Overview
OakFood - Integrated Valorisation of Acorns as a Portuguese Raw Material for Differentiated Food Products was a research, development and innovation project dedicated to valorising acorns and their by-products as ingredients for the food industry.
The project adopted an integrated approach covering production, harvesting, processing, new food development, market acceptance and the regulatory framework. It sought to establish the conditions required for a more structured, sustainable and market-oriented national acorn value chain.
Context and Identified Problem
At the beginning of the project, trees of the Quercus genus were estimated to represent approximately 36% of Portugal’s forest area, with an average annual acorn production of around 400,000 tonnes. However, their main commercial use remained animal feed, while at least 55% of total production was wasted and less than 1% was processed into flour for commercial purposes. The value chain also faced several limitations, including fragmentation among stakeholders, insufficient organisation of supply, a lack of sufficiently efficient harvesting methods, limited industrial processing capacity and regulatory constraints affecting the use of different acorn species for human consumption.
Objectives
OakFood’s main objective was to develop an integrated strategy for valorising acorns as a food raw material with significant nutritional, economic and environmental value. Its main objectives included:
- Developing a national network of holm oak, cork oak and oak acorn producers;
- Studying and optimising harvesting, processing and transformation methods;
- Assessing industrial scalability and continuous supply capacity;
- Characterising the nutritional and biochemical properties of acorn-derived ingredients;
- Developing and testing new acorn-based food products;
- Supporting the regulatory framework for the human consumption of additional species;
- Assessing market acceptance and the economic, social and environmental impacts of the value chain.
Technological Development and Innovation
The project mapped Portuguese acorn producers and created a database designed to strengthen connections between production, processing and the market. It also studied and optimised protocols throughout the value chain, from harvesting to industrial processing, including techniques for extracting acorn oil and starch. A total of ten innovative food products were developed, including flours, granolas, spreads, herbal infusions, coffee substitutes, protein ingredients, starch, craft beer and acorn biscuits. The project also supported the preparation of technical dossiers aimed at obtaining authorisation for the human consumption of additional acorn species, particularly cork oak and oak acorns.
Impact and Contribution
OakFood contributed to:
- Structuring a national producer network and improving knowledge of Portuguese acorn production;
- Increasing the efficiency and quality of harvesting, transformation and processing methods;
- Developing ten innovative food products with market and export potential;
- Generating technical and regulatory knowledge to expand the food applications of acorns;
- Valorising an endogenous forest resource and supporting rural economies;
- Raising awareness among producers, companies and consumers of the nutritional, environmental and economic value of acorns.
The project’s results were disseminated through participation in 30 trade fairs, congresses and conferences, alongside training activities for producers and gastronomic demonstrations for the general public. OakFood left a more structured value chain, consolidated technical knowledge and new food solutions demonstrating the potential of acorns as part of a more sustainable food system rooted in Portuguese identity.
Project Information
Programme: Portuguese Recovery and Resilience Plan - RRP, funded by the European Union - NextGenerationEU
Project Type: Investment RE-C05-i03 — Research and Innovation Agenda for the Sustainability of Agriculture, Food and Agro-industry
Project Title: OakFood - Valorização Integrada da Bolota como Matéria-Prima Portuguesa para Produtos Alimentares Diferenciadores
Project Code: PRR-C05-i03-I-000200
Total Project Value: €763,296.80
Non-repayable Funding: €763,296.80
Funding rate: 100%
LandraTech eligible investment: €133,776.47
Duration: 27 months
Start Date: 01/09/2023
End Date: 30/11/2025
Coordinator: Food4Sustainability CoLAB
Consortium: LandraTech, Arcadia International, Centro de Biotecnologia e Química Fina da Universidade Católica Portuguesa, AgroGrIN Tech, Confederação Nacional da Agricultura, ortuguese National Confederation of Agriculture, Regional Coordination and Development Commission of the Centre Region (representing the Viseu Innovation Hub), Centro Nacional de Competências dos Frutos Secos, Pepe Aromas, Javalimágico, Equanto e Biomit.
Status: Completed
Project Website: OakFood