Project identification number: GINOP-2.2.1-18-2018-00005
Grant amount: HUF 1,186,876,391
Grant intensity: 68.96%
Consortium leader: Pécsi Brewery Ltd.
Consortium member: Hubai and Partners Ltd.
Consortium member: Szarvasi Agrár Ltd.
Consortium member: Gabonakutató Nonprofit Ltd.
The HUNBIO consortium has won a grant of HUF 1.186 billion in non-refundable funding within the framework of the GINOP in the call for proposals on “R&D competitiveness and excellence cooperation” within the framework of the Széchenyi 2020 program. The project, with a total budget of more than HUF 1.721 billion, will implement the value-added use of organic beer by-products by developing the necessary technology, and with the help of a research institute and partners with extensive experience in organic farming, the seed genotypes selected for organic production will be determined, which can form the most suitable malt for beer production, taking into account the conditions of organic farming.
In the project entitled "Full-cycle innovations from excellent Hungarian biological bases to the development of competitive, high-added-value organic food and feed within the framework of the HUN-BIO consortium", with the identification number GINOP-2.2.1-18-2018-00005, the four-member consortium, led by Pécsi Sörfőzde Zrt., is working on a comprehensive, small ecological footprint project, the aim of which is to optimize organic brewing technologies and develop solutions that enable the greatest utilization of organic brewing by-products, such as beer lees and brewer's yeast.
The expert research partner, the Szegedi Gabonakutató, provides seeds selected for organic production from more than twenty genotypes to two consortium partners with more than 10 years of experience in organic farming – Szarvas Agrár Zrt, Hubai és Társai Kft., Karcag – for setting up their pilot and large-scale experiments. Several malt genotypes from these top-quality raw materials may also be used for the experimental brewing to be set up by the Pécs Brewery, where, among other things, the development of the brewing technology of organic autumn malting barley and its continuous technological optimization based on analytical measurements will be determined.
The three-year R&D work, which began on January 1, 2019, covers the examination of the yield, adaptability, abiotic and biotic stress resistance, and designated content and technological parameters of suitable plant species and varieties. Optimal cultivation, processing experiments and solutions will be developed based on ecological principles. The innovation process will be concluded with the development of industrial processing technology and recipes, up to the introduction of promising products to the market.
Further information is available from:
Dr. Zoltán Szemerey
szemerey.zoltan@gmail.com
