Details of the project EPI

Innovation in cultivation, processing and marketing of primary forms of wheat – indian dwarf wheat and persian wheat with increased nutritional value

15-05-2018 do 31-03-2021

1 857 982,96

EFRROW; national public funds; own funds

www.pradawneziarno.pl

Development and implementation of innovations in cultivation technology, processing and marketing of innovative products made from primary forms of wheat – Indian dwarf wheat and Persian wheat with increased nutritional value. Specific aims: Development of new cultivation technologies in the integrated and organic low-cost systems. Development of new production processes and production of innovative food products. Development of new marketing methods regarding the marketing of innovative products made from Indian dwarf wheat and Persian wheat with an increased nutritional value.

Low-input cultivation technology integrated and ecological. Determination of optimal sowing parameters (stocking, sowing method), care (incl. shortening method) as well as harvesting in an integrated low-cost system. New production processes of bread, pasta and cereals, (dough preparation process, drying), adapted to the physicochemical properties of flour. The innovative marketing strategy for the members of the consortium regarding the marketing of the aforementioned products (development and promotion of a common logotype, QR code on packages - containing large amounts of product data, nutritional value).

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As a result of the operation, new cultivation technologies will be developed: low-cost integrated and organic. The basis for determining the optimal sowing parameters (plant density, sowing method), cultivation (including ear shortening method) and harvest will be field experiments carried out at several organic farms and at the Research Station of the University of Technology and Life Sciences in Bydgoszcz in the integrated low-cost system. Then the obtained grain of Persian and Indian dwarf wheat will be subjected to the laboratory evaluation of nutritional and technological value. New production processes for pasta and cereal flakes from Indian dwarf wheat and Persian wheat will also be developed. These processes will be adapted to the physicochemical properties of the flour, including its water absorption. New types of pasta will be produced from Indian dwarf wheat and Persian wheat. The parameters of the dough preparation process and pasta drying will be determined, guaranteeing the desired structure, hardness and flexibility as well as the appropriate organoleptic characteristics. The cereal flakes production process will be developed aimed to achieve the desired taste and culinary properties of end products. The subject of the operation is the development of a new marketing strategy for members of the consortium (scientists, farmers and entrepreneurs, local government and advisory institutions) for the marketing of products from Indian dwarf wheat and Persian wheat with an increased nutritional value.

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plant cultivation and horticulture