The Operational Group
The numbers of the Project
5
Experimental products characterized
3
Organic fertilizers tested
30
Operators attending the course
[Jamie Notter]
Innovation is change that unlocks new value
Training
The course “Innovative processing of fruit and vegetables” is addressed to farms based in Emilia-Romagna (IT).
OUR LATEST NEWS
Sulla Rivista Assaggiami si parla di C’è Fermento!
Assaggiami, la free-press sull’enogastronomia emiliana, parla del progetto C’è Fermento. Potete trovare l’articolo consultando il Numero 36 di Dicembre 2021.
Sensory evaluation of fermented products
After a year of research and development at the University of Parma – SITEIA we are getting closer to the final fermented products that will be scaled up! A sensory evaluation of a selection of 5 types of fermented products for each starting material (apple, apricot, raspberry and peach) was organized and carried out at […]
Approval of the Operational Group C’è Fermento
The Emilia-Romagna Region approved, with the act n. 7038 of 27 April 2020, the ranking of the projects approved under the call of Operation 16.1.01 of the Rural Development Programme “Operational Groups of the Agricultural European Innovation Partnership – focus area 2A”. The Operational Group C’è Fermento has been admitted to funding ranking third with […]