Innovative technological solutions in the production of quail eggs

Due to the difficulties and problems of producers in the field of egg quail, related to the economic challenges, the specifics of the processes and difficulties in the realization of finished products due to the seasonality of demand, including the generation of large quantities of unrealized production marriage, a partnership was created between THE INSTITUTE OF CRYOBIOLOGY AND FOOD TECHNOLOGY and GREEN LIVING PHARM. The aim of the partnership is to create a methodology for problem solving and to create lasting partnerships between manufacturers and scientific organizations for joint research, implementation of innovative products, improvement of competitiveness and search for solutions to difficulties. The planned activities of the project are related to the development of an innovative methodology for the creation of a new product, through which quail egg producers will be able to extend the application of products, improve quality, increase fitness and improve their productivity, respectively, and competitiveness. A methodology will be developed for the use of vacuum sublimation drying (lyophilization) and subsequent laboratory tests and analyzes for qualitative changes in their application to quail eggs for the creation of raw materials for the pharmaceutical, cosmetic and food industries. The lyophilization process will produce a product that is more suitable and, at the same time, retains much of the beneficial properties of eggs. Consumers, who are aware of the benefits of consuming quail eggs, use it mainly as a concomitant diet for the treatment of certain diseases due to the numerous active substances that have a beneficial effect, but on the other hand, fresh eggs cannot be stored for a long time, and much of proteins break down within 48 hours after laying. All these problems can be solved with innovative technologies, methods and processes.

Comments