Italian forage since 1960
Gruppo Carli is the upshot of strong commitment to the job and the passion of the founders for the land and nature, inherited and cultivated by the subsequent generations. Family ties, creativity and an ongoing quest for innovation have enabled a small family buisness to grow and become a sound and strong agro-industrial concern and a leading producer of animal feed in Italy and the world.
ORGANIC FORAGE AND CEREALS
CERTIFIED QUALITY
OUR BEST SELLERS
NEWS AND EVENTS
Cultivation, transformation and commercialization of fodder and alfalfa from organic farming
Gruppo Carli exhibits at FAZI Montichiari Fair 2021
For the fifth consecutive year, Gruppo Carli is exhibiting at the 2021 Italian Livestock and Agricultural Fair FAZI, in Montichiari, Brescia. This important event for the primary sector will be […]
2021 UN World Food Day what can alfalfa do?
By guaranteeing existence itself, the role of food for the planet’s inhabitants has been of the utmost relevance since the dawn of time. Collective action in 150 countries makes of […]
Gruppo Carli at the 61th European Commodities Exchange
On 7th and 8th of October 2021 Copenhagen hosts the 61th edition of the European Commodities Exchange. This event brings together international cereal and agri-food sector players, importers and exporters, […]
A balanced diet for your horse. The basics. Part 3
Knowing exactly how much feed we are giving our horse is also fundamental if we want to introduce something new into the diet. Therefore, you should get used to reasoning in terms of weight not volume, by simply ...
A balanced diet for your horse. The basics. Part 2
A horse’s daily diet should include around 40 different nutrients: the right amount of energy and proteins, 15 different minerals, 14 vitamins, fats, water and at least 4 essential amino acids (lysine, methionine, tryptophan and threonine).
Fatty acids, the common denominator between alfalfa and the quality of meat
In terms of productivity and meat quality, in recent years science has focused on trying to make food increasingly nutritious and healthy.
As a functional food, i.e. capable of positively influencing the physiological functions of the body ...