TECNICA MOLITORIA Vol. 76 - DECEMBER 2025

 

CONTENTS

 

27 - From past to plate: the SEEDS project and the power of ancient grains
G. Salvio - R. Buonfiglio - A. Elkot - S. Saleem - M. Elderiny - A. Helal - N. Halawa - M. Majid - Z. El Jouhari - N. Bentefrit - N. Omri - Z. Youkabed - R. Nabli - A. Othmani - A. Meddah - A. Al-Khatib - A.R. Al Tawaha - R. Shawabkeh - F. Alkurdi

The SEEDS project, funded under the PRIMA Programme, revives the value of ancient grains as a lever for food security, sustainability, and rural development in the Mediterranean. By combining tradition and innovation, SEEDS engages 16 partners from seven countries to promote biodiversity, digitalize the cereal sector, and empower local communities. In Morocco, Egypt, Tunisia, and Jordan, Living Labs connect farmers, researchers, and companies to co-design prototypes based on locally consumed grains such as durum wheat, barley, emmer, freekeh, and sorghum. These varieties, rich in fibres, proteins, and micronutrients, offer improved health benefits, resilience to climate stress, and cultural heritage preservation. Transformation processes range from stone milling and sourdough fermentation to innovative biotechnology, ensuring products that are both authentic and market ready. The project demonstrates that rediscovering traditional cereals, supported by science and digital tools, can create healthier diets and new economic opportunities across the region.

 

40 - Conferences

44 - Exhibitions

60 - Cereals

64 - Bread making

68 - Pasta

72 - Feddstuff

78 - Machinery

86 - Marketing

89 - Laws

90 - News

112 - Companies