Research Initiative Focused on Activated Almonds
ASSESSORATO REGIONALE DELL’AGRICOLTURA, DELLO SVILUPPO RURALE E DELLA PESCA MEDITERRANEA
DIPARTIMENTO REGIONALE DELL'AGRICOLTURA
SERVIZIO 15 – ISPETTORATO PROVINCIALE DELL’AGRICOLTURA DI TRAPANI
PROGRAMMA DI SVILUPPO RURALE SICILIA 2014-2020
Misura 16 - Sottomisura 16.1 “Sostegno per la costituzione e la gestione dei gruppi operativi del PEI in materia di produttività e sostenibilità dell'agricoltura”
Bando 2018
CUP G97F19000290009
Privacy Policy | credits: valeriamonti.net
Research Initiative Focused on Activated Almonds
ASSESSORATO REGIONALE DELL’AGRICOLTURA, DELLO SVILUPPO RURALE E DELLA PESCA MEDITERRANEA
DIPARTIMENTO REGIONALE DELL'AGRICOLTURA
SERVIZIO 15 – ISPETTORATO PROVINCIALE DELL’AGRICOLTURA DI TRAPANI
PROGRAMMA DI SVILUPPO RURALE SICILIA 2014-2020
Misura 16 - Sottomisura 16.1 “Sostegno per la costituzione e la gestione dei gruppi operativi del PEI in materia di produttività e sostenibilità dell'agricoltura”
Bando 2018
CUP G97F19000290009
Privacy Policy | credits: valeriamonti.net
The Project
There is a region in Sicily, between the provinces of Palermo and Trapani, strongly dedicated to agriculture but unfortunately still lacking adequate strategies for its full development.
Production is almost entirely handled by wholesalers, who then resell the raw product to processors. As a result, the limited profits earned by farmers discourage both individual and collective development, leading to a gradual abandonment of agricultural activities and the depopulation of rural areas. The region therefore needs to enhance the value of its agricultural products by processing and selling them directly, leveraging global demand analysis and research, and pursuing innovation. Thorough market research can help identify the most effective strategies and increase profits, ensuring they are fairly shared among all players in the supply chain.
This highly innovative project is being developed in collaboration with local farms and is designed as both a process and a product initiative. The goal is to obtain almond derivatives—shelled almonds, blanched almonds, flour, and cream—that are low in starches and fibers, and high in protein and vitamins. This is achieved by soaking the almonds in water for a predetermined time, which triggers an enzymatic action.
This process is expected to increase the bioavailability and digestibility of the final products. To ensure a raw food product and preserve the seed's organoleptic qualities, the critical experimental phase will be rigorously conducted at temperatures under 42°C, preventing any cooking. A series of trials will be conducted, adjusting the physical parameters to optimize the entire process. This process, which will comply with current food safety regulations, is designed to achieve the desired objective.
Enzymatically activated shelled almonds are a significant innovation for the agri-food sector and are already present in other markets. However, a detailed market analysis indicates a limited availability of 'raw food' almond cream.
In collaboration with the University of Florence, specifically its Neurofarba Department, the project work will be managed by the 'BIOMA' operational group. This implies boosting the competitiveness of the entire supply chain while also ensuring a prompt response to evolving market requirements.
Project Phases
01
02
Constitution of the BIOMA Temporary Association
Research, Innovation, and Laboratory Analysis
The lead entity and its partners will form an Associazione Temporanea di Scopo (Temporary Purpose Association) to initiate the necessary procedures required for the project's launch. This will also involve joining the PEI-AGRI National Rural Network.
Through intensive applied research, physicochemical analyses, organoleptic assessments, and browning tests, the technological innovation will be adapted to the almond supply chain under experimentation. These activities will be carried out by the University of Florence – NEUROFARBA Department, the institution behind the innovation. They will consist of a series of experiments conducted under varying temperature, humidity, and spatio-temporal conditions, with the results subsequently analyzed. Project managers from the University of Florence – NEUROFARBA Department will visit the Valdibella agricultural cooperative's facility in Contrada Fargione – Monreale (PA).
03
04
Dissemination
of Results
Innovation Implementation
and Experimentation
To conduct all experiments, a prototype line capable of meeting the project's requirements has been developed. This prototype will allow for the necessary tests to optimize the almond activation, pre-germination, and processing. Raw materials will be acquired from the Valdibella Agricultural Cooperative, Massimiliano Solano Farm, Montalbano Farm, Erina Triolo Farm, and Salvatore Stellino Farm, stored in the Makellon cooperative's climate-controlled premises, and then tested at the Valdibella cooperative's facility.
The experimentation will involve both blanched and shelled almonds, which will then be used to produce almond cream. Dr. Marco Calza, a food technologist, in collaboration with the University of Florence's project management staff, will handle the technical coordination. His role is to design different transformation processes and define the physical and chemical parameters for testing. Dr. Tommaso Radice will oversee the optimization of the pre-germination process, while the final testing of the prototype will be entrusted to Marco Calza.
To share the experimental findings with both relevant stakeholders and the wider population, communication and outreach channels will be established, engaging local, national, and European networks. Specifically, two seminars will be organized (one in Sicily and the other in Brussels, Belgium) involving national and international press, supply chain operators, and consumers interested in the research's new health benefits.
To promote and disseminate the transfer of technological innovation, demonstration sites will also be set up at the experimentation facility. Scientific articles and a descriptive manual will serve as a foundation for future experimental studies.
06
05
Project Design
and Management
Innovation Transfer
& Facilitation
Dr. Salvatore Zuppardo will be responsible for drafting the executive project, proparing and compiling the projet documentantion, as well as overseeing the project's implementation and providing the final accountability report.
This involves facilitating relationships between the research body that develops the innovation, agricultural businesses involved in primary production and processing, and the end consumer.