Eko-rezerv
Maximum use of resources, minimum environmental impact
The efficient use of resources and environmentally friendly processing are essential to a circular bio-economy, is the firm belief of Eko-rezerv. The company provides the food industry with custom-made systems and machinery for processing animal, fish, plant and insect (by)products into high-quality feed ingredients.
Co-founder and Director Valeria Cheshko Radosavljevic heard about Foodvalley via a business partner in Italy. “I discovered that they were organizing a Foodvalley Summit on Circular Agrifood with a scope that matched precisely what we do,” she says.
Eko-rezerv became one of the main sponsors of the recent Foodvalley Summit on Circular Agriculture, and one thing led to another. “The program was focused, pragmatic and relevant, and it was so inspiring to share knowledge and experiences with other companies operating in this field that we decided to become a Foodvalley member.”
Valorizing by-products of poultry production
Back in 2000, it was Valeria’s father who entered the field of research and development of machinery for processing (by)products of the food industry. “His first project was to develop a new process for fish meal in Poland,” she explains.
Today, Eko-rezerv has a specialized portfolio of custom-made machinery that helps manufacturers maximize the value of (by)products in a resource-efficient way, while minimizing negative environmental impact.
One of the company’s specialties is an innovative process for the valorization of feather - a by-product of poultry production, and an abundant, renewable and safe material with a very high (85%) protein content that is currently underutilized and often incinerated. “We have developed a process to convert feathers into a cost-effective high-quality protein ingredient with 85-94% digestibility for use in pet food and aqua feed,” the entrepreneur illustrates.
Keeping up with the latest developments
Eko-Rezerv also provides rapid drying-cooling equipment (DCE) that excludes denaturation of heat-sensitive proteins, as well as ready-to-use containerized DCE systems for research on new alternative protein sources for feed.
As a partner in the ecosystem, Valeria and her team want to further explore new business opportunities, extend the company’s network and keep up with the latest developments. “For example, are there any underutilized materials that we have not heard about yet? Which new processes and innovative approaches are being developed?” she illustrates.
Sustainable and cost-efficient
Via Foodvalley, Eko-Rezerv would like to get in touch with companies that consider or already are processing their side-streams, or that want to improve current valorization processes. “We can provide a different proposition on how best to convert raw materials into valuable ingredients, in a sustainable and cost-efficient way.”
