Funded by the European Union’s Seventh Framework Programme

Bonding tradition with innovation - successful strategies in food chain value

Olsztyn, Poland 12-13 September 2016

Peter Raspor, Mateja Ambrožič, Lidija Baša, Smole Možina Sonja

Biotechnical Faculty, UL Ljubljana, Slovenia

1

Neglected Traditional Foods As Trigger for New Generation of Food Products

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

4

Habsburg monarchy/ Austrian monarchy/ Austrian Hungarian Empire (1526 – 1867-1918)

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

6

...A very long list of Slovenian traditional dishes…

• Ajdova kaša • Ajdovi žganci * Belokranjska povitica * Bujta repa * Funšterc * Kmečka pojedina * Kranjska klobasa * Matevž * Mavželj * Mežerli * Mineštra * Obara * Pirh * Prekmurska gibanica * Ričet * Smojka...

24 gastronomic regions of Slovenia

181 distinct dishes allocated by professionals in the field

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

Preparation of inventory of

needs of national SME

Questionnaire SWOT

analysis

Identified desired/missing knowledge and

skills

Theoretical and practical

workshop

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?

Food quality and safety issues

Solutions Future challenges/ Missing knowledge

Allergens labelling raw materials supplier control, gluten free separated

production, quick allergen tests

Mycotoxins setting limits rapid detection methods; inactivation methods

Raw material presence of mycotoxins,

pesticides residues selling and providing large amounts of ecologically

produced material, differences within batches

Cost effective rapid detection methods

user friendly kits, temperature measurement

GMO, controlled origin of raw materials, mycotoxins, allergens

Human awareness and competence surveillance and control of

processes training and education

Sanitation daily cleaning activities cleaning hard to reach places, out of date equipment

Information flow within food supply chain

cooperation with verified customers and suppliers,

cooperation with professional associations

communication skills, local products promotion and acceptance

Transport monitoring and control of cold

chain

carbon footprint, rationalization of logistics, separation of gluten free and gluten containing products

Storage capacities, temperature

monitoring capacities in peak months, storage conditions

Economic rationalization protected designations of origin

and geographical indications

high cost of certification, seasonal production adjustment, legal constraints, marketing costs, local

limited sale, family business

Consumer preference nutritional claims, reputation of

products changing eating habits and patterns (without

preservatives, ecological production), lack of awareness

Toxigenicity of grains` components and other ingredients

raising awareness, labelling

imported raw materials; monitoring and control, traceability, contamination (e.g. scopolamine and

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

24

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

Funded by the European Union’s Seventh Framework Programme

Thank you for your attention!

Dziękuję za uwagę!

25