Creation of a new process through physical methods by which the olive oil mills will be able to take advantage of the generated waste to obtain new products.
To solve the problem of alperujo in olive mills due to all the alperujo is reused.
Obtaining from the alperujo of two new by-products, one liquid and another solid that will be used as raw material of other products.
Reduction of the amount of waste generated, which translates into a reduction of the energy consumed in the transport of the alperujo from the olive oil mills to the pomace plants and emissions emitted into the atmosphere.
Obtaining new ecological and zero waste products used as biostimulants and bioprotectors for different types of crops. In the validation of these products we hope to verify their biostimulating and protective character and that they will provide antioxidants to the crops.
Obtaining oils and juices with a higher level of polyphenols.
Fruits with greater commercial durability in post-harvest and with a higher content of bioactive compounds with a high added value.
Obtaining a new functional food for animals that contains a high amount of monounsaturated fatty acids and nutrients from olives. With the validation of these products it is expected to observe healthier animals with greater growth; and a higher level of antioxidants in meat and products obtained from them.
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