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2017 settembre

The ancient grain

They are 24 the varieties object of the experimentation in the project Biovant, to evaluate what of these can give the best performance for quality, yield and nutritional terms!

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The break of 20/2/2017

The morning update meeting ended with a fast break offered by Progeo hosting the conference. Dr. Giampaolo Rovatti ( Progeo Molini)  has made specially bake  bread,lasagna and cakes,with some organic flours from 100% Italian antique grains

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Old grain varieties: Verification of 20/2/2017

At the end of the first year Dr. De Montis illustrates the first results, with a pool of 24 ancient grain varieties, about the experimentation carried out by CO.NA.SE. In the morning they alternated Carla Corticelli Project Coordinator, Marco Albertini President Agrites, Sara Bosi of the University of Bologna who also illustrated the study by

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Biovant: October 5, 2016 Meeting

Biovant is the result of the work of so many realities, but especially of so many people: here are some of them present at the first evaluations of the activities to be carried out. A high value project, developed with the collaboration of specialized companies and universities, but above all with high-value people!

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Preliminary check on the fields

They take the first steps of the project Biovant: a sustainable model of best practices for promotion of ancient wheat grains in Emilia Romagna region

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The ancient grain

They are 24 the varieties object of the experimentation in the project Biovant, to evaluate what of these can give the best performance for quality, yield and nutritional terms!

Continue Reading...

I grani antichi sperimentati nel progetto Biovant

Sono 24 le varietà di grani antichi oggetto della sperimentazione nel progetto Biovant, per valutare quali di queste possono dare le migliori performances in termini qualitativi, di resa e nutrizionali!

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