Realizing the potential of on farm technology and processing to deliver added value

Sites: Ireland, Denmark, Portugal, Italy
Manager: University of Torino (UNITO)
Crops: oilseed press cakes, pea, peanuts,
lupins, oats, lentils, chickpeas

IPS 1 will validate the existing state of the art technologies and focus on promoting new business models for on-farm processing that have the potential to create a paradigm shift in the plant- protein value chain.

Demonstrations will include studies of current on-farm processing practices for products (i.e., veggie burgers, home delivery, short supply chains) with pilots adapting de-centralized technologies (milling/dry separations strategies to obtain unrefined concentrates and co-products for animal feed, extrusion, low-temp drying and fermentations). New functional fractions from oilseed press cakes, pea, lentils, peanut, chickpea will be created and utilized as ingredients with high nutritional and technological value. The planned on-farm processing strategies will maintain the nutritional properties of protein fractions, creating value out of the co-products by fully understanding their composition and potential functionality.

Project Coordination:

Dr. Ewen Mullins

Head of Crop Science Department at Teagasc and VALPRO Path Project Coordinator

Oak Park, Carlow R93 XE12, Ireland


Project Communication:

Prof dr Mladen Radisic

CEO Foodscale Hub

THESSALONIKIS, 57001, Greece



This project has received funding from the European Union’s Horizon Europe research and innovation programme under grant agreement No. 101059824.