Simple, sustainable and accessible technical solutions for the valorisation of products through fermentation processes

The FERMAVAL Interreg POCTEFA project addresses a challenge shared by the border regions between Spain and France, where common raw materials and by-products are produced that continue to be under-exploited. The project aims to add value to these resources through fermentation processes, a low-tech process (simple, sustainable and accessible solutions) that is particularly suited to these regions, where small businesses and local producers predominate.

Through this initiative, funded by the European cross-border cooperation programme Interreg POCTEFA, fermented foods with improved organoleptic and nutritional characteristics will be developed.

With the aim of strengthening the capacities of the cross-border agri-food sector, in addition to studying the needs of producers and consumers, analysing market potential and developing innovative products, the project also plans to create online and face-to-face training modules and provide personalised support in order to strengthen local skills and promote knowledge transfer between both countries.

FERMAVAL aims to strengthen the competitiveness and resilience of the agricultural sector in the POCTEFA area by promoting the development of new products with potential in the cross-border market. In doing so, the project will contribute to expanding and diversifying the range of fermented foods on offer, with a healthier and more environmentally friendly approach.

Consortium

The FERMAVAL project brings together four partners from three regions: Ecole de Ingenieurs de Purpan and AREA-Association Regionale Des Entreprises Alimentaires (Occitania); Leartiker (Basque Country); and CETT-Barcelona School of Tourism, Hospitality and Gastronomy (Catalonia). The consortium will be supported by associate partners and other supporting structures that will enable regionalised work to be carried out throughout the POCTEFA area.

Last February, the project kick off meeting was held at the Leartiker headquarters (Markina-Xemein) with the project partners. The meeting also included a visit to the facilities of EkoLurra, the official body for the control, certification and promotion of organic food in the Basque Country, as well as to Barrenetxe, a farmers' cooperative that produces traditional vegetables from the Basque Country.