Bio-based technological innovations enhancement in the management of organic almond sector
About this good practice
The research takes its origin from a business need based on the biology of the almond in which 2/3 is waste that is usually disposed of. Moreover, in the production of peeled almonds, the skin also becomes a waste, albeit a noble one since it consists of a high percentage of the aromatic and antioxidant substances.
Therefore, starting from this consideration, a working group was formed to carry out industrial research activities together with companies interested in improving the almond chain.
The main stakeholder are:
(leader), Bongiovanni Mandorle
(partner), Ori di Sicilia
(partner), University of Palermo, Department of Architecture
The main directions in which work has been done to achieve the project objective are:
Use of almond shell activated with manure and residues from wine grape processing for the production of organic compost. The compost has been successfully used in horticultural nursery farming and is of great value for application in open field almond groves
Use of almond shells of different grain sizes to produce manufactured products for use in the construction field. Shell and gypsum blocks have been produced that have obtained Remail certification for sustainable and high-strength building products
Use of almond seed skin as an ingredient to strengthen the nutraceutical power of baked goods. Commercially interesting products, approved by evaluation and taste tests, were obtained with different percentages of almond integument presence.
Resources needed
Total amount: € 2.004.753
€ 1.209.784 University of Palermo, Industrial Research activities and personnel (3 researchers)
€ 454.400 Bongiovanni, Farm expenses and research activities
€ 340.569 Ori di Sicilia Experimental Development activities and development of research results
Evidence of success
The success of the initiative can be measured by the fact that companies have commercially developed the products of the research, both for compost production and to produce baked goods strengthened for nutraceutical power. This model is slowing down the pressure of the corporate presence of waste, almond shell and integument, with new added value for previously nonexistent corporate products. Further prospects have also opened up in the field of restoration. .
Potential for learning or transfer
The main interest to date is twofold: on the one hand, the production of compost, because it is an easily manageable system even at the farm level and, in addition to leading to a substantial reduction in the presence of the waste and therefore in its economic management, it favors a further economic advantage because it allows its application in the open field, which is very useful given that very often those who process almonds also have the availability of almond groves. The second industrial interest is for almond integument in bakery products, since the improvement of the final product and the nutritional and nutraceutical quality of the products has led to the start of a specific production line from the company and the expansion of the offerings.
Moreover, these two directions of the research conducted are very easily transferable to all enterprises that process almonds and can develop processing systems on these two products to gain added value from a waste.
Good practice owner
You can contact the good practice owner below for more detailed information.
