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CHOCO LOCAL: product innovation within the chocolate market

20 October 2021

Eurochocolate and Sviluppumbria launch Choco Local

Promoted by Eurochocolate in cooperation with Sviluppumbria, the initiative called Choco Local linked to product innovation with a chocolate theme was presented at Umbriafiere in Bastia Umbra (Perugia). The project is aimed at students from renowned design-related educational centres in Umbria, Marche and Abruzzo, and also involves Milan's Scuola Politecnica di Design, which is taking an active part with a team from the Food Design and Innovation Master's programme.

The aim is to develop and launch new forms, new uses and unconventional and above all sustainable products on the chocolate market. The presentation was opened by the President of Eurochocolate, Eugenio Guarducci, who underlined the nature of the "collegial project, born from a constructive discussion with the designer Matteo Ragni, which then met with the active support of Sviluppumbria. Choco Local starts with a tight schedule which, after the involvement of important Institutes, Universities, Associations and regional and national Design Poles, will continue during Eurochocolate with interviews with chocolate companies by the delegations of students present, to then move on to the elaboration of the project proposals entrusted to the various work teams and with the ambitious objective of arriving at the next edition of Eurochocolate with a new product that can be purchased at the event".

"This event represents a unique opportunity for in-depth analysis and comparison to bring new added value to our territory”, said Michela Sciurpa, President of Sviluppumbria, “Giving young people an opportunity to realise their potential, first in their studies and then professionally, is one of Sviluppumbria's missions, also thanks to this project".

The floor was passed to Antonello Fusetti, Director of the Scuola Politecnica di Design in Milan, which will work on the project involving students from all over the world, led by the renowned food designer Marti Guixé. More than any other subject," stressed Fusetti, "design allows for a holistic approach, with the peculiar merit of being able to visualise ideas and therefore represents a fundamental lever for the positioning of a territory.

Paolo Belardi, President of the Degree Course in Design at the University of Perugia, then invited the future designers present to "go beyond realism, with a visionary force that does not adapt to entrepreneurship but pushes it.”

“There are three key words to start from: sustainability, identity and vision". One of the protagonists of the project was the Perugia Academy of Fine Arts, represented by Elisabetta Furin, Coordinator of the Department of Design, who was present with the Course in Artistic Design for Business, which, by vocation, questions objects and their uses with an essential artistic implication.

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