The Biogas Research Team is upgrading to BioResources and Technology (From BRT to BRT)

We are pleased to announce our Biogas Research Team (BRT) rebranding to the BioResources and Technology (BRT) Division. Simply from BRT to BRT. This evolution marks a milestone in our journey, reflecting the broadening scope and increasing complexity of our research and development activities. While biogas remains at the heart of our work, our rebranding to BioResources and Technology better covers the diversity of our research, the projects and our commitment to sustainable solutions for a rapidly changing world.

From October 1 to October 4, 2024, representatives of the Universities—members of the consortium implementing the ERASMUS +KA 2 CBHE project “Universities Communities: strengthening cooperation” UNICOM N.101083077—familiarized themselves with the activities of the Czech University of Life Sciences (Prague, the Czech Republic).

During the study visit, there was an active exchange of experience regarding the ways to implement the third mission of Universities and the role of Universities as “catalysts” of positive changes in their communities and society. The event participants considered the strategies, initiatives and partnerships that had enabled the Czech University of Life Sciences in Prague to make a significant impact on the life of the local community.

As part of the European Sustainable Development Week, BRT members Ing. Jan Staš and Ing. Marek Jelínek organized an interactive workshop on vermicomposting at the Faculty of Tropical AgriSciences at the Czech University of Life Sciences Prague. The workshop focused on showing participants how to start and manage their own vermicompost systems. Composting, particularly vermicomposting, is a key practice in the transition towards sustainability. By turning organic waste into compost, we can reduce the amount of waste sent to landfills, and produce nutrient-rich fertilizer that supports plant growth. Vermicomposting, which uses worms to break down organic matter, is one of the most efficient ways to recycle organic waste, producing a high-quality compost in a relatively short amount of time.

During the workshop, participants gained hands-on experience through learning about the types of materials suitable for vermicomposting, how to manage the composting process, and solutions for troubleshooting common issues. In addition to the practical demonstrations, Jan and Marek showcased BRT’s own product, BRTea. BRTea is a worm tea, an organic fertilizer made from our own composting systém. It will soon be available for purchase at the CZU store, offering an eco-friendly solution for nourishing plants – stay tuned!

This workshop is part of the ongoing effort to promote sustainability at CZU and our team plans to continue to offer similar events in the future. By raising awareness and providing practical tools, we aim to foster a culture of environmental responsibility and inspire more sustainable action within our university community and beyond!

For more details on BRT, follow us on social media for regular updates and highlights.

BRT Affiliated Researcher, Dr. Eduardo Duque Dussán, recently embarked on a research trip to Pakse, Laos, to assess the capacity of a cutting-edge coffee processing facility. Enjoy reading his firsthand recollection of the trip!

Laos, a country renowned for its tranquil landscapes, rich cultural heritage, and the warm hospitality of its people, was the destination of my latest research trip. I travelled to Pakse, a city in southern Laos, to assess the capacity of a Japanese-Australian company to implement and build a wet coffee processing facility. Currently relying on natural processing, the company aims to enhance the quality of its coffee by transitioning to wet processing methods.

The 10-hectare farm provided the perfect setting for this innovative project. Our approach was to start with processing 25% of the farm's wet production, ensuring a gradual and manageable transition. This step-by-step method allows careful monitoring and adjustments, paving the way for a successful implementation. Our collaboration was fruitful and paved the way for future educational opportunities. The project will facilitate internships and research projects for students, fostering a new generation of experts in sustainable coffee processing.

My journey began in Pakse, a city that quickly captivated me with its vibrant markets, ancient temples, and the serene flow of the Mekong River. The local cuisine was a delightful adventure, with dishes like laap (a traditional Lao meat salad) and tam mak hoong (green papaya salad) showcasing the rich flavours of Lao culinary traditions. The natural beauty of Laos is truly enchanting. As I traversed to the coffee farm, I was greeted by rolling hills covered with coffee plants, interspersed with lush greenery and occasional waterfalls. The fresh, crisp air carried the subtle fragrance of coffee blossoms, providing a serene backdrop to the hard work of the local farmers.

At the farm, the team warmly welcomed me, their passion for coffee and commitment to sustainability was inspiring. We conducted a thorough evaluation of their current processing methods. We discussed the benefits and challenges of transitioning to wet processing. This method, known for enhancing the cup profile of coffee, requires careful implementation to ensure quality and consistency. The project's phased approach allows the farm to gradually adapt to the new process. Starting with 25% of the wet production, we can monitor results, make necessary adjustments, and scale up in subsequent phases. This careful strategy ensures the transition enhances the coffee's quality without overwhelming the farm's resources.

In addition to the technical aspects, our discussions often extended into the evenings, where we shared meals and stories with the local team. Their warmth and hospitality made me feel at home, turning professional collaboration into genuine friendship. These moments underscored the importance of human connection in any project, reminding us that our efforts are not just about technological advancement but also community and shared growth. As my time in Laos came to an end, I reflected on the successful cooperation and its potential for the future. The project aims to elevate the quality of coffee produced and provide invaluable learning opportunities for students. We are investing in the next generation of sustainable coffee processing experts by enabling internships and research projects.

Leaving Pakse, I carried a sense of accomplishment and deep gratitude for the shared experiences and the friendships forged. The verdant landscapes, delicious food, and genuine warmth of the Lao people made this trip unforgettable. In Pakse's beautiful settings and among its kind-hearted inhabitants, I found not just a place of work but a source of inspiration and hope for sustainable development. As I return home, I am reminded of the profound impact of our collaborative efforts. Together, we are enhancing coffee quality and sowing the seeds of sustainable practices and educational opportunities that will benefit future generations. This journey to Laos has reaffirmed my belief in the power of knowledge, cooperation, and the human spirit to create meaningful and lasting change.

Author: Dr. Eduardo Duque Dussán

For more details on BRT activities, subscribe to our newsletter or follow us on social media for regular updates and highlights.

The Czech University of Life Sciences Prague researchers and BioResources and Technology Division (BRT) members Dr. Viktoriia Chubur, Dr. Ghaith Hasan, Assoc Prof. Dr. Yelizaveta Chernysh and Assoc Prof. Dr. Hynek Roubík recently published an article in Biofuels, Bioproducts and Biorefining.

Agricultural waste offers a promising resource for biogas production, and our latest research delves into this potential by focusing on citrus, date, and jujube substrates. Conducted under mesophilic conditions, this study evaluates the anaerobic digestion process and its effectiveness in generating biogas, providing a sustainable energy solution and addressing waste management issues.

This study explores how citrus, date, and jujube wastes can be used for sustainable energy production through anaerobic digestion. In regions like Syria, agricultural residues are abundant but underutilized. Our research highlights how these organic wastes can be converted into valuable biogas, promoting environmental sustainability and offering an alternative energy source.

Citrus Waste: Even with compounds like limonene that inhibit digestion, citrus waste remains possible for biogas production. Among the experimental ratios citrus to inoculum, better results were obtained at a ratio of 30:70.

Jujube Waste: This substrate showed higher potential for biogas and methane production among the tested substrates, especially with a 20:80 jujube-to-inoculum ratio.

Date Waste: While yielding slightly less biogas than jujube, date waste still presents a significant opportunity for methane production.

Discussion Highlights:

• Substrate Composition: The study emphasized how different compositions of waste impact biogas yields. Jujube waste, rich in cellulose and hemicellulose, was more effective than citrus and date wastes with the same ratio.
• Methane Production: The research emphasized that the methane yield varied significantly with different substrate ratios, showing the importance of optimizing these ratios.
• Inhibitory Effects: Citrus waste presented challenges due to limonene, a compound that can slow down biogas production. However, by using specific substrate-to-inoculum ratios and pretreatment methods, these effects can be mitigated. Interestingly, jujube waste, despite its phenolic compounds, demonstrated better biogas production capabilities, making it a promising waste for anaerobic digestion.

This study demonstrates that agricultural residues such as citrus, date, and jujube waste can be effectively used for biogas production, contributing to sustainable waste management and renewable energy generation in Syria.

Citation: Chubur, V.; Hasan, G.; Kára, J.; Hanzlíková, I.; Chernysh, Y.; Sedláček, J.; Wang, J.; Roubík, H. Utilization of citrus, date, and jujube substrates for anaerobic digestion processes. Biofuels, Bioproducts and Biorefining. https://doi.org/10.1002/bbb.2665

For more details on BRT, follow us on social media for regular updates and highlights.