INNOLIVA converts 45,000 tons of olive waste into biomass as long as possible

The byproducts obtained in the production of EVOO are a valuable source of energy 

Madrid, February 11, 2016. 

The bone of the olive is a by-product of the olive grove that has emerged in recent times as an interesting means for the generation of electrical energy and thermal biomass. Innoliva, aware of this reality, and given the important production carried out with its more than 5,000 hectares of olive groves, makes use of a large amount of the by-products it generates for this purpose.

In Spain, around 1,200,000 tons of olives are produced on average during the growing season. The olive pit or stone makes up roughly 15% of the weight of the fruit and so we can determine that 180,000 tons of olive pits will be obtained every year.

Olive pits have characteristics that make them perfect for combustion in a biomass furnace, such as a moisture content of 15% and high calorific value.

From the production of arbequina olives, the Navarrese company is able to obtain the by-product through which it later obtains biomass energy. In Innoliva, this energy can come in two ways: either through the residual elements in the production of olives, such as pruning and other leftover components, as well as through the extraction of oil, such as bone or olive oil. .

Innoliva produces an average of 60,000 tons of olives, with harvesting of around 45,000 tons of waste, which is used in its entirety for this purpose.

About Innoliva 

The company, which has its head office in Pamplona (Spain), owns more than 5,000 hectares of irrigated olive groves, located in Spain and Portugal, where the Mediterranean climate gives the olive tree the ideal environment for the development and maturation of the fruit; and it favors the obtaining of Extra Virgin Olive Oils with excellent sensory qualities.

With its production system, they guarantee the integral traceability of the entire process: from the olive tree to the final customer.

They make their Extra Virgin Olive Oil cold in the shortest time possible from the entrance of the olive in the oil mill. And they take care of the oil already produced to maintain their excellent sensory and healthy qualities as long as possible.

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