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VEGETABLE WASTES
        CHARACTERIZATION
      FOR FEED PRODUCTION
     IN THE BASQUE COUNTRY


DAVID SAN MARTIN
SUSTAINIBILITY AREA - FOOD RESEARCH DIVISION




                   www.azti.es                 11/23/12   1
VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS
ACKNOWLEDGEMENTS
   ORGANIC WASTES GENERATION:




   POPULATION GROWING UP    ↑ NATURAL RESOURCES NEED      WASTE GENERATION




                                                       1.- MANAGEMENT COSTS FOR
                                                          COMPANIES
                         FEED
                      PRODUCTION                       2.- ENVIRONMENTAL IMPACTS

                                                       3.- OPORTUNITY

        www.azti.es                                                     11/23/12
VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS
ACKNOWLEDGEMENTS
   THE MAIN OBJECTIVE

   CHARACTERIZATE VEGETABLE WASTES PRODUCTION IN ORDER TO DETERMINATE THE
   FEASIBILITY OF THEIR INCLUSION IN FEED FORMULATION

       A. Make a FULL INVENTORY of the vegetable waste generation.

       B.    Take SAMPLES of each by-product and ANALYZE them:
              Proof the HYGIENIC ASPECTS
              Study their NUTRITIONAL PROFITABILITY to be converted into animal feed.




       www.azti.es                                                              11/23/12
VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS
ACKNOWLEDGEMENTS
   FULL INVENTORY

   SECTORS IDENTIFICATION AND INVENTORY
          Consulting previous STUDIES and public and private DATABASES;
             Contrasting datas with the ASSOCIATIONS of each sectors;
             Making QUESTIONNAIRES to main representative companies




        www.azti.es                                                        11/23/12
VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS
ACKNOWLEDGEMENTS
   SAMPLING

  SAMPLING PLAN: to ensure the REPRESENTATIVENESS of all samples

   SEASONAL VARIABILITY: SPRING, SUMMER-AUTUMN AND WINTER
   150 KG OF VEGETABLE WASTE:
            A SAMPLE (10KG): ANALYZED
            B SAMPLE (10KG): FROZEN -20 ºC
   MARKET SECTOR BY-PRODUCTS DIVIDED INTO:
          CITRIC FRUITS
          NON-CITRIC FRUIT
          OTHER VEGETABLES


  SAMPLES HAS BEEN CRUSHED




       www.azti.es                                                    11/23/12
VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS
ACKNOWLEDGEMENTS
   ANALYTICAL PARAMETERS

  UNDESIRABLE SUBSTANCES:
             ELIKA: Basque Foundation for Agro-Food Safety

      –Legal requirements of raw material for animal feed
        [Nitrites levels / Myco-toxins / Pesticides / Heavy metals / Microbiological analysis /
                                                Dioxins]

  NUTRITIONAL PARAMETERS:
                     EPEA: Feed Manufacturers Association of the Basque Country

      –Feed-market needs & Technical requirements
                     [Moisture / Ash / Protein / Fiber / Starch / Fat / Sugars / Caffeine / pH]



       www.azti.es                                                                          11/23/12
VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS
ACKNOWLEDGEMENTS
   FULL INVENTORY

            Vegetable Waste DISPERSION and       GENERATION

                       SECTOR        Nº of CENTERS     VEGETABLE
                                                       WASTES (Tm)
                      Markets
                       Potato
                        Cider           TOTAL            TOTAL
                        Wine
                     Horticulture   > 1.600 centers   > 25.000 tons
                        Bread
                       Coffee




       www.azti.es                                                    11/23/12
VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS
ACKNOWLEDGEMENTS
   ANALYTICAL RESULTS:

    All analytical results are related to the MOISTURE CONTENT of each by-product.


   MARKET            > 85 % (83,66-92,44%)

   POTATOES                75 % (72-81%)

   CIDER                   75 %

   WINE                  > 65 % (61-71%)

   HORTICULTURE          > 90 %

   BREAD                   20 %

   COFFEE                   3,5 %


       www.azti.es                                                            11/23/12
VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS
ACKNOWLEDGEMENTS
   UNDESIRABLE SUBSTANCES
  MYCO-TOXINS              BELOW the detection limits

  PESTICIDES               BELOW the detection limits

  HEAVY METALS             BELOW maximum legal limit

  MICROBIOLOGICAL          BELOW maximum legal limit

  DIOXINS:                 BELOW maximum legal limits


  NITRITES:                < 10 mg / kg
     Except:                                             NECESSARY TO CONTROL
          Coffee husk (Coffee): 33,3 mg / kg             Maximum legal limit:
          Grape pressed and bunch (Wine): 56 mg / kg         15 mg / kg.

       www.azti.es                                                               11/23/12
VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS
ACKNOWLEDGEMENTS
   NUTRITIONAL QUALITY
   ASH                    Below 0,7 %
      Except: Bread and Coffee’s (>2%) and Wine’s (> 1%).
   PROTEIN                Below 1,5 %
      Except: Wine´s (3 %), Bread´s (10 %) and Coffee´s (20%).
   FIBER               Below 1,5 %,
      Except: Coffee´s (37 %) Wine´s (11 %) and Cider´s (7%)
   FAT                    Below 0,7 %
       Except: Wine and Cider´s (2,5 %) and Bread´s (1,2%)
   SUGARS                 Below 1 %
      Except: Market and Cider´s (5 %) Wine ´s (3,5 %) and Bread´s (1,7 %)
   CAFFEINE               Coffee´s (1,21%)


          www.azti.es                                                        11/23/12
VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS
ACKNOWLEDGEMENTS
   FULL INVENTORY

                                                                    COLLECTION
  •DISPERSION:
                                 It is necessary to
      1.600                            develop
                                   AN EFFICIENT                     TRANSPORT
     CENTERS
                                  MANAGEMENT
                                        PLAN
                                                                    CENTRALITING




  •PRODUCTION:                                            POSSIBLE TO
                                                        ASSIMILATE ALL
       25.000 tons / year
                                                      VEGETABLE WASTES
       (about 70% of moisture)                        BY THE BASQUE FEED
                                                           INDUSTRY


       www.azti.es                                                                 11/23/12
VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS
ACKNOWLEDGEMENTS
   ANALYTICAL RESULTS

   •MOISTURE LEVELS:

                                       It makes            MOISTURE LEVEL < 10 %
         ABOUT 70%                    necessary
          too high                    A DRYING
                                      PROCESS               STABILIZE THEM IN TIME


   •UNDESIRABLE SUBSTANCES:
                                                        FEASIBLE to use them
                     Considering that they set
                                                        as RAW MATERIAL for
                     the maximum legal limits
                                                            ANIMAL FEED

             It is necessary to CONTROL NITRITES LEVELS in Coffee and Wine by-products.



       www.azti.es                                                                11/23/12
VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS
ACKNOWLEDGEMENTS
   ANALYTICAL RESULTS

   •NUTRITIONAL QUALITY IN GENERAL:


      GREAT BULKINESS OF VEGETAL WASTES            LIMIT THEIR INCLUSION
                      &                             IN FEED FORMULATION
             NUTRITIONAL QUALITY                         TO 3-6%.


                     NO SO MUCH DIFFERENCES       NOT ADVISABLE TO
                     BETWEEN ALL VEGETAL BY-       MANAGE THEM
                            PRODUCTS               SEPARATETLY.




       www.azti.es                                                        11/23/12
VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY
INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS
ACKNOWLEDGEMENTS
   FUNDED BY:
   •          LIFE + Environment Policy and Governance Programme: LIFE 09 ENV/ES/000473.

   •          Innovation and Food Industry Management.
                 Environment, Territorial Planing, Agriculture and Fishing Department.
                Basque Government.
   •          Environmental Quality Management.
                 Environment, Territorial Planing, Agriculture and Fishing Department.
                Basque Government.

   COLLABORATORS:
   •       ELIKA: Basque Foundation for Agro-Food Safety

   •                 EPEA: Feed Manufacturers Association of the Basque Country




       www.azti.es                                                                 11/23/12
THANK YOU
                 dsanmartin@azti.es




                   www.azti.es | www.alimentatec.com | www.itsasnet.com
                                    T. +34 94 657 40 00



Txatxarramendi ugartea z/g     Herrera Kaia, Portualdea z/g       Astondo Bidea, Edificio 609
48395 Sukarrieta, Bizkaia        20110 Pasaia, Gipuzkoa         Parque Tecnológico de Bizkaia
                                                                     48160 Derio, Bizkaia

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Oral presentation orbit2012_cleanfeed

  • 1. VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY DAVID SAN MARTIN SUSTAINIBILITY AREA - FOOD RESEARCH DIVISION www.azti.es 11/23/12 1
  • 2. VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS ORGANIC WASTES GENERATION: POPULATION GROWING UP ↑ NATURAL RESOURCES NEED WASTE GENERATION 1.- MANAGEMENT COSTS FOR COMPANIES FEED PRODUCTION 2.- ENVIRONMENTAL IMPACTS 3.- OPORTUNITY www.azti.es 11/23/12
  • 3. VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS THE MAIN OBJECTIVE CHARACTERIZATE VEGETABLE WASTES PRODUCTION IN ORDER TO DETERMINATE THE FEASIBILITY OF THEIR INCLUSION IN FEED FORMULATION A. Make a FULL INVENTORY of the vegetable waste generation. B. Take SAMPLES of each by-product and ANALYZE them:  Proof the HYGIENIC ASPECTS  Study their NUTRITIONAL PROFITABILITY to be converted into animal feed. www.azti.es 11/23/12
  • 4. VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS FULL INVENTORY SECTORS IDENTIFICATION AND INVENTORY  Consulting previous STUDIES and public and private DATABASES;  Contrasting datas with the ASSOCIATIONS of each sectors;  Making QUESTIONNAIRES to main representative companies www.azti.es 11/23/12
  • 5. VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS SAMPLING SAMPLING PLAN: to ensure the REPRESENTATIVENESS of all samples  SEASONAL VARIABILITY: SPRING, SUMMER-AUTUMN AND WINTER  150 KG OF VEGETABLE WASTE:  A SAMPLE (10KG): ANALYZED  B SAMPLE (10KG): FROZEN -20 ºC  MARKET SECTOR BY-PRODUCTS DIVIDED INTO:  CITRIC FRUITS  NON-CITRIC FRUIT  OTHER VEGETABLES SAMPLES HAS BEEN CRUSHED www.azti.es 11/23/12
  • 6. VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS ANALYTICAL PARAMETERS UNDESIRABLE SUBSTANCES: ELIKA: Basque Foundation for Agro-Food Safety –Legal requirements of raw material for animal feed [Nitrites levels / Myco-toxins / Pesticides / Heavy metals / Microbiological analysis / Dioxins] NUTRITIONAL PARAMETERS: EPEA: Feed Manufacturers Association of the Basque Country –Feed-market needs & Technical requirements [Moisture / Ash / Protein / Fiber / Starch / Fat / Sugars / Caffeine / pH] www.azti.es 11/23/12
  • 7. VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS FULL INVENTORY Vegetable Waste DISPERSION and GENERATION SECTOR Nº of CENTERS VEGETABLE WASTES (Tm) Markets Potato Cider TOTAL TOTAL Wine Horticulture > 1.600 centers > 25.000 tons Bread Coffee www.azti.es 11/23/12
  • 8. VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS ANALYTICAL RESULTS: All analytical results are related to the MOISTURE CONTENT of each by-product. MARKET > 85 % (83,66-92,44%) POTATOES 75 % (72-81%) CIDER 75 % WINE > 65 % (61-71%) HORTICULTURE > 90 % BREAD 20 % COFFEE 3,5 % www.azti.es 11/23/12
  • 9. VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS UNDESIRABLE SUBSTANCES MYCO-TOXINS BELOW the detection limits PESTICIDES BELOW the detection limits HEAVY METALS BELOW maximum legal limit MICROBIOLOGICAL BELOW maximum legal limit DIOXINS: BELOW maximum legal limits NITRITES: < 10 mg / kg Except: NECESSARY TO CONTROL  Coffee husk (Coffee): 33,3 mg / kg Maximum legal limit:  Grape pressed and bunch (Wine): 56 mg / kg 15 mg / kg. www.azti.es 11/23/12
  • 10. VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS NUTRITIONAL QUALITY ASH Below 0,7 % Except: Bread and Coffee’s (>2%) and Wine’s (> 1%). PROTEIN Below 1,5 % Except: Wine´s (3 %), Bread´s (10 %) and Coffee´s (20%). FIBER Below 1,5 %, Except: Coffee´s (37 %) Wine´s (11 %) and Cider´s (7%) FAT Below 0,7 % Except: Wine and Cider´s (2,5 %) and Bread´s (1,2%) SUGARS Below 1 % Except: Market and Cider´s (5 %) Wine ´s (3,5 %) and Bread´s (1,7 %) CAFFEINE Coffee´s (1,21%) www.azti.es 11/23/12
  • 11. VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS FULL INVENTORY COLLECTION •DISPERSION: It is necessary to 1.600 develop AN EFFICIENT TRANSPORT CENTERS MANAGEMENT PLAN CENTRALITING •PRODUCTION: POSSIBLE TO ASSIMILATE ALL 25.000 tons / year VEGETABLE WASTES (about 70% of moisture) BY THE BASQUE FEED INDUSTRY www.azti.es 11/23/12
  • 12. VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS ANALYTICAL RESULTS •MOISTURE LEVELS: It makes MOISTURE LEVEL < 10 % ABOUT 70% necessary too high A DRYING PROCESS STABILIZE THEM IN TIME •UNDESIRABLE SUBSTANCES: FEASIBLE to use them Considering that they set as RAW MATERIAL for the maximum legal limits ANIMAL FEED It is necessary to CONTROL NITRITES LEVELS in Coffee and Wine by-products. www.azti.es 11/23/12
  • 13. VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS ANALYTICAL RESULTS •NUTRITIONAL QUALITY IN GENERAL: GREAT BULKINESS OF VEGETAL WASTES LIMIT THEIR INCLUSION & IN FEED FORMULATION NUTRITIONAL QUALITY TO 3-6%. NO SO MUCH DIFFERENCES NOT ADVISABLE TO BETWEEN ALL VEGETAL BY- MANAGE THEM PRODUCTS SEPARATETLY. www.azti.es 11/23/12
  • 14. VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS FUNDED BY: • LIFE + Environment Policy and Governance Programme: LIFE 09 ENV/ES/000473. • Innovation and Food Industry Management. Environment, Territorial Planing, Agriculture and Fishing Department. Basque Government. • Environmental Quality Management. Environment, Territorial Planing, Agriculture and Fishing Department. Basque Government. COLLABORATORS: • ELIKA: Basque Foundation for Agro-Food Safety • EPEA: Feed Manufacturers Association of the Basque Country www.azti.es 11/23/12
  • 15. THANK YOU dsanmartin@azti.es www.azti.es | www.alimentatec.com | www.itsasnet.com T. +34 94 657 40 00 Txatxarramendi ugartea z/g Herrera Kaia, Portualdea z/g Astondo Bidea, Edificio 609 48395 Sukarrieta, Bizkaia 20110 Pasaia, Gipuzkoa Parque Tecnológico de Bizkaia 48160 Derio, Bizkaia