Rémy Cointreau’s Post

📲 The Importance of Digitalization in the Barley Supply Chain for Campus Peroni and Horta 🗓️ On Friday, October 11th, during an event hosted by Campus Peroni at Birra Peroni’s headquarters in Rome, we presented to the members of the barley supply chain how the correct use of the DSS Orzobirra.net can optimize all phases of barley production—from sowing to harvesting—leading to reduced inputs in the field and cost benefits. In particular, we emphasized how the DSS is capable of providing significant advice on the optimal seeding rate to apply in order to achieve the best results in terms of quality and yield. This is possible only through the entry of correct and detailed data by the farmers. 👨🌾 We reiterated the importance of training farmers in the use of digital platforms, as these tools are essential for improving quality, increasing productivity, and reducing environmental impact. #Sustainability #Agtech #barley #regenerativeagricolture #DSS #BirraPeroni #Peroni #farmer

Cumprindo a demanda: o atractivo perdurable das patacas Maris Piper This article explores the enduring popularity of Maris Piper potatoes among UK consumers and the challenges faced by suppliers like... https://lnkd.in/eiZB5htz

[WORKSHOP REPORT] - Rationalization of slope vineyards “Rationalization of slope vineyard” was a workshop promoted by ADVID - Associação para o Desenvolvimento da Viticultura Duriense within the scope of the “Vine & Wine Portugal” supported by the PRR – Recovery and Resilience Plan by European Funds (NextGeneration EU), which aims to increase #competitiveness and #resilience in the wine vineyard sector in #Portugal. #innovation #pesticides #sustainableagriculture SOGRAPE

When it comes to Extra Virgin Olive Oil, not all are the same... Since the beginning, Laurence and Stefano, co-founders of Cultura Viva, decided to exclusively use olives from their own estate to produce Le Clarisse. This strategic choice was made to maintain complete control over the quality of the olives used. By sourcing olives from our own estate, we also minimize processing time from harvesting to milling to just a few hours, which is another critical parameter to produce an ultra-premium extra virgin olive oil like Le Clarisse.

Have you heard of Kernza? Kernza is a perennial grain developed to combat soil erosion while offering a sustainable alternative to traditional annual crops like wheat. Unlike conventional grains, Kernza's deep root system enriches the soil, reduces carbon footprint, and improves water retention. Its cultivation represents a significant shift towards sustainable agriculture by supporting ecosystems and reducing the need for chemical inputs. What food products can we use Kernza in? 🥞 Pancakes and other breads  🍝 Pasta  🍻 Beer (check out how Patagonia Provisions is using this grain in delicious ways!)  🥣 Cereal The name Kernza® is a registered trademark owned by The Land Institute, the research institution that developed Kernza. The name comes from the combination of two words - “Konza”, in recognition of the Konza Prairie Biological Station and “kernel”, the part of the plant that humans rely on for sustenance. Thanks to our Sr. Research Scientist, Allison Koehle for modeling and sharing these insights on this incredible grain! https://lnkd.in/e_Pqn53k

On November 8th, the Sustainable Viticulture Training Program began, organized by amfori - Trade with Purpose in collaboration with Corporación Vitivinícola Argentina (COVIAR). This program is aimed at COVIAR extension agents, as well as technical and agricultural advisors from various organizations. Sustainability in production processes is increasingly critical across markets, particularly in the wine industry. As sustainability principles become more prominent and integrated within today’s economy, consumers and organizations are placing higher demands on stakeholders and value chains to adhere to these standards. Corporación Vitivinícola Argentina and amfori - Trade with Purpose are committed to supporting the sustainable transformation of viticulture and winemaking, with a special focus on smaller organizations. In this context, technical advisors or extension agents play a crucial role in providing comprehensive support to primary producers—not only in agronomic practices but in all aspects directly or indirectly linked to sustainability. Given the prevalence of informal labor in rural settings, it is essential for extension agents to be well-equipped with knowledge and tools in Responsible Employment, Health and Safety, and international sustainability standards for viticulture. #sustainablewine #sustainablegrapegrowing #humanrights #duediligence

According to the IWSR Agave prices have experienced a noticeable decline recently. This trend is expected to persist due to a significant increase in the number of new agave plants planted over the past few years. With prices on the downturn and the supply on the rise, brand owners now have the opportunity to store more product for extended aging periods— something that was previously difficult because of low supply levels and high input costs. This shift presents a favorable scenario favoring quality over quantity in the acquisition of agave-based products such as 100% Agave Spirit and 100% Smoked Agave Spirit. At Sasma, we offer agave spirits in bulk quantities. For more information about our agave-based spirits, contact us at [email protected] #AgaveMarket #SpiritIndustry #BulkSpirits

Navigating the “wild west” of regenerative viticulture! 🍇🌵 A recent article by The Drinks Business highlights the importance of rules and certification when it comes to furthering the regenerative movement. That’s where the Regenerative Organic Alliance Certification comes in... Domaine Bousquet earned #RegenerativeOrganic Certification (ROC) in 2022, becoming the first international winery to do so! But what does this seal of regenerative approval mean? ✅ More than just a label, the ROC is a commitment to meeting the highest standards set by the Regenerative Organic Alliance. We're proud to be transparent and annually audited. 💚 And it doesn’t end there — committing to the ROC is a journey of continuous improvement, one that is centered on not only giving back to the Earth but regenerating it for generations to come. 🌱 One way we regenerate our precious Gualtallary land is to refrain from tilling, or turning over the soil between vintages, something we have practiced for 22 months and counting! "The primary aim of regenerative viticulture is to increase the amount of carbon held in the ground,” writes The Drinks Business editor-in-chief Patrick Schmitt MW. “To do this, farmers should minimize tilling – or ditch it altogether – because the best way to destroy carbon in the soil is to turn it.” Read the full article: https://lnkd.in/dfAvyZJ3 #DomaineBousquet #OrganicWine #TheDrinksBusiness

An amazing new product under Berry Bros. & Rudd Spirits distribution - Welcome Fielden - an English Rye Whisky. Any Qs please get in touch 🥃 What makes a Fielden a unique whisky? The heritage grains. Working with heritage grains, grown for flavour not yield, Fielden whiskies are distinctly delicious. HOW WE’RE CHANGING FARMING FOR THE BETTER FOR THE SOIL, THE WILDLIFE AND OUR WHISKY Fielden's grains grow deeper roots and take in more nutrients from the soil, so they're full of flavour. It means we're putting the best (completely natural) ingredients into the stills. The grains grown and the land they are grown in makes a difference to the whisky, to farming and to our planet. https://fielden.com

Did you know that the natural microbiota of grapevines can play a crucial role in sustainable viticulture? At the VINNY Project, we are tapping into the potential of microbiota - microorganisms that live naturally on grapevines - to develop innovative biopesticides. By leveraging the power of microbiota, we aim to reduce the need for chemical pesticides and promote a healthier, more balanced ecosystem in vineyards. #viticulture #sustainable #VINNY #project #microbiota