The importance to conserve the biodiversidad of the autochthonous pork races

The conservation and exchange of the traditional practices of production; the differentiation of the products and the support to the sustainability of the meat sector traditional in the rural zones, are the main requirements to keep this industry. Like this it gives off of the analyses effected in the frame of the European project Qubic, whose main aim in years of work has been the preservation of the meat sector traditional of manufacturing of products cárnico-cured in the Mediterranean by means of the conservation of the biodiversidad of the autochthonous pork races. The results of this project presented   around the middle of January in Ainia Technological Centre, in Valencia.

The biodiversidad is an environingingmental element, social and economic fundamental. “The biodiversidad is the industry agroalimentaria of the future”, sustain from Qubic. For this, the project has contributed to boost it in different regions of Italy (in the area of Parma, the Toscana, Sicily), Spain (in the area of Utiel-Requena and of The Pedroches, in Córdoba), Córcega and Greece (in Tesaloniki).

Qubic Is the first European project that has collected of systematic way information about the technical graziers and the products cured pertinent of all the Mediterranean autochthonous races notable: black pig of Nebrodi, Muslim Romagnola, Nero of Parma, Iberian, black pig of Greece, race Nustrale of Córcega, Strip Senese (of Siena).

The cook Vicente Patiño participated in the day of the technological centre with a culinary demonstration.

The results obtained by the project are associated to three crowbars of performance: the consumer, the producing SMEs and the administrations. These motors of performance collect in a guide that reflects all the existent situation in the Mediterranean regions participants of the project:

-The consumer. The consumer has to know the quality and the intrinsic value of the products cárnicos traditional, but more still, has to have the capacity to be able to differentiate between the different categories of existent products. In this sense, the project has carried out 14 days of sensitisation and education of the consumer, as well as a program of diffusion on the products cured pertinent of all the Mediterranean regions participants.

-The industrial SMEs elaboradoras of products cárnicos. The local industry-traditional that elaborates traditional cured products has to preserve . In this sense, the conservation of the technicians of production, the exchange of best practices with other elaboradores (national and international) and the knowledge of which are the factors that have contributed to the success of this small industry in other regions of the Mediterranean is key.

For this have organised in Spain two round tables with presence of international experts with the end to debate the factors of success related with the production of traditional stuffing and the Iberian ham. Also in Spain have organised four technical seminars related with the formulation and the use of ingredients of value added in the traditional products.

-The public servicys. The administrations have to contribute to the sustainability of the meat sector traditional in the rural zones, what definitely will facilitate the environingingmental improvement and the fixation of the population to the territory.

Qubic Has set up the recovery of Mediterranean autochthonous races in danger, like the case of the black pig of Greece (Suino greco) and edited a conjoint publication that reflects all the existent situation in the Mediterranean regions participants, this publication is clearly useful for determinate administrations that work in this area. Finally, the traditional companies have taken consciousness of the way that still remains in the improvement of the commercialisation and sale to the outside.

Collaborators of the project

In Europe
In the project Qubic, funded by the European Union in the frame of the program Med, participate eight partners of four countries: Italy, France, Greece and Spain.

In concrete, the partners that form part of the project are: the council of agriculture of the region of Sicily (Italy), the agency for the investigation and the innovation of the region of The Toscana (Italy), the experimental station for the industry of the preserve of foods of Parma, SSICA (region Emilia-Roman, Italy), the camera of agriculture of Dromme (Côte d'Azur-province of The Alps, France), the Inra, centre of investigation with headquarters in Córcega (France), the association for the alimentary investigation INA CERTH of Macedonia (Greece), and Ainia technological centre (Valencia, Spain).

In Spain
The collaborators in Spain in the project Qubic are the Denomination of Origin The Pedroches, the area of Requena (Valencia) and Ainia technological centre.