Development and enhancement of biodynamic agricultural production of Emilia-Romagna Region
The project aims to enhance cooperation among the different actors involved in the fruit and vegetable chain to realize an Innovation Plan with pilot schemes, new products development, practices, processescoming from the application of biodynamics production techniques. The objective is to produce high quality food both from a nutritional and safety point of view and from social and environmental sustainability. It is planned the development and transfer of innovative techniques of biodynamic cultivation and the identification of new, more profitable sales channels for fruit and vegetable products from farms that already have organic certification.
Expected results are related to the development of:
• A new operating model for soil evaluation necessary to implement a biodynamic growth schedule.
• New cultivation guidelines for n. 8 species of fruit and vegetables regional products (peach, nectarine, apple, pear, apricot, kaki, strawberry, tomato) to improve quality, reduce the environmental impact, enhance biodiversity, cut down energy and water consumption.
• Update knowledge about biodynamics products by final consumers and identifying new European sales channels interested in regional biodynamic fruit and vegetable products.
Moreover, technical protocols for those species used in testing the application of biodynamic farming techniques in Emilia Romagna will be available and can be used for production, storage and marketing of the products.
Inevitably the pursuit of these results leads to economic benefits as it provides an innovative system of production aimed to the enhancement of qualitative, nutritional and health values of fruit and vegetables in the Emilia Romagna Region having an impact on the development of new markets for proponents with a potential increase in income for farms by around 20% compared to that of organic products.
The Plan includes training and extension actions to farmers and technicians in order to spread production techniques to raise quality, to improve and increase products commercial potential.
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