Creating a "Burgundy Spice"

February 4, 2008 This is the objective chosen by the partners of "DEFICASSIS", a project coordinated by the CEPPARM ((Comité Economique des Plantes à Parfum Aromatiques et Médicinales).

Accredited by Vitagora, this project was born out of the observation that the consumption of blackcurrant buds over the last few years has been gradually decreasing. Burgundy is the main producer of blackcurrant buds, which are mostly used in perfume manufacturing. From this emerged the idea of finding new outlets for the regional production of these buds.

"Vitagora has helped us a lot with this project, mainly by facilitating contacts with companies such as Frutrom", sys Michel Krausz, the director of CEPPARM. The project that took shape from these meetings aims thus to develop a "Burgundy" spice using the "highly aromatic" blackcurrant buds. The initial taste tests carried out on this product have been very promising.   

DEFICASSIS, whose R&D program has just been launched, brings together two food manufacturers (Frutarom and Canéo) as well as two Burgundy fruit producers (Coteaux Bourguignons and Socofruit). The local Chamber of Agriculture, the Laboratoires Spiral and two regional technology transfer centres (the CRITT 2ABI and the CRITT AE) are also involved.

"It is necessary to carry out agronomic selection trials in order to determine the most appropriate varietals for each usage, and also research into processing methods", says Michel Krausz. In addition, the project's partners will be calling on the Dijon School of Business to find a commercial name for this emerging "Burgundy Spice"

Contact
Michel Krausz
Email: michel-krausz@wanadoo.fr

Source: Agence JFD and Co