Operational Group: Development of new processes in the pistachio industry and valorization of products and by-products using traceability technologies based on Industry 4.0
- Type Operational group
- Status In progress
- Execution 2023 -2025
- Assigned Budget 300.000,00 €
- Scope Autonómico
- Autonomous community Andalucía
The expected results are: Characterization of the raw material will allow for the correlation between pistachio varieties and agronomic management practices in different production areas and the characteristics of the final product. This will offer additional benefits and opportunities for farmers. Innovation in the drying process will improve pistachio quality. Current drying processes employ high temperatures, which affect their nutritional and sensory qualities.
The Pistachio 4.0 proposal proposes gentler drying, maintaining quality without compromising food safety. A technological platform will provide farmers and processors with a tool to optimize pistachio production variables, increasing profitability. Labeling and traceability of the final product will allow consumers to know details about the pistachio's origin: plot, farmer, processing conditions, fertilization dates, and more. This will increase consumer confidence in the product's quality and sustainability, positively impacting marketing.
By offering transparency and quality, the domestic pistachio sector will be able to better compete against imports from non-EU countries, which currently dominate the market. These innovations will result in greater benefits for farmers and strengthen the Spanish pistachio market.
- Review of the state-of-the-art in pistachio cultivation and processing. Innovation in cultivation: study of agronomic variables on pilot farms in Andalusia, characterization of raw materials according to origin, ripening, and crop management, and analysis of the environmental chemical footprint.
- Innovation in processing and new by-products: development of gentle drying to preserve nutritional properties, phytochemical comparison, and nutritional characterization of dried products.
- Digitalization: integration of variables into an ERP, creation of big data, process monitoring, and smart labeling design.
Project challenges: Low farm profitability, a poorly specialized sector, low returns compared to competitors, dependence on imports, and a lack of product homogeneity, which makes marketing difficult.
Project opportunities: Digitalization will reduce losses, increase profits, and achieve a consistent and controlled product. 4.0 systems will enable real-time control, improving efficiency and competitiveness. An ERP will optimize production. Innovation in varieties and processing will enhance the quality of Andalusian pistachios. The ERP will ensure consistency and facilitate marketing.
The expected results are:
- Characterization of the raw material will allow for the correlation between pistachio varieties and agronomic management practices in different production areas and the characteristics of the final product. This will offer greater benefits and opportunities for farmers. Innovation in the drying process will improve pistachio quality. Current drying processes employ high temperatures, which affect their nutritional and sensory qualities.
- The Pistachio 4.0 proposal proposes gentler drying, maintaining quality without compromising food safety. A technological platform will provide farmers and processors with a tool to optimize pistachio production variables, increasing profitability.
- Labeling and traceability of the final product will allow consumers to know details about the pistachio's origin: plot, farmer, processing conditions, fertilization dates, and more. This will increase consumer confidence in the product's quality and sustainability, positively impacting marketing. By offering transparency and quality, the domestic pistachio sector will be able to better compete against imports from non-EU countries, which currently dominate the market. These innovations will result in greater benefits for farmers and strengthen the Spanish pistachio market.
- Coordinator/entity name: Appistaco Trade SL
- Postal address: Calle Uno de Mayo No. 25, Navas de San Juan, Jaén
- Coordinator/entity email: info@appistaco.com
- Telephone: 643803952
- Appistaco Trade S.L.
- Tecnofood I+D Soluciones S.L. (jaespejo@hotmail.com)
- ANSOTEC SOLUCIONES TECNOLÓGICAS S.L. (info@ansotec.com)
- OPTIMAL ARTIFICIAL SOCIAL INTELLIGENCE SOLUTIONS S.L (info@oasisanalitica.com)
- Appistaco Trade S.L.
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