Leaflet
Our leaflet is available in four languages. Click on the image to download
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French version
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Italian version
Booklets
Booklet#1: Key Research Results
CERERE aims at sustaining and promoting innovative approaches emerging in Europe from a multitude of practices adopted to introduce and manage agrobiodiversity in cereal production. Find out more about the project research results. Click on the images to download
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Booklet#2: Collected solutions on farming practices
CERERE identifies a range of best practices and research results relevant for building innovative, diversity based and quality and health centred cereal food systems. Click on the images to download
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Italian version
Booklet#3: Collected solutions on baking
Breeding of wheat populations touches on agricultural, sensory and nutritional considerations, yet it is limited by technical obstacles. Find out more about processes for enhancing and disseminating knowledge to the end of improving cultivation and processing practices. Click on the images to download
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Booklet#4: Collected solutions on pasta making
Production of dried pasta involves the operations of mixing the ingredients, moistening, kneading, extruding, drying and packaging. Find out more about the dried artisanal pasta, history, and types of production methods. Click on the images to download
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Innovation Factsheets
IF#1: Objectives
CERERE’s overall goal is to help bridge the gap between research and innovation practices in the realm of diversity based cereal food systems. Click on the images to download
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IF#2: The genetic evolution of cultivated cereals and their diversity
Cereals are a botanical family that includes eight thousand species, some of which have been cultivated by humans for 10,000 years. They represent the most cultivated and the most utilized food resource in the world. Click on the images to download
IF#3: Botany of main winter cereals
Cultivation of cereals began over 10,000 years ago, in concomitance with the transition from a nomadic to a settled way of life. Species such as wheat, rice, corn, rye, barley and sorghum are present in many parts of the world. Click on the images to download
Practice Abstracts
Practice Abstract #1
Preventive Measures Aimed at Controlling of Spread of Tilletia Caries in Organic Cereals
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Practice Abstract #2
Baking Artisanal and Organic Bread with Traditional Varieties of Durum and Soft Wheat
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Practice Abstract #3
Fair Sharing of the Capital Gain within a Whole Chain Cooperative
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Practice Abstract #4
Set-up of Public Food Procurement (PFP) Programs in School Canteens
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Practice Abstract #5
Baking with the Organic Wakelyns Wheat Population (OWP) Flour
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Practice Abstract #6
Crop Management for Underutilised and Minor Grains
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Practice Abstract #7
Growing Organic Spelt and Ensuring a Market
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Practice Abstract #8
Collective Brand and Participatory Guarantee System (PGS): a Progress Approach in Farmers’ Bread Wheat Chain
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Practice Abstract #9
Internal Rules on Farmers’ Seeds: the Example of a “Common”
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Practice Abstract #10
Interests for On-farm Auvergne’s Rivet Wheat Pasta Processing
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Practice Abstract #11
On-farm Selection and Management of Locally Adapted and Genetically Diversified Wheat Populations
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Practice Abstract #12
Participatory Research on Agricultural Machinery: Selfbuild of a Grain Brush by and for the Farmers-Bakers
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Practice Abstract #13
Diversity of Product Range
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EIP-AGRI publications
- Agrinnovation Magazine – Issue n° 4 – September 2017
On this issue of the Agrinnovation Magazine published by the agricultural European Innovation Partnership (EIP-AGRI) of the European Commission CERERE project is mention in a special article on Thematic Networks (pages 14-15). More information at the official website.
Download the Agrinnovation Magazine (September 2017) (in PDF)