Prize Regulations BioCaseus 2012
Art. 1 Institution and promoting committee
FEDERBIO - Sezione Produttori in collaborazione con:
Consorzio Ecosviluppo Sardegna (OC Leader II, promotore Biocaseus 1999 e 2001)
Consorzio garanziaBIO
ASAB Sardegna
ICEA (Istituto per la Certificazione Etica e Ambientale)
ONAF (Organizzazione Nazionale Assaggiatori Formaggi)
UNAPROBIO (Unione Nazionale Produttori Biologici)
VENETO AGRICOLTURA
BIOLAND SUDTIROL
SENNEREI VERBAND SUDTIROL
BIOFORUM (Belgio)
BIOL ITALIA
Art. 2 Secretary
The Consorzio garanziaBio as the organizing member entrusts Egon Giovannini as Technical Manager and Consorzio Ecosviluppo Sardegna as organizing secretar .
Art. 3 Contest objective
• To award cheese-makers that obtain, merchandise and create high quality organic products utilizing natural methods;
• Using modernized methods of producing but always maintaining the values and characteristics of the past techniques;
• Contribute to research, innovation and distribution of the Organic Agricultural method and the instruments used in rural areas joined to the production and transformation of milk.
Art. 4 Participation Rights
The contest reserved for producers, transformers, refiners of cheese obtained from cow, sheep, goat and buffalo milk, pure or mixed. Capable of producing at least a 1000kg of cheese, respecting the Animal Production Standards with effective organic methods and existing production disciplines for recognized or newly registered DOP cheeses;
Art. 5 Categories
The participating manufacturers subdivided into the following categories:
• Soft cheese with crust
• Soft cheese with washed crust
• Soft cheese with flowery crust
• Semi-hard cheese (matured for 4-8 months)
• Hard cheese (matured for over 8 months)
• Mozzarella
• Fresh stringy cheese
• Mature stringy cheese (over 60 days)
• Mouldy Cheeses
• Spicy/herbed flavoured cheeses
A Judgement category will be comprised of at least 6 samples from the same block of cheese. The organizers reserve the rights to introduce subcategories in the event that happens, an extra 6 samples are required. At the end of a correct
and uniform assessment of the Cheeses in the contest, in the case there is a discrepancy in the subscription category, the organizers reserve the right to allocate the product to the best-suited category.
Art. 6 Number of Samples and participation fee
All the participants taking part in the BioCaseus can enter a maximum of 2 samples of cheese for each category; subscription to the categories is unlimited. For every sample of cheese entered, a fee of € 30 will be charged, to a maximum limit of €150 per participant, regardless the number of samples entered. A copy of the payment receipt must be attached to the application form, which must be paid at the same time of the subscription. The participation fee is not refundable. Money transfers to the following banking details:
Consorzio Ecosviluppo Sardegna Società Cooperativa
Via dei Visconti 12 - 09131 Cagliari
IBAN: IT26K0335901600100000018751
BIC: BCITITMX
Art. 7 Formalities of Participation
All participants of the BioCaseus contest must fill in a subscription form, each cheese entered into the contest must have a completely filled in participation card attached to it. An uncompleted card could mean expulsion from the contest. The subscription application form and the participation cards of the samples to be completed and entered before the November 30 2009 to:
Consorzio Ecosviluppo Sardegna Società Cooperativa
Tel 0039(0)70 229047, fax 0039 (0)70 22325 - e.mail: info@biocaseus.eu
Art. 8 Shipment of Samples
The shipment of cheese samples is at the participant’s complete care and charge and must ensure that the package arrives in the identical state to which it left in and that the cheese must still have its original characteristics intact for the valuation; the following conditions must be attained:
- must have a preservation date of not less than 15 days from the date of production;
- assure a residual duration of 4°C in a fridge not less than 7 days from receipt
- accompanied by the participation card correctly filled in and contents clearly legible.
Participants from countries different from the one in which the evaluation takes place, could use the delivery service by refrigerated couriers. The service fee is €10 each sample.
The quantity of cheese delivered must be of the following standards:
Art. 1 Institution and promoting committee
FEDERBIO - Sezione Produttori in collaborazione con:
Consorzio Ecosviluppo Sardegna (OC Leader II, promotore Biocaseus 1999 e 2001)
Consorzio garanziaBIO
ASAB Sardegna
ICEA (Istituto per la Certificazione Etica e Ambientale)
ONAF (Organizzazione Nazionale Assaggiatori Formaggi)
UNAPROBIO (Unione Nazionale Produttori Biologici)
VENETO AGRICOLTURA
BIOLAND SUDTIROL
SENNEREI VERBAND SUDTIROL
BIOFORUM (Belgio)
BIOL ITALIA
Art. 2 Secretary
The Consorzio garanziaBio as the organizing member entrusts Egon Giovannini as Technical Manager and Consorzio Ecosviluppo Sardegna as organizing secretar .
Art. 3 Contest objective
• To award cheese-makers that obtain, merchandise and create high quality organic products utilizing natural methods;
• Using modernized methods of producing but always maintaining the values and characteristics of the past techniques;
• Contribute to research, innovation and distribution of the Organic Agricultural method and the instruments used in rural areas joined to the production and transformation of milk.
Art. 4 Participation Rights
The contest reserved for producers, transformers, refiners of cheese obtained from cow, sheep, goat and buffalo milk, pure or mixed. Capable of producing at least a 1000kg of cheese, respecting the Animal Production Standards with effective organic methods and existing production disciplines for recognized or newly registered DOP cheeses;
Art. 5 Categories
The participating manufacturers subdivided into the following categories:
• Soft cheese with crust
• Soft cheese with washed crust
• Soft cheese with flowery crust
• Semi-hard cheese (matured for 4-8 months)
• Hard cheese (matured for over 8 months)
• Mozzarella
• Fresh stringy cheese
• Mature stringy cheese (over 60 days)
• Mouldy Cheeses
• Spicy/herbed flavoured cheeses
A Judgement category will be comprised of at least 6 samples from the same block of cheese. The organizers reserve the rights to introduce subcategories in the event that happens, an extra 6 samples are required. At the end of a correct
and uniform assessment of the Cheeses in the contest, in the case there is a discrepancy in the subscription category, the organizers reserve the right to allocate the product to the best-suited category.
Art. 6 Number of Samples and participation fee
All the participants taking part in the BioCaseus can enter a maximum of 2 samples of cheese for each category; subscription to the categories is unlimited. For every sample of cheese entered, a fee of € 30 will be charged, to a maximum limit of €150 per participant, regardless the number of samples entered. A copy of the payment receipt must be attached to the application form, which must be paid at the same time of the subscription. The participation fee is not refundable. Money transfers to the following banking details:
Consorzio Ecosviluppo Sardegna Società Cooperativa
Via dei Visconti 12 - 09131 Cagliari
IBAN: IT26K0335901600100000018751
BIC: BCITITMX
Art. 7 Formalities of Participation
All participants of the BioCaseus contest must fill in a subscription form, each cheese entered into the contest must have a completely filled in participation card attached to it. An uncompleted card could mean expulsion from the contest. The subscription application form and the participation cards of the samples to be completed and entered before the November 30 2009 to:
Consorzio Ecosviluppo Sardegna Società Cooperativa
Tel 0039(0)70 229047, fax 0039 (0)70 22325 - e.mail: info@biocaseus.eu
Art. 8 Shipment of Samples
The shipment of cheese samples is at the participant’s complete care and charge and must ensure that the package arrives in the identical state to which it left in and that the cheese must still have its original characteristics intact for the valuation; the following conditions must be attained:
- must have a preservation date of not less than 15 days from the date of production;
- assure a residual duration of 4°C in a fridge not less than 7 days from receipt
- accompanied by the participation card correctly filled in and contents clearly legible.
Participants from countries different from the one in which the evaluation takes place, could use the delivery service by refrigerated couriers. The service fee is €10 each sample.
The quantity of cheese delivered must be of the following standards:
Cheese samples must be sent to:
VENETO AGRICOLTURA
Istituto per la Qualità e le Tecnologie Agroalimentari
via S. Gaetano, 74
36016 Thiene ITALIA
The cheese samples received by the organization cannot be returned to its participants at contest termination. The samples should reach our offices between 12th and 14th December 2011.
Art. 9 Valuation of the cheeses
· All the cheese samples admitted to the contest are anonymous and accompanied by a participation card which will act as the identification code, cheese denomination (only if DOP), the type of milk used and its origins, the contest will be evaluated by the appropriate judges from “Veneto agricoltura” and other European judges, experts in their field.
· Judges having relationships, connections with any of the participants cannot be considered.
· The protocol and the valuation cards are for the Sensory Analysis Laboratory for the Institute of Quality and the Agricultural and food technology of “Veneto Agricoltura”
· The scores obtained will be calculated from an average of 5 single assessments
· The valuation cards are not open to discussion
· The outcome from the panel of judges (cheese-taster experts) is final and definitive and irrevocable
Art. 10 Awards
For each individual category, 3 diplomas will be awarded. All the participants will be notified directly or through the affiliation body of the results attained. The participants that won themselves a medal, will have their product name conveyed to the press and all the influential magazines in the food sector and stand the chance to display their award at the Nuremberg BioFach 2010 Fair.
Art. 11 Using the logo
The logo is owned by the Consorzio Ecosviluppo Sardegna and can be used for free by companies that receive the award, but only for the award-winning cheese and the year of achievement.
VENETO AGRICOLTURA
Istituto per la Qualità e le Tecnologie Agroalimentari
via S. Gaetano, 74
36016 Thiene ITALIA
The cheese samples received by the organization cannot be returned to its participants at contest termination. The samples should reach our offices between 12th and 14th December 2011.
Art. 9 Valuation of the cheeses
· All the cheese samples admitted to the contest are anonymous and accompanied by a participation card which will act as the identification code, cheese denomination (only if DOP), the type of milk used and its origins, the contest will be evaluated by the appropriate judges from “Veneto agricoltura” and other European judges, experts in their field.
· Judges having relationships, connections with any of the participants cannot be considered.
· The protocol and the valuation cards are for the Sensory Analysis Laboratory for the Institute of Quality and the Agricultural and food technology of “Veneto Agricoltura”
· The scores obtained will be calculated from an average of 5 single assessments
· The valuation cards are not open to discussion
· The outcome from the panel of judges (cheese-taster experts) is final and definitive and irrevocable
Art. 10 Awards
For each individual category, 3 diplomas will be awarded. All the participants will be notified directly or through the affiliation body of the results attained. The participants that won themselves a medal, will have their product name conveyed to the press and all the influential magazines in the food sector and stand the chance to display their award at the Nuremberg BioFach 2010 Fair.
Art. 11 Using the logo
The logo is owned by the Consorzio Ecosviluppo Sardegna and can be used for free by companies that receive the award, but only for the award-winning cheese and the year of achievement.
