Displaying 1 - 5 of 5

Cooperation to reach the market of wild medicinal and aromatic plants

Submitted by roser.cristobal... on 22 May 2020
Baskets of hawthorn fruit (Crataegus monogyna) harvested in France by AFC members. Source:

The production of medicinal and aromatic plants (MAPs) has interesting growth prospects, but the atomization of farms hinders their business development, having to bet on a cooperative model, that facilitates the transformation and commercialisation. This is an issue that affecting both agricultural production and wild exploitation. This factsheet presents the needs of the stakeholders and some success stories.

Traditional use of wild and naturalized plants as a potential for innovation in the development of rural areas of Croatia

Submitted by Dino Buršić on 7 April 2020
Melissa cream with immortelle

The main objective of this factsheet is to determine the possibilities and directions of innovative commercialization of wild and naturalized plants based on market trends and ethnobotanical research. One of the secondary goals is to preserve local botanical and other knowledge related to the recognition and application of wild and naturalized plants in the areas of Drenov Bok and Vela Luka by conducting field research.

New drilling method for resin extraction in Segovia (Spain)

Submitted by María Pasalodos on 4 February 2020
EXPLANATION OF THE DRILL METHODOLOGY IN THE FIELD

The traditional method of resin tapping is a very time-consuming activity since it requires the resin tapper to visit each tree every 10 to 15 days during the season. In order to develop more efficient methodologies, the results of the first experiments carried out using the new drilling technique are presented.

Pietra : a brand success that brings Corsican identity

Submitted by Haimad Baudrill... on 8 June 2020
Pietra brewery

The objective of the project was to create a Corsican beer that could be recognised by fine beer lovers, a high-end product that is also thirst-quenching in order to adapt to the Mediterranean climate. This beer had to be with character and to be brewed with a mixture of malt and Corsican chestnut flour, insular raw material. To do this, a brewery had to be built in Corsica and had to reach 10,000 hectolitres of production capacity.