The study visit was organized by Cesefor in the context of the FOREST4EU project included an introduction Riccardo Castellini (Cesefor), as well as an overview of the FOREST4EU project itself by Aida Rodriguez Garcia (Cesefor). Discussions revealed that operational groups are strongly represented in countries like Italy, Portugal, and Spain, but less so in places such as Germany and the Baltic countries.
The visit encompassed various presentations on challenges and solutions in agriculture and forestry. One significant focus was on the risk of pathogenic microorganisms. The OG INGECA, a project initiated in 2019 and concluded in 2022, funded by the Rural Development Program of Tuscany, addressed the threat posed by Gnomoniopsis castaneae, a fungus that can kill young plants and cause nut rot with variable incidence. This fungus presents management difficulties due to its endophytic nature and latency in chestnut tissue, and chemical pesticides are discouraged for environmental reasons. A biological control protocol involving trunk injection with selected Trichoderma strains was presented as an effective and eco-friendly strategy, demonstrating advantages in reducing G. castaneae over two years.
Another critical topic was chestnut blight (OG BioChestnut), an epidemic that spreads rapidly, caused by Cryphonectria parasitica, an exotic fungus introduced to Portugal in 1989. This disease has historically devastated American chestnuts. The concept of mycoviruses and hypovirulence was discussed, noting that hypovirulence can be both beneficial and problematic. The complex process of obtaining EU and national authorization for field application of products was highlighted as a significant hurdle, though permission can be obtained. It was emphasized that showing results to farmers is also a crucial aspect to be addressed.
Presentations also delved into tools for characterizing agricultural products (OG Bijou), such as burgundy truffles, using a colorimetric system to establish a standard rule based on maturity level. This work included chemical and sensory characterization of truffle aromas and the identification of volatile organic compounds through sensory and physico-chemical analysis.
Furthermore, efforts to promote truffle commercialization in Spain were discussed (OG Tuber Label). While Spain produces 60-80% of Tuber melanosporum truffles, most are sold abroad, often at higher prices in other countries like France. The Spanish market’s utilization of black truffles is low, with the average consumer aged 46 – 60 years, typically purchasing less than 50 euros worth per year for home or restaurant use. The aim is to facilitate the transfer of the product from seller to consumer. The wholesale market involves selling batches with weekly sessions, quality control for each batch, and prices determined by offer, with truffles uploaded unwashed with pictures to a website and a minimum price set at the beginning. It was also noted that the aroma of white truffles is more heat-resistant.
During the second day of visit, we had the chance to explore deeply the work carried on by (ABA) Asociación Berciana De Agricultores in Borrenes (Leon, Spain), in restoring and management of the chestnut forests.
Then, Aida Rodriguez Garcia took participants into a tour in a pinus forest near Villafranca del Bierzo (Leon, Spain), where the Proyecto CARES, is currently working for the implementation of the resin extraction. It was great to see so much interest in the topic and how this project is actively working hard to restore the local economy of the resin sector by improving the extraction technologies.
On the third day of the study visit a workshop was held. Discussions centered on chestnut (GO YESweCAst) cultivation and mycology, underscoring the value of cross-border collaboration and multi-actor approaches.
Innovations proposed for chestnut cultivation included using a portable shredder to produce biochar, biogas, or bio-oil OG INGECA, integrating pruning waste into manufacturing boards, and creating “liquid smoke” from residue burning for the food sector. Participants also explored ways to boost the market value of gluten-free chestnut products. The potential of chestnut burrs, or “erizos,” as a by-product was also a topic, though current limitations were acknowledged. For mycology, the MICOCYL program in Castilla y León was presented for its work in managing mycological resources.
Portugal’s representatives emphasized optimizing all processes, from monitoring productive stands to involving stakeholders and improving the economic profitability of chestnut exploitation. The discussion highlighted the need for professionalization within the non-wood forest products (NWFP) sector, along with the importance of sharing best practices and establishing platforms for knowledge exchange across all NWFPs.
Key discussions also addressed the balance between environmental conservation and the technological advancements necessary for profitability and job creation. New markets for products like carob and pistachio were explored, stressing the need for marketing specialists and multidisciplinary teams to effectively integrate social and technical innovation within the sector.