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).

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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.

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