CERATOPIA Operational Group: Valorization of carob products and services for healthy eating and a resilient territory

R1. Recovery and preparation for production of at least 5 hectares of former carob orchards in selected strategic areas. The restoration of at least 5 hectares in the Canal de Navarrés will serve as a transferable pilot project for landowners and public entities, reinforcing the demonstrative nature of the project. Replicable plans and studies will be developed, integrating agronomic, logistical, legal, and economic aspects, facilitating the application of the model in territories with similar conditions. This knowledge will be disseminated through informational materials and audiovisual presentations. Furthermore, the remnants of the recovery process will be used in Objective 3 to valorize forestry waste and produce new functional packaging, closing the loop under a circular economy approach.

R2. Isolation of microorganisms and analysis of their biotechnological potential. To design starter cultures capable of fermenting the sugars in carob flour, two strategies are proposed: (i) isolating and identifying the microorganisms present in carob pulp and (ii) using yeasts and lactic acid bacteria from sourdough starters made with bread flours. The first approach will allow for a better understanding of the ecosystem services of the territory and the generation of a microbial collection applicable to different fermentation processes. The second, supported by previous studies from the Fermentation Biotechnology group, requires mixing flours to ensure an adequate nitrogen supply. Both strategies will yield a broad repertoire of microorganisms that will facilitate the formulation of specific starter cultures for sourdough starters with lower caloric content and differentiated aromatic profiles. This line of work will generate applied and easily transferable knowledge to add value to carob pulp.

R3. Development of new bakery products. Within the framework of this proposal, the research groups and the other entities of the consortium commit to contributing to the socioeconomic development of two selected regions: Canal de Navarrés and the Guadalhorce Valley. To this end, the development of new bakery products is conceived as a collaborative process that begins with actively listening to local artisan bakers, with the aim of generating innovative solutions in line with the traditions and preferences of the area. The recent experience of the Bakers and Pastry Chefs Guild of Valencia has proven especially valuable in this area, particularly due to the organization of tasting sessions aimed at professionals and academics. These sessions showcased traditional products made with carob flour, allowing for an assessment of their acceptance and adaptability to the sector. This participatory approach ensures that the project's results are easily transferable and applicable to the realities of the local production network.

R4. Development of natural extracts for food use. This objective focuses on developing natural extracts with antioxidant activity, among others, suitable for application in food, in response to the growing demand from the agri-food sector for healthier and more sustainable alternatives to synthetic additives. Bioactive compounds with high antioxidant potential will be obtained by valorizing agroforestry byproducts, such as carob pruning waste. Characterizing and evaluating their functionality in real food matrices will allow us to determine their technological efficacy, their stability during processing and storage, and their organoleptic impact. Again, this line of innovation will generate applied and easily transferable knowledge, promoting the circularity of the agri-food system, diversifying the uses of carob, and contributing to the improvement of public health.

R5. Development of new functional packaging. The integration of bioactive extracts obtained from carob pruning waste into packaging materials represents a strategic opportunity to advance towards sustainable, biodegradable, and functional packaging solutions. Compounds such as polyphenols, flavonoids, and tannins present in this waste have antioxidant and antimicrobial properties that can be incorporated into polymer matrices to extend the shelf life of food and reduce dependence on conventional petroleum-based plastics, such as polyethylene or polypropylene. This line of work fosters industrial symbiosis between the agroforestry and food packaging sectors, promoting new business opportunities in rural areas. Furthermore, it drives the development of clean and sustainable technologies with high potential for industrial scaling and aligned with the environmental impact reduction objectives set by the European Union.

R6. Consumer acceptance analysis of the products. Once the final products made with sourdough or natural carob extracts obtained from the work carried out by the IATA BF group are ready, they will be transferred to the Guadalhorce Valley Rural Development Group (GDR), which will coordinate their presentation at food fairs and local events. In these settings, to understand the impact of these products on the population, a participatory sensory evaluation will be conducted through structured surveys. This will analyze acceptability, identify organoleptic preferences, and gather key information to guide future actions for improving the product and its market positioning. In this way, this process will link scientific and technological research with the realities of the rural market and facilitate the effective transfer of knowledge to the region.

RD1: Training in innovative uses of carob flour. The training courses will offer specialized instruction to bakers and professionals in the agri-food sector on the possibilities of carob flour and pulp in bread, pastries, ice cream, nougat, and other products. They will be taught by experts from the Guild and scientific staff from the project, demonstrating practical applications and providing specific educational materials. The sessions will be held in person in Málaga and Valencia, with participation open to professionals from across the country. Three courses are planned for bakers and two for technologists and quality managers from various industries. This training is expected to facilitate the adoption of carob as an innovative and healthy ingredient, encouraging experimentation with flour blends, adjustments to hydration and fermentation, and the incorporation of the product into traditional preparations where it can contribute aroma, natural sweetness, and an improved nutritional profile.

RD2: Scientific participation to boost the valorization of carob. Participation in scientific events will allow the dissemination of project progress, strengthen knowledge exchange, and generate synergies with initiatives focused on the valorization of carob pulp and sustainable forest management. Participation in national and international conferences, as well as in presentations, roundtables, and Working Group meetings, both in person and virtually, is planned. These activities will foster the creation of collaborative networks, the positioning of results, and the promotion of the consortium's work. The presentation of articles, posters, and oral or digital communications will be complemented by press releases on corporate websites to broaden their reach. These actions will be concentrated mainly in the second implementation period, with a presence at events such as Food4Future in Bilbao, helping to highlight the scientific and applied potential of the project.

RD3: Agri-food fairs to boost the value of carob. Participation in agri-food fairs and events will raise the profile of carob pulp as a nutritious, culturally relevant, and sustainable ingredient. The project will present products and advancements to producers, entrepreneurs, chefs, distributors, institutions, cooperatives, consumers, and the media, strengthening its presence in commercial and gastronomic circuits. There will be stands with products for display and tasting, recipe books, brochures with QR codes, and videos. Talks, demonstrations, and tastings will also be offered. Participation will include regional, national, and international events such as Gastrónoma, Fascination of Plants Day, World Bread Day, Fruit Attraction, Alimentaria, SIAL Paris, and local fairs. These actions will promote the recognition of carob as a strategic resource for sustainable development and its integration into markets and innovative gastronomic offerings.

RD4: Institutional Communication. Institutional communication will ensure the clear and strategic flow of information to position the project within technical, scientific, productive, and social spheres. It will target public administrations, private institutions, local stakeholders, the media, the general public, and related projects, with regional and national reach, and a presence on international platforms linked to sustainable development and agri-food innovation. Channels such as meetings, websites, social media, newsletters, and press releases will be used, producing press releases, infographics, photographs, interactive content, and materials adapted for social media. All communication will be designed with an inclusive and intercultural approach, actively involving local communities. Participation in events such as Expociencia, PROAVA, and the European Researchers' Night will enhance the project's visibility and impact.

RD5: Agritourism and awareness-raising to promote the value of the carob tree. This initiative will promote the collective appreciation of the carob tree and its derivatives, highlighting its productive, cultural, environmental, and identity-related importance, as well as increasing the visibility of monumental carob trees. Activities will target local and national residents, young people, educational centers, social organizations, municipal stakeholders, tour operators, and individuals interested in ecotourism and gastronomy. The objective is to recover traditional knowledge, strengthen social support for sustainable forest management, and promote the added value of carob pulp. Activities will include community talks, intergenerational workshops, interpretive walks, knowledge exchanges, and educational programs in schools, accompanied by visual materials such as posters, videos, games, and educational resources adapted to different age groups. Agritourism routes will be promoted on websites, social media, and in the press. Interpretive maps, short audiovisual presentations, and tourist brochures will be produced, focusing on the Canal de Navarrés region, Valencia, and Málaga.

RD6: Market Application of the Research Conducted. A Business Plan will be developed to translate the project results into market realities, facilitating their adoption by companies, cooperatives, and food distribution agents. This action, with local, regional, national, and international scope, will include market studies, sector analyses, and action plans to identify commercial opportunities and implementation strategies. Specific reports will be generated to guide the exploitation of carob pulp-derived products and promote their integration into sustainable and innovative value chains. These tasks will be carried out during the last six months of the second implementation period, ensuring that the scientific results are transformed into viable and transferable business models for the agri-food sector.