CORE Organic AGTEC-Org

Agronomical and technological methods to improve organic wheat quality (AGTEC-Org)

It is a challenge to organic farmers, millers and bakeries to fulfil consumer expectations of providing healthy and safe products without impairing yield performance. The quality of organic grain can be modified by agronomic conditions such as crop management, crop rotation, and soil fertility. Therefore, food processing technologies as the post-harvest handling of the grain and the flour processing are also key factors in producing bread of high nutritional value without contaminants. This project focuses on the optimization of agronomic practices and grain fractionation processes in order to obtain wheat and flour with improved nutritional value, health and sensory characteristics.

The overall objective of the project “AGronomical and TEChnological methods to improve ORGanic wheat quality (AGTEC-Org)” is to identify agronomical and food technological ways of improving baking quality and nutritional value of organic wheat and avoiding or reducing mycotoxin contamination. This general objective has been subdivided into specific objectives which consist in:

Evaluating different practices currently used for organic grain wheat production and flour-processing in Europe (WP1).

Improving crop management strategies (i.e. soil tillage and nitrogen management) to enable bread-quality wheat to be produced on organic farms with and without livestock (WP2).

Optimizing post-harvest treatment aiming to prevent mycotoxin contamination and enhance bread making quality and nutritional value (WP3).

Assessing nutritional and baking quality and mycotoxin contamination of the different treatments and experiments (WP4).

Generalising results from experiments in order to enhance farm management strategies into other climates and soil types represented in Europe but also determining the financial viability of the different crop management and flour processing used under various economical conditions in Europe (WP5).

Professor Christophe David
ISARA Lyon
Department of Agrosystems, Environment and Production
Agroecology and Organic Farming Unit
23 Jean Baldassini
69364 Lyon, France


AGTEC-Org General presentation Project management and communication (WP1) - Documents and dissemination Field experiments (WP2) - WP 2.1. Soil tillage management - WP 2.2. and 2.3. Organic fertilization and green manure - WP 2.4. Intercropping with legumes Post-harvest treatments (WP3) Grain and Flour quality (WP4) Analysis and synthesis (WP5) Partners Intranet	Agronomical and technological methods to improve organic wheat quality (AGTEC-Org) It is a challenge to organic farmers, millers and bakeries to fulfil consumer expectations of providing healthy and safe products without impairing yield performance. The quality of organic grain can be modified by agronomic conditions such as crop management, crop rotation, and soil fertility. Therefore, food processing technologies as the post-harvest handling of the grain and the flour processing are also key factors in producing bread of high nutritional value without contaminants. This project focuses on the optimization of agronomic practices and grain fractionation processes in order to obtain wheat and flour with improved nutritional value, health and sensory characteristics. The overall objective of the project “AGronomical and TEChnological methods to improve ORGanic wheat quality (AGTEC-Org)” is to identify agronomical and food technological ways of improving baking quality and nutritional value of organic wheat and avoiding or reducing mycotoxin contamination. This general objective has been subdivided into specific objectives which consist in: Evaluating different practices currently used for organic grain wheat production and flour-processing in Europe (WP1). Improving crop management strategies (i.e. soil tillage and nitrogen management) to enable bread-quality wheat to be produced on organic farms with and without livestock (WP2). Optimizing post-harvest treatment aiming to prevent mycotoxin contamination and enhance bread making quality and nutritional value (WP3). Assessing nutritional and baking quality and mycotoxin contamination of the different treatments and experiments (WP4). Generalising results from experiments in order to enhance farm management strategies into other climates and soil types represented in Europe but also determining the financial viability of the different crop management and flour processing used under various economical conditions in Europe (WP5). Project co-ordinator: Professor Christophe David ISARA Lyon Department of Agrosystems, Environment and Production Agroecology and Organic Farming Unit 23 Jean Baldassini 69364 Lyon, France Tel.: +33 (0)427 8585 26; Fax: +33 (0)427 8585 86 E-mail: davidc@isara.fr

Coordination of European Transnational Research in Organic Food and Farming

AGTEC-Org

Agronomical and technological methods to improve organic wheat quality (AGTEC-Org)

Project co-ordinator: