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Neglected Traditional Foods As Trigger for New Generation of Food Products

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Neglected Traditional Foods As Trigger for New Generation of Food Products Funded by the European Union’s Seventh Framework Programme Neglected Traditional Foods As Trigger for New Generation of Food Products Peter Raspor, Mateja Ambrožič, Lidija Baša, Smole Možina Sonja Biotechnical Faculty, UL Ljubljana, Slovenia Bonding tradition with innovation - successful strategies in food chain value Olsztyn, Poland 12-13 September 2016 1 Main points of presentation • Slovenia : on the crossroads of Europe - contribution to European food heritage? • Slovenia in Trafoon project – – WP2- grains (buckwheat) • Buckwheat in our food and nutrition: – past – present (Trafoon) – future Slovenia - Geographical diversity – Geografical diversity: Adriatic sea, Karst, Alpine country (Upper Carniola), hills (Notranjska, Lower Carniola), basins (Ljubljana), plains (Prekmurje), – Different natural conditions for food production and processing – People diversity –culture, nutrition habits… Search for sources of Slovenian contribution to European heritage Habsburg monarchy/ Austrian monarchy/ Austrian Hungarian Empire (1526 – 1867-1918) 4 Let’s illustrate with a few typical products.... • Based on natural resources: Water, Honey... • Based on plant origin: Potica • Based on animal origin: Kranjska klobasa 5 ...A very long list of Slovenian traditional dishes… • Ajdova kaša • Ajdovi žganci * Belokranjska povitica * Bujta repa * Funšterc * Kmečka pojedina * Kranjska klobasa * Matevž * Mavželj * Mežerli 24 gastronomic regions of Slovenia * Mineštra 181 distinct dishes allocated by professionals in the field * Obara * Pirh * Prekmurska gibanica * Ričet * Smojka... 6 Protected traditional foods... – 8 Protected designation of origin (PDO) – 10 Protected geographical indication (PGI) – 3 Traditional specialties guaranteed (TSG) – 5 Higher quality products (national quality scheme) Protected traditional foods... Traditional specialities guaranteed (TSG) What about buckwheat? • A traditional food product (years ago to protect against hunger…today as a rich source of trace elements, antioxidants, favourable amino acid and fatty acid composition and slow degradation of (resistant) starch… • Used in many traditional food products, like bread,“potica”(“guban'ca”)-nut roll from B. Vombergar, 2015 …some more traditional products… “ajdovi krapi” “ajdovi štruklji” from S. Smole Možina, 2013 “Buckwheat” activities in Trafoon What kind of knowledge SME acquire to foster the transfer of sustainable innovation and entrepreneurship in the sector of grain (buckwheat) traditional products in Slovenia? Preparation of Identified SWOT Theoretical and inventory of desired/missing Questionnaire practical needs of analysis knowledge and workshop national SME skills Food quality and safety Future challenges/ Solutions issues Missing knowledge raw materials supplier control, gluten free separated Allergens labelling production, quick allergen tests Mycotoxins setting limits rapid detection methods; inactivation methods presence of mycotoxins, selling and providing large amounts of ecologically Raw material pesticides residues produced material, differences within batches Cost effective rapid detection user friendly kits, temperature GMO, controlled origin of raw materials, mycotoxins, methods measurement allergens surveillance and control of Human awareness and competence training and education processes Sanitation daily cleaning activities cleaning hard to reach places, out of date equipment cooperation with verified Information flow within customers and suppliers, communication skills, local products promotion and food supply chain cooperation with professional acceptance associations monitoring and control of cold carbon footprint, rationalization of logistics, separation Transport chain of gluten free and gluten containing products capacities, temperature Storage capacities in peak months, storage conditions monitoring high cost of certification, seasonal production protected designations of origin Economic rationalization adjustment, legal constraints, marketing costs, local and geographical indications limited sale, family business nutritional claims, reputation of changing eating habits and patterns (without Consumer preference products preservatives, ecological production), lack of awareness imported raw materials; monitoring and control, Toxigenicity of grains` components raising awareness, labelling traceability, contamination (e.g. scopolamine and and other ingredients atropine in buckwheat) SWOT analysis of the results about “Buckwheat sector” …Publications (national, international… …workshops (lectures &”practicals”) • All topics were addressed and discussed at Trafoon workshop, entitled „Buckwheat between tradition and innovation“ with more than 100 participants from primary production, food processing, food safety authority, certification bodies, packaging companies, and marketing od food products. A practical workshop “Baking products from the Tartary buckwheat” was also organized for interested audience. Best practices in commercial product development.. The most innovative food 2015 in the segment of pre-prepared foods Future: cases of R&D of new buckwheat products (I) AYDING Chocolate pudding with buckwheat porridge Future: cases of R&D of new buckwheat products (II) 23 Thank you • Ministry of Education, Science and Sport for the grant • Lucija Luskar, Hana Kremenova, Iveta Kalousova; Luka Križman, Martina Avbelj, Monika Šporin (students) • Mlinotest Živilska industrija d.d., Ajdovščina, Slovenia • Biotechnical Faculty, University of Ljubljana • TRAFOON financial sources 24 Funded by the European Union’s Seventh Framework Programme Thank you for your attention! Dziękuję za uwagę! 25 .
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