Earth Day: Healthier Soil with Symbiotic Op Joinfruit – Agricultural World

Earth Day: Healthier Soil with Symbiotic Op Joinfruit – Agricultural World

(ANSA) – ROME, APRIL 21 – Op Joinfruit joins the celebrations of World Earth Day by presenting the project “A healthier soil and a more virtuous production with symbiotic agriculture in the fruit sector”, first activation experience of the symbiotic agriculture specification for an Op , carried out by the OP of Verzuolo (Cuneo) in collaboration with the Research Group on Interactions between Plants and Microorganisms at the Institute of Life Sciences and Systems Biology of the University of Turin, the Consortium Society Ecosì and SATA Srl, a leader in the field of consultancy and control for the food chain .

Symbiotic agriculture is a form of “collaborative” cultivation towards nature: a state-of-the-art eco-friendly system that promotes the healthy and balanced development of plants, starting with soil care, through natural and sustainable soil fertilization achieved through the use of soil microbes complex as an alternative to chemical inputs. It is the first time that a symbiotic agricultural project with organized and strategic actions is applied to member companies by a producer organization and which, in addition to certification, provides for constant monitoring (through chemical-physical analyzes of the soil, analysis of microbial biodiversity) and sensory analysis of the products from SATA Srl) on the benefits offered by the AS specification in terms of reducing the use of chemical fertilizers and improving production. “The goal that we have set ourselves – comments Bruno Sacchi, director of Op Joinfruit – is to become the first Op to testify to the better environmental sustainability of this production system for fruit trees; most of the results document the positive effect achieved by microbial inoculations comes from research into herbal, cereal and horticultural crops. In addition, we will also be the first to establish quality parameters of the product obtained at the end of each vintage, such as color, brixic acidity, texture, aroma, taste and crispiness, among others “The project that at least Will last 3 years and will initially include 6 large Joinfruit member companies operating in the Cuneo area, foresees the active participation of the Department of Life Sciences and Systems Biology of the University of Turin (HANDHABEN).

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