Virgin olive oil (VOO) is a food commodity of high strategic economic importance for the EU. Leading the global VOO production, EU invests over €2.3B/year in policies that ocus on improving olive oil quality and encouraging oil producers to meet with consumers increasing demand for high-quality VOO. The OLIVE-SOUND concept was triggered by the need of the olive oil producers to face the main challenge in the current VOO extraction process; convert the long and costly batch step of malaxation of the olive paste into a continuous process. OLIVE-SOUND aims to introduce into the market in 24 months a novel Ultrasound reactor for the treatment of olive paste which will replace malaxation, restore continuity and boost the VOO extraction process. The application of ultrasounds directly to the olive paste improves both extraction efficiency and extraction rate resulting in an about 5% higher yield in 70% less extraction time. Due to the shorter extraction time and the release of antioxidant compounds promoted by US waves, the extracted oil is superior in terms of both sensorial and nutritional quality. OLIVE-SOUND will reduce water use as well as the total energy consumption, improving sustainability and lowering the environmental impact of the VOO extraction process. With a cost approximately times less than half of the currently alternative solutions, our sustainable US reactor can increase the profit margin of olive oil producer by 4 %. We have already invested €1.9M to bring our OLIVE SOUND to TRL 6. The total investment of OLIVE-SOUND is €4,4M and the cumulative profit of OLIVE-SOUND related outputs will be €15,3M. The return on investment of OLIVE SOUND as project will be 2.49, therefore the pay back will be only 2 years after its commercialization.
Field of science
- /social sciences/economics and business/economics/sustainable economy
- /natural sciences/physical sciences/acoustics/ultrasound
Call for proposal
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Funding SchemeIA - Innovation action