{"id":9794,"date":"2006-06-26T13:43:00","date_gmt":"2006-06-26T13:43:00","guid":{"rendered":"http:\/\/localhost\/thomasvino\/?p=9794"},"modified":"2006-06-26T13:43:00","modified_gmt":"2006-06-26T13:43:00","slug":"c-comme-colza","status":"publish","type":"post","link":"https:\/\/thomasvino.ch\/?p=9794","title":{"rendered":"C comme Colza"},"content":{"rendered":"
Retour du march\u00e9 du Main du samedi 4 juin 2005<\/span>
L\u2019alpha des Om\u00e9ga 3<\/font>
\u00abAujourd\u2019hui, les consommateurs sont sensibles aux produits du terroir. Dans cinq \u00e0 dix ans, ce sont les alicaments qui prendront le relais\u00bb. Jean-Luc Bovey, 37 ans, le patron du Moulin de S\u00e9very (VD), sait de quoi il parle. Il y a quinze ans, l\u2019entreprise familiale, un des derniers moulins artisanaux de Suisse, s\u2019\u00e9tait taill\u00e9e une jolie r\u00e9putation avec ses huiles de noix et de noisettes, vant\u00e9es par les grands cuisiniers de l\u2019Arc l\u00e9manique.
Aujourd\u2019hui, le Moulin de S\u00e9very presse huit graines, dont la moiti\u00e9 sont cultiv\u00e9es en Pays de Vaud. Derni\u00e8re huile mise sur le march\u00e9 : un m\u00e9lange d\u2019huile de colza et de lin. Elle fait suite \u00e0 une huile de colza pur. Les deux sont press\u00e9es \u00e0 froid. Et qui dit press\u00e9 \u00e0 froid sous-entend utilisation \u00e0 froid ou ti\u00e8de (maximum 60\u00b0). Seule l\u2019industrie peut \u00e9laborer des huiles capables de supporter des temp\u00e9ratures de cuisson \u00e9lev\u00e9e.
Ce nouveau produit a permis de mettre en r\u00e9seau, sous le nom d\u2019\u00abIdealProd\u00bb, trois cultivateurs de colza du pied du Jura vaudois, qui appliquent les r\u00e8gles \u00abextenso\u00bb limitant les pesticides, et un producteur bio de lin. L\u2019alliance des deux graines (deux tiers de colza, un tiers de lin) accro\u00eet la part des remarquables Om\u00e9ga 3, des acides polyinsatur\u00e9s pr\u00e9cieux pour une alimentation toujours plus saine. Le m\u00e9lange garde une saveur agr\u00e9able, alors que le lin n\u2019est pas des plus \u00abgo\u00fbteux\u00bb\u2026 Et si l\u2019huile de colza permet d\u2019appr\u00eater des salades, le m\u00e9lange colza-lin a ses aficionados du c\u00f4t\u00e9 des mangeurs de bircher et de cr\u00e8me Budwig. \u00abQuestion marketing, on a vingt ans de retard sur l\u2019huile d\u2019olive !\u00bb, d\u00e9plore Jean-Luc Bovey. A quand la proclamation des bienfaits  de la \u00abdi\u00e8te vaudoise\u00bb?<\/p>\n

Producteur<\/span>
Moulin de S\u00e9very (VD), t\u00e9l. 021 800 33 33
En vente<\/span>
Au Moulin et au March\u00e9 \u00e0 la ferme de Bertrand Meldem \u00e0 Apples (VD), mercredi, vendredi et samedi de 8 \u00e0 13 h., t\u00e9l. 021 800 38 61
Prix<\/span>
Huile de colza, 0,5 l. 9,90 fr., huile de colza et de lin \u00abIdealProd\u00bb, 0,5 l. 15,50 fr., 0,25 l., 9,90 fr.<\/p>\n

 <\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Retour du march\u00e9 du Main du samedi 4 juin 2005 L\u2019alpha des Om\u00e9ga 3 \u00abAujourd\u2019hui, les consommateurs sont sensibles aux produits du terroir. Dans cinq \u00e0 dix ans, ce sont les alicaments qui prendront le relais\u00bb. Jean-Luc Bovey, 37 ans, le patron du Moulin de S\u00e9very (VD), sait de quoi il parle. Il y a […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[21],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"\nC comme Colza - thomasvino<\/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:\/\/thomasvino.ch\/?p=9794\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"C comme Colza - thomasvino\" \/>\n<meta property=\"og:description\" content=\"Retour du march\u00e9 du Main du samedi 4 juin 2005 L\u2019alpha des Om\u00e9ga 3 \u00abAujourd\u2019hui, les consommateurs sont sensibles aux produits du terroir. Dans cinq \u00e0 dix ans, ce sont les alicaments qui prendront le relais\u00bb. Jean-Luc Bovey, 37 ans, le patron du Moulin de S\u00e9very (VD), sait de quoi il parle. 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Dans cinq \u00e0 dix ans, ce sont les alicaments qui prendront le relais\u00bb. Jean-Luc Bovey, 37 ans, le patron du Moulin de S\u00e9very (VD), sait de quoi il parle. 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