{"id":157543,"date":"2026-01-16T11:05:38","date_gmt":"2026-01-16T10:05:38","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=157543"},"modified":"2026-01-16T11:34:32","modified_gmt":"2026-01-16T10:34:32","slug":"investir-dans-la-qualite-et-lavenir","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/investir-dans-la-qualite-et-lavenir\/","title":{"rendered":"Investir dans la qualit\u00e9 et l\u2019avenir"},"content":{"rendered":"\n<p><strong>L\u2019avenir de la boulangerie artisanale suisse d\u00e9pend \u00e9troitement de la qualit\u00e9 des mati\u00e8res premi\u00e8res utilis\u00e9e chaque jour dans les laboratoires. <\/strong><\/p>\n\n\n\n<p>Le froment, pilier fondamental du m\u00e9tier de boulanger-p\u00e2tissier, n\u2019est pas acquis. Il est le r\u00e9sultat d&#8217;un long processus de s\u00e9lection, de culture, d&#8217;adaptation aux sols, au climat, mais aussi aux \u00e9chelons de valeurs de la meunerie et aux besoins techniques des boulangeries-p\u00e2tisseries. C\u2019est dans ce contexte que la recherche agronomique, men\u00e9e en Suisse notamment par l&#8217;Agroscope, prend tout son sens et devient un enjeu de souverainet\u00e9, de qualit\u00e9 et de comp\u00e9titivit\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-imperative-adaptabilite\">Imp\u00e9rative adaptabilit\u00e9<\/h2>\n\n\n\n<p>La tradition a sa place dans les m\u00e9tiers du secteur, mais elle ne doit pas emp\u00eacher d\u2019\u00e9voluer. Le climat change. Il devient imp\u00e9ratif d\u2019avoir des vari\u00e9t\u00e9s de c\u00e9r\u00e9ales mieux adapt\u00e9es aux conditions actuelles : r\u00e9sistantes \u00e0 la s\u00e9cheresse, aux maladies, \u00e0 une meilleure efficience dans l\u2019utilisation des intrants, capables de garantir des rendements et des qualit\u00e9s adapt\u00e9es \u00e0 la transformation boulang\u00e8re et p\u00e2tissi\u00e8re.<\/p>\n\n\n\n<p>De plus, d\u00e9velopper des vari\u00e9t\u00e9s locales, adapt\u00e9es aux terroirs suisses, c\u2019est aussi r\u00e9duire la d\u00e9pendance \u00e0 l\u2019importation, am\u00e9liorer la r\u00e9silience de la fili\u00e8re c\u00e9r\u00e9ali\u00e8re et soutenir l\u2019\u00e9conomie agricole nationale.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-de-nombreux-criteres-un-seul-objectif\">De nombreux crit\u00e8res &#8211; un seul objectif<\/h2>\n\n\n\n<p>Les boulangers ont besoin de mati\u00e8res premi\u00e8res stables, pr\u00e9visibles, et r\u00e9pondant aux exigences boulang\u00e8res-p\u00e2tissi\u00e8res : bonne tenue de p\u00e2te, force suffisante, tol\u00e9rance au p\u00e9trissage, conservation naturelle\u2026 Ce sont pr\u00e9cis\u00e9ment ces crit\u00e8res qui sont int\u00e9gr\u00e9s dans les programmes de s\u00e9lection en plus des aspects climatiques, agricoles et meuniers.<\/p>\n\n\n\n<p>Ce partenariat permet d&#8217;int\u00e9grer leur expertise artisanale directement dans les processus d\u2019\u00e9valuation. Ce lien entre la science agronomique et le savoir-faire du laboratoire est la cl\u00e9 pour mettre au point des bl\u00e9s performants \u00e0 tous les niveaux de la fili\u00e8re, du champ \u00e0 la miche de pain.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-stabilite-de-qualite\">Stabilit\u00e9 de qualit\u00e9<\/h2>\n\n\n\n<p>Outre la cr\u00e9ation de nouvelles vari\u00e9t\u00e9s, le suivi scrupuleux de la qualit\u00e9 des r\u00e9coltes actuelles est indispensable. Chaque ann\u00e9e est diff\u00e9rente : selon les conditions climatiques, le taux de prot\u00e9ines, la teneur en prot\u00e9ine, l&#8217;absorption, l\u2019extensibilit\u00e9 des p\u00e2tes peuvent varier significativement.<\/p>\n\n\n\n<p>Disposer de donn\u00e9es pr\u00e9cises sur les performances des diff\u00e9rentes sortes cultiv\u00e9es en Suisse permet d\u2019anticiper les ajustements dans nos m\u00e9thodes de fabrication. Cette stabilit\u00e9 de qualit\u00e9, m\u00eame dans la variabilit\u00e9, est capitale pour garantir la constance de nos produits aupr\u00e8s des clients. Un partenariat strat\u00e9gique avec Swissgranum.<\/p>\n\n\n\n<p>La Suisse est entour\u00e9e de pays producteurs majeurs de c\u00e9r\u00e9ales, souvent avec des co\u00fbts de production bien moindres. La tentation est grande pour certains acteurs de s\u2019approvisionner \u00e0 l\u2019\u00e9tranger. Pourtant, la qualit\u00e9 suisse est reconnue, et chacun a tout \u00e0 gagner \u00e0 investir dans notre propre fili\u00e8re. Cela passe par le soutien aux cultivateurs, \u00e0 la recherche, et \u00e0 l\u2019innovation.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-varietes-cerealieres-locales\">Vari\u00e9t\u00e9s c\u00e9r\u00e9ali\u00e8res locales<\/h2>\n\n\n\n<p>Maintenir son savoir-faire, ses sp\u00e9cificit\u00e9s, et son ind\u00e9pendance ne peut se faire sans une mati\u00e8re premi\u00e8re \u00e0 la hauteur de ses ambitions. Les vari\u00e9t\u00e9s stables et adapt\u00e9es localement sont donc un levier puissant pour garantir l\u2019excellence, mais aussi la comp\u00e9titivit\u00e9 face aux produits import\u00e9s.<\/p>\n\n\n\n<p>Il est essentiel de penser \u00e0 long terme. En investissant dans la recherche agronomique, en suivant attentivement la qualit\u00e9 des r\u00e9coltes, et en continuant d\u2019\u00e9tablir des liens forts entre producteurs, chercheurs et artisans boulangers, nous construisons ensemble une fili\u00e8re durable, innovante et r\u00e9sistante aux al\u00e9as du futur.<\/p>\n\n\n\n<p>C\u2019est ainsi que les artisans continueront \u00e0 proposer \u00e0 leurs clients des produits boulangers de grande qualit\u00e9, porteurs de sens, de go\u00fbt, et d\u2019identit\u00e9 suisse. L\u2019avenir du pain commence dans le champ, et il doit \u00eatre cultiv\u00e9 avec vision.<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>S\u00e9bastien Knecht, Responsable Richemont Romandie<\/em><br><em><sup>Photo: Johann Ruppen<\/sup><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019avenir de la boulangerie artisanale suisse d\u00e9pend \u00e9troitement de la qualit\u00e9 des mati\u00e8res premi\u00e8res utilis\u00e9e chaque jour dans les laboratoires. <\/p>\n","protected":false},"author":5,"featured_media":157537,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39,48],"tags":[1203,1206,236,1202,1204],"class_list":["post-157543","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-de-la-branche","category-production","tag-agroscope","tag-ble","tag-boulangerie","tag-qualite-de-froment","tag-tolerance-au-petrissage"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Investir dans la qualit\u00e9 et l\u2019avenir | SBC<\/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:\/\/swissbaker.ch\/fr\/panissimo-news\/investir-dans-la-qualite-et-lavenir\/\" 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