Video: Molino Quaglia's integrated agriculture explained well
2024 Author: Cody Thornton | [email protected]. Last modified: 2023-12-16 12:26
Is there a cultivation method capable of overcoming the numerous limitations of organic farming, not least the reduced accessibility over time? Is there a production technique that, by combining respect for health and the environment, is able to give us real guarantees on the quality of the food we eat?
The answer is yes, it is called: integrated agriculture. And it deserves a surplus of information, especially in the part that concerns wheat.
Integrated agriculture is, together with organic and biodynamic agriculture, a form of sustainable agriculture used by farmers all over the world. A cultivation method subjected to a specific regional disciplinary, with regular obligations, such as the keeping of the "country notebook".
Quality and safety of the cultivated wheat are guaranteed by a team of experts from the University and the Region with the crucial support of the Meteorological Institute, which helps farmers to identify the most suitable types of wheat for each sowing, the most favorable moments for the different phases. productive and the time windows in which fertilizers are more effective and are more easily disposed of in the environment.
And it is precisely integrated agriculture that Molino Quaglia has chosen since 2006 to produce its flours, using top quality ingredients and returning to the traditional method of stone grinding.
A method that preserves all the parts of the grain, including germ and bran: the so-called "wholemeal grinding", which does not necessarily give rise to wholemeal flour but to a nutritionally more complete one.
For Molino Quaglia, adopting integrated agriculture also means sourcing exclusively Italian wheat, coming from reliable suppliers and from 120 countryside scattered along the Po between the provinces of Ferrara and Rovigo.
Thanks to the short supply chain, it is always possible to trace the flour up to the cultivation field.
As we said, integrated agriculture overcomes the "false myth of organic": that romantic idea that in the thoughts of many consumers associates the organic product with the idea of a "better product".
Non-automatic association, a little superficial and sometimes denied by the facts.
The result of all these efforts, from growers to producers, is a flour that is rich, nutritionally more complete and respectful of the environment, as well as of farmers and those like us who buy and use that flour every day.
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