A project designed for the production of soft wheat flour from entirely Umbrian certified agricultural chain. Environmental but also economic sustainability of a virtuous path resulting from a long experience.
With a strong experience in the production of baby food flours and a deep rooting in the territory, Molini Fagioli has created Oirz, Origine Italiana Residuo Zero (Zero-Residue Italian Origin), for the production of a fully Umbrian certified agricultural chain product. A virtuous itinerary – also for its environmental sustainability – for the production of soft wheat flour, Molini Fagioli main operating sector. Born in 2020, the Oirz project was presented during the Harvest Festival, organized on Monday, July 12 at the Brugnoni winery, in the hamlet of Pieve Pagliaccia – Bosco, near Perugia. The event hosted the round table “Zero residue and sustainability. The Umbrian challenge of Molini Faglioli”. The journalist Francesco Seminara moderated the event, which was attended by Andrea Marchini, professor at the University of Perugia, Domenico Brugnoni, president of Pro Agri and Oirz farmer, Alberto Figna, president of Molini Fagioli, Giorgio Agugiaro, president of Compagnia Generale dei Molini, Roberto Morroni, town councilor for agricultural and food policies of the Umbria Region and Giacomo Chiodini, mayor of Magione.
Proposing an excellent product, while combining the protection of the consumer with that of the territory. This is the ultimate goal of this project of the company, which has long embraced the values of sustainability and quality control.
“The idea – explained Alberto Figna – was to create our own special product. Our historical partner is the Pro Agri cooperative of Città di Castello, which has supported us also in this path. We have selected, among its members, about 90 farmers and 1,200 hectares of Umbrian hills, ideal for the cultivation of the necessary wheat for this new production”.
So, here is the valorization of the Umbrian territory, whose hills are well suited for the cultivation of soft wheat to be transformed into quality artisanal flours, in which Molini Fagioli is specialized.
“The soils we choose for the Oirz project – added Figna – have special characteristics to ensure a zero-residue product, therefore without pesticides, mycotoxins and heavy metals. They must be far from sources of pollution, must not have other contaminating crops in the surroundings, must be subject to rotation and the farmer who takes care of it must keep a so-called Field Logbook, a real identity card of the wheat field from sowing to harvesting”.
With this project, the company not only proves to be attentive to environmental protection, using for several years energy produced only from renewable sources – especially wind and water – but also demonstrates economic sustainability towards the first link of the production chain, the farmer.
” At the time of harvest – concluded Figna -, we recognize to farmers a bonus in addition to the cost of wheat. This is an important bonus because hill sowing guarantees excellent quality but low yields and therefore it may not always be advantageous for the farmer to cultivate a certain crop without having an incentive.”
When we talk about sustainability and quality – commented town Councilor Morroni – I believe we are focusing on two main paths that can be taken to achieve a strong revival of agriculture and to build the agriculture of tomorrow, which will be increasingly attentive to product quality, to sustainability and to the impact caused by the production cycle, but also to economic, environmental and social sustainability”.
After visiting a wheat field of the Oirz project, the evening ended with a dinner based on products made with Oirz flour by Chef Giorgione and University of Perugia, under the supervision of Paolo Spadaro, technical manager of Molini Fagioli.
“It is important to understand the difference between a normal product and a good product – concluded Giorgione – because people need to know there are products resulting from a very serious research and supply chain, characterized by a great respect for the territory, for sustainability and the health of the wheat grain. The same wheat grain we will use to make flour and prepare the food we will eat”.