In 2015, with the support of the Seed Producers Cooperative of Val Pusteria and of Maschinenring Südtirol, 300 tons of high quality Regiograno cereals, of which 72% rye and 28% spelt, were collected. A part is bio certified.
The grains, subject to strict tests to ensure quality and purity, are processed at Molino Merano and transformed in typical South Tyrolean specialties by the 40 bread makers involved in the project.
The bread and baked specialties made with the grains of the Regiograno Project are also marked with the “South Tyrolean Quality Marking” and do not thus contain any chemical additives, flavor enhancers and preservatives.
The implementation and success of Regiograno were made possible thanks to the help of various businesses.
Initially, the project was managed by TIS Innovation Park, in partnership with the Farmers Union and Laimburg Research Center. In 2014, the South Tyrolean Commerce and Tourism Union (HDS) and the Export Organization Südtirol (ESO) joined the group.