Implementation of green innovation in the food industry

Academic head of project management: Blaskó Lajos

  • Title of project: Élelmiszeripari zöld innovációs program megvalósítása
  • Type of grant: EEA and NorwayFinancing Mechanism: Grants
  • Description:
    • The air quality protection project integrates the combination of several technological solutions. Its objective is to reduce the ammonia concentration in the air of stables and to improve the energy efficiency of stables.
    • Due to the keeping of broiler chicken with deep litter technology a large quantity (4,000 t/year) of chicken manure is available on the site of the company.
    • The objective of rainwater management is to reduce the quantity of drinking water used through the piped water supply. In an industrial environment the water supply of heat exchangers is significant, which makes the treatment and softening of running water necessary.
    • The selective collection of poultry trimmings and blood is partially solved in the case of the company. There are 6 t/day of blood and trimmings, which is expected to increase significantly with the extension of slaughter capacity.
  • The duration of the project: May 5, 2014 – April 30, 2016
  • Actual total costs: 100.000.000 (HUF)
  • Type of research: Basic
  • Consortium details:
    • Lead applicant: Bátortrade Kereskedelmi és Szolgáltató Kft.
    • Consortium partners:
      • GASTOR Baromfi Termelő-, Szolgáltató és Kereskedelmi Korlátolt Felelősségű Társaság
      • University of Debrecen

Updated: 2017.08.15.

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