PEI-AGRI

Eco-friendly products with high nutritional value

Obiettivi
Objectives

Project objectives are: definition and check sensorial and nutritional features, Moringa oleifera and Salvia officinalis experimentation and cultivation, consequent continuity nutraceutical spinneret through spinneret operating procedures application and validation and plant lay-out and obtaining nutraceutical products with recognizable and restrained quality.
 

Activities

Definition of Salvia officinalis and Moringa oleifera cultivars suitable for the Sicilian pedo-climatic environment; Cultural protocols to be adopted; Development of nutraceutical products; Devices, methods and analytical systems; Reduction of contamination of raw materials and products in primary production; Nutraceutical and functional food; Project management.
 

Partenariato
Ruolo
Leader
Name
Azienda Agricola Tirrito Salvatore
Action manager
Salvatore Tirrito
@email
Ruolo
Partner
Name
CREA-DC - Centro di Ricerca Difesa e Sperimentazione
Action manager
Federico Pio Roversi
@email
Ruolo
Partner
Name
Azienda Agricola Filsì di Buscemi Viviana
Action manager
Viviana Buscemi
@email
Ruolo
Partner
Name
Azienda Agricola Morreale Giuseppe
Action manager
Giuseppe Morreale
@email
Ruolo
Partner
Name
Azienda Agricola Colle San Marco di Savarino Calogero
Action manager
Savarino Calogero
@email
Ruolo
Partner
Name
Azienda Agricola Basile Giuseppe
Action manager
Giuseppe Basile
@email
Ruolo
Partner
Name
Azienda Agricola Chiarelli Archelao Giuseppe
Action manager
Archelao Giuseppe Chiarelli
@email
Ruolo
Partner
Name
BIOHERB SRL
Action manager
Salvatore Mongiovì
@email
Ruolo
Partner
Name
Iachetta Ciro
Action manager
Ciro Iachetta
@email
Ruolo
Partner
Name
Associazione di Produttori Sicilia Bio
Action manager
Salvatore Ciulla
@email
Ruolo
Partner
Name
Associazione ORSA
Action manager
Maria Luisa Cerrito
@email
Pratice abstract
Description

Improving the production of Salvia and Moringa and defining the biochemical parameters and the health and nutraceutical value. Implementation of operational methods for the production of functional and nutraceutical foods. The innovations to be introduced will consist in the development of:
• Cultural protocols on the varieties / species of interest;
• Database with the main qualitative characteristics obtained from variety screening for the creation of variety lists for the species of interest;
• Mathematical models for the preparation of the shelf-life;
• Protocols for treatment and packaging;
• Transformation processes;
• Processes for the development of new functional products;
• Extraction processes;

Tipologia