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The Economic Impact of a New Type of Ripening Chamber in Traditional Cheese Manufacturing

Author

Listed:
  • Nuno Teixeira

    (Department of Accounting and Finance, Polytechnic Institute of Setúbal, 2914-503 Setúbal, Portugal)

  • Maria Clara Pires

    (Polytechnic Institute of Beja, 7800-295 Beja, Portugal)

  • Paulo Ferreira

    (VALORIZA—Research Centre for Endogenous Resource Valorization, 7300-555 Portalegre, Portugal
    Polytechnic Institute of Portalegre, Agrarian School of Elvas, 7350-092 Elvas, Portugal
    CEFAGE-UE, IIFA, Universidade de Évora, Largo dos Colegiais 2, 7000 Évora, Portugal)

  • Graça P. Carvalho

    (Polytechnic Institute of Portalegre, Agrarian School of Elvas, 7350-092 Elvas, Portugal)

  • Rute Santos

    (VALORIZA—Research Centre for Endogenous Resource Valorization, 7300-555 Portalegre, Portugal
    Polytechnic Institute of Portalegre, Agrarian School of Elvas, 7350-092 Elvas, Portugal
    MED—Mediterranean Institute for Agriculture, Environment and Development, Núcleo da Mitra, Apartado 94, 7006-554 Évora, Portugal)

  • Francisco M. Rodrigues

    (Polytechnic Institute of Portalegre, Agrarian School of Elvas, 7350-092 Elvas, Portugal
    MED—Mediterranean Institute for Agriculture, Environment and Development, Núcleo da Mitra, Apartado 94, 7006-554 Évora, Portugal)

  • João Dias

    (Polytechnic Institute of Beja, 7800-295 Beja, Portugal
    Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ciências e Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal)

  • João C. Martins

    (Polytechnic Institute of Beja, 7800-295 Beja, Portugal)

  • José Jasnau Caeiro

    (Polytechnic Institute of Beja, 7800-295 Beja, Portugal)

Abstract

A new prototype of a ripening chamber was proposed in the CFD4CHEESE project aiming to evaluate the application of computational fluid dynamics in the optimization of traditional cheeses ripening conditions. With the purpose of evaluating the possible impact on the energy cost of cheese ripening in three Portuguese regions (Setúbal, Évora, and Beja), we demonstrated the potential economic benefits of the prototype. The proposed automation process would imply higher productive efficiency, reducing the consumption of water and electricity. The simple consideration of the reduction of electricity costs is enough to recover the investment needed to have the new ripening chambers, meaning that the investment is economically viable. In addition to the economic impact in firms, which are mostly small and medium firms, our results also contribute to an increase on the sustainable use of natural resources.

Suggested Citation

  • Nuno Teixeira & Maria Clara Pires & Paulo Ferreira & Graça P. Carvalho & Rute Santos & Francisco M. Rodrigues & João Dias & João C. Martins & José Jasnau Caeiro, 2020. "The Economic Impact of a New Type of Ripening Chamber in Traditional Cheese Manufacturing," Sustainability, MDPI, vol. 12(16), pages 1-8, August.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:16:p:6682-:d:400535
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    References listed on IDEAS

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    1. Johannes Sauer & Uwe Latacz-Lohmann, 2015. "Investment, technical change and efficiency: empirical evidence from German dairy production," European Review of Agricultural Economics, Oxford University Press and the European Agricultural and Applied Economics Publications Foundation, vol. 42(1), pages 151-175.
    2. Erlend Nybakk & Jan Inge Jenssen, 2012. "Innovation Strategy, Working Climate, And Financial Performance In Traditional Manufacturing Firms: An Empirical Analysis," International Journal of Innovation Management (ijim), World Scientific Publishing Co. Pte. Ltd., vol. 16(02), pages 1-26.
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