Regional product tasting workshops: sensory analysis

The report summarises the results of the two panel tests conducted during the regional tasting workshops, highlighting how consumers appreciate the richness of aromas and flavours derived from the blend of numerous wheat varieties, and how the diversity provided by the presence of many varieties was perceived as a strength rather than a flaw. Tasting events, panel tests, on-site visits and workshops focusing on bread, pasta and biscuits could become effective experiential marketing tools to promote these products. The report summarises the results of the two panel tests conducted during the regional tasting workshops, highlighting how consumers appreciate the richness of aromas and flavours resulting from the blend of numerous wheat varieties and how the diversity brought by the presence of many varieties was perceived as a strength rather than a flaw. Tasting events, panel tests, on-farm meetings and workshops focused on bread, pasta and biscuits could become effective experiential marketing tools to promote these products.