The best specialist, from scientific research to product R&D and communication, who believed in this ancient grain and in the Obà’s values.
« I did scientific research on Fonio 20 years ago, as absolute pioneer in Italy and among few ones in the world. Since then the scientific community showed very little interest for this grain, likewise the food industry did… till when Obà recently rediscovered the Fonio and brought it under the spotlight of the consumers for its interesting properties form every perspective »Dirigente Tecnologo presso il Centro Alimenti e Nutrizione del CREA
« I have been using gluten-free sourdough, of which I got the patent registered, in the bakery of any kind of grain, but I never baked before with Fonio’s flour. it is amazing, it can be easily worked even ith just water, eggs and natural yeast. My preferred one ?... The Panettone made of Fonio ! Now Fonio Obà it is an essential ingredients in my Gluten-Free Masterclass »Food Technologist, Yeast Expert
« I find very interesting having the opportunity to conduct scientific research on Fonio and its transformation processes along the production chain. It is a naturally gluten-free grain with huge potential from nutritional perspective and it can be used to get excellent quality of bread and pasta. »Prof. Ordinario di Scienze e Tecnologie Alimentari Presso l’Università Degli Studi di Milano