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Description
The project addresses the problems of rural depopulation, brain drain and underdeveloped local economies faced by rural regions in Central and Eastern Europe. Norway is one of the most developed countries in Europe, however, its rural areas face a similar out-migration problem as the districts of the partners countries Slovenia, Croatia and North Macedonia. On the other hand, in Western Europe high quality agricultural products (such as wine) with a strong regional identity have contributed to sustainable rural development, preserving traditions and preventing out-migration or company relocations. This regionality was based on the concept of typicality and terroir.
Through this project we aim to help to the development of rural areas by improving common research capacity and knowledge dissemination applied to the “terroir” approach for wine and cider production in Balkan and Norway. It will strengthen local and transnational partnerships, shape territorial identity and awareness, and outline the guidelines for legislation formation in the field of traditional agricultural food products with targeted beneficiaries including producers, farmers, researchers, advisors, students, regional authorities and policy makers.
Transnational cooperation will enable unique and essential multidisciplinary exchange of experience, conjunction of existing infrastructure, transfer of promising practices and common activities for this multilevel challenge. The success of this project will be assured with the excellent international team of different experts and institutions in the field of enology, viticulture, fruit growing, fruit processing, sensory evaluation of wine and other agricultural products, wine producers, higher education and vocational training institutions, extension services and landscape/cultural heritage architectures specialists.
Summary of project results
Project was adressing lack of human and infrasturcture reserarch capacity in valorisaiton of selected fermented beverages with the concept of typicality and terroir in Slovenia, Croatia, North Macedonia.
The project aimed to develop a new cluster of human capital throught transnational cooperation and capacity building with network of research institutions, academia, busnisess and local authorities from rural area in Vipava Valley (Slovenia), Slavonia (Croatia), Tikveš Winery (North Macedonia) and Hardanger area (Norway) for the valorisation of local products by implementing scientific methods for typicality determination of wines and ciders from Slovenia, Croatia, Norway and management of grapevine quality by adoption of terroir concept (impact of soil-climate-water availability) and digialisation of vine management in Northern Macedonia in changing climatic changes.
The project partners developed a learning and research point for analyzing aromatic compounds in wines and ciders using gas chromatography at the University of Nova Gorica, established sensory panels, introduced new methods to evaluate the quality and typicality of wines and ciders in Vipava, Požega, and Hardanger project partners. The project was focused on apple and grape production, cider and wine, and adopting a holistic approach that connects science, producers, hospitality, and local communities to promote rural development.
Through teamwork the project addressed jet unanswered scientific questions about the properties of local wines and ciders. In addition, Tikveš Winery, North Macedonia''s leading winery with international recognition, has successfully transitioned its viticulture and grapevine management practices to the digital era. They have established sustainable systems and infrastructure, trained their staff in the use of these scientifically-based innovations in grapevine management and soil analyses, and utilized them to acknowledge North Macedonia''s unique terroir in winemaking.
Project partners organized exchange visits and performed various seminars, workshops, and events in Slovenia, Croatia, North Macedonia, and Norway to raise awareness about the attributes of agricultural products in rural areas and the science behind typical properties of fermented beverages.
The research''s findings can be used to promote rural areas and inspire similar projects, as well as serve as study material for students and researchers. Project partners upgraded our teaching facilities with equipment for developing fermented beverages and properties of Graševina in Slavonia, Croatia and distilled beverages in Vipavska Dolina, Slovenia.
The Project Partners created innovative e-platform called winecider.net for efficient project management, organization of events, and creation of a learning hub with depositing of materials developed within and outside the project. The platform will continute to support future projects.
The project improved the performance of research institutions involved - not only 3 scientific papers submitted, new scientific protocols, but also new employments of experts was enabled that will go beond the project, supporting future work of established R&D centers, PhD, MSc, BSc projects, study process, job shadowing. Exchange visits deepened of partnerships, new were bloomed with a strong wish for future colaboration, supporting agro R&D in rural areas. They also improved transfer of knowledge capacities.
Summary of bilateral results
The involvement of Norwegian partners in this project was distinctive and advantageous for all the collaborating partners who had opportunity to witness the inspiring narrative of the Association of Hardanger Cider Producers – a story that began with a small group of enthusiasts from Hardanger, who were in the beginning also supported by research enthusiasts from a young Wine research center in Slovenia.Hosting donor partners in beneficiary institutions and vice versa allowed beneficiary partners to gain a deeper understanding of Norway as a fruit and fermented beverage-producing country, as well as the comprehensive supporting institutions involved, such as NIBIO, NOFIMA, and the Hardanger Council. Producers of Cider from Hardanger, Nofima and NIBIO transferred knowledge about Nordic cider production and free application sensory programs to their partners and students and producers.