Con esta herramienta te facilitamos un acceso a todas las ofertas y demandas de tecnología europeas y a búsquedas de socios para participar en propuestas europeas de I+D publicadas en la red Enterprise Europe Network, pudiendo filtrar los resultados para facilitar las búsquedas más acordes con tus necesidades.

¿Quieres recibir estos listados de oportunidades de colaboración en tu correo de forma periódica y personalizada? Date de alta en nuestro Boletín

Para optimizar los resultados de la búsqueda, se recomienda utilizar términos en inglés.

Tecnología para aumentar el período de conservación de pimientos frescos

Resumen

Tipo:
Demanda Tecnológica
Referencia:
TRIT20160704001
Publicado:
07/07/2016
Caducidad:
07/07/2017
Resumen:
Un consorcio italiano formado por productores de pimientos busca tecnologías para aumentar el período de conservación de pimientos frescos y facilitar así la venta del producto en mercados extranjeros. Actualmente el consorcio utiliza varias técnicas para aumentar el tiempo de conservación pero estas técnicas alteran las propiedades organolépticas del producto. Entre las tecnologías propuestas se incluyen envases específicos, un sistema de tratamiento o la aplicación de técnicas empleadas en otras hortalizas. El consorcio está interesado en establecer acuerdos de licencia, comercialización con asistencia técnica y joint venture.

Details

Tittle:
An Italian consortium is looking for technology to extend the shelf life of fresh chillies.
Summary:
An Italian consortium, made up of producers of chillies, is looking for technologies able to extend the shelf life of fresh chillies, in order to facilitate the marketing of the product and make it available also in foreign markets. The consortium wishes to cooperate under license agreements, commercial agreements with technical assistance and joint venture agreements.
Description:
A South-Italy based consortium is made up of agricultural producers engaged in the chilli peppers cultivation. These chilli peppers, by virtue of the characteristic of the production area, have peculiar organoleptic properties. In fact, the particular climatic conditions such as the high temperature, the water stress and the low humidity give the chillies a particular piquancy. The product is very popular and diffused in the national market and now the consortium is planning to export the chillies abroad. However, the chillies have a short shelf life (just a few days) and this feature is a serious obstacle to the commercialization of the products, especially in the case of export abroad.

Currently, the members of the Italian consortium use various techniques to extend the shelf life but these techniques alter the organoleptic properties of the product. For example, the technique to obtain dried chillies extends the shelf life up to 2 years but alters the consistency of the chillies and causes the loss of some vitamins. The pickling, that foresees the storage of hot peppers in a water solution composed for 20% by salt, and the process of the storage in olive oil alter the organoleptic properties of the chillies too.

As regards the extension of the shelf life of other vegetable products, one of the most common process is that through which it is possible to obtain the so-called products of fourth range (ready-to-eat fresh-cut vegetables). In order to obtain these products, the vegetables, after the selection, husking, cutting and washing phases, are packed in envelopes and inside these a gas that extends the shelf life of the products is inserted. The gas, in fact, slows down microbial growth. It is essential for these products the maintenance of the cold chain during the shelf life.
Other techniques of fruit preservation involve the use of chemicals: thiabendazole, diphenyl, sorbic acid, orthophenyl, or ethylene for artificial ripening. For example the diphenyl is used to treat the peel of citrus so it is possible to extend the shelf life. The shellac, which is edible, is used as fruit coating to prevent the decay after the crop.

The consortium is looking for technologies and systems that enable to extend the fresh chillies shelf life. The requested technology, for example, can be a particular type of packaging, a treatment system or an application to the chillies of the above mentioned techniques already used for other vegetables.
The consortium is also interested in the further development of the technologies that it already uses to extend the shelf life of chillies, in order to reduce, as well as possible, the alteration of the organoleptic properties of the product.
In detail, the consortium is willing to collaborate with partners that has developed technologies and systems in order to extend the fresh chillies shelf life, under a license agreements or commercial agreements with technical assistance. The company takes also in consideration joint venture agreement with partners that aim to collaborate for the development of the technology.
Technical Specification or Expertise Sought:
The company is looking for any technology or process to extend the shelf life of fresh chillies without altering the organoleptic properties of the product. The requested technology, for example, can be a particular type of packaging or a productive process that foresees the use of food additives.

Partner sought

Type and Role of Partner Sought:
The consortium is looking for universities, inventors, R-Y-D institutions and enterprises that has developed a method or a technology that can be used to extend the fresh chillies shelf life, under license agreements or commercial agreements with technical assistance.
The company also seeks partners who intend to collaborate under a joint venture agreement. This type of partnership can settle down, however, only in the case of a project for the further development of techniques already used by the consortium to extend the shelf life of chillies. In fact, the consortium can make available in a joint venture partnership the know-how that is related to these processing methods. The partners must have expertise in the fields of the food processing and the food packaging.

Client

Type and Size of Client:
Industry SME <= 10
Already Engaged in Trans-National Cooperation:
No
Languages Spoken:
English
Italian