The Operational Group

The numbers of the Project


Experimental products characterized


Organic fertilizers tested


Operators attending the course

[Jamie Notter]

Innovation is change that unlocks new value


The course “Innovative processing of fruit and vegetables” is addressed to farms based in Emilia-Romagna (IT).


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 […]

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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 […]

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