Smart ventilation leads to significant reduction in production costs

20 June 2019

Between 2013 and 2015 we participated in the Smart-Ripe EU project. It utilised the data and results of the previous True Food Programme in combination with sensor technology and control software in order to validate and demonstrate the concept of sequential ventilation in ripening rooms. Our partners involved universities and institutions in France, Spain and Ireland.

The research showed that smart maturation can drastically reduce electrical power costs by 50%, proving a huge benefit to SMEs such as ourselves by reducing production costs and increasing competitiveness. This programme also allowed us to raise the maturation time of some cheeses and make more gourmet products. Longer maturation time has become a trend in Europe, producing cheeses with very intense flavours and high nutritional value. This in turn leads to better recognised cheeses.

For further information read here.