{"id":548,"date":"2026-05-12T07:07:20","date_gmt":"2026-05-12T07:07:20","guid":{"rendered":"https:\/\/molrem.rkinformatika.online\/?p=548"},"modified":"2026-05-12T07:41:42","modified_gmt":"2026-05-12T07:41:42","slug":"vilaweb","status":"publish","type":"post","link":"https:\/\/molrem.cat\/es\/vilaweb\/","title":{"rendered":"Vilaweb"},"content":{"rendered":"
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Recuperen una quarantena de varietats antigues de blat a la Vall d\u2019en Bas\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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L\u2019associaci\u00f3\u00a0Molrem<\/strong>\u00a0ha recuperat una quarantena de varietats antigues de blat a la Vall d\u2019en Bas (Garrotxa), entre les quals, el blat petit d\u2019Olot i la cassanya d\u2019Olot, dues varietats garrotxines que no es conreaven de feia cinquanta anys. La iniciativa forma part d\u2019un projecte per a impulsar una infrastructura col\u00b7lectiva de transformaci\u00f3 del cereal en farina ecol\u00f2gica. Ara mateix disposen d\u2019un jard\u00ed bot\u00e0nic de 45 metres quadrats on experimenten amb aquestes varietats. El pas seg\u00fcent \u00e9s aconseguir un local per a instal\u00b7lar-hi un mol\u00ed que puguin compartir agricultors i flequers.<\/p>

Les varietats modernes de blat, moltes de les quals modificades gen\u00e8ticament, s\u00f3n m\u00e9s productives i resistents a malalties, per\u00f2 menys saludables. Aix\u00f2 ha fet que es deixessin de produir moltes varietats antigues. Amb tot, els flequers cada vegada demanen m\u00e9s farines elaborades amb aquestes llavors tradicionals.<\/p>

El forner i president de Molrem, Emili Duran, diu que els blats moderns permeten d\u2019obtenir m\u00e9s gra, per\u00f2 la qualitat baixa i la salut se\u2019n ressenten. Tamb\u00e9 ho denuncia V\u00edctor Garcia, responsable de la plantaci\u00f3 i membre de l\u2019associaci\u00f3 Triticatum, que alerta que el gluten de les varietats modernes \u00e9s molt m\u00e9s agressiu i pot causar intoler\u00e0ncies. En canvi, el pa fet amb blats antics, diu, \u201cel nostre metabolisme el reconeix com a aliment, i per tant \u00e9s m\u00e9s sa i nutritiu\u201d.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Recuperar llavors i compartir coneixement<\/h4>

Garcia fa anys que treballa per recuperar varietats antigues. Ara col\u00b7labora amb Molrem i ha creat un espai de cultiu amb una quarantena de llavors tradicionals. Algunes provenen de pagesos de tot arreu de Catalunya i de m\u00e9s llocs, com el Banc de germoplasma de Madrid. Les dues varietats garrotxines s\u00f3n especialment rellevants per a la mem\u00f2ria agr\u00e0ria de la comarca.<\/p>

\u00a0<\/div>

Per a cada varietat, fan un seguiment de tres anys, en qu\u00e8 recullen dades agron\u00f2miques i descriptors morfol\u00f2gics. Aix\u00f2 permet de saber quin tipus de terra necessita cada planta, si cal regar-les m\u00e9s o menys o quina resist\u00e8ncia tenen a les malalties. A m\u00e9s, en fan proves de transformaci\u00f3: es mol el gra, se\u2019n fa pa i es valora quin resultat d\u00f3na. Un cop obtinguda tota la informaci\u00f3, la comparteixen amb els membres de Molrem perqu\u00e8 cada pag\u00e8s i forner pugui triar la varietat que li sigui m\u00e9s \u00fatil.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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El projecte d\u2019un mol\u00ed col\u00b7lectiu<\/h4>

Molrem va n\u00e9ixer fa uns tres anys per iniciativa d\u2019uns quants productors i flequers, amb l\u2019objectiu de recuperar varietats de blat tradicionals. Ara volen fer un pas m\u00e9s: instal\u00b7lar un mol\u00ed per a moldre la farina de manera col\u00b7lectiva.<\/p>

Gr\u00e0cies a la cooperativa la Garbiana de Tarroja de Segarra, ja han aconseguit un mol\u00ed. Per\u00f2 encara no tenen local. Busquen un espai adequat a la Vall d\u2019en Bas, amb bon acc\u00e9s i condicions log\u00edstiques que permetin de descarregar el gra i carregar la farina. \u201cCosta molt trobar un lloc que ho compleixi tot\u201d, admet Duran.<\/p>

L\u2019Ajuntament de la Vall d\u2019en Bas d\u00f3na suport a la iniciativa. El batlle, Llu\u00eds Amat, la qualifica de \u201cprojecte global de transici\u00f3 agroecol\u00f2gica\u201d i destaca la import\u00e0ncia de la pagesia i la ramaderia en un context de crisi clim\u00e0tica. \u201cEns ho hem de creure perqu\u00e8, si no, al final, es far\u00e0 tard\u201d, adverteix.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tM\u00e9s informaci\u00f3<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Recuperen una quarantena de varietats antigues de blat a la Vall d\u2019en Bas L\u2019associaci\u00f3\u00a0Molrem\u00a0ha recuperat una quarantena de varietats antigues de blat a la Vall d\u2019en Bas (Garrotxa), entre les quals, el blat petit d\u2019Olot i la cassanya d\u2019Olot, dues varietats garrotxines que no es conreaven de feia cinquanta anys. La iniciativa forma part d\u2019un […]<\/p>\n","protected":false},"author":1,"featured_media":550,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_canvas","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-548","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\nVilaweb - Molrem<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/molrem.cat\/es\/vilaweb\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vilaweb - Molrem\" \/>\n<meta property=\"og:description\" content=\"Recuperen una quarantena de varietats antigues de blat a la Vall d\u2019en Bas L\u2019associaci\u00f3\u00a0Molrem\u00a0ha recuperat una quarantena de varietats antigues de blat a la Vall d\u2019en Bas (Garrotxa), entre les quals, el blat petit d\u2019Olot i la cassanya d\u2019Olot, dues varietats garrotxines que no es conreaven de feia cinquanta anys. 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