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Progeo, the members, ancient grains and sustainability

The way in which agricultural production has been managed over the last few decades has led to the gradual disappearance of ancient varieties and local breeds of grains. Even in the soft wheat sector, genetic variability has progressively diminished in favour of the best performing varieties in the various industrial cycles of products for pasta or bakery.

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Today, however, achieving ever-increasing production yields and satisfying the most stringent technological parameters no longer seems to be sufficient in light of environmental and human health problems.

The need to meet these new standards therefore creates the opportunity to redesign the soft wheat production line and its derivatives to the best of known practices to ensure a sustainable product in the broadest sense of the term.

The appreciation for products such as “ancient grains" which have recovered their organoleptic qualities developed over the centuries and the adoption of a “low-input” agricultural model such as that of Organic, are the current issues of importance, together with the recognised need to continue and consolidate the work to conserve agricultural biodiversity.

In this sense, biodiversity should be considered a basic factor of the agricultural landscape, where the landscape itself is a production factor and therefore a value that accompanies and supports the food grown in that particular territory right up to our table.

 

Progeo Molini has set the goal of bringing together these interests organically to create a chain made up of diverse figures who can act at different levels, from field to table.

Accordingly, two years ago Progeo Molini chose to initiate a project aimed at producing food not as a mere assembly of raw materials for the food industry or for so-called homemade consumption, but as a value where the health and nutritional benefits coincide with the values of sustainability and territorial localism to respond to the demands of a client who is increasingly sensitive to these issues.

 

The ELECTA line, organic stone ground flour from ancient grains such as Verna and Senatore Cappelli, was established in this way.

Created for the end consumer, it was very quickly welcomed and requested, particularly by professionals, who immediately took advantage of this line’s high quality and pliancy.

Flours perfect for preparations that respect tradition, excellent partners to enhance the creations of master bakers whose customers are perceptive to the issues of sustainability and food health.

Electa is the tangible way in which Progeo Molini intends to lead European food in the future, representing the best of Italian agricultural history.

It has, in fact, initiated important new projects along with institutional partners such as the Universities of Parma and Bologna, as well as technical partners and cooperative members, to experiment on the fields with the biological cultivation of other major ancient grains of the territory.