GREENFOODEC

Development of novel and advanced decontamination sustainable technologies for the production of high quality dried herbs and spices

Coordinatore	AINIA    more  Organization address address: CALLE BENJAMIN FRANKLIN 5-11 VALENCIA PARC TECNOLOGIC city: PATERNA postcode: 46980 contact info Titolo: Mr. Nome: Daniel Cognome: Gonzalez Lopez Email: send email Telefono: +34 961366090 Fax: +34 961318008
Nazionalità Coordinatore	Spain [ES]
Sito del progetto	http://www.greenfoodec.eu/
Totale costo	1˙808˙259 €
EC contributo	1˙184˙675 €
Programma	FP7-SME Specific Programme "Capacities": Research for the benefit of SMEs
Code Call	FP7-SME-2011
Funding Scheme	BSG-SME-AG
Anno di inizio	2012
Periodo (anno-mese-giorno)	2012-02-01   -   2014-07-31

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	AINIA  Organization address address: CALLE BENJAMIN FRANKLIN 5-11 VALENCIA PARC TECNOLOGIC city: PATERNA postcode: 46980 contact info Titolo: Mr. Nome: Daniel Cognome: Gonzalez Lopez Email: send email Telefono: +34 961366090 Fax: +34 961318008	ES (PATERNA)	coordinator	127˙275.00
2	FACHVERBAND DER GEWURZINDUSTRIE EV  Organization address address: REUTERSTRASSE 151 city: BONN postcode: 53113 contact info Titolo: Mr. Nome: Gerhard Cognome: Weber Email: send email Telefono: +49 2 28216162	DE (BONN)	participant	299˙667.66
3	ASOCIACION ESPANOLA DE ELABORADORES Y ENVASADORES DE ESPECIAS Y CONDIMENTOS  Organization address address: CALLE MALLORCA 286 city: BARCELONA postcode: 8037 contact info Titolo: Ms. Nome: Teresa Cognome: Lara Sferragatta Email: send email Telefono: +34 932071611	ES (BARCELONA)	participant	260˙205.84
4	EGE AGAC MAMULLERI VE ORMAN URUNLERI IHRACATCILARI BIRLIGININ  Organization address address: ATATURK SOKAK ALSANCAK 382 city: IZMIR postcode: 35220 contact info Titolo: Mr. Nome: Ekin Cognome: Taskin Email: send email Telefono: 902325000000 Fax: 902325000000	TR (IZMIR)	participant	232˙895.66
5	SIK - INSTITUTET FOER LIVSMEDEL OCH BIOTEKNIK AB  Organization address address: Frans Perssons Vaeg 6 city: GOETEBORG postcode: 40229 contact info Titolo: Mrs. Nome: Lilia Cognome: Ahrne Email: send email Telefono: 46105166623 Fax: 4631833782	SE (GOETEBORG)	participant	100˙560.00
6	LEIBNIZ-INSTITUT FUER AGRARTECHNIK POTSDAM-BORNIM EV (ATB)  Organization address address: Max-Eyth-Allee 100 city: Potsdam postcode: 14469 contact info Titolo: Dr. Nome: Uta Cognome: Tietz Email: send email Telefono: +49 331 5699710 Fax: +49 331 5699849	DE (Potsdam)	participant	53˙816.32
7	"JUAN JOSE ALBARRACIN, SA"  Organization address address: Ctra de Madrid Km. 387.3 - POLIGONO INDUSTRIAL CABEZO CORTADO PB Espinardo city: Murcia postcode: 30100 contact info Titolo: Mr. Nome: Mariano Cognome: Serrano Email: send email Telefono: +34 968879504	ES (Murcia)	participant	51˙954.84
8	TURKIYE BILIMSEL VE TEKNOLOJIK ARASTIRMA KURUMU  Organization address address: Ataturk Bulvari 221 city: ANKARA postcode: 6100 contact info Titolo: Dr. Nome: Muammer Cognome: Kaplan Email: send email Telefono: +90 262 6773241 Fax: +90 262 6412309	TR (ANKARA)	participant	36˙960.00
9	DEFNE DIS TICARET VE TARIM URUNLERIAS  Organization address address: ANKARA ASFALTI 21 KM 184 city: Izmir postcode: 35175 contact info Titolo: Mr. Nome: Nurettin Cognome: Tarakç?o?lu Email: send email Telefono: 902329000000	TR (Izmir)	participant	21˙340.00

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 Obiettivo del progetto (Objective)

'GREENFOODEC will set up novel and advanced decontamination technologies, overcoming existing limitations for high quality preservation and microbial decontamination of herbs & spices. To solve the present limitations related to the use of the current technologies used for the preservation of spices, this project will focus on four novel technologies: High pressure CO2ultrasound (HPCDUS), cold plasma (CP), and electromagnetic energy (microwave (MW) and infrared irradiation (IR)). The presentation of each product may play an important role in the efficacy of the treatments and the selection of the proper operating parameters. Hence, three different formats of products will be studied, which are representative of the commercial herbs & spices: herb, powder and seed. In order to have a real application in the European spice sector, three products have been considered as a reference: pepper or similar seed product, paprika or similar as representative for powder presentation and oregano or similar product as representative of herbs format. During the development of the project, SME-AGs and individual companies will contribute to several RTD tasks, such as the multicriterium assessment of the treated products and the final assessment of the direct use of treated herbs & spices on selected foodstuffs. This will later guarantee the success of the knowledge transfer from R&D centres to the sector companies and the exploitation of the results. The participation of the Associations will enable the dissemination of the results to a high number of companies increasing the quality of the spices, their trading and their consumption. This project will contribute to generate new opportunities in the food sector to produce high value products in the market.'

Introduzione (Teaser)

Researchers have investigated ways to eliminate fungal and bacterial contamination from herbs and spices, a massive European commodity.

Descrizione progetto (Article)

The EU-funded http://www.greenfoodec.eu/ (GREENFOODEC) project set out to assess the different decontamination approaches used in selecting, treating and analysing herbs and spices. The overall aim was to identify new ways of decontaminating these important foodstuffs.

Researchers initially defined standard analytical techniques to be used for the duration of the project. This included initial and final quality standards as well as tests for microbiological contamination and chemical composition.

Black pepper, oregano and paprika were selected to represent different commercial herbs and spices. Researchers and herbs and spices SMEs and SMEs associations believed that these best represented the herb, powder and seed products available to consumers.

GREENFOODEC tested various decontamination technologies on each category of product. Researchers identified the most beneficial technologies, and used this information to describe future technological barriers and research needs to apply these methods to the industry.

Finally, the project produced a technical guide and a methodology handbook to help end users analyse contamination of herbs and spices.

The higher-quality herb and spice products that will result from the GREENFOODEC project will enable producers to become more competitive. Consumer health also stands to benefit from products that are safer and better regulated.