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The INRAN and the functional molecules in niche grains

le proprietà dei cereali


The term “niche grains” refers to that group of crops which has undergone over the years, increasingly reduced diffusion due to several factors, Chief among them the lower productivity compared to wheat.

Another reason which led to the gradual abandonment of this cereal was a standardization of consumption and therefore lower demand on the market.

Niche cereals (barley, spelt, buckwheat and rye) are back to being the protagonists of alternative routes, especially for those consumers looking for organic products, in fact, look for the label organic logo to make a food without chemical residues and environmental friendly. Indeed, the cultivation of wheat was less well with this method of cultivation; the consumer is increasingly attentive to the well-being, health and the rediscovery of taste.

These cereals are crops that provide an opportunity to reduce production costs, in fact named low input are characterized by a limited technical means and request they can also take advantage of the marginal areas, hardly suitable for cultivation. Not only that, the cultivation of biological cereals is a good alternative and a good opportunity to integrate the company’s traditional income.

In a perspective of development of local productions began a study of these niche productions, where we will study both local raw materials, such as certain types of rice and barley, that of importation. These studies will enable us to acquire scientific knowledge on this type of food.

Research material:

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