At CETIM we are developing an integral and sustainable process for the transformation of potato production by-products into high quality mycoproteins, thus improving the economic and environmental cost of the sector.
CETIM Microbiology Laboratory.
In 2023, 1,981,742 tonnes of potatoes were produced in Spain, according to data collected by the Ministry of Agriculture, Fisheries and Food. Galicia produced 363,139 tonnes, being the Autonomous Community with the most hectares dedicated to the cultivation of this tuber. This high production entails several challenges, such as the efficient management of the by-products and waste generated in the process.
In order to find solutions to avoid agricultural losses and potato waste, our REPAG project was created. Its main objective is to develop an integral and sustainable biotechnology process for the transformation of potato production by-products into high quality mycoproteins. This process will range from the identification and characterisation of the by-products to the design and validation of an industrial prototype that will allow the production of marketable products. Through a global approach to management and use, by-product fermentation processes will be implemented using fungi of biotechnological interest from which the mycoproteins will be obtained.
The three-year research has a consortium led by ODS Protein, a Spanish startup specialised in the production of alternative proteins based on an innovative fermentation process, and has the collaboration of CETIM, as experts in the recovery of waste and by-products of different origins using biotechnological processes based on microorganisms, and Patatas Fritas Guays, which has been producing potatoes for more than 30 years.
From the ECO BIO Technologies area of CETIM, we will carry out the characterisation of the by-products of potato production, the definition of treatments to transform them into optimal culture media for the fungi and the definition of bioprocesses at laboratory scale to obtain the mycoproteins from them. Once the processes have been defined, we will collaborate with ODS Protein to evaluate and validate the established processes at pilot scale and to characterise the products obtained.
Impact
REPAG will not only reduce food waste, but also alleviate pressure on landfills and greenhouse gas emissions associated with waste decomposition. Similarly, this new protein production process will improve the environmental impact of the sector by reducing land use by 99% compared to traditional protein production systems, minimising the amount of water required, and contributing to lower CO emissions2 .
In addition, the research will have a positive impact on the production sector and on consumers. In the first case, it will provide innovative technologies in potato production with which to diversify production and obtain profitability from its discards. In the case of consumers, REPAG will add greater nutritional value to the new food products and, therefore, they will be healthier.
The “REPAG” project has been awarded by the Galician Food Quality Agency in the framework of the European Innovation Partnership (EIP) Operational Groups 2023 call (MR331B) and is co-financed with the European Agricultural Fund for Rural Development (EAFRD) in the Strategic Plan for the Common Agricultural Policy (PEPAC) 2023-2027. Rural Development Programme of Galicia 2014-2020. Measure 16.
