Objectives:


WP1 Phenotypic and genetic characterization of regional autochthonous pig populations in Europe

Lead by: Luca Fontanesi (UNIBO), Deputy: Ana Fernandez (INIA)

  • Describe the singularity of local pig breeds at phenotypic, genomic and functional level
  • Evaluate the adaptation of local pig populations to agro-climatic conditions
  • Develop new methodologies for the management of the local pig populations
  • Develop DNA based tools for animal and meat traceability and authentication

WP2 Management and perfomance of local pig breeds in their production systems

Lead by: Marjeta Čandek-Potokar (KIS), Deputy: Rosa Nieto (CSIC)

  • Evaluate productivity of different local pig breeds held in production systems with varying intensity and geo-climatic conditions
  • Assess environmental sustainability of production systems of local pig breeds and impact of feeding strategies, resources and management considering animal welfare,environmental impact and economic benefits
  • Determine nutritional requirements of local pig breeds to optimize the efficiency and reduce environmental impact
  • Study innovative feeding and management practices in view of productivity and product quality
  • Evaluate locally available feeding resources and agro-by-products in view of productivity and product quality
  • Characterise gut microbiota composition in relation to feeding and management (pilot study)

WP3 Traditional and new high quality pork products with regional identity

Lead by: Bénédicte Lebret (INRA), Deputy: Carolina Pugliese (UNIFI)

  • Characterize intrinsic quality, health benefits of a variety of pork products from diverse European local pig breed production systems
  • To introduce innovations in traditional pork products with the aim to develop new or re- discover products of high intrinsic quality and health benefits and expand market share
  • Identify links between product (typical) quality with local pig breed, feeding resources, management, processing techniques, “know- how” and cultural heritage
  • Evaluate consumer acceptability of high quality and innovative traditional pork products from untapped local pig breeds in different market areas
  • Implement database on carcass and meat quality traits to sustain further development ofbreeding programmes in local breeds

WP4 Consumer preferences and market research for sustainable pork chains

Lead by: José M. Gil (CREDA), Deputy: Maria Angels Oliver (IRTA)

  • Analyse costs and benefits (private and public) of production systems along the food chain based on local and untapped pig breeds.
  • Evaluate consumer attitudes and preferences, motives, willingness to pay for pork products from local pig breeds
  • Evaluate marketing strategies (short chains and/or direct sale channels) for stimulating the sales of local pork products

WP5 Measures to maximise impact 

Lead by: CERTA

  • Transfer of knowledge and expertise along the chain partners, general public and policy makers
  • Development of new collective trade mark
  • Creation of platform for functional network within/between regions, sectors
  • Communication to various publics