Implementation of Green Innovation in Food Industry

Implementation of Green Innovation in Food Industry

Project ID: HU09-0015-A1-2013

Projektgazda/Projekt Promoter

Bátortrade Kft.

Program Operátor/Programme Operator


Megvalósítási időszak/Implementation period


Hazai Projekt Partnerek/National Project Partner

Debreceni Egyetem (MÉK VKI)

Hazai Projekt Partnerek/National Project Partner

Gastor Baromfi Kft.

Donor Projekt Partner/Donor Project Partner


Összköltség / Total budget (EUR)

197 680 542,56 HUF/ 697 531,91 EUR

EGT/Norvég támogatás összege / EEA/Norwegian Grant (EUR)

140 492 554 HUF/ 495 739,43 EUR

Project subpage



Establishment of the basics of the circular economic in the broiler chicken sector

Consortium members were Bátortrade Ltd., Gastor Poultry Ltd. and University of Debrecen, Institute of Water and Enviromental Management, in the frame of the implementation of the project under the registration number HU09-0015-A1-2013. The aim of the project was to increase agro-ecological potential in a sustainable way in poultry industry, where life cycle based researches resulted the basis of circular economic management improvement close to zero emission.

As part of the researches, the use of special solid adsorbents were reducing the ammonia emission of the air in broiler chicken houses.

Pre-treatment process of chicken manure resulted the improvement of air quality conditions at open and closed manure storages by optimized recipe of added zeolite and biochar. While the applying of larger ratio of adsorbents, had begun to improve the recyclable organic materials conditions.

A rain water collecting system was designed and optimized for both quality and quantity, at the poultry slaughter house of Gastor Baromfi Ltd.  After the newly designed installation, the automated controlled system provided alternative water resource decreasing (3767 m3/year) clean water use where appropriate, and the environmental performance was further improved resulting from the increase in the lifetime of heat exchangers.

The calibrated EM spectral data evaluation methods were developed to determine the advanced quality assurance of meat meal, blood product and feather meal. The results can also provide a basis for the development of portable or fix spectral sensors that could measure moisture content at those certain wavelengths which are specified in the research.