize typical local food products and obtain new products with high added value.
Titolo/Descrizione | Url | Tipologia |
---|---|---|
Pagine del progetto sul sito PIN UNIFI
|
Link ad altri siti che ospitano informazioni del progetto
|
|
Sito web del progetto
|
Sito web
|
|
I risultati del progetto
|
Materiali utili
|
|
Relazione tecnica finale del progetto
|
Materiali utili
|