The Spaniard presents in front of the EU a new technician for the sector of the olive

The Spaniard, pioneering company in the sector of olive of table and pickles, has presented in front of the European IPPC Bureau of the IPTS (Institute for Prospective Technological Studies) the operation of his system of management of the water in his productive process, the innovations in him included and the advances that from the environingingmental point of view suppose. The advance reached, as well as the technical and economic feasibility of the system, have allowed to elaborate, with the collaboration of ainia Technological Centre, a proposal of Better Available Technician (MTD) regarding segregation of tributaries salinos in function of his electrical conductivity. This technician facilitates the reuse of the water in the industry of olive of table and pickles.

Thanks to a diagram of network in the management, The Spaniard has achieved to reduce to the half his costs of treatment of waters and consumption, what turns it into one of the alimentary companies more efficient in management hídrica. “Innovation and sustainable development are two basic elements in our culture and the only form to achieve progresses and efficiencies”, has signalled José Jorge Payá, technical director of The Spaniard.

One of the projects that have allowed him to the company advance in these results has been Recisal, a project of R&D that has achieved the reuse of the residual water of the brines. By means of the employment of technicians of evaporation and oxidation advanced, takes advantage of the water regenerated in the own productive process, whereas the solid residue salino has a potential use as I complement alimentary for animal feeding.

The development and application of the system of treatment has attained that by each 1.000 litres of residual brine take advantage of more than 900 litres of water distilled, 91% of the residual water, for diverse uses, and 88 kg of salt.

The system developed in the plants of The Spaniard and in the technological centre Ainia of Valencia, poses besides like an economic alternative road, effective and clean to the substantial improvement of the management of waters in the industry agroalimentaria, increasing his reuse in the own industrial processes, with the consequent advance of the sector to work with Poured 0.