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quality labels: The garlic Voghiera

Protected Designation of Origin

Indicates products with characteristics are essentially due to the geographical environment of origin (which includes the natural and human factors) and the production, processing and preparation take place in the defined geographical area.

IGP Indication G and ography Protected

is attributed to those products for which - in contrast to the DOP - only one of the steps (production, processing or preparation ) is defined geographical area.

Basics d el path obtained black mark D OP

Submission of application for registration to MIPAF.
The application for registration may only be submitted by an association and / or consortium of producers and / or promotion committees.
Drafting of the product specification that includes technical report and historical report

Items needed:
sharing rules between manufacturers to produce and package the garlic. In-depth historical research, at least 25 years, the consistency of production and marketing within the territory.
Area garlic Vogh Iera DOP

The valorisation of garlic in August 2007 led to the transient protection for the DOP designation of origin (OJ 188, August 14, 2007).
Today 34 companies joining the consortium within the designated area and are grown about 70 to 80 hectares.


characteristics of garlic Garlic Voghiera DOP

of Voghiera received a three-year research carried out at Department of Pharmacology, University of Ferrara.
The research has resulted in the identification of chemical Garlic and organoleptic characteristics, and outlined the profile of the DNA.
The chemical composition is a perfect balance of enzymes, vitamins, minerals and flavonoids, which gives a specific genetic identity of Garlic Voghiera.

FIELD OF GARLIC the holding of Gualdo Negrelli

Processing garlic Voghiera at the center of "The IEA" Gualdo

Labelling

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2009: YES AGAIN!

Fasten your seat belts because the journey continues: we're going to start to explore other interesting aspects of the agricultural Ferrara and its region.

Soon we will go to the village of Gualdo Aie to watch the production of Garlic Voghiera and understand how a PDO (Protected Designation of Origin) and then in March we will have a stable with cows to see where the product is behind childhood Food: Milk
In the spring we will be greeted at the educational farm La Rotta Migliarino where we make bread and see many animals and closes with a beautiful walk in the woods of the plains and a party for all our families and teachers after school.


TO ALL A GOOD TRIP!

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BIOENERGIE the agricultural sector.

Biomass can be transformed into energy with a thermal and chemical processes:
crops suited and scraps

Biomass can be transformed into energy with a biochemical process

crops suited (maize, sorghum), scraps (peels of tomatoes), manure.

BIOFUELS:

fermentation of carbohydrates and simple sugars, cereals and sugar cane

esterification process of vegetable oils

-products: a vast reservoir of ENERGY

Combining the demands of the Kyoto
ethical duty to ensure food for all
inhabitants of the planet is a task
not easy, but at the same time is a challenge to
which we can not escape. In this framework
, a careful storage of carbon
cereal crop residues can provide an important contribution
.