CARDUNNEXT Operational Group: Sustainable cultivation of Cynara cardunculus L. for the valorization of vegetable coagulants used in the production of cheeses under quality schemes

The propagation of plant material and plantation design studies within the geographical area of the Torta del Casar Protected Designation of Origin (PDO) will allow for the establishment of a Cynara cardunculus crop adapted to local conditions and geared towards the production of vegetable coagulant. To this end, studies will be conducted on the native crop in the Cáceres cheese-producing region, including determining the nutritional requirements of the cardoon and its suitability for supplying coagulant for different types of cheese. Furthermore, cultivation and irrigation techniques will be improved, and sustainable weed and pest control strategies will be developed. In addition, information will be gathered and the procedures initiated to register the selected seeds from Casar de Cáceres in the plant variety catalog. Coordinating the implementation of the crop and preparing technical reports will help define a viable and transferable agronomic model for farmers in the area.

Obtaining, characterizing, and standardizing plant-based coagulants derived from cultivated thistles will provide a homogeneous and safe ingredient for use in cheesemaking. This will involve employing drying technologies to stabilize the coagulant and improve its reproducibility, along with in vitro studies of coagulant and proteolytic activity to evaluate its functionality. The effects of preservation and storage on coagulant activity will also be analyzed, incorporating microbiological analyses to ensure its hygienic and sanitary safety. Coordinating and monitoring these studies, along with data analysis and the preparation of technical reports, will validate and optimize the extract extraction process. These results will facilitate the use of a standardized, reliable plant-based coagulant for cheesemakers, tailored to their specific technological needs.

The impact of coagulants obtained from different varieties of Cynara cardunculus L. on the properties of Torta del Casar cheese will allow for the evaluation of their practical application in cheeses protected by Protected Designation of Origin (PDO). To this end, the effect of the extracts on the chemical composition and physical parameters of cheeses produced within the Torta del Casar PDO will be studied, analyzing their influence on aspects such as texture, structure, and yield. Furthermore, the sensory characteristics of cheeses made with the different coagulant extracts will be analyzed, evaluating their acceptance and suitability to the traditional profile of the product. The coordination and monitoring of the studies, along with data analysis and the preparation of technical reports, will allow for the validation of the results. This work will facilitate the adoption of plant-based coagulants by cheese dairies while maintaining the quality and typicity of Torta del Casar.

The impact of coagulants obtained from different varieties of Cynara cardunculus L. on the properties of Los Pedroches Cheese will allow for an evaluation of their viability in this traditional product. To this end, the effect of the coagulants on the chemical composition and physical parameters of the cheese will be analyzed, as well as the state of proteolytic degradation, depending on the different varieties used. Furthermore, the sensory characteristics of the cheeses made with the different coagulant extracts will be analyzed, along with food safety studies to guarantee the suitability of the final product. The coordination and monitoring of the studies, along with data analysis and the preparation of technical reports, will allow for the validation of the results. This work will facilitate the incorporation of plant-based coagulants into Los Pedroches Cheese while maintaining its quality, safety, and traditional characteristics.

The effect of replacing traditional coagulants with vegetable coagulants in different varieties of Galician cheeses will allow for the evaluation of their application in new production contexts. To this end, the effect of coagulant extracts on the composition and quality of various Galician cheese varieties will be analyzed, including blue cow-goat cheese, blue cow cheese, and Torta-type cheeses made with cow's milk. The proteolytic degradation of Torta-type cheese obtained with Cynara cardunculus L. coagulant will also be evaluated, along with an analysis of the sensory characteristics of the resulting products. The shelf life of the cheeses and the influence of different coagulation methods on cow's milk and milk blends will also be studied. Furthermore, a regulatory review will be conducted for its marketing as "Organic Galician Torta." The coordination of the studies, along with data analysis and the preparation of technical reports, will validate the results and facilitate the incorporation of the vegetable coagulant into new cheese varieties.

Tasting panels for new cheeses from different regions made with Cynara cardunculus L. will allow for the evaluation of their acceptance and suitability to traditional sensory profiles. To this end, tasting panels will be optimized for the Torta del Casar PDO, the new cheeses from Los Pedroches, and Galician Torta-type cheeses and blue cheeses, adapting the evaluation methodologies to each product and region. Furthermore, the coordination and monitoring of sensory studies will be carried out, along with the preparation of technical reports that compile the results obtained. This work will allow for a comparison of the effect of the vegetable coagulant on the organoleptic characteristics of the cheeses and ensure their acceptance by experts and consumers. In this way, the incorporation of the vegetable coagulant will be facilitated while maintaining the sensory quality and typicality of the products.

The review of the specifications for the Torta del Casar Protected Designation of Origin (PDO) and the drafting of specifications for the future Protected Geographical Indications (PGIs) for Queso de Los Pedroches and Queso Gallego will allow the use of vegetable coagulants to be adapted to the regulatory frameworks for differentiated quality. To this end, the specifications for the Torta del Casar PDO will be reviewed, adapted, and simplified, along with verification of their compliance and the establishment of agreements with the cheese dairies involved. Likewise, the drafting of specifications for the new Protected Geographical Indication for Queso de Los Pedroches will be addressed, as well as the definition of indicators and the draft specifications for a future organic Torta Gallego. The coordination and monitoring of this work, along with the preparation of technical reports, will allow for the validation of its application. These results will facilitate the incorporation of the vegetable coagulant within recognized quality schemes, strengthening legal certainty and the commercial value of the products.

Determining the economic, social, and environmental impact of the new integrated system for cultivating, extracting, and using plant-based coagulants, from the perspective of rural and cultural sustainability, will allow for an assessment of its overall viability in the cheese sector. This will involve analyzing the increased sustainability of cheese production through the use of certified coagulants, including calculating the carbon footprint associated with thistle cultivation. Furthermore, the economic impact of developing new quality designations, such as Geographical Indications (GIs), and the profitability of cheeses in new markets will be estimated. This will be accompanied by market research and trend analysis focused on the commercialization of Galician cheeses made with plant-based coagulants, such as the future organic Torta Gallega. The coordination and monitoring of these studies, along with the preparation of technical reports, will validate the results. This work will facilitate decision-making within the sector, strengthening the sustainability, competitiveness, and added value of the products.

The initial communication and outreach campaign will raise awareness of the project and bring its objectives closer to the cheese sector and the general public. To this end, a project profile will be created on the EU-FarmBook platform, where news and updates will be published regularly, along with the development of a unique visual identity through the creation of a logo and associated materials. The objectives and progress will also be disseminated through social media, establishing an active communication strategy that facilitates connection with the various stakeholders in the sector. The production of explanatory videos will allow the content to be conveyed in an accessible and visual way, promoting understanding. Furthermore, participation in trade fairs and presentation events will contribute to increasing the project's visibility and generating direct interaction with professionals and interested parties, facilitating its dissemination from the earliest stages.

The mid-term communication and outreach campaign will facilitate the transfer of project progress and broaden its reach among the various stakeholders in the cheese sector. To this end, the project profile on EU-FarmBook will be updated during the second implementation period, along with the dissemination of objectives and progress through social media. Explanatory videos will also be produced to facilitate understanding of the results achieved, and visual materials such as roll-up banners and posters will be developed to reinforce communication in professional settings. Disseminating results at cheese fairs, along with organizing specific workshops, will allow the project to present its progress to cheese dairies, cooperatives, and other key stakeholders. Furthermore, the creation and online distribution of concise and accessible project content will be promoted. These actions will foster the effective transfer of the knowledge generated and its adoption by the sector.

The final dissemination and knowledge transfer campaign will consolidate the dissemination of the project's results and facilitate their adoption by the cheese and agri-food sectors. To this end, partial and final results will be presented at livestock and cheese fairs nationwide, along with online and in-person seminars to share the project's progress and lessons learned, fostering knowledge exchange. Final workshops will also be held for all PDOs/PGIs to present the conclusions and results. The creation and online distribution of summary materials will facilitate access to relevant information, while the final update of the profile in EU-FarmBook will ensure the project's visibility. Furthermore, meetings will be held with public administrations and stakeholders to strengthen the transfer and application of the results. These actions will maximize the project's impact and its reach at both the national and international levels.