{"id":8500,"date":"2017-08-16T14:30:00","date_gmt":"2017-08-16T12:30:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8500"},"modified":"2022-05-06T14:36:55","modified_gmt":"2022-05-06T12:36:55","slug":"comment-une-cereale-stimule-leconomie-dun-canton","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/comment-une-cereale-stimule-leconomie-dun-canton\/","title":{"rendered":"Comment une c\u00e9r\u00e9ale stimule l\u2019\u00e9conomie d\u2019un canton"},"content":{"rendered":"\n<p><strong>La culture du seigle et la fabrication communautaire du pain de seigle dans la r\u00e9gion du Haut-Valais sont fortement ancr\u00e9es. Ils constituent une partie d\u2019un h\u00e9ritage culturel ancestral. Par moments, les champs de c\u00e9r\u00e9ales avaient presque enti\u00e8rement disparu. Comment cela est arriv\u00e9 et quelle est aujourd\u2019hui l\u2019importance du seigle dans la soci\u00e9t\u00e9\u2009?<\/strong><\/p>\n\n\n\n<p>Pourquoi le seigle est-il pr\u00e9cis\u00e9ment cultiv\u00e9 en Valais, le \u00ab\u2009Jardin d\u2019Eden\u2009\u00bb de la Suisse\u2009? Le seigle est une c\u00e9r\u00e9ale tr\u00e8s r\u00e9sistante, capable de survivre sans probl\u00e8me aux \u00e9t\u00e9s secs, mais aussi aux hivers rudes. Le climat du Valais est donc parfait pour cette c\u00e9r\u00e9ale traditionnelle. Qui plus est, le seigle est la seule c\u00e9r\u00e9ale pouvant \u00eatre cultiv\u00e9e \u00e0 haute altitude (jadis \u00e0 2200\u202fm dans la r\u00e9gion de Findelen pr\u00e8s de Zermatt). Les conditions climatiques difficiles contraignaient pratiquement les paysans de montagne \u00e0 cultiver le seigle pour leur alimentation quotidienne. En raison des prix bas, la production de seigle dans le Valais a fortement chut\u00e9 en 1998. Pour contrecarrer cette tendance, les acteurs du secteur se sont unis pour cr\u00e9er l\u2019association Pain de seigle valaisan et faire conna\u00eetre le pain de seigle valaisan AOP bien au-del\u00e0 des fronti\u00e8res du pays. A l\u2019initiative des agriculteurs, des meuniers et les boulangers du Valais, l\u2019Office f\u00e9d\u00e9ral de l\u2019agriculture (Ofag) a inscrit en 2004, le terme \u00ab\u2009Pain de seigle valaisan\u2009\u00bb au registre des appellations d\u2019origine et des indications g\u00e9ographiques. Cinquante boulangeries ont \u00e9t\u00e9 certifi\u00e9es. Seules les boulangeries certifi\u00e9es ont le droit de vendre le pain de seigle sous ce label. Ainsi, la production de seigle stimule l\u2019activit\u00e9 \u00e9conomique et de l\u2019emploi d\u00e9centralis\u00e9 en zone de montagne. Cette culture contribue \u00e0 la sauvegarde du paysage et du patrimoine valaisan avec le maintien en activit\u00e9 d\u2019anciens moulins et fours banaux.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-qu-est-ce-que-le-label-aop\">Qu\u2019est-ce que le label AOP\u2009?<\/h2>\n\n\n\n<p>Peu de produits suisses sont fabriqu\u00e9s ainsi et autoris\u00e9s \u00e0 porter les labels AOP et IGP. Les produits AOP (Appellation d\u2019origine prot\u00e9g\u00e9e) ou IGP (Indication g\u00e9ographique prot\u00e9g\u00e9e) sont des sp\u00e9cialit\u00e9s traditionnelles qui ont un lien fort avec leur r\u00e9gion d\u2019origine. Dans le cas des AOP, toutes les \u00e9tapes de production, de la mati\u00e8re premi\u00e8re \u00e0 l\u2019\u00e9laboration du produit fini, ont lieu dans la r\u00e9gion d\u00e9finie. Ainsi, le pain de seigle valaisan doit \u00eatre exclusivement fabriqu\u00e9 avec du seigle cultiv\u00e9 en Valais. Celui-ci est ensuite moulu dans un moulin local, avant d\u2019\u00eatre utilis\u00e9 par le boulanger pour la fabrication de son pain de seigle. Pour que la production du seigle valaisan continue \u00e0 se d\u00e9velopper et que la qualit\u00e9 soit garantie, le label de qualit\u00e9 pour le pain de seigle valaisan est d\u2019une importance capitale.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">L\u2019importance de la culture de seigle pour le tourisme<\/h2>\n\n\n\n<p>La culture du seigle et la fabrication communautaire du pain de seigle sont fortement ancr\u00e9es dans le Haut-Valais et constituent une partie d\u2019un h\u00e9ritage culturel traditionnel. A Conches pr\u00e8s de Brigue, les habitants et les touristes cultivent ensemble le seigle, le moulent en farine et fabriquent du pain. Pour le stockage du grain, une grange vieille de plusieurs si\u00e8cles a \u00e9t\u00e9 achet\u00e9e et adapt\u00e9e aux besoins contemporains dans le cadre d\u2019un projet de l\u2019Aide suisse aux montagnards. Cette grange permet maintenant de tout g\u00e9rer en autonomie, de la culture \u00e0 la transformation, et de pouvoir montrer ce cycle \u00e0 toutes les personnes int\u00e9ress\u00e9es.<\/p>\n\n\n\n<p>Sur les terrasses pr\u00e8s d\u2019Eschmatt, les visiteurs en ont aussi pour leur argent\u2009: aujourd\u2019hui encore, le seigle y est cultiv\u00e9 puis moulu dans le moulin du village, avant d\u2019\u00eatre transform\u00e9 en traditionnel pain de seigle valaisan. Les \u00ab\u2009jours de fabrication\u2009\u00bb, les touristes peuvent d\u00e9couvrir le chemin qui m\u00e8ne du grain au pain, mais aussi d\u00e9guster diff\u00e9rentes vari\u00e9t\u00e9s et fabriquer leur propre pain.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La culture du seigle et la fabrication communautaire du pain de seigle dans la r\u00e9gion du Haut-Valais sont fortement ancr\u00e9es. Ils constituent une partie d\u2019un h\u00e9ritage culturel ancestral. Par moments, les champs de c\u00e9r\u00e9ales avaient presque enti\u00e8rement disparu. Comment cela est arriv\u00e9 et quelle est aujourd\u2019hui l\u2019importance du seigle dans la soci\u00e9t\u00e9\u2009? Pourquoi le seigle est-il pr\u00e9cis\u00e9ment cultiv\u00e9 en Valais, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8501,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[48],"tags":[],"class_list":["post-8500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-production"],"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>Comment une c\u00e9r\u00e9ale stimule l\u2019\u00e9conomie d\u2019un canton | 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\/comment-une-cereale-stimule-leconomie-dun-canton\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comment une c\u00e9r\u00e9ale stimule l\u2019\u00e9conomie d\u2019un canton\" \/>\n<meta property=\"og:description\" content=\"La culture du seigle et la fabrication communautaire du pain de seigle dans la r\u00e9gion du Haut-Valais sont fortement ancr\u00e9es. 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