Project: Innovative sustainable food system for olive oil production converting solid and liquid by-products into edible yeast and biopesticide

Acronym	Olive3P (Reference Number: 82)
Duration	01/05/2022 - 30/04/2025
Project Topic	In the Olive3P project, innovative processes are developed to recover wastes and residues from olive oil production, including branches from olive harvest, as well as olive stone and liquid effluents from the olive milling process. Solid residues are heated up in an oxygen-free environment and converted by carbonisation into biochar. Biochar is treated under high temperature with the addition of chemicals or steam to generate activated carbon. Then, olive mill effluents pass through a filter containing the activated carbon, which adsorbs (captures) soluble organic compounds, in particular polyphenols. Subsequently, filtrated olive mill effluents are mixed together with cheese whey and filled into a fermentation bioreactor to cultivate edible yeast, which can be applied as healthy animal feed for poultry and fish. The activated carbon containing polyphenols is tested as a biocontrol agent to protect the roots of young olive trees from fungal diseases. Also, polyphenols are extracted from the adsorbent (activated carbon) by means of chemical processes, such as supercritical CO2 extraction, and subsequently applied as a conservative agent to increase storage stabilityof table olives. Finally, the impacts of innovative processes on food quality, job creation, and environmental pollution are analyzed according to a Food Systems Approach.
Network	SUSFOOD2
Call	Innovative solutions for resilient, climate-smart and sustainable food systems

Project partner

Number	Name	Role	Country
1	Higher Institute of Food Sciences and Food Agri-Industry	Coordinator	Algeria
2	Cadi Ayyad University, Marrakesh	Partner	Morocco
3	Sultan Moulay Slimane University	Partner	Morocco
4	Olive Research Institute	Partner	Türkiye
5	DUZEN	Partner	Türkiye