LE TERRE DEI SAVOIA

The project

 

ESSICA works alongside enterpreneurs of the aromatic herbs supply chain to increase the quality of their productions. The project aims to increase the competitiveness of companies and improve food safety.
Piedmont accounts for the 30% of the Italian production in the field of MAPs. One of the Italian output was the scientific laboratory ESSICA: seated at MÚSES in Savigliano, it is equipped with state-of-the-art machinery dedicated to high-profile experimentation in the field of drying techniques.

 

The video about Essica project is available here.

The video realized by FranceAgrimer is available here.

Activities

Slideshow ESSICA3

ESSICA investigates the transformations of aromatic herbs in the drying processes. The main activities of the project aims to apply a new cold drying system; to analyze and use by-products such as constitutional waters; to adopt innovative sanitization techniques; to study new types of biodegradable packaging which maintain the characteristics of the product during shelf-life; to disseminate the results of the experiments to producers and companies; to promote high-profile training based on activities and results.

 

The final video illustrating the objectives, activities and results achieved by ESSICA is available here.

The book with the results of the experimentations of the project is available here.

The laboratory

P1079727

ESSICA laboratory at MÚSES Accademia Europea delle Essenze, Palazzo Taffini, via Sant’Andrea 53, Savigliano, Cuneo, is a techno-scientific center that deals with the transformation of MAPs.

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Partnership

logo terre

LE TERRE DEI SAVOIA

 

Located at the Castle of Racconigi, Le Terre dei Savoia is an association that brings together more than 50 Piedmontese municipalities. It aims at giving value to the identity of the territory, its cultural and natural heritage, and tradition of excellence.

DISAFA

 

Disafa (University of Turin) works in the field of food production processes, production and preservation techniques, chemical-physical, microbiological and entomological problems related to food preservation as well as the chemical-physical and microbiological composition of food.

CRIEPPAM

 

CRIEPPAM, founded in 1994, works in the field of transformation and drying of aromatic herbs, it supports producers in the design and management of drying plants. It works alongside national technical institutes and focuses on activities related to the mechanization and transformation of plants, in particular drying.

FRANCEAGRIMER

 

Franceagrimer works as an intermediary between enterpreneurs in aromatic and medicinal plants sector and the French State. It deals with markets analyses and surveys, it works to enhance the economic effectiveness of the supply chains and promotes cooperation among producers.

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