Co-construction des connaissances pour renforcer les complémentarités céréaliers-éleveurs-vignerons dans le Minervois

National audienc

Grandes cultures : développer son activité en filières de proximité: Guide de bonnes pratiques pour initier ou s’intégrer dans des filières locales

Ce document vous donnera des clés pour franchir le pas de la relocalisation de filières et de l’aventure en collectif, notamment en grandes cultures. Réalisé par la FD CIVAM du Gard, la FR CIVAM Occitanie, le BioCIVAM de l’Aude et l’INRAE Montpellier ce guide s’appuie sur l’expérience et le recul de plusieurs filières locales engagées sur leur territoire depuis plusieurs années

Grandes cultures : développer son activité en filières de proximité. Guide de bonnes pratiques pour initier ou s’intégrer dans des filières locales.

Lvret/guide à destination des professionnel

The Diversity Of Food Processes In Organic Short Chains The Case Of Artisanal Pasta

To provide local and healthy food, an increasing number of French farmers make the choice to not only produce cereals but also process them into flour or semolina, then pasta and sell them on farm or through local food networks. Less or no gluten sensitivity have been reported by some consumers of these handmade products. A current participatory project proposes to inventory such initiatives in Occitanie region, to describe their farming systems and to evaluate the quality of pasta. The first results showed that on-farm processing and marketing are mostly the fact of small-scale organic farms growing landraces durum wheat varieties and other orphan Triticum species. Stone-milling is mainly used instead of roller-milling and the pasta process is soft, simpler but longer than the industrial one. The raw materials and the final products were analyzed in order to understand how the process influences the final quality of pasta, particularly the gluten and organoleptic quality

The diversity of food processes in organic short chains: the case of artisanal pasta

International audienceTo provide local and healthy food, an increasing number of French farmers make the choice to not only produce cereals but also process them into flour or semolina, then pasta and sell them on farm or through local food networks. Less or no gluten sensitivity have been reported by some consumers of these handmade products. A current participatory project proposes to inventory such initiatives in Occitanie region, to describe their farming systems and to evaluate the quality of pasta. The first results showed that on-farm processing and marketing are mostly the fact of small-scale organic farms growing landraces durum wheat varieties and other orphan Triticum species. Stone-milling is mainly used instead of roller-milling and the pasta process is soft, simpler but longer than the industrial one. The raw materials and the final products were analyzed in order to understand how the process influences the final quality of pasta, particularly the gluten and organoleptic quality

Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products

In the frame of open science encouraged by INRAE, the raw data will be available as soon as possible on https://entrepot.recherche.data.gouv.fr/dataverse/inrae.International audienceThe consumption of artisanal and organic pasta made on-farm from ancient varieties is increasing in France. Some people, namely, those suffering from digestive disorders following the consumption of industrial pasta, consider these artisanal pasta to be more digestible. Most of them have linked these digestive disorders to the ingestion of gluten. We analyzed in this study the impact of industrial and artisanal practices on the protein quality of durum wheat products. The varieties recommended by the industry (IND) were compared to those used by farmers (FAR): the FAR being on average much richer in protein. However, the solubility of these proteins analyzed by Size Exclusion-High Performance Liquid Chromatography (SE-HPLC) and their in vitro proteolysis by digestive enzymes vary little between the two groups of varieties, while differences between varieties in each group are observable. The location of grain production and the tested cropping systems (zero vs. low input) have a low impact on protein quality. Yet, more contrasting modalities should be studied to validate this point. The type of production process (artisanal vs. industrial) is, among those studied, the factor having the greatest impact on protein compositionPasta produced by the artisanal method contains a higher sodium dodecyl sulfate (SDS)-soluble protein fraction and are more in-vitro proteolyzed. Whether these criteria are indicative of what happens during a consumer's digestion remains to be determined. It also remains to be assessed which key stages of the process have the greatest influence on protein quality

Quand l’innovation sociale réoriente l’innovation technologique dans les systèmes agroalimentaires : le cas des chaînes locales autour des blés

International audienceIn recent years, the technological lock-in of the wheat industry has led to the emergence of alternatives which are now taking on a new dimension with regard to consumer concerns about gluten. Based on a research-intervention in Occitanie and a national survey, this article proposes an interdisciplinary and systemic approach to the development of local wheat chains. It shows how farmers and artisans are carrying out social innovations that reorient technological innovation towards a new agri-food system taking into account new indicators of wealth. While taking part in the work on the scaling up of short food chains, it thus calls to study further the coupling between social innovation and technological innovation in the history and transition of agri-food systems.Le verrouillage technologique des filières blés a suscité, dans la période récente, l’émergence d’alternatives qui prennent aujourd’hui une nouvelle dimension au regard des préoccupations des consommateurs vis-à-vis du gluten. Basé sur une recherche-intervention en Occitanie et une étude menée à l’échelle nationale, cet article propose une approche interdisciplinaire et systémique du développement des chaînes locales autour des blés. Il montre comment des agriculteurs et des artisans portent des innovations sociales qui réorientent l’innovation technologique vers un nouveau système agroalimentaire prenant en compte de nouveaux indicateurs de richesse. Tout en prenant place dans les travaux sur le changement d’échelle des circuits courts alimentaires, il appelle ainsi à approfondir le couplage entre innovation sociale et innovation technologique dans l’histoire et la transition des systèmes agroalimentaires