Scientists at Lodz University of Technology are working on a technology for the production of "black gold"

To support Polish garlic producers in the development of crops and increase sales, an innovative technology for the production of "black gold" will be developed in a pilot installation for the fermentation of this raw material. The installation can be adapted for wider use in other production farms, says Prof. Grażyna Budryn from the Faculty of Biotechnology and Food Sciences at Lodz University of Technology.

The implementation of the project, which will result in a processing plant for the production of black garlic, is intended to support the agricultural sector. The solutions adopted will result in achieving many beneficial environmental effects, emphasizes Prof. Budryn, director of the Institute of Food Technology and Analysis, responsible for the project on behalf of Lodz University of Technology. Garlic will be produced in an optimized and shortened process, thanks to the preliminary operations applied before the main fermentation process. The fermentation itself aims to enhance the organoleptic and, very importantly, health-promoting properties of garlic. As a result of fermentation, S-allylcysteine is produced, which can inhibit inflammatory processes contributing to the development of many chronic disease conditions.

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The solutions adopted in the entire project will result in achieving many beneficial environmental effects compared to the technology currently used, including: reduction of greenhouse gas emissions and reduction of electricity consumption and water savings. Renewable energy will be used in the technology and the use of non-ecological packaging will be minimized. As a result of the introduction of the assumed solutions, the production costs will be minimized, - Prof. Budryn explains the advantages of the project.