C’è Fermento is a project aiming at developing innovative healthy organic juices and purees thanks to the use of lactic acid bacteria.

The partners of C’è Fermento came together in an Operational Group (OG) of the European Innovation Partnership for Agricultural Productivity and Sustainability (EIP-AGRI) sharing the path of co-creation of an innovative product starting from certified organic produce. The project is coordinated by Open Fields, a company that operates in the agri-food sector by promoting the adoption of innovative techniques at all levels of the supply chains and is based on the studies and participation of the group of microbiologists and food chemists of the University of Parma (SITEIA-UNIPR), whose activity is directed to the fermentation processes of various raw materials for the development of new food / drinks. The Vespignani Sara and Punto Verde farms will host field trials to optimize the orchard agronomic management and will adapt the fermentation protocols defined by the research group to their production realities leading to the production of juice prototypes. EcorNaturaSì, a group specialized in the production and marketing of organic and biodynamic products and the Cà de Frà farm will deepen the market knowledge and potential.

Thanks to the participation of Centoform, a training course will be organized for farms based in Emilia-Romagna (IT).