Laimburg Research Centre is the leading research institute for agriculture and food processing in South Tyrol. Our goal is to support South Tyrolean agricultural businesses, family farms and food processing companies with scientifically sound experimental and research activities and so to help secure the quality of agricultural products and boost the competitiveness of commercial enterprises. On our experimental fields, in our laboratories, and in our offices, more than 200 employees work on approximately 350 projects and activities per year, pertaining to all areas of the South Tyrolean agricultural sector, from fruit growing, viticulture, and mountain agriculture to food processing and product innovation. We thus cover the entire food production chain, from cultivation all the way up to the finished product, and can develop quickly implementable solutions for immediate and future challenges.
To meet the wide variety of challenges we can expect in the coming years, the Department for Agriculture, Forestry, Tourism, and Public Safety developed the „LandWIRtschaft 2030“ („2030 Agriculture“) strategy paper. This paper established goals and action guidelines for the large agricultural sectors of South Tyrol – fruit-growing, viticulture, and mountain farming – valid until the year 2030. In this strategy paper, the protection of family-run farms and the sustainable development of agriculture in South Tyrol have been assigned the highest priority.
Laimburg Research Centre is an active component of the „LandWIRtschaft 2030“ strategy. Thus, its project on „Biological control of the Brown Marmorated Stink Bug in South Tyrol“ contributes to the action field of “Biodiversity & Landscape“ set forth by the strategy paper. In this context, the center‘s scientists make use of the natural antagonist of the Brown Marmorated Stink Bug – an egg parasitoid called the Samurai Wasp (Trissolcus japonicus). The preliminary data and findings indicate that the Samurai Wasp could be a successful component in dealing with this insect pest.
The „Wood-Up“ EFRE project is a joint project carried out in collaboration with the Free University of Bozen / Bolzano, and is part of the action field of „Climate & CO2-Reduktion“ of the „LandWIRtschaft 2030“ strategy. In it, scientists of Laimburg Research Centre and the Free University of Bozen / Bolzano examine the effects of biochar on soil fertility in the area of fruit and wine-growing and assess its suitability for the long-term sequestration of carbon dioxide in soil. Biochar is a form of carbonized biomass derived from plant matter and is suitable for agricultural use. It is produced by subjecting biomass to heat under low-oxygen conditions and must not contain any toxic substances. The scientists conduct trials to determine the effects of biochar in the soil of vineyards on growth and yield.
In accordance with the strategy paper, Laimburg Research Centre has also conducted numerous discussions with representatives of the South Tyrolean agricultural and food processing sector and thus elaborated its own ten-year strategy: The 2021-2030 Research Focus Program serves as a guide and compass for aligning the experimental and research activities of Laimburg Research Centre with actual needs. Between 2021 and 2030, the activities will concentrate on a total of five key topics. The key topic „Sustainable and Resilient Cultivation Systems“ concerns the development of sustainable and demand-oriented cultivation techniques to unlock the full potential of nature. The projects and activities of the „Digital Innovation and Smart Technologies“ key topic utilize digitalization and modern breeding methods to make cultivation and processing fit for the future. The goal of the „Climate-Neutral Agriculture“ key topic is to adapt cultivation techniques and foods processing methods to the challenges of climate change and to make them more climate-friendly. The use of innovative methods to produce safe and healthy food products in South Tyrol is the goal of the „Quality and Health“ key topic. The „Local Diversity and Circular Economy“ key topic has the task of valorizing regional mountain products and establishing a supra-regional recycling economy.
One example in the „Local Diversity and Circular Economy“ key topic is the „CirBeer“ project. The goal of this project is the development of baked goods on the basis of brewers grain (the malt residues left over from beer production). Until now, brewers grain was usually disposed of as a waste product or used as animal fodder. However, its high content of dietary fiber and proteins makes it very attractive for use as an additive to enhance the nutritional value of foods. At Laimburg Research Centre, food tasters have evaluated cake, cookies, and focaccia made using brewers grain. The resultant findings provided interesting insights into the suitability of brewers grain as an ingredient to enhance the nutritional value of baked goods and the possibility of recycling brewers grain.
The „Digital Innovation and Smart Technologies“ key topic also includes the “Image Analysis of Starch Degradation Patterns for the Objective Determination of the Ripeness of Stone Fruit“ project. Scientists participating in this project are developing a digital method, based on digital image analysis, to measure the starch content of apples. Image analysis has the advantage of being objective, and is intended to replace visual assessment – which, while reliable, is nonetheless subjective. The determination of the degree of ripeness is important in predicting the opening of the harvest window and determining the proper harvest time. After all, it has a major influence on successful storage.
We are proud to present this biannual scientific report to you and believe that it will provide you with an in-depth view of our 2020-2021 experimental and research activities and their results.
We wish you exciting reading!
