{"id":59031,"date":"2023-03-24T10:11:22","date_gmt":"2023-03-24T09:11:22","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=59031"},"modified":"2023-03-24T10:17:53","modified_gmt":"2023-03-24T09:17:53","slug":"ag-de-ci-epeautre-un-regard-positif-sur-lavenir","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ag-de-ci-epeautre-un-regard-positif-sur-lavenir\/","title":{"rendered":"AG de CI Epeautre : un regard positif sur l&#8217;avenir"},"content":{"rendered":"\n<p><strong>La Communaut\u00e9 d\u2019int\u00e9r\u00eat Suisse pour la promotion de l\u2019\u00e9peautre (CI Epeautre) s&#8217;est r\u00e9unie cette semaine dans l&#8217;une des r\u00e9gions cl\u00e9s de la culture du PurEpeautre, le Freiamt en Argovie. L&#8217;ensemble du comit\u00e9 directeur, a \u00e9t\u00e9 reconduit pour un nouveau mandat, avec \u00e0 sa t\u00eate la pr\u00e9sidente Simona Gisler de Sirnach.<\/strong><\/p>\n\n\n\n<p>Apr\u00e8s les ann\u00e9es turbulentes dues \u00e0 la pand\u00e9mie et la mauvaise r\u00e9colte de 2021, CI Epeautre a pu annoncer des nouvelles positives pour la r\u00e9colte 2022. La situation de l&#8217;offre s&#8217;est calm\u00e9e. Les mesures d&#8217;urgence avec les importations ont pu \u00eatre lev\u00e9es \u00e0 la fin de l&#8217;ann\u00e9e. Avec l&#8217;utilisation de marchandises 100% suisses issues de la bonne r\u00e9colte 2022, la qualit\u00e9 des farines renoue \u00e9galement avec les bonnes ann\u00e9es.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"608\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/03\/6_2_gv_igdinkel-1024x608.jpg\" alt=\"\" class=\"wp-image-59027\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/03\/6_2_gv_igdinkel-1024x608.jpg 1024w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/03\/6_2_gv_igdinkel-768x456.jpg 768w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/03\/6_2_gv_igdinkel.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>Simona Gisler (\u00e0 gauche) pr\u00e9sidente, Thomas Kurth directeur (\u00e0 droite) (Photo: Susanne Schild)<\/em><\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-pain-purepeautre\">Pain PurEpeautre<\/h2>\n\n\n\n<p>En 2023, CI Epeautre veut \u00e0 nouveau investir davantage dans la promotion des ventes de PurEpeautre, apr\u00e8s avoir insist\u00e9 sur l&#8217;augmentation de la culture au cours des derni\u00e8res ann\u00e9es. Apr\u00e8s la p\u00e2te PurEpeautre et le Kernotto, l&#8217;accent sera mis cette ann\u00e9e sur le pain PurEpeautre.<\/p>\n\n\n\n<p>Les conf\u00e9renciers invit\u00e9s, les fr\u00e8res Tobias et David Villiger de Eichm\u00fchle AG \u00e0 Beinwil (AG), se sont exprim\u00e9s sur les th\u00e8mes de la constance et du changement. David Villiger a illustr\u00e9 la constance avec un \u00e9pi de PurEpeautre de 1954 et un de la r\u00e9colte 2022, qui semblaient parfaitement identiques. Les fr\u00e8res ont expliqu\u00e9 le changement par l&#8217;histoire mouvement\u00e9e du moulin. Il appartenait autrefois au couvent de Muri et \u00e9tait d\u00e9j\u00e0 g\u00e9r\u00e9 par la famille Villiger depuis 1736. Apr\u00e8s l&#8217;incendie du moulin en 2012, ils se sont transform\u00e9s en un centre c\u00e9r\u00e9alier moderne et polyvalent, dans lequel le PurEpeautre joue un r\u00f4le central.<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>com\/Pan<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Communaut\u00e9 d\u2019int\u00e9r\u00eat Suisse pour la promotion de l\u2019\u00e9peautre (CI Epeautre) s&#8217;est r\u00e9unie cette semaine dans l&#8217;une des r\u00e9gions cl\u00e9s de la culture du PurEpeautre, le Freiamt en Argovie. L&#8217;ensemble du comit\u00e9 directeur, a \u00e9t\u00e9 reconduit pour un nouveau mandat, avec \u00e0 sa t\u00eate la pr\u00e9sidente Simona Gisler de Sirnach.<\/p>\n","protected":false},"author":5,"featured_media":59027,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-59031","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-de-la-branche"],"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>AG de CI Epeautre : un regard positif sur l&#039;avenir | 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\/ag-de-ci-epeautre-un-regard-positif-sur-lavenir\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"AG de CI Epeautre : un regard positif sur l&#039;avenir\" \/>\n<meta property=\"og:description\" content=\"La Communaut\u00e9 d\u2019int\u00e9r\u00eat Suisse pour la promotion de l\u2019\u00e9peautre (CI Epeautre) s&#039;est r\u00e9unie cette semaine dans l&#039;une des r\u00e9gions cl\u00e9s de la culture du PurEpeautre, le Freiamt en Argovie. L&#039;ensemble du comit\u00e9 directeur, a \u00e9t\u00e9 reconduit pour un nouveau mandat, avec \u00e0 sa t\u00eate la pr\u00e9sidente Simona Gisler de Sirnach.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ag-de-ci-epeautre-un-regard-positif-sur-lavenir\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2023-03-24T09:11:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-03-24T09:17:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/03\/6_2_gv_igdinkel.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"712\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Simon Nussbaum\" \/>\n<meta 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