DEVELOPMENT OF THE TREATS PROJECT OF THE DEPARTMENT OF AGRONOMY OF THE UNIVERSITY OF IOANNINA FOR THE TRACEABILITY THROUGH CUTTING-EDGE TECHNOLOGIES OF MILK AND DAIRY PRODUCTS OF THE CONTINENT
https://www.efsyn.gr/nisides/463920_i-ihnilasimotita-diasfalizei-tin-aythentikotita
The research is based on state-of-the-art technologies that analyse in depth the protein composition and microbiome of cheeses
“Threats”: dairy products of Epirus
Traceability ensures authenticity
How can a product, such as feta cheese from Epirus, be guaranteed in terms of its authenticity, its unique characteristics, even if it is certified as a Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI), in order to secure the position it deserves in the international and domestic market and to reap the benefits of its uniqueness? The Threats programme focuses on achieving precisely these objectives.
The essential strengthening of the authenticity and added value of Epirus’ dairy products and the creation of a new commercial label that will represent them are the main objectives of the Treats project entitled: “Use of innovative methods for the detection of unique characteristics of fresh goat and sheep milk and traditional dairy products PDO – PGI of Epirus. Ensuring their authenticity’. The project concerns the development of innovative methods to improve the traceability methods of dairy products of Epirus, with particular emphasis on products of Protected Designation of Origin (PDO).
“It is particularly important that with the completion of the project, feta, one of the most internationally recognised Greek products, will be more effectively protected from any possible imitations. The project aims to increase sales of the products by at least 10%, and to increase the selling price of the raw material by a similar percentage. The recognition and certification of the authenticity of the products is expected to enhance their value both in the domestic and international markets, offering new prospects for the producers and cheese dairies of the region”, says Professor Athina Tzora, the scientific manager of the programme.
Innovative methodology, strengthening the local economy
The “Treats” project creates an innovative methodology that highlights the local raw material of the region’s dairy products. Through the characterisation of protein and microbial biomarkers, the traceability of the final products is enhanced and their authenticity and quality is ensured. The research carried out is based on state-of-the-art technologies that analyse in depth the protein composition and microbiome of cheeses. It is well known that feta cheese is the result of the action of oxygenating microbes in milk. The detection of the microbial and protein footprint of the cheese, which defines its quality and authenticity characteristics, is carried out by means of specialised microbiological analyses.
The development of sophisticated traceability systems that not only detect the adulteration of the feta from the use of cow’s milk, but also the authenticity of the production (through the addition of whey or powdered milk or an increased content of colostrum or the application of ultrafiltration technologies), as well as its identification, will ensure that cheeses from the Epirus region can be distinguished on the market as authentic PDO products with recognised and guaranteed geographical characteristics, as required by the legislation on PDO cheese products.
The scientific manager of the project Professor Athena Tzora
The traceability of the authenticity of cheese products has significant impacts both at the level of farmers and cheese makers who will enjoy a higher price for their milk and cheeses, as well as consumers, who will have full identification of quality standards of authenticity and therefore confidence in the products they buy.
In addition, the project will contribute to the development of a strong local economy, enhancing employment and sustainability. The creation of a database of microbial and protein biomarkers and the application of the results to the production process will allow better use of local raw material, while products can be promoted as “zero km products”, “products with a reduced environmental footprint”, also reinforcing the concept of local and traditional entrepreneurship.
“Treats combines innovation, scientific research and the application of modern technologies to ensure the quality and authenticity of Epirus’ dairy products. With a direct impact on both producers and the market, this programme is not just a research initiative, but a substantial investment in the Greek dairy industry, aiming to protect and promote local products at national and international level. At the same time, terroir, a multi-faceted concept that includes geographical, biological and human characteristics for cheese products of special specifications or milk origin exclusively from indigenous breeds, is highlighted”, as Ms Tzora explains.
Project identity
The project is implemented by the Laboratory of Animal Health, Hygiene and Food Quality of the Department of Agriculture of the University of Ioannina. It is part of the action “Establishment of (potential) Operational Groups of the European Innovation Partnership for the productivity and sustainability of agriculture” of the Rural Development Programme 2014-2020 and concerns the development of innovative methods for the improvement of traceability methods of dairy products of Epirus, with particular emphasis on products of Protected Designation of Origin (PDO). Funding is provided by the Region of Epirus and the European Agricultural Fund for Rural Development. It has a total duration of 30 months and its implementation involves:
The University of Ioannina (Department of Agriculture), which undertakes the coordination and scientific research, collects and analyses data and creates the databases for protein and microbial biomarkers. A cheese dairy from Epirus, Tyrkomiki Orini Arta S.A., which participates in the production and analysis of the products, and farmers (milk producers) from the Region of Epirus, who produce and provide the raw material for the study and the study of the cheese products made with the incoming milk