Tuesday, the 4th of July at 2:00 p.m., INRAE, Versailles
This day provides an opportunity to present the European UNTWIST project, which aims to understand camelina’s tolerance mechanisms to water and heat stress while adapting it to different cropping modalities. It also provides an opportunity to visit trial plots and discuss the potential and challenges associated with this crop, particularly in the case of summer intercropping and mixed cropping.
Program
> Presentation of the UNTWIST project
> Tour of the experimental Camelina plots
> Exchange of experiences and discussion of practices and resources related to Camelina cultivation
The day in pictures
Visit to experimental plots with Jean-Denis Faure (Photo credit: INRAE)
Variety trials (Photo credit: INRAE)
Tasting of camelina products: oil, roasted seeds, pesto and honey. (Photo credit: INRAE)
The pesto is a recipe developed by Patrice Gelbart (Youpi au théâtre, restaurant at the Théatre de Gennevilliers), as part of a training course organized by Marine Froissard “Cuisiner : s’ouvrir au monde – l’alimentation durable (cameline, soja…)” (“Cooking: opening up to the world – sustainable food (cameline, soya…)”), Academy of Versailles
Final discussion ( Photo credit: INRAE)
