Micro Farmers Producing Olive Oil in Umbria: A Sustainable Farming Approach
In the rolling hills of Umbria, Italy, a community of small-scale farmers has been producing high-quality olive oil for centuries. These farmers, known as micro farmers, work tirelessly to maintain the sustainability of their farming practices and preserve the land for future generations.
the world of micro farmers in Umbria and the sustainable farming practices they employ to produce some of the finest olive oil in the world
Micro farmers, as the name suggests, are small-scale farmers who own or lease land that is typically less than 10 hectares in size. These farmers often have a deep connection to the land and a strong commitment to sustainable farming practices. In Umbria, micro farmers are renowned for their production of high-quality extra virgin olive oil, which is considered to be some of the best in the world.
Sustainability is a key aspect of micro-farming in Umbria
These farmers use traditional farming techniques that have been passed down through generations, and they take a holistic approach to land management. They use natural fertilizers, rotate crops, and use cover crops to promote soil health and reduce erosion. Additionally, many micro farmers in Umbria practice organic farming, which means they do not use chemical pesticides or fertilizers that can harm the environment.
One of the most significant aspects of sustainable farming practices employed by micro farmers is the use of integrated pest management (IPM). This approach involves using a combination of cultural, biological, and chemical methods to control pests and diseases. The use of IPM reduces the reliance on chemical pesticides and helps to maintain a healthy balance between pests and beneficial insects.
In Umbria, micro farmers have also adopted techniques such as drip irrigation and pruning to manage the water use in their olive groves. By using drip irrigation, water is delivered directly to the roots of the plants, which reduces water waste and ensures that the plants receive the right amount of water. Pruning is another technique used by micro farmers to manage the water use in their olive groves. By pruning the trees, farmers can manage the canopy density and improve the overall health of the trees.
Another sustainable farming practice employed by micro farmers in Umbria is the use of renewable energy sources. Many farmers have installed solar panels on their farms to generate electricity, which reduces their reliance on non-renewable energy sources. Additionally, some farmers have implemented rainwater harvesting systems to collect and store rainwater for irrigation.
A MOVEMENT TO CREATE SUSTAINABLE VALUE
We support sustainable production models. We aim to be part of a joint endeavor, a movement made of small farmers, artisans, and intellectuals who want to change food production approaches, pairing ethical, and moral values with business and putting people and the environment first.
Small-scale farming produces abundant food without depleting the earth’s resources or polluting its environment. Most of the farms in Italy are classified as small. However, these primarily family-owned and operated farms face enormous challenges due to current trends, such as increased movement into cities, an aging population, industrial farm consolidation, and changing weather patterns.
The industrial model has emphasized high production and quantity
As a result, this system has exploited and degraded soil and water.
Also, it reduces biodiversity which is a crucial element to food security, increasing our dependence on imported oil. Finally, it drove more and more acres into the hands of fewer and fewer “farmers,” crippling rural communities.
Sustainable Agriculture follows the principles of nature
It’s, like nature, self-sustaining. But, it’s also the agriculture of social values, vibrant rural communities, families, and wholesome food for everyone.
It promotes biodiversity, recycles plant nutrients, protects soil from erosion, conserves and protects water.
Farmer’s Olive Oil. Vibrant, green, incredibly fresh-tasting and right off the press.
More than a mere condiment, it’s an authentic sensory experience.