Faced with changes and in the absence of regeneration, the natural forest formations in the North of Tunisia are experiencing serious problems of degradation. The use of pines as alternative species would be a possible and advantageous solution, but the choice should be given in priority to fast-growing species, ecologically well adapted and economically profitable.
Case studies tagged with production
In the new context of multifuncionality, the development of management plans integrating both the wood and non-wood forest products (i.e. mushrooms and truffles) for a particular area, aiming to increase the total market value becomes a challenge. In the process of management plan formulation, additionally to the scientific knowledge, also the practical experience of collectors should be taken into consideration.
The aim of the EVAFORA study is to simulate the behaviour of Pinus pinaster stands in the face of climate change by 2100 by analysing wood volume production and carbon stock data. Climatic variables (temperature increase, precipitation decrease,...) as well as the effects of silvicultural operations are integrated thanks to the GO + model. In the long term, will maritime pine remain the species best adapted to the new climatic conditions in the Landes de Gascogne massif? What silvicultural management will ensure greater stand resilience to climate change?
The role and importance of organic production lie in the sustainable management of natural resources (preserves soil fertility, flora and fauna, water and atmosphere), forbids the use of chemical means of protection and fertilizers, restoring balance to nature and thus preserves biodiversity, encourages rural development and facilitates the development of small family farms, contributes to the development of eco-tourism and eco-villages and thus links agricultural, tourism and craft activities.
With the fluctuation of truffle market, the prices of truffles for restaurants and/or for end consumers can be very variable. This implies the use of less expensive truffle based additions, such as truffle oils and tartufatas (mixture or mushrooms and truffle, used as side dishes, or as a main ingredient for truffle based pates and sauces). Since the odor of fresh truffles are volatile and more mild than their replacements (truffle oils), the objective of this text is to educate the end consumer on differences between the raw truffle material and processed ingredients found in grocery...