opportunity for discussion and exchange of experiences on methods and organizational models between farms that have chosen to add value to agricultural production, or to join a consortium of business "ATI cancellaresi meats" to transform and sell the pork products in their herds. This will be the aim of the study tour organized by the Agricultural Experimental Demonstration "Pantano" Pignola of the FTA, for the days of Thursday 20th, Friday 21st Saturday, January 22, which will draw 15 farms in the mountains of Cancellara visiting the reality of production and processing of pigs in Marche and Emilia Romagna. Travel is one of the actions that ALSIA - Azienda Agricola "quagmire" of Pignola and Mountain Community High Basento "with the support of the local Cancellara, have put in place to boost the economy of pig farms in the rural area of \u200b\u200bCancellara.
Based on this objective, the three public agencies have begun a collaboration that led to the recognition of sausage Cancellara between the typical products of the Basilicata Region, and its publication in the tenth revision of the list of traditional products recognized by the Ministry of Agriculture pursuant to Ministerial Decree No. 350/92.
In a nation such as the Italian strong importing pork from Germany, whose levels of dioxin, is news of a few days ago, exceeding the limits allowed for legge, si vuole far riscoprire ai consumatori la produzione di origine controllata rivolgendosi direttamente agli allevatori locali che allevano e trasformano maiali in strutture indenni da malattie secondo tecniche che si basano sull’igiene, la sanità e il benessere degli animali, nonché sulla qualità dell’alimentazione.
Qualità che deriva dalle caratteristiche degli animali allevati, dalla qualità degli alimenti utilizzati in ogni fase della crescita del suino e dalla possibilità di pascolo.
Le prove di macellazione finora eseguite su animali dell’età di 15 mesi e del peso medio di 210 kg, hanno messo in luce caratteristiche peculiari in rapporto alla possibilità di ottenere prodotti di elevata qualità.
travel-study program provides on Thursday the meeting between the delegation of farmers and officials Cancellara ALSIA with coach Dr. Ugo Testa ASSAM (Agency Services Sector Food Brands) following pig raising "of the brand." The events of Friday 21 and Saturday 22 at Parma continue with the meeting at the APA (Provincial Association of Breeders) dr. Raffaele Manini and his technical staff of veterinarians engaged in the genetic selection of the pig "Nero di Parma and at the SSICA (Experimental Station for Food canning) with Dr. Peter Baldini to understand the peculiarities of the transformation beef and pork black Parma.In both days are scheduled visits to pig farms and processing, to know how the "Marches and Emilia colleagues" were able to be known and appreciated by consumers through their production of a niche specific use, as limited production that finds the right space in the restaurant business a high profile and in the processing of pork meat products of extraordinary uniqueness, marketed primarily through direct sales.
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