A resource from waste: here is the Prisma project

In Sardinia, a pilot project that recycles waste destined for destruction, generating organic fertilizers

It is called PRISMA, an acronym for Innovative PRoducts with a high agronomic value from the recovery of slaughtering waste, and it is the new project conceived by the University of Sassariin collaboration with the Cooperativa Produttori Arborea. The intention is to recover slaughterhouse wasteto generate innovativeagronomicproductsto be used to improve the production performance of cultivated plants. Basically, create organicfertilizer from the waste.

The heart of the process will be the “earthworm composting“, which, as the term suggests, is entrusted to earthwormsand their ability to degrade organic waste giving rise to products of high agronomic value. As soon as the project starts, it will last a total of 28 months, ending at the end of 2020, and will be coordinated by the agronomist of the University of Sassari Roberto Lai, in collaboration with the Cooperativa Produttori Arborea, the Istituto Zooprofilattico Sperimentale della Sardegna, the BioSS company, the first producer of earthworm humus in Sardinia, and Abinsula, a reality of excellence in the field of ICT technologies.

The objective of this project is to provide Sardinian farmers with an additional charter to improve the production performance of the island, introducing processes of recycling of waste from slaughter, which until now were treated as waste. As a consequence, therefore, there is a considerable reduction in costs, and the fertilizer obtained from this process, can also be used in organic farming.

Earthworms, thanks to their biological activity, will produce a humus that can be used for crops, solving the problem of slaughterhouse waste, and creating a close synergy between the agricultural and livestock sectors. The management of slaughterhouse waste, in fact, affects the competitiveness of the Sardinian meat industry, and is inevitably linked to the issue of food and health safety.

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