Technology

Research


Advanced Material Research


ADVANCED MATERIAL RESEARCH

Traced and controlled plant dies

Varietal selections are geared towards the research of the seeds intrinsic quality. In collaboration with the upstream sector, technical pastes are efficiently optimized. The cultures often neglected as flaxseed, lupins, faba beans, peas, are back in rotation bringing multiple agronomic and environmental benefits (soil structure amelioration, fertilization, etc.).

By implementing a specific purchase contracts, specifications, traceability control and particular research for the enhancement of the co-products (insulation, etc.) we are able to supply our multilinked R&D process and the high quality output.

To maintain diversity of cultures and to make oilseeds more digestible, Valorex dispose a method of seeds processing called cocking extrusion where the first step consist on the precise selection of seed to grow. Valorex aims maximum of protein crops per hectare while maintaining biodiversity because cultivating monocultures over the decades depletes the soil. Farmers who work with Valorex on a contractual basis regularly analyze seeds samples by infrared spectrometer to measure nutrient content and to choose the seeds with the highest nutritional interest. The result depends not only on selected varieties but also on agricultural conditions: period and densities of sowing and harvesting, weather conditions, etc. This feedback allows to adjust our methods and to rest in touch with our farmers. 

 

Diversity of seeds, cereals, oilseeds and protein crops

The fruit of the diversity on the field is the variety of seeds used to provide nutritional interest of aliments for humans and animals: Omega 3 fatty acids, vitamins, polyphenols, etc. Each type of seed provides nutritional potential which should be expressed and specified in regards to its organoleptic and technological properties that meet the taste of constraints, texture, handing and durability of food for all types of farms. 

How? By exercising an on-line quality control, infrared analysis to detect Omega 3 content, anti-nutrients presence while using rheology instruments and DIVAL index of dietary diversity.