Leaflet

Our leaflet is available in four languages. Click on the image to download

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Cerere book of case studies. Agrobiodiversity: Success stories in Europe

Our book is available in four languages. Click on the image to download

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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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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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Booklet#5: Collected solutions on seed production

On the basis of various experiences studied within the context of the CERERE project, collective management of crop diversity is proposed as a solution to obtain seeds suited to the most varied agricultural environments. Click on the images to download

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Booklet#6: Collected solutions on marketing of diversity-based products

CERERE combines the available scientific results from a range of disciplines, spanning from genetics to agronomy, food technology and nutrition, social sciences, economics and marketing with the innovation and best practices developed by pioneering farmers, advisors, manufacturers and consumers. Click on the images to download

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Booklet#7: Report from EU-wide “Let’s Cultivate Diversity” meetings

CERERE partners organized and attended a set of knowledge sharing events, including field activities, based on a participatory approach. The events were implemented both at EU and country levels drawing on the experience of the farmer networks which are partners of CERERE. Click on the images to download

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Innovation Factsheets

Innovation Factsheet #1

CERERE’s Objectives. Click on the images to download

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Innovation Factsheet#2

The genetic evolution of cultivated cereals and their diversity. Click on the images to download

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Innovation Factsheet #3

Botany of main winter cereals. Click on the images to download

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Innovation Factsheet #4

Cereal organic market in Europe. Click on the images to download

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Innovation Factsheet #5

Variates and landraces in Europe. Click on the images to download

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Innovation Factsheet #6

The organoleptic characteristics of bread. Click on the images to download

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Innovation Factsheet #7

Natural bread making with sourdough. Click on the images to download

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Innovation Factsheet #8

Artisanal Milling processing. Click on the images to download

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Innovation Factsheet #9

Manual crossing breeding for enhance soft wheat diversity. Click on the images to download

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Innovation Factsheet #10

Participatory research on wheat cereals populations mixturesn. Click on the images to download

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Innovation Factsheet #11

Milling process for local varieties of cereals. Click on the images to download

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Innovation Factsheet #12

Gluten: characteristics, properties, use. Click on the images to download

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Innovation Factsheet #13

Buckwheat cultivation: non gluten cereals. Click on the images to download

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Innovation Factsheet #14

Baking celebrities promoting ancient grains. Click on the images to download

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Innovation Factsheet #15

Consumers in the co-creation of cereals. Click on the images to download

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Innovation Factsheet #16

New nordic breads and cereals. Click on the images to download

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Innovation Factsheet #17

Low input and organic heritage cereal production in South East England. Click on the images to download

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Innovation Factsheet #18

Innovative participatory literature review. Click on the images to download

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Innovation Factsheet #19

Participatory guarantee systems (PGS) for the valorization and the authenticity assurance of ancient grains supply chain. Click on the images to download

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Innovation Factsheet #20

Training groups of operators for taste evaluation of heritage cereals. Click on the images to download

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Innovation Factsheet #21

Multi-actor bulding of fair trade food chains with “big operators” for heritage cereals. Click on the images to download

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Innovation Factsheet #22

Alternative agricultural systems from the field to the plate. Click on the images to download

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Innovation Factsheet #23

Flour: processing technology and health. Click on the images to download

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Innovation Factsheet #24

Integrated crops management for innovative cereal. Click on the images to download

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Innovation Factsheet #25

The machinery of pasta making. Click on the images to download

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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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Practice Abstract #14

Use of Durum Wheat produced locally and under fair conditions for the production of artisanal pasta

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Practice Abstract #15

Self-taxation aimed to support of activities and needs of food networks

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Practice Abstract #16

Opportunity of traditional organic milling processes in Hungary

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Practice Abstract #17

Evolutionary populations (EPS) can adapt to climate change and to different agroecological environments increasing farming system’s resilience enhancing the biodiversity

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Practice Abstract #18

Local farmer’s family history as a resource for future sustainability

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Practice Abstract #19

Community-supported baking and milling: an example from rural Wales

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Practice Abstract #20

Building local networks for the development of local and sustainable agri-food systems around the cultivated biodiversity of cereal

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Practice Abstract #21

Producers, processors and consumers are promoting local development by supporting short supply chains of bread through a community brand named Virgo

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Practice Abstract #23

Contemporary art and agriculture, tools to build community, create awareness and promote sustainable agri-food systems

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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)