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Slow Food Foundation for Biodiversity Onlus

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Slow Food Foundation for Biodiversity Onlus
 

Fruit and Vegetable



1 - It is only possible to create a Presidium for a product connected to a group memory and identity. It must be a native variety or ecotype and traditionally cultivated in the area of production, with particular characteristics due to the link with a specific cultivation area, and it will have developed through the strong link with the soil and climate conditions of a specific area. As well as creating Presidia for specific varieties, it is also possible to set up Presidia based on a vegetable species, but only if it has not developed varieties over time.

2 - The propagation material used (seeds or seedlings) must be healthy and selected, preferably self-produced by the producers themselves or by nurseries that are recognized and appointed by the group of producers, in order to guarantee that the material belongs to the variety or ecotype produced by the Presidium.

3 - Cultivation must be ecologically sustainable and must give priority to the use of manual or
mechanical methods which have a low environmental impact and are ecologically compatible.

4 - Fertilizers must be mainly manure of organic origin and good practice codes for agronomy
must be applied in order to maintain and improve the fertility of the soil.

5 - Control of adverse events and weeds must be implemented, above all, through the use of
good agronomic methods (physical and mechanical). The products used for protecting crops must
ensure a low environmental impact and must follow the methods, timescales and quantities
indicated by current rules for organic, biodynamic and integrated agriculture.

6 - The use of hormones or other stimulants or accelerators of maturation or other particular
phases of the plant lifecycle are not permitted.

7 - It is prohibited to use chemicals in the post-harvesting phase; only physical methods are
permitted for the conservation of products.

8 - Levels of phytochemical and fixed residues must meet the relevant regulatory requirements.
Where necessary, Slow Food reserves the right to require specific checks, with the objective of
achieving zero residue levels. In any case, the fixed residue must never exceed 50% of the
maximum permitted amount (MRL - maximum residue limit).

9 - Packaging and wrapping must use recyclable, ecologically sustainable and biodegradable
materials with low environmental impact.
   
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