TRADITOM: Traditional tomato food workshop

The organization of different tomato workshops/dissemination activities on traditional tomatoes, their diversity and properties, their use in cooking and properties, or good eating habits, as well as on special culinary uses of traditional tomatoes is one of the main objectives of WP9 (dissemination, exploitation, training, and demonstration). Preliminary meetings between chefs from Alícia Foundation (www.alicia.cat/en) and scientists of the TRADITOM project enabled identification of phenotypic traits of greatest relevance for selecting the gastronomically most interesting varieties from the TRADITOM repository. Data collected during the phenotyping trials was used to select a panel of 92 genotypes (GOURMETOM collection) that fitted with the descriptions proposed by chefs, and representatives of the range of variation for fruit color, shape and quality traits. Based on these results, a workshop was organized in July 2017 in Sant Fruitós del Bages (Catalonia). The aim of the workshop was, apart from disseminating and enhancing the use of traditional tomato varieties for a healthy diet, to explore new potentiality for the use of traditional tomatoes in high added-value cuisine. The participation of widely reputed professional chefs from the Alícia Foundation (which is a centre with a social vocation devoted to technological innovation in cuisine, the improvement of eating habits and the valorization of the food heritage) has been of paramount importance for the success and outreach of the workshops. E

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Vieta
  • Europe
Autoriai
  • Jaime Prohens
Tikslas
  • Dissemination
  • Education/Training
Failo tipas
Document
Failo dydis
2.81 MB
Sukurta
23-08-2017
Kilmės kalba
English
Oficiali projekto svetainė
TRADITOM
Licencija
CC BY

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