This presentation is the result of an inquiry made by the Italian students involved in the Comenius project, on the local production of organic food, including meat, fish,

cereals, dairy products, wine and olive oil.The information provided comes from original sources and it

is “first hand” collected.

The students have interviewed, over a period of three months, farmers and food producers of the Lake Garda area in Italy

and they have investigated the footprints of these products on the environment, analyzing the criteria for the commercial

choices of the owner.

We hope that you’ll find this interesting and informative.

Ecological Footprints in Italian Production:

Biological Production

Our Biological tradition

In Italy the first steps in the biological productionfield date back to the 1960s, but in

the following decade it became the heritage of an increasing group of farmers and consumers.

In 1965 representatives from all Italian regions created the first national commission, to which we owe the first national legislation of sector discipline

(1991)

BIOLOGICAL

CEREALS

Biological agriculture is a cultivation method which

allows only the use of natural substances, avoiding the use

of chemical fertilizers, herbicides, insecticides.

Biological agriculture means to develop a production

method avoiding the excessive exploitation of the soil, the water and the air in

order to create a development pattern which

lasts in time.

In order to protect the natural fertility of the ground,

biological farmers use organic material as "compost" and

suitable agricultural techniques in order not to exploit it excessively. Cultivating

according to the biological method means harvesting sane,

unpolluted products with a balanced nutritional content. The fight against theparasite plants is only allowed with vegetal, mineral or animal

compounds or by using predator or parasite insects. Other allowed products are

verdigris or wettable sulphur.

In our area the biggest producer of

cereals is "Farm Paradello" in

Rodengo Saiano, operating on an area of ha 1.500, where

there is also an aviculture for the

production of eggs, chickens, capons; 3 ha are dedicated to

the growing of season vegetables.

Here they respect the spontaneity of the

ground and the rhythm of nature. They supply many

restaurants and "delicatessen"

shops.There are several "G.A.S."

(Group of Purchasing in Agreement) who buy eggs, vegetables and chickens directly

from the farm.

On their grounds located in Rodengo, Gussago and Ospitaletto, they

mainly produce cereals: corn, wheat, spelt and barley but also pulse

vegetables such as soya, beans and proteic peas, which are used to enrich the ground of nitrogen, necessary to the growth

of plants.

They have also reintroduced the

cultivation of all the varieties of corn used in the past in Franciacorta, above all for "polenta"

which is a typical meal of our area made of corn flour, water and salt boiled all together.

IMPACT OF THE PRODUCTION ON THE ENVIRONMENT

The prohibition of using most chemical products reduces the impact connected to the immission of

toxic molecules in the environment. The percolation of nitrogen in the groundwater level is reduced

because the passage of the nitrates in the groundwater level and in the water flowing is

dangerous for the euthrophication and the piling up of nitrates in the drinking water.

WHY ORGANIC AGRICULTURE IS IMPORTANT

Organic cultivation and breeding are important above all for the

protection of the soil, which is a living element; they give products without residuals of phytosanitary products or chemical fertilizers,

ideal for children;

biological cereals are very rich in glucides and the wholemeal ones are richer in fibres; the pulp

of biological fruit contains less water and

so a higher concentration of

nutrients.

ORGANIC FRUIT AND VEGETABLES:

FARM “LAKE’S VEGETABLE GARDEN”

The area of Desenzano, where we live, has recently been developing the method of

organic cultivations.

In particular we have asked the owner of the farm “Lake's

vegetable garden” the reason of his choice of organic

agriculture. The owner, Gheorghe, believes in organic

to save soil using a method that is the exact replica of the

natural model.

In fact the use of manures and invasive techniques often causes desertification and impoverishment of the soil. Exactly for these reasons, organic agriculture tries to avoid mono-cultivations that would impoverish soil but it uses rotation cultivation technique

so that each plant can leave something to the soil.

Natural fertilizers and pesticides used in

biological cultivation aren't absorbed by the

vegetables but they simply stay on the

surface keeping them completely natural.

Organic agriculture's Organic agriculture's impact on environment is impact on environment is much more reduced than much more reduced than

techniques such as techniques such as cultivations in water where cultivations in water where products are grown too fast products are grown too fast with consequences on taste. with consequences on taste. The organic method, unlike The organic method, unlike

traditional methods, traditional methods, respects the cultivations' respects the cultivations' seasonal period and the seasonal period and the

products are picked at the products are picked at the right moment. right moment.

In this period for example beans,

onions and Brussels sprouts

are grown.In addition more

greenhouses are being built for strawberries.

Infesting grass isn't removed

because it filters rain water.

The environment that surrounds organic fields has to be natural: trees and hedges

protect cultivations from polluted air.

The owner of the farm is satisfied with his business

because he builds a relationship with his

customers.

Gheorghe thinks that customersGheorghe thinks that customers

should care more about health, should care more about health,

than about a full fridge!than about a full fridge!

They should not worry about They should not worry about

higher prices of organic productshigher prices of organic products

but they should make enquiries on but they should make enquiries on

why other types of food why other types of food

cost less in the supermarkets.cost less in the supermarkets.

We hope Gheorghe's example will be followed

not only in Italy but all over the world.

BIOLOGICAL CATTLE-BREEDING

Cattle-breeding is an important part of the biological sector.Organic cultivation isn’t carried out for economic advantages but it

means loving animals and growing them in a particular way, linked to local traditions

THE ANIMAL’S LIFE

In the biological sector animals must be fed with at least 50% of

biological food. Animals have to live in several

square metres and they are allowed to live in

open spaces for at least three-four months a

year.

In case of illness, cattle are treated with homeopathic and natural cares/treatments, and only for serious illness with medicines prescribed by the

veterinary for maximum three times a year.

In the proximity of slaughter or milk production, in the

biological sector you have to wait at least six days, the double of normal cattle-

breeding, to resume production.

For those who are concerned about the high price of biological meat, it must be said that one of the biggest obstacles for somebody who wants to change to the biological

food is the economic question, that is to

convince people that in reality there is an excellent

proportion between quality and price.

Biological products are

produced in a smaller quantity

than the genetically modified products and they usually cost 10% more than the regular

products in a supermarket.

If you want to buy cheaper biological products you can buy them directly

from the producer. It is only in

specialized shops that the products are

so expensive.

Eating biological food is a synonym with health and it’s less expensive

for the country. In 2011 there was an increase of

10% of request and production of biological cattle-breeding. Italy has been the first European country for cultivated

surface with a biological system.

AGROITTICA LOMBARDA SPA

CALVISANO (BS)

Members of a plant in Calvisano sensed the possibility of exploiting in an environmentally way the use of water to cooling the steel: create an advanced fish farming plant for some rare fishes, like European eel and sturgeon.

The skills are based on a processing plant that uses modern technology and craftsmanship

This allows for the processing of fresh produce that is derived from the smoked fish caught or farmed in

various parts of the world (Norwegian and Scottish salmon, trout, tuna, swordfish) in strict compliance with

sanitary regulations.

The breeding conditions created by the company are able to streamline development and welfare of the fish, thereby achieving balanced growth in a semi-natural setting.

The philosophy of Agroittica is still deeply attached to traditional values of agriculture, and despite having achieved a large-scale industrial food production, it continues to create a biological environment for the reproduction and growth of more valuable fish species

The industrial strength of Agroittica consists in a wide range af excellent products ranging from fresh sturgeon, caviar to smoked specialities of which it is the world’s largest producer.

SALMON

STURGEON

SWORDFISH

CAVIAR

TROUT

ORGANIC CHEESEORGANIC CHEESEBio Caseificio TomasoniBio Caseificio Tomasoni

The Bio Caseificio Tomasoni is one of the smallest dairies of the Consortium for the Protection of Grana Padano. It is a family business that continues in

the tradition of producing grana padano cheese, ricotta and robiole

dating back as far as 1815.

The transition from conventional to organic farming has occurred in recent years, one

that seemed too risky a bet, especially for a product already established as the Grana

Padano. In fact organic cheese represents a significative improvment for the whole

human welfare and the surrounding environment.

Since 2003 the dairy has been producing organic Grana Padano, (the only example in Italy) without the addition of lizoma, a natural bactericide which prevents swelling of the

forms and abnormal fermentation during

ripening.

The term organic farming refers to a method of

cultivation and breeding that allows only the use of

natural substances found in nature ie, excluding the use

of dangerous synthetic chemicals (fertilizers,

herbicides, insecticides).Organic farming is the

development of a production model that avoids over-exploitation of natural

resources, especially land, water and air, using instead

those resources in a model of development that can last.

To preserve the natural fertility of a soil organic farmers

use organic material, appropriate agricultural

techniques, and do not exploit it intensively.

Regarding housing systems, it gives top

priority to the welfare of animals that eat grass and

organic food and do not use antibiotics, hormones or other

artificial substances that stimulate growth and milk production.

In addition, farms must be large spaces so that the animals can move around.

The milk and then the organic cheese need three basic

characteristics:

Fields: it is forbidden to use organic synthetic chemicals

for fertilization of the agricultural land to produce

corn, soybeans, grass or other vegetable supplies for feeding dairy cows. Herbicides and insecticides are prohibited.

Crop rotation must be implemented, so as not to deplete the soil that needs

adequate natural fertilization from the same barn.

Cows: it is prohibited to administer antibiotics to stimulate the production of milk or to "synchronize" the birth of the cows, the production of the breeder's expectations. To treat sick cows, antibiotics are allowed only in cases of real danger to the life of the cow. After the treatment, the cattle treated with antibiotics must be sold according to the specification because organic farming is no longer suitable for the production of milk.

Animal welfare: the cows in Animal welfare: the cows in organic farming need indoor organic farming need indoor

and outdoor spaces, must feed and outdoor spaces, must feed on organic fodder coming from on organic fodder coming from

the company, respecting the the company, respecting the parameter of two dairy cows parameter of two dairy cows

per hectare of farmland. per hectare of farmland. In case of disease they In case of disease they

must be cured by allopathy must be cured by allopathy and homeopathy.and homeopathy.

ORGANIC OIL:

FRANTOIO MONTECROCE

Lake Garda has a particular climate that, being very mild, allows to

produce delicious quality olives.

In Desenzano, our town, there is an old mill to obtain oil from olive fruits.

In the past there was a large millstone…

…now there is a long mechanical process

1. Olives are washed…

2. They are ground and transformed into olive paste:

the paste is mixed to allow the microscopic oil droplets to concentrate. This is the most important step of the oil production.

3. Then oil from paste is extracted and a solid substance remains, it is called ‘sansa’ and it is made of fibers and olive stones.

Sansa isn’t thrown away but used as biofuel.

Olive oil shouldn’t contain vegetal water as this accelerates the process of organic degeneration (acidity).

4. So there is a special pump that sucks oil, in order to shed it from water.

5. Oil is filtered to eliminate remaining solid particles that may reduce the life of the product.

Unfiltered fresh olive oil has a slightly cloudy appearance but it is richer in organolectic substances, i.e. antioxidants.

6. Oil is put in refrigerated barrels, the

temperature is always 14°.

7. Oil is bottled with a mechanical machine that makes 1200 oil bottles an hour. From 100 kg of olives we get

about 12 kg of extra virgin oil.

The whole process is The whole process is without chemical treatment without chemical treatment

and olive grinding and stirring and olive grinding and stirring is done at a temperature is done at a temperature

of maximum 15°.of maximum 15°.

It takes about 1 hour It takes about 1 hour

to get oil from olives.to get oil from olives.

Olives need special treatments for example against the ‘olive pupe’, but they remain on the

peel of the fruit.

From 40 days before harvest time no treatment are made, so that oil isn’t chemically contaminated.

Our mill is very famous for the high quality of its oil. It has won special prizes all over the world.

Our oil is very gentle, not very

bitter, and it reminds almond

taste. It’s excellent on raw bread and

bruschette.

TORBOLI,

A NATURAL CELLAR

The cellar is located in the town of Tenno, near Riva del Garda, an area with a suitable climate specially for the growing of grapes, and it’s also an important tourist

destination because of its natural and historical characteristics.

The cellar, built in 1990, is 1500 square metres large on two floors. The equipment was developed for the purpose of “producing wine without the help of additives”, a really new method in the sector of oenology.

In 1990 Torboli family decided to apply a new innovative technology in order to produce wine without the addition of pesticides, after the discovery that sulphur dioxide SO2 causes grave toxicity to the

human health and also many diseases;

another reason for this choice is the

awareness that wine can and must find a “natural

stability”.

The principle is to extract grape juice without polluting it during the various stages of processing in order to get wine clear from impurities and other dangerous substances. This process allows us to drink wine that comes only from the fermentation of grape juice, without any type of additives.

PROCESS

1. Grapes, farmed with biological systems, find the ideal combination for an optimal maturation in the mild climate of Lake Garda and in the cold climate of Dolomites.

2. After a careful selection of the grapes, they are harvested in small boxes (maximum 10 kilos).

3. Afterwards the whole bunches are careful washed in order to remove the residues deposited on the grapes through atmospheric precipitations.

4. Then the washed grapes are pressed for the extraction of the juice. After the fermentation wine is preserved without the presence of oxygen and later wine is bottled in vacuum.

5. The refinement takes place in the bottle, where the conservation is guaranteed by the absence of oxygen and the sterility of the bottle.

Through this process we can get high quality wine preserving the original taste and characteristics of the grapes.

But above all we can get good wine without toxic substances and other dangerous additives like SO2, normally used in the traditional production of wine, in order to avoid problems to the health of customers.