MATADERO FRIGORÍFICO AVINYÓ S.A. has received aid for its energy saving and efficiency project entitled RENOVATION OF THE VENTILATION TUNNEL REFRIGERATION PLANT (RENOVACIÓN CENTRAL FRIGORÍFICA TÚNEL DE OREO), through the NATIONAL ENERGY EFFICIENCY FUND (FONDO NACIONAL DE EFICIENCIA ENERGÉTICA) and managed by the INSTITUTE OF ENERGY DIVERSIFICATION AND SAVINGS (IDAE), which was co-financed by the European Union through the ERDF Operational Programme for Sustainable Growth 2014-2020. The project consisted in changing the process of generating industrial refrigeration and conservation with the incorporation of a new state-of-the-art cold generation system with high energy efficiency, in collaboration with the best equipment manufacturers in the sector, obtaining an estimated saving of 268.56 toe/year.

MATADERO FRIGORÍFICO AVINYÓ S.A. has received aid for its energy saving and efficiency project entitled MODIFICATION OF MEAT COOLING TUNNEL (MODIFICACIÓN TÚNEL CARNE), through the NATIONAL ENERGY EFFICIENCY FUND (FONDO NACIONAL DE EFICIENCIA ENERGÉTICA) and managed by the INSTITUTE OF ENERGY DIVERSIFICATION AND SAVINGS (IDAE), which was co-financed by the European Union through the ERDF Operational Programme for Sustainable Growth 2014-2020. The project consisted in overhauling the initial installation, with the installation of a false ceiling for channelling the air, deflectors, new fans with variable speed drives, electronic expansion valves and a new control panel, achieving an estimated saving of 9.35 toe/year.

Mejora de la eficiencia energética del Matadero Frigorífico Avinyó, SA mediante la sustitución de compresores en la planta de producción en Avinyó

Con el objetivo de reducir el consumo energético del proceso de generación de aire comprimido, de la planta de MATADERO FRIGORÍFICO AVINYÓ, S.A. ha substituido los 3 compresores actuales por uno de nuevo de mayores prestaciones técnicas con variador de velocidad, permitiendo regular el funcionamiento de las necesidades de la planta en cada momento. Al mismo tiempo se ha instalado un nuevo secador de absorción que permite la regeneración con aporte de calor obteniendo por tanto un ahorro mayor. El presente proyecto de mejora de la eficiencia energética ha permitido conseguir un ahorro de energía eléctrica de 95,67 MWh/año. Este proyecto ha sido subvencionado por parte del “Programa de ayudas IDAE para PYME y gran empresa del Sector Industrial”, cofinanciado por el Fondo Europeo de Desarrollo Regional (FEDER) y gestionado por el Instituto para la Diversificación y Ahorro de la Energía (IDAE) con cargo al Fondo Nacional de Eficiencia Energética.

“Es vol aconseguir una millora del sistema productiu porcí basat en la genètica Ral d’Avinyó, pel que fa a les condicions de dejuni i transport dels animals, la reducció d’antibiòtics en la fase de transició i l’adaptació a l’estrès tèrmic, valorant com incideixen aquests factors en la qualitat de la carn fresca. La qualitat de la carn s’avaluarà des del punt de vista del pH, el color i la textura, a més del contingut de greix intramuscular, tret diferencial d’aquesta línia d’animals, els quals presenten elevats nivells d’infiltració de greix, i es completarà amb avaluacions sensorials per part d’un panell de tast entrenat. Pel que fa als productes carnis, en el present estudi s’inclourà l’avaluació del llom curat i el pernil cuit, validant la qualitat final del producte en funció dels efectes estudiats."

Participants:

Beneficiaris

Matadero Frigorífico de Avinyó SA (líder)

Catalana de Embutidos SA

Equip tècnic i investigador

IRTA

Coordinador

INNOVACC

Finançament:

Pressupost d’execució

sol·licitat 195.167,00 €

concedit 164.247,00 €

Ajut

sol·licitat 138.494,00 €

concedit 117.762,00 €

El projecte s’executarà fins al mes de setembre de 2020.

"La Cambra" highlights its export activity as well as the creation of Ral d’Avinyó, a product originating in Bages and recognized beyond the territory. Read the news here. Read it here.

LINK FEADER

The general objective of this project is to evaluate the use of winter peas, as a source of alternative Mediterranean protein, for the substitution of soy, in diets for fattening pigs in a destined rustic genotype, mainly in the production of cured products. The effect of so-called pea antinutrition factors (mainly protease inhibitors, such as trypsin) will be analyzed by increasing the inclusion of peas during fattening (20%, 30% and 40% at onset, growth and termination, respectively). ), on production and quality parameters of fresh and cured meat.

The technical objectives will be:

• Analyze the technical and economic viability and sustainability in the use of new formulas for fattening pigs, using as a protein source a local legume (winter pea) adapted to the soil-climatic conditions of Catalonia.

• Study the protein and amino acid requirements in the four phases of pig fattening and determine the effect of pea antinutrition factors on the production and physiological parameters of cross-bred pigs (Berkshire x Duroc) and slaughtered at high weights (120 -130 kg).

Participants:

Beneficiaries

Matadero Frigorífico Avinyó, S.A.

Conservas AUSA, S.A.

Feed Molinet, S.L.

University of Lleida

Coordinator

Immaculate Argemí Armengol

(University of Lleida)

Financing:

Total budget € 203,361.53

DARP funding € 83,109.63

EU funding € 62,696.74

Own financing € 57,555.15

The project will run until December 2022

The livestock company RBS, SL has completed the drafting of the operating group (#GrupsOperiusCat), proposing new accommodation for fattening pigs (20-135 kg), without grilling and with straw beds. Initially, the pilot project was proposed on the farm of "Mas Vilaclara" in Sant Joan de Vilatorrada, with the aim of improving aspects of animal welfare, environmental and economic, and would like to be extended to other associated farms of the group D'Avignon.

The Department of Animal Science of the University of Lleida has designed the housing proposal for pigs slaughtered at high weights, based on the old traditional system of accumulated manure and adapting it with current technological improvements. Early studies provide favorable and innovative results, which could reduce pig stress, accompanied by improvements in production yield and new uses for livestock manure produced with this system.

Finally, it is hoped that the Operational Group created and the project drafted can become an innovative pilot project, in order to obtain practical results that allow analysis and assessment in terms of productivity and agricultural and livestock sustainability.

#GrupsOperatiusCat
@agriculturacat
@EIPAGRI_SP EIP-AGRIServicePoint 
@redrunacional
@ruralcat
@alimentaciocat
@ruralcat.gencat.cat
@etsea.udl
@raldavinyo

The main objective of this project is to demonstrate the feasibility of being able to reuse the waste water generated in slaughterhouses. In this sense, it is intended to be able to detect those limiting factors that currently exist for companies in the meat sector in the field of water reuse and, once identified, to be able to apply and validate innovative technologies on a pilot scale that allow compliance with the requirements established by the Administration to be able to use treated water in activities external to the production process.

PARTICIPANTS
Olot Meats SA, Matadero Frigorífico del Cardoner SA, Matadero Frigorífico de Avinyó SA, Dismantling room and cold storage J.Viñas SA, Fundació Universitària Balmes (University of Vic-Central University of Catalonia), Catalan Water Research Institute (ICRA), INNOVACC

BUDGET
€214,157.74

SUPPORT
€173,750.62

EXPEDIENTE ICA012/19/000278

MATADERO FRIGORIFICO AVINYO, SA has received aid for its energy saving and efficiency project "Heat Recovery Project", co-financed by the European Regional Development Fund (ERDF), coordinated by IDAE and managed by the autonomous regions, charged to the Fund National Energy Efficiency, with the aim of achieving a cleaner and more sustainable economy. An energy saving and efficiency project has been drawn up consisting of the implementation of a heat recovery system from the WWTP effluent. The collaboration of the best equipment manufacturers in the sector has been required, which will provide us with great energy and environmental savings in the process. Thanks to the project, 107.14 annual toe are saved.

Complaints channel: denuncies@avinyo.net

Project description:

The optimization and automation of processes in the food industry is growing exponentially, and the pork industry is no exception. The value chain of this sector is highly complex due to the different actors involved: livestock farms, transporters, slaughterhouses, slaughterhouses, processing plants and distribution. For this reason, production control must be thorough in order not to make mistakes at any point in the chain. Different stages of the value chain will be addressed: disposal rooms (process and operations), distribution and transport (internal and external logistics).

In a more detailed way and entering fully into the processes of the processing industry, in this case the disposal room, the control and management systems of meat traceability are essential to identify and know the origin of the material premium, either by lot or by supplier. It is also very interesting to know the packaging and the container in which the meat is placed. Therefore, knowing the Kg of raw material entering and leaving the facilities will be of particular importance for the optimization of the process. In the logistics phase, which is one of the processes with the greatest impact in the meat industry, it is vitally important to control the cold chain throughout the entire process. And so at every point in the value chain.

For this reason, this project is presented with the aim of investigating new techniques to increase the control of foreign bodies in the disposal room and maintain traceability from the disposal room to the final consumer (internal and external transport). There will also be an impact on the optimization of logistics routes. The solution will make it possible to optimize the production process and optimize the distribution of the producers themselves, reducing errors of human origin.

The objective:

The main objective of the project is to guarantee the correct traceability of meat products from the moment they are destroyed, to the final consumer.

Indirectly, the following sub-objectives are expected to be achieved:

• Automate the point where the operators have been working until now.

• Ensure that, on the surface of the boxes, there is no visible foreign body (plastics, gloves, etc.).

• Significantly reduce the environmental impact derived from the consumption of hydrocarbons, which will mean an increase in society's quality of life.

• Accelerate digitization in the meat sector, boosting competitiveness at national and international level.

• Increase knowledge in enabling technologies 4.0.

• Change in the organization of current processes

• Improvement in the planning and allocation of resources

• Availability of historical and real-time data to design routes.

• Cost reduction thanks to improved traceability and the detection of foreign bodies.

Participants:

Matadero Frigorifico de Aviño SA

Catalana de Embutidos SA

Nevitec Vision Technologies SL

CT Ingenieros de Catalunya, A.A.I SL

CIAC - Automotive Industry Cluster of Catalonia

INNOVACC

Budget all considered

€151,762.53

Anticipated adjustment

€117,407.04