Replay

Replay : webinaire Fairchain "De l'Agroalimentaire aux Champs : Valoriser les Co-produits pour une Protection Phytosanitaire Durable"

Le projet européen FAIRCHAIN cherche à permettre aux petits et moyens agriculteurs et producteurs alimentaires d'augmenter et d'étendre leur production d'aliments nutritifs grâce à des chaînes de valeur intermédiaires compétitives aux niveaux local et régional. La valorisation des co-produits, issus de l’industrie agroalimentaire, entre pleinement dans ce contexte. 

Logo Fairchain
Le webinaire a permis d'explorer les opportunités de valorisation des co-produits, en particulier agroalimentaires, pour des usages phytosanitaires en agriculture, avec un focus sur les substances de base. Illustration par 2 études de cas sur la valorisation du vinaigre (témoignages de transformateurs).
Youtube est désactivé

2:00 PM - 2:10 PM - Welcome and introduction 
Speaker: Hortense Lejeune - ITAB 
Objectives of the webinar and issues related to adding value to by-products for sustainable plant protection use. 

 

2:10 PM - 2:20 PM – Challenges and opportunities in the valorization of food processing byproducts 
Speaker: Françoise Gorga – AgriFood Transition Carnot Institute 

  • Global context of managing by-products from the agri-food industry 
  • Environmental and economic impacts related to their management and valorization 
  • Overview of current solutions and opportunities for agriculture 

 

2:20 PM - 2:30 PM – Valorization of plant-based byproducts for plant protection use: potentials of viticultural byproducts
Speaker: Stéphanie Cluzet - Bordeaux University

  • Stilbenes: antimicrobial compounds
  • Plants and viticultural co-products enriched with these compounds
  • Potential applications and benefits of these extracts, including experiments (in greenhouse and field conditions)
  • Challenges to overcome.

 

2:30 PM - 2:40 PM - Focus on basic substances: definition and regulatory context 
Speaker: Hortense Lejeune - ITAB 

  • Definition of basic substances under European regulations (Regulation EC 1107/2009). 
  • Examples of basic substances derived from agri-food co-products (vinegar, sugar, beer, etc.). 
  • Preparation methods and composition of basic substances. 
  • Process for approving basic substances. 

 

2:40 PM - 2:50 PM – Antifungal properties of whey obtained after fermentation of symbiotic cultures from Kombucha: A new solution for plant bioprotection ?
Speaker: Hélène Tormo - INP Purpan
 

  • Advantages of mixed fermentations of the "Kombucha" type for the production of antimicrobial compounds
  • Antifungal capabilities of whey fermented with symbiotic Kombucha Cultures : Applications to contaminating fungal species of plants
  • Prospects for plant bioprotection

 

2:50 PM - 3:10 PM - Case study: valorization of vinegar as a basic substance 
Speakers: Processors 

  • 2:50 PM - 3:00 PM: Clément Gindrat-Keller from Cogiterre and Grangeneuve: Vinegar valorization for disinfection 
  • 3:00 PM - 3:10 PM: Sophie Delima-Nicolay from Charbonneaux Brabant: Vinegar valorization for herbicide uses and pH regulator 

 

3:10 PM - 3:25 PM – Q&A session 
Interactive session answering participants' questions. 

 

3:25 PM - 3:30 PM - Conclusion and closing 
Speaker: Hortense Lejeune – ITAB 
Summary of key points, reminder of available resources, perspectives.