Le Montfleury - Innovation et Nature
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IAR
The Institut Agricole Régional (IAR) was born in Aosta, in a mountain area, characterized by severe topographic and climatic conditions and with a high rate of land defragmentation which restrict local agricultural development reducing productivity and increasing the production costs.
Despite this, many companies, mostly family owned, operate in the region contributing to the productivity function as well as to the environmental protection.
The main objective of the Institut Agricole Régional is to carry in Valle d'Aosta activities of technical and professional education and training, as well as research and experimentation in agriculture, taking care of the needs of environmental health and safety in their territory.
The training of farmers is done both through school and college, and by developing coherent programs of research and experimentation. The careful and rigorous management of the farm is another important tool to demonstrate how specific objectives can best be achieved.
In this context, the research has a crucial role and is traditionally carried out for specific areas of interest: agronomy, fruit growing, econominy, viticulture, animal husbandry.
The structure was built in 1951 as "École pratique d'agriculture", under the management of the Canons of the House Hospitallers of the Great St. Bernard, due to the need to establish a school for training in the agricultural sector.
The Institute has evolved over time, following the learning plans and the increasing needs arising from the activities of research and experimentation, and in 1982 it became the current foundation called "Institut Agricole Régional.
The Institut Agricole Régional is at the same time school technical school, college, Centre of research and experimentation and farm.
Known primarily for its activity in the field of wine, fruit and dairy, in the years the Institute has strengthened the research investing significant resources in the characterization and valorisation of local products, in safeguarding biodiversity and in the study of the factors that influence the quality, the food safety and the typicality of regional agricultural production.
