On Wednesday 16 February, scaling-up tests began on the hydrolysis process to improve the digestibility of the coffee grounds ingredient at the RIERA NADEU facilities in Granollers (Barcelona).


AZTI researchers conducted the hydrolysis of the coffee grounds under optimum conditions. Subsequently, the hydrolysed coffee grounds were centrifuged and dried under the supervision of RIERA NADEU.


The ingredient obtained was sent to the feed company for the preparation of the experimental diets.