Polygenic Olive by-products to Silage production by Anaerobic Digestion :  a new alternative of sustainable agriculture security and socio-economic advantage impact

Hayfa Rajhi; Anouar  Bardi; Larbi Ajmi; Habib Bousnina; Izharul  Haq; Inès  Mnif; Mounir Abichou

doi:10.56027/JOASD.102022

Authors

Hayfa Rajhi
Anouar Bardi
Larbi Ajmi
Habib Bousnina
Izharul Haq
Inès Mnif
Mounir Abichou

DOI:

https://doi.org/10.56027/JOASD.102022

Keywords:

Olive By-products, Silage, Anaerobic digestion, Socioeconomic impact, Vegetal waste valorization, Sustainable environment

Abstract

Olive by-products consisting of 40 % wood pruning and leaves, 40 % Olive pomace and 20 % OMW were ground and combined with preserving them by anaerobic fermentation (wet silage) for 4 months. The pH and total nitrogen/dry matter silage sample were 5.46 and 45 mg/g, respectively; the values comply with standards norms. After the silage process, a decreasing of phenol compound concentration of 67.85% was revealed and among 37 fatty acids compounds were identified with a valuable richness in mineralnutrients. The silage was devoid of total coliforms and fecal coliforms and yeast number doesn't exceed 489.9510⁴by gram of the silage. Correlation studies were done between the Silage and silage by-products parameters to evaluate the fermentation silage process. They showed different significant trends. A social-economic challenge was studied and discussed. Compared to that of using barley, the cost was 3 times less, with better quality for silage.

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