Food

A Consortium for the Protection of Refreshing Starter Yeast

First operational headquarters in Pordenone - 36 companies nationwide are members with a waiting list of 20 companies

by Barbara Ganz

Taglio del nastro. Da sinistra Antonio Follador, Franco Scolari direttore Polo Tecnologico, Markus Maurmair presidente II Commissione permanente attività produttive, Anna Sartori

2' min read

2' min read

An operational headquarters, the first in Italy (after the legal one in Milan), for the Consortium for the protection of mother yeast for refreshment: it is located in Pordenone, inside the 'Andrea Galvani' High Adriatic technological pole.

A strategic location, since tradition and gastronomy also need technology: this is demonstrated by the collaborations initiated by the Consortium, established in 2022, with professors from seven Italian universities to study the various aspects, from preservation techniques to uses.

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The Mission

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The Consortium was established with the mission of preserving and enhancing the Italian artisanal tradition, promoting sweet and savoury products made exclusively with sourdough starter yeast: this brings together Italian companies committed to keeping alive a tradition of natural and spontaneous leavening, emphasising the deep connection between people, food quality and the environment.

Currently 36 companies in the country are members with a waiting list of 20. We work to protect the craftsmanship and professionalism of all those who produce their own sourdough starter. We hope to operate in the territory more and more effectively and to arrive at about 30 companies in Friuli VG in 2025,' explains Anna Sartori, president of the consortium. A choice of quality, explains Antonio Follador of the bakery of the same name: with the collaboration of academics and specialists, the consortium will support the companies in the growth, certification and protection of production, 'guaranteeing transparency and authenticity for consumers'.

The quality

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A responsible approach to food, which excludes industrial additives and leaves room for time, patience, and craftsmanship, guaranteeing 'the continuity of a complex method of processing agri-food products that would otherwise be supplanted by production systems detached from the environment that generated them and lacking characterisation,' reads the presentation of the stated objectives at the official presence.

A Technical Monitoring Committee composed of internationally renowned experts as a scientific body will ensure the consistency and integrity of the Consortium's activities to oversee the certification of products and skills, verify adherence to the Charter of Values and promote research for the development and evolution of the sector.

'An initiative that is part of a broader process of enhancing the value of the products of the supply chain that starts from the primary producer and arrives at processing,' the Friuli Venezia Giulia agri-food resources department said.

The record

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The creation of the operational headquarters places the region at the forefront, first in Italy, in the protection of this particular artisan technique, 'while promoting respect for microbial biodiversity and the use of local raw materials, thus guaranteeing fair remuneration for all the components of the supply chain'. The support is also economic: in fact, the regional administration will activate a new extraordinary contribution line - with an endowment of 40,000 euros - in order to facilitate and support the production and valorisation of products made with sourdough starter.

Contributions - in particular to support certification costs and training of employees - will be granted by the Region to companies wishing to join consortia bodies at national level. The maximum amount envisaged is EUR 1,250 per enterprise and applications must be submitted by the consortia bodies by 30 June 2025.

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