The Climate Technology Centre is seeking proposals for the evaluation of the main obstacles to funding for investment in climate technologies which micro, small and medium enterprises (MSMEs) face in the agrifood sector in Chile.
Improvement of Agri-food processes
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Publication dateObjectiveSectorsCross-sectoral enabler
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SectorsObjective
The agri-food industry comprises an integrated complex production chain which ranges from the primary agriculture to the mature food and beverage sector. It is considered as one of the largest sectors worldwide with significant contribution to the economic advancement of nations and major social impact.
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ObjectiveTechnology
Food losses cause a waste of precious resources, including land, water, energy, agricultural inputs, and human labor, used in the production of the lost food. Food loss is caused by a lack of low-cost, effective drying technology to dry food. Currently, over 95 percent of smallholder farmers use open-air drying to dry their crops. While dryers exist, there remains a void for products that are designed to target smallholder farmers.
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ObjectiveTechnology
Background: Fresh produce has been associated with microbial outbreaks around the world thought to be caused in part by improper sanitation of fresh produce. Current disinfection methods rely on harsh chemicals which may alter the flavor of the fresh food or potentially cause an allergic reaction for some consumers. Furthermore the chemicals employed in sanitation may have a significant environmental impact. Technology Description: Researchers at the University of California Davis and Drexel University have developed a unique method for disinfecting produce.
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ObjectiveTechnology
Skim milk powder which consists of lactose protein and other small nutrients provides a means for storing and moving surplus skim milk. It conventionally has been used for protein fortification of formulated food products. However the use of skim milk powder in many food applications is limited because its high lactose content can potentially jeopardize the quality of the final product through lactose crystallization. Milk protein concentrate provides an alternative dried milk protein product.