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VEGETABLE WASTES CHARACTERIZATION

FOR FEED PRODUCTION IN THE BASQUE COUNTRY

DAVID SAN MARTINSUSTAINIBILITY AREA - FOOD RESEARCH DIVISION

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INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS

VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

ORGANIC WASTES GENERATION:

POPULATION GROWING UP ↑ NATURAL RESOURCES NEED WASTE GENERATION

1.- MANAGEMENT COSTS FOR COMPANIES

2.- ENVIRONMENTAL IMPACTSFEED

PRODUCTION3.- OPORTUNITY

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VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

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.

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VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

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

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VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

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

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VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

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]

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INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS

VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

FULL INVENTORY

Vegetable Waste DISPERSION and GENERATION

SECTOR Nº of CENTERS VEGETABLE WASTES (Tm)

Markets

TOTAL

> 1.600 centers

TOTAL

> 25.000 tons

Potato

Cider

Wine

Horticulture

Bread

Coffee

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VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

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 %

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VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

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:

Coffee husk (Coffee): 33,3 mg / kg Grape pressed and bunch (Wine): 56 mg / kg

Maximum legal limit: 15 mg / kg.

NECESSARY TO CONTROL

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INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS

VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

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%)

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INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS

VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

FULL INVENTORY

•DISPERSION:

•PRODUCTION: POSSIBLE TO ASSIMILATE ALL

VEGETABLE WASTES BY THE BASQUE FEED

INDUSTRY

1.600CENTERS

It is necessary to develop

AN EFFICIENT MANAGEMENT

PLAN

COLLECTION

TRANSPORT

CENTRALITING

25.000 tons / year (about 70% of moisture)

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VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

ANALYTICAL RESULTS

•MOISTURE LEVELS:

•UNDESIRABLE SUBSTANCES:

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

It makes necessaryA DRYINGPROCESS

MOISTURE LEVEL < 10 %

STABILIZE THEM IN TIME

ABOUT 70% too high

FEASIBLE to use them as RAW MATERIAL for

ANIMAL FEED

Considering that they set the maximum legal limits

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INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS

VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

ANALYTICAL RESULTS

•NUTRITIONAL QUALITY IN GENERAL:

NO SO MUCH DIFFERENCES BETWEEN ALL VEGETAL BY-

PRODUCTS

NOT ADVISABLE TO MANAGE THEM SEPARATETLY.

GREAT BULKINESS OF VEGETAL WASTES&

NUTRITIONAL QUALITY

LIMIT THEIR INCLUSION IN FEED FORMULATION

TO 3-6%.

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INTRODUCTION METHODOLOGY RESULTS & DISCUSSION CONCLUSIONS ACKNOWLEDGEMENTS

VEGETABLE WASTES CHARACTERIZATION FOR FEED PRODUCTION IN THE BASQUE COUNTRY

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

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