Les légumineuses se transforment à la ferme (original) (raw)

Berbain, Claire (2025) Les légumineuses se transforment à la ferme.Bioactualités, 2025 (5), pp. 24-25.

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Summary

Quelques producteurs romands valorisent leurs cultures protéagineuses, souhaitant ainsi changer les habitudes alimentaires des consommateurs suisses.

EPrint Type:	Newspaper or magazine article
Keywords:	Hummus, Tofurei, Eiweisspflanzen, Kichererbse, Houmous, tofurei, protéagineux, pois chiche, Abacus, FiBL70058
Agrovoc keywords:	LanguageValueURIFrench - Francaislégumineusehttp://aims.fao.org/aos/agrovoc/c\_4255French - Francaistofuhttp://aims.fao.org/aos/agrovoc/c\_15570French - Francaischaîne de valeurhttp://aims.fao.org/aos/agrovoc/c\_2cbe5456
Subjects:	Crop husbandry > Production systems > Cereals, pulses and oilseeds Food systems > Processing, packaging and transportation Food systems > Produce chain management
Research affiliation:	European Union > Horizon Europe > IntercropVALUES Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Society > Food quality > Food processing Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Crops > Arable crops > Legumes Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Society > Regional added value
Horizon Europe or H2020 Grant Agreement Number:	101081973
Related Links:	https://www.fibl.org/fr/sujets/project-base-donnees/projet-item/project/2275
Deposited By:	Bayer, Erika
ID Code:	55847
Deposited On:	24 Jun 2025 10:48
Last Modified:	24 Jun 2025 10:48
Document Language:	French/Francais
Status:	Published
Refereed:	Not peer-reviewed