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The president of the Government of Andalusia, Juanma Moreno, visits our Jabalquinto oil mill

visita inspiracional junta de andalucia acesur

The president of the Government of Andalusia, Juanma Moreno, visited our oil mill in Jabalquinto (Jaén) [1] last Thursday, February 15.This event was part of the Inspirational Visits project, in which companies participating in the forum have the opportunity to learn more about the activity of the rest of the associates, highlighting in this event the importance of collaboration between the most internationalized Spanish brands and our institutions

The Junta de Andalucía, recognized the importance of this event since its president, Juanma Moreno, attended. As well as the Minister of Agriculture, Carmen Crespo; the Minister of Industry, Jorge Paradela and the Minister of Health, Catalina García. This visit was part of the first inspirational visit of the year of the Forum of Renowned Spanish Brands

During the tour, President Moreno expressed his admiration for our advanced facilities, recognizing the positive impact of this project for both the province of Jaén and the Andalusian olive sector as a whole. This meeting highlighted the importance of collaboration between the public and private sectors, and reaffirmed our role as leaders in the promotion of Andalusian olive oil worldwide. The president of the Junta de Andalucía also had words for the great work carried out by the Forum of Renowned Brand of Spain [2].

inspirational visit junta de andalucia acesur

Acesur undertakes a photovoltaic installation that will make it possible to reduce emissions by 20%

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acesur placas fotovoltaicas

In 2023, Acesur has completed a process of installing photovoltaic panels in four of its production centers, thereby gaining 18% energy self-sufficiency and reducing its emissions into the atmosphere by 20%.

30,000 m² have been installed, 75% of the total on the ground and the remainder on the roof, distributed across four product centers Vilches and Jabalquinto (Jaén), Dos Hermanas and La Roda de Andalucía (Seville). This represents a dimension similar to three football fields.

The energy generated is 3,654.70 MWh/year, to cover the needs of a population of 4,500 people and represents a reduction in emissions equivalent to 900,000 kg of CO, the same as planting 60,600 trees.

Decarbonization

Acesur has intensified its decarbonization plan in 2023, focusing its activity on the following points:

  1. Replacing fossil fuels with biomass for our thermal consumption.
  2. Reduction of electricity consumption, installing photovoltaic panels for self-consumption, and improving the energy efficiency of the processes.
  3. Obtain ZERO waste in our factories.
  4. Reduce plastic packaging and increase recyclability.
  5. Efficiently manage wastewater and by-products generated.
  6. Continue our market-leading Ethical Trading Strategy commitment to farmers.

 

Acesur photovoltaic installation

Acesur works on the development of new functional foods to prevent metabolic diseases such as type II diabetes

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Proyecto Prediabole

eit food
 

This project is part of the ‘PREDIABOLE’ project: Developing a functional olive oil enriched with oleanlic acid for the prevention of type 2 diabetes in prediabetic patients’, financed by EIT-FOOD, led by Acesur and in which the University of Warsaw and the Campden CBHU Technology Center collaborate. The European Institute of Innovation and Technology (EIT), a body of the European Union, supports EIT Food.

 

The ‘PREDIABOLE’ project: Developing a functional olive oil enriched with oleanolic acid for the prevention of type 2 diabetes in prediabetic patients’. It pursues the development and placing on the market of a new functional food that, incorporated into the diet on a regular basis, modulates the human metabolism towards a healthy profile, preventing the appearance of metabolic diseases, mainly type II diabetes.

The new product consists of an extra virgin olive oil (EVOO) enriched with oleanolic acid (OA). Oleanolic acid is a natural component with a great positive impact on human health, which is found in the skin and pulp of the olive. However, only a small fraction of this passes into the olive oil during its extraction. By enriching extra virgin olive oil with greater quantities of the aforementioned acid, a new functional food is obtained focused on developing the concept of personalized nutrition to combat chronic diseases associated with obesity and aging, such as diabetes, cardiovascular and neurodegenerative diseases.

Within the project, oleanolic acid is extracted sustainably from the leaves of the olive tree itself, which are obtained as a by-product in the olive oil extraction process, thus also promoting the concept of circular economy, valuing the olive leaf.

Thus, the new food combines the healthy benefits of EVOO with the functional properties of oleanolic acid, so that this product, consumed regularly, ensures a drastic reduction (more than 51.5%) in the probability of developing metabolic diseases in the consumer , in particular Diabetes Mellitus type 2.

These functional properties have been widely demonstrated scientifically through clinical studies on real, randomized, controlled patients, carried out in different research projects over the last 15 years, led by the Higher Center for Scientific Research (CSIC-INSTITUTO DE LA GRASA) and the Andalusian Health Service (SAS) and in which Acesur already participated. These clinical trials gave rise to a patent (EP18382510) whose holders are the CSIC and the SAS and which Acesur has recently licensed for commercial exploitation.

Acesur’s R&D Department is working on the development and marketing of this new product with the financial support of EIT FOOD. The execution period of the PREDIABOLE project extends from June 2022 to December 2023. The project is co-financed by EIT Food, an organization dependent on the European Union, and the University of Warsaw and the Campden CBHU technology center collaborate.

Prediabole Proyect

ACESUR PRESENTS ITS TRIPLE 3XTRA 2.0 QUALITY PROTOCOL SUPPORTED BY ITS PIONEERING ELECTRONIC NOSE

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Carlos Jiménez, director de Operaciones de Acesur, durante la presentación

Acesur continues to evolve its quality protocol and has managed to improve the one that it has been working on since 2019, presenting Triple Quality 3Xtra 2.0, a procedure that is based on self-demand, since it improves by 20% the quality scales required by law for offer the consumer more flavor and a guarantee of origin and quality while being transparent with the traceability of olive oil.

Triple Quality 3Xtra 2.0 is a unique and exclusive system in the olive oil market worldwide, as it is enriched by the Easy Taste project, the pioneering electronic nose developed by Acesur’s technical and R&D team in collaboration with the accredited tasting panel of the INDLAB laboratory and with the Central Research Support Services (SCAI) of the University of Córdoba (UCO). This procedure is now 100% operational after more than three years of study, calibration and development of specific software and an investment close to a million euros. Since it was launched, it has analyzed more than 1,000 samples of virgin and extra virgin olive oil which, through artificial intelligence, continuously perfect the method,already reaching a success rate of over 93%.

Acesur shows a commitment to transparency towards the administration, customers, consumers and suppliers, offering all the information related to the traceability of each batch (origin, variety, time of collection and type of crops involved), sensory information (Easy Taste and panel of official tasting), analytical information and nutritional information.

The Triple 3Xtra quality protocol is applicable to all Acesur products and in this improved version it offers more food safety, ensuring the absence of contaminants, metals, mosh and moah.

Acesur groups its olive oils according to a level of intensity, based on 8 groups of attributes, according to some recommended uses in the kitchen. This facilitates the consumer’s decision, identifying their extra virgin olive oils according to simple and clear criteria to understand. With the Intensity levels, established thanks to the official tasting panel and Easy Taste, we facilitate the purchase decision by identifying our extra virgin olive oils according to criteria that classify them on an intensity scale from 1 to 5.

The event to present these advances in the Triple 3Xtra Quality protocol took place in Madrid, and was led by Gonzalo Guillén, CEO, and Carlos Jiménez, Director of Operations at Acesur.

Smart-O-Live, a project that seeks to obtain more sustainable and efficient olive oils

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almazara

Acesur leads the Smart-O-Live project, with the objective of researching the sustainable, efficient and technical production of healthier olive oils through a holistic approach from the field, the mill, packaging and consumption, implementing digital technologies such as the use of sensors, edge computing, data acquisition networks, big data, machine learning, artificial intelligence, Internet of Things (IoT) and the combination and/or integration of some of them.

 

Smart-O-Live pursues the following specific objectives:

  1. Investigate new ICT technological tools, advanced sensors and biotechnology in agronomy that favor the sustainability and efficiency of olive cultivation, through the reduction of the contribution of water and phytosanitary products.
  2. Promote the sustainability of the olive grove with circular economy schemes through the use of residual effluents from the industrial olive transformation process that favor the recovery of water and compounds of high fertilizer value for their application in the olive cultivation.
  3. Minimize in the agronomic phase the presence of contaminants in olive oil for the sake of a higher quality both for its physical-chemical and organoleptic properties and for the absence of harmful residues for health, through the modulation of the contribution of inputs and the use of biocomposites as an alternative to traditional treatments.
  4. Digitization and modeling of all the mill processes, including the packaged product, and establish the link and integration with the data obtained in the field.
  5. Disruptively transform the industrial process of olive oil production, as well as the quality of the product, based on the massive introduction of digital technologies that improve the quality of the product obtained and, at the same time, promote a sustainable, efficient and highly technician.

 

The full name of the project is “Agriculture, oil mill and smart consumption of sustainable and healthier olive oils in the new agro-industry of the future (Smart-O-Live)” and it is currently underway, with completion scheduled for December 2024. The project is financed with “Next Generation EU” funds within the Recovery and Transformation and Resilience Plan: Ministry of Science and Innovation (CDTI) [3].

The companies Secmotic, Kimitec-agro, Digital Animal y Deuser, also participate in this project, all of them leading companies in their sectors. To provide a vision of scientific-technical excellence, we have the collaboration of the CITOLIVA Foundation, the Foundation for Research and Development of Information Technologies in Andalusia (FIDETIA), the research groups BIO-349 Biological Technologies and ICT -207 Intelligent Systems and Data Mining (SIMIDAT) of the University of Jaén, the TIC-240 Group of the Department of Instrumentation and Industrial Electronics of the University of Córdoba.

 

 

Gonzalo Guillén, recognized as the Best Executive Ambassador of the South of Spain by Cesur

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Premio Cesur

Cesur (Association of Entrepreneurs of the South of Spain) has held the Business Awards of the South of Spain (PEC Awards) in Malaga, recognizing the general director of Acesur, Gonzalo Guillén, as the Best Executive Ambassador of the South of Spain.

González Byass, as the Best Ambassador Company of the South of Spain; Atlantic Copper, as the Company that is most committed to the South of Spain, and Antonio Banderas, as the Best Universal Ambassador, were also awarded the same as Gonzalo Guillén. . This is the fourth edition of the PEC awards and had Doña Elena de Borbón as godmother. Juan Iturri, president of Cesur, was in charge of presenting the award to Gonzalo Guillén and wanted to highlight that these awards are “an opportunity to show the strength of the business fabric of southern Spain to the entire national territory”.

Gonzalo Guillén began his career at Acesur in 1989 as an assistant in the Export department. Being in direct contact with the reality of the sector helped him rise gradually until he became international director of the company in 1992, a position he held for ten years.

Since 2002, he has held the position of general manager at Acesur, combining, among other responsibilities, with the presidency of the National Association of Edible Oil Bottlers and Industrialists (Anierac), the vice-presidency of the Spanish Association of Olive Oil Exporters (Asoliva), the vice-presidency of the FIAB (Federation of industries and beverages of Spain), or the vice-presidency of the European food and beverage employers Food and Drink.

 

Cesur Awards

Aceites La Española renews its image to stand out on the shelf and gain notoriety.

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rediseño imagen la española

Aceites La Española has carried out a restyling of its image in order to stand out on the shelves. La Española has carried out a restyling of its image in order to stand out on the shelves. Its new logo, more visual and with a more modern touch, preserves the iconic lady with the pitcher, in addition to the characteristic red color for the traditional 0.4 olive oil. The brand has also renewed both the design of its packaging and its labels, with the aim of communicating its messages more clearly to the consumer.

 

With this update, La Española [4] enters more current territories that connect with new consumers, highlighting innovation as a key attribute that allows the brand to adapt to new trends. All this, maintaining the traditional values of the company, founded in 1840, being the oldest olive oil marketer in Spain, a pioneering, historical, local brand with business values and culture: family, authenticity, closeness, effort and humility.

image redesign La Española

After this image redesign, an evolution will be carried out in the brand’s communicative tone, as well as the introduction of novelties in the form of new product designs or new communication channels. An example of them is the launch of a perfil en Tik Tok [5], with specific content adapted to the platform.

 

To carry out this evolution, both aesthetically and conceptually, in La Española, we have had the collaboration of marketing and business strategy professionals, both internal and external. Likewise, the participation of consumer working groups has been crucial, who have contributed their vision of the brand.

 

La Española is the classic olive oil, with a presence in more than 120 countries and having established itself as the best-selling Spanish olive oil brand in the world, being also an icon of Spanish culture. It is a renowned brand and stands out as a member of the Forum of Renowned Spanish Brands since 2002.

The Provincial Council of Jaén awards Acesur in the Province awards

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Francisco Reyes le entrega el premio a Juan Ramón Guillén, presidente de Acesur
https://acesur.com/wp-content/uploads/2023/03/Video-sin-titulo-Made-with-Clipchamp-1.mp3 [6]

 

The strong roots and commitment of Acesur with and for the province of Jaén has been recognized through the granting of one of the Province Awards, which was collected last Thursday, March 16 by Juan Ramón Guillén prieto, president of Acesur, from President of the Provincial Council of Jaén, Francisco Reyes, in an award ceremony held at the Palace of Exhibitions and Congresses of Jaén, IFEJA.

Acesur has located most of its productive force in the province of Jaén, in its centers of Jabalquinto [7], Puente del Obispo [8] and Vilches [9]; These facilities have been strengthened since their arrival in Jaén in 2002, with the purchase of Coosur, with an investment of more than 120 million euros, mainly aimed at making production more efficient and sustainable and which can be summarized as follows:

In Puente del Obispo, in Baeza, we have invested in new drying rooms, extensions of ponds, a large cogeneration plant, and in an olive stone recovery plant. In total, more than 45 million euros.

At our Jabalquinto plant, we have modernized and made production more sustainable by starting up acogeneration plantnew efficient dryers, and a recent photovoltaic plant. In addition, this same year we will inaugurate a state-of-the-art, design and avant-garde oil mill that we hope will be a great reference in the world of oil mills, with the capacity to grind more than 80,000 tons per campaign and with a cellar with a capacity of about 4,000 tons of olive oil In all these investments, we have allocated more than 40 million euros to reinforce our operational efficiency and promote a more modern and up-to-date image of Jaén.

In Vilches, we have also invested some 40 million euros, highlighting the start-up of a new and efficient olive oil refinery olive oil refinerytwo warehouses for finished products with a capacity of more than 20,000 pallets between them, a new production and packaging factory of sauces, an efficient biomass boiler, the largest blow molding plant on the peninsula, a photovoltaic plant, an expansion of the treatment plant and many improvements in all our packaging lines, all of them aimed at making them more efficient.

Acesur has had great colleagues among the winners of this edition: the Red Cross of Jaén, the Villacarrillo Speleology Group and the Infoca staff, all of them people and organizations that value the province of Jaén.

Francisco Reyes presents the award to Juan Ramón Guillén, president of Acesur

Phenoils tests extractive techniques even more efficient that improve the antioxidant content of extra virgin olive oil

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Phenoils

PHENOILS has managed to carry out the testing of the new extractive methodologies in mills at an industrial level, with the aim of producing extra virgin olive oils with a higher content of polyphenols and, as glimpsed in the results of the last year, an increase in the extraction yield.

In this last year of the project, the technologies selected in the previous years have been successfully tested on smaller scales, (Electromagnetic pulses, Ultrasounds and the combination of both), on an industrial scale, within the 2022/2023 campaign.

Phenoils

Throughout the month of November, tests were carried out in the mills: Molino de Quirós (Acesur), Lagar do Faro (Portugal) and Gandolfo srl (Italy), with the varieties Arbequina (Spain), Cobrançosa (Portugal) and Coratina (Italy), respectively.

The first results at an industrial level obtained from the tests, in this last year, point to an interesting improvement in the increase in the industrial extraction yield in line with the results obtained in previous campaigns, without the application of these physical treatments diminishing in any way the physicochemical and organoleptic qualities of the extra virgin olive oils obtained. Therefore, the tests have been completed successfully.

These positive initial results, together with the scientific information obtained in previous years, will allow the consortium to obtain conclusive results, allowing it to determine the technical and economic feasibility of these new technologies to be incorporated into the extra virgin olive oil extraction process as a complementary technology to the existing one.

PHENOILS is a project financed by EIT-FOOD (European Food Innovation Community), led by Acesur, and within the oil company by its R&D department, and constituted in consortium with the Fat Institute (Higher Council of Scientific Research), Fraunhofer Technology Center, the University of Turin and the Portuguese company Energy Pulses Systems.

eit food eit food

 

105 Andalusian children participate in educational workshops on the olive oil production process thanks to the El Olivar program

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Los niños recibieron la formación durante su jornada lectiva.

105 pre-school and primary school children from the provinces of Seville, Cádiz and Huelva have carried out educational workshops that aim to bring olive oil culture closer to future generations. The conferences, developed within the project El Olivar – Educando en la alimentación del futuro, promoted by Acesur and EIT Food, allow schoolchildren to learn about the process of making olive oil and its properties, as well as its importance as a hallmark of Andalusia. With this, the development of critical thinking in minors is favored, while they learn how the food system works.

Los niños recibieron la formación durante su jornada lectiva.

Specifically, three sessions have been held in the Andalusian community. A Workshop on oil culture: olive oil as a pillar of the Mediterranean diet for students of the Nuestra Señora de la Candelaria Educational and Social Association at the Hacienda Guzmán (La Rinconada, Seville). A Conference on The process of obtaining olive oil olive oil: from the field to the table at CEIP Nueva Jarilla (Nueva Jarilla, Jerez de la Frontera, Cádiz) and the Workshop Olive oil as a sign of sociocultural identity of Andalusia at CEIP Los Llanos (Almonte, Huelva). In addition, at the end of the sessions, all the participants have carried out a tasting of two monovarietals of extra virgin olive oil to find out their attributes and thus promote the incorporation of the consumption of extra virgin olive oil in their daily diet.

The educational program El Olivar – Educando en la alimentación del futuro was created so that the teaching community could have educational resources in digital format free of charge and thus be able to show their students the contents related to the olive growing environment. Using a didactic guide as a base, the project facilitates the approach to the subject with detailed explanations, dynamics and games, as well as holding educational events and workshops. With this program, Andalusian minors study the olive grove as an ecosystem and strategic productive sector in the Andalusian economy and culture, as well as the importance of oil consumption as part of a healthy diet.

 Los pequeños tuvieron la oportunidad de probar aceite de oliva virgen extra en crudo.

In this initiative, released last October to Andalusian educational centers, students were able to participate in a contest to prepare cooking recipes with olive oil, convened to commemorate World Olive Tree Day. The winning students, María del Carmen García Núñez and Rocío García Muñoz from the Colegio Salesiano San Agustín de Linares (Jaén), will participate together with their classmates in the first gymkhana of the El Olivar – Educando en la alimentación del futuro program at Hacienda Guzmán, headquarters of the Juan Ramón Guillén Foundation. During the day, students must pass a series of tests that certify the acquisition of knowledge and the fulfillment of the objectives of the program.

The olive tree and its precious olive oil have an undeniable cultural significance from various fields, with 80% of Spanish oil of Andalusian origin. In this sense, Acesur considers it essential to bring Andalusian students in Primary Education closer to one of the determining elements of the sociocultural identity of Andalusia. Thus, the project, co-financed by Acesur and EIT Food, is committed to bringing the culture of olive oil to the classroom as a valuable gastronomic, economic, cultural and social legacy to transmit to the new generations. The proposed methodology combines learning theory with visual thinking guidelines to offer impressive and close content, capable of awakening consciences. For this reason, a didactic itinerary is proposed where the desire to learn is born from attractive content and curiosity about the experiences and mysteries revealed.