At Casas de Hualdo we believe that interest and desire for knowledge are the true engine of evolution. That is why, since our beginnings, we have looked for new techniques and technologies that allow us to improve the quality of the EVOOs we produce.
We collaborate with the Polytechnic University of Madrid in agronomic tests for more than 12 years now, studying relevant aspects as the orientation and geometry of hedges or the optimization of irrigation water, searching efficiency and quality. Based on these studies, very interesting articles have been published in specialized magazines, as well as final projects, master’s papers and even doctoral theses. For us, encouraging basic research is a way of supporting the sector while learning a lot from the olive tree under our own growing conditions.
Pursuing these same objectives of improvement and improvement in the olive mill, after great efforts we have managed to give shape to the OLIVPREM project18. This is an individual R&D project, led by CASAS DE HUALDO, whose objective is to generate and apply new elaeotechnical knowledge in the EVOO elaboration (extra virgin olive oil) in order to improve the organoleptic and physicochemical qualities of the product. To this end, different innovative post-harvest technologies will be applied at different points of the process. In addition, this initiative aims to develop deeper knowledge of the production of premium category EVOO, in order to strengthen and improve its prestige and reputation in the market of high quality EVOO.
The Department of Analytical Chemistry and Food Technology of the University of Castilla La Mancha is also participating as a research group in OLIVPREM18. This project is estimated to last 36 months and will run until October 2021.
This initiative has an overall budget of 419,230 euros and is co-financed by the CDTI with European Union ERDF funds through the Multiregional Operational Programme for Intelligent Growth 2014-2020.
Call:Individual National R&D Project (CDTI).
Title of the project: “Strategies of elaiotechnic optimization for the improvement of the quality of the AOVE”.
Objective:To generate and apply new elaeotechnical knowledge to the production process of EVOO in order to improve the organoleptic and physicochemical qualities of the product, through the application of different innovative post-harvest technologies at different points of the process.
Place of execution: El Carpio del Tajo (Toledo)
Beneficiary: CASAS DE HUALDO, S.L.
Research centres: ept. of Analytical Chemistry and Food Technology of the University of Castilla-La Mancha.
Budget: 419.230 €
Co-financing CDTI and ERDF funds: 267.342,97 €
Co-financing rate: 63,77 %
Start date: 15/10/2018
End date: 14/10/2021