Unlocking the Potential of Olive Pomace: Portugal’s Shift in Outlook
While Portugal’s vast olive groves are renowned for their “liquid gold” – olive oil – the production process yields more than just this prized commodity. Beyond the oil, water, and processed pulp, a notable byproduct emerges: olive pits. These pits, numbering in the hundreds of thousands of tons, represent a valuable resource with established markets in other countries. Recognizing this untapped potential, Portugal is poised to reclassify olive pits from mere waste to a valuable subproduct, mirroring Spain’s approach.
This change, slated for early 2025, was announced by Surroundings Minister Graça Carvalho.Susana Sassetti, Executive Director of the Portuguese Olive Growers and Oil Mills Association (Olivum), explains that olive pits constitute 13% of the total olive weight. With an anticipated national olive harvest of 1.2 million tons this season, Portugal is projected to generate approximately 156,000 tons of olive pits. The Alentejo region, notably the municipalities of Beja, Ferreira do Alentejo, and Serpa, houses a concentration of over 60 oil mills, accumulating tens of thousands of tons of these pits.During a recent visit to one of the largest oil mills in the Beja region,Minister Carvalho was struck by the sheer volume of accumulated olive pits,likening them to ”sand dunes.” José Manuel Gonçalves, the mill owner, highlighted the challenges of marketing these pits due to their current classification as waste. This designation makes it difficult to find buyers, forcing many to seek markets in Spain, where olive pits are recognized as a valuable subproduct.
Gonçalves emphasizes the high thermal energy content of olive pits,comparing them to burning “wood chips.” The fear of environmental penalties associated with burning waste discourages potential users, further emphasizing the need for a change in classification.This reclassification will unlock the potential of olive pits, allowing Portugal to capitalize on their value as a renewable energy source and contribute to a more enduring and circular economy.
Unlocking the Potential of Olive Pomace: From Waste to Renewable Resource
The olive industry in Portugal is facing a significant prospect: transforming a byproduct into a valuable resource. Olive pomace,the leftover pits after olive oil extraction,has long been classified as waste. However, its potential as a source of biomass for renewable energy is gaining recognition.
Bruno Cantinho, Executive Director of Olivogestão, a leading olive mill in Serpa, highlights the challenge of marketing olive pomace despite its excellent quality as a biomass fuel. He notes that both Spain and Italy already recognize olive pomace as a valuable subproduct, not waste.
This classification discrepancy was brought to light during the 11th Olivum Talks held in Beja. Sílvia Ricardo, Director of the Waste Department at the Portuguese Environment Agency (APA), acknowledged the agency’s struggle to categorize olive pomace outside the “waste” designation.She cited Portugal’s stricter regulations and the European Commission’s lack of clarity on the matter.
Responding to this ambiguity, Graça Carvalho, Minister of Environment and Energy, confirmed that Portugal will align its classification of olive pomace with European directives on renewable energies. This shift will officially designate olive pomace as a subproduct, mirroring the practice in Spain.
This reclassification is driven by a commitment to circular economy principles and the promotion of renewable energy sources, particularly biomass. Minister Carvalho emphasized that failing to recognize olive pomace as a subproduct would hinder Portugal’s competitiveness, particularly in the Alentejo region, a major olive-producing area.
This change is expected to have a positive impact on the olive industry, encouraging the advancement of new technologies and business models that utilize olive pomace for energy production. It also aligns Portugal with the growing global trend of transforming agricultural byproducts into valuable resources, contributing to a more sustainable and circular economy.
Unlocking the Potential of Olive Pomace: From Waste to Valuable Resource
The Portuguese government is taking steps to reclassify olive pomace, the byproduct of olive oil production, aiming to unlock its economic potential. Currently categorized as waste, this abundant resource faces significant hurdles in commercialization and export, despite a growing global demand for its notable heat-generating capabilities.
Portugal’s Minister of Environment has initiated the process to change this classification,projecting completion within the frist half of 2025. This move promises to transform thousands of tons of olive pomace currently accumulating at Alentejo olive mills, turning a logistical challenge into a valuable source of biomass for thermal energy production.
A Global Market for Olive Pomace
the commercial significance of olive pomace is highlighted in a study titled “International Activity of Olive Pomace Extraction as Clean Energy. Supply, demand and Economic, Social and Environmental Effects. The Particular Case of Spain,” conducted by agricultural consulting firm Juan Vilar Consultores Estratégicos.Spain,with over 2.7 million hectares dedicated to olive cultivation, produces 6.2 million tons of olives annually, yielding 450,000 tons of pomace. Of this, 323,500 tons are commercially traded, while the remainder is utilized by mills and olive pulp factories as a heat source for olive oil and oil extraction processes.
Olive pomace fuels over 100,000 Spanish households, and its use as a biofuel has created a thriving market exceeding €50 million annually.
Beyond Energy: Diverse applications of Olive Pomace
The versatility of olive pomace extends beyond energy production.Its high calorific value, derived from its fat content, makes it a valuable resource for various applications.
For instance, the Córdoba-based company Charcolive utilizes olive pomace to fill pillows, capitalizing on its unique ability to conform to the shape of the head and neck, providing exceptional comfort.
This innovative use exemplifies the untapped potential of olive pomace, showcasing its potential to contribute to diverse industries beyond energy.
Olive Pits: From Waste to Wonder Material
While most people simply discard olive pits, these humble remnants of a culinary staple are proving to be surprisingly versatile. Researchers and innovators are discovering a wealth of applications for olive pits, transforming them from waste into valuable resources.
One exciting area of development is sustainable construction. Olive pits can be incorporated into building materials, reducing their weight and enhancing thermal and acoustic insulation. This innovative approach not only lightens the load on structures but also contributes to energy efficiency and a quieter living environment. In 2020, the French town of Guichen showcased this potential by unveiling a football field constructed entirely from olive pits.The benefits extend beyond construction. Scientists at the University of La Rioja in Spain are pioneering the use of olive pits in brick production, aiming to minimize the carbon footprint and environmental impact of the construction industry.
Furthermore,research conducted by the university of Granada has revealed the remarkable ability of olive pits to absorb heavy metals from water. This finding opens up possibilities for utilizing them in water purification systems, offering a sustainable solution for removing pollutants.
Adding to their impressive resume, olive pits can even be transformed into biofuel, providing a renewable energy source without releasing harmful emissions.
A History of Olive Pit Play
While modern science is unlocking the potential of olive pits, these tiny seeds have a long and captivating history. Archaeological evidence suggests that olive pits have been part of human culture for millennia.
Cave paintings discovered in the Barranco de los Grajos and La Serreta caves in Cieza, Spain, depict prehistoric humans preparing to throw olive pits, hinting at their use in games and rituals.
This tradition of olive pit play has endured in some regions. In the Alentejo region of Portugal, olive pit spitting contests have been a popular pastime for generations, often taking place during festive gatherings.
Inspired by similar events in Spain, Luís grilo from the Crato region of Portugal has revived this tradition, organizing olive pit spitting championships that draw crowds of up to 5,000 spectators. These events celebrate the cultural heritage of olive pit use while showcasing the surprising athleticism required to launch these small seeds impressive distances.
A Portuguese Tradition Takes Flight: The Olive Pit Spitting Championship
The Alentejo region of Portugal, renowned for its sprawling olive groves, has given rise to a unique and entertaining tradition: the Olive Pit spitting Championship. This quirky competition, which began humbly in 2013, has blossomed into a beloved annual event, captivating audiences and drawing participants from across Portugal and even Spain.Held in picturesque villages like Vale do Peso, the championships are more than just a display of impressive spitting prowess. They are deeply rooted in local culture and serve as a platform for community engagement and charitable giving.
“It’s a fun activity that we’ve taken to Lisbon and even the Azores,” shares Luís Grilo, organizer of the Vale do Peso event. Sponsors generously contribute prizes ranging from local delicacies like liqueurs and olive oil to practical items such as gasoline and soap. A small entry fee of one euro per participant goes towards supporting worthy causes, including churches, community centers, fire departments, and families in need.
Jorge Liberato, the driving force behind Moura’s biannual championships (held during Easter and St. Martin’s Day), emphasizes the convivial atmosphere of these events. “It’s all in good fun, and we always end the day with a delicious lamb stew,” he explains.the origins of this unusual sport can be traced back to the region’s long-standing tradition of consuming olives. As liberato humorously recounts, “In the old days, it was said that one olive could justify drinking five liters of wine! It was a common pastime to challenge friends to olive pit spitting contests. The loser would buy a round of drinks for the group.”
Today’s championships offer more substantial prizes, with the top three spitters receiving bottles of wine and olive oil. in the weeks leading up to the competition, participants diligently hone their skills, aiming to achieve the greatest distance.
Interestingly, competitors are adamant about using only traditional Portuguese olive varieties. “We prefer the heavier pits from these olives,” explains Liberato,”as they allow for better results.”
The rules of the competition mirror those of traditional throwing events like javelin, shot put, and discus, with one crucial difference: the distance is measured from where the pit lands, not where it first makes contact. A measuring tape ensures accuracy.
The 2023 Vale do Peso championship witnessed a new national record of 16.65 meters, set by local resident Joaquim Martins. However, the world record holder hails from Spain.Salvador Galipienso, from Alicante, achieved an astonishing 36.54 meters at the Elche championship in 2014, a feat that remains unmatched.
As Liberato aptly puts it, “We need to embrace life with this kind of spirit, to combat the gloom that seems to be enveloping the world.” The Olive Pit Spitting Championship is a testament to the enduring power of tradition, community, and a good dose of lighthearted fun.
