EBTaboada Hybridigm Presentation v070617

Mango Waste Biorefinery:
Example of a University-Industry
Collaboration
Evelyn B. Taboada

COO
Green Enviro Management Systems Inc.
Bangkal, Lapu-‐lapu City 6015 PH
GREEN ENVIRO MANAGEMENT University of San Carlos

SYSTEMS Inc. (GEMS) Cebu City, Philippines
Outline of Presenta/on

•  Brief IntroducGon
•  Processes & Products: Mango Waste Biorefinery
•  Value proposiGons to Industry & Society
•  Challenges
•  Milestones & DirecGons
•  Outlook
•  Background InformaGon

Encouraging Frugal Innovation:
Turning Waste into Gold
Ø  StarGng with a Chronic Problem;

Ø  Finding an “appropriate” technical soluGon
to this problem;
Ø  Doing more with less.

How do we manage FOOD WASTES?
What do we do with our
FRUIT & VEGETABLE WASTES?

What about Mango Wastes?
Mango
seeds
MANGO:
Mango
NutriGous peels
FRUIT
Mango
kernel

Why do we care about Mango Wastes?
66 Mango
Processing
Industries
(BOI, 2015)

Mango Survey Mango StaGsGcs in the Philippines (BAS, 2015)
Mango •  1 Million tons (2008); 830,000 tons (2010)

ProducGon •  768,200 tons (2012); 846,600 tons (2014)
Captured Market
•  PhP 10 Billion (US$ 225M) per yr
(product sales)
Processed •  500,000 tons per year

Mangoes •  50% processed products; 50% mango wastes
•  250,000 tons per yr (700 tons per day)

Mango Wastes •  PhP 250M (US$5.5M) per yr on garbage
(Peels & seeds) [pping fees

Mango Survey
Mango StaGsGcs in the World (FAOSTAT, 2015)
World •  38.7 Million tons (2014)
ProducGon •  50% processed mango products
•  76.5 % ASIA
Producers •  12.6 % SOUTH AMERICA
•  10.8 % AFRICA
ASIAN •  India, Thailand, China, Indonesia, Bangladesh,

Pakistan, Philippines (7th), Malaysia,
PRODUCERS Cambodia, Vietnam (10th), Japan, Iran
Captured Market •  US$ 2.5 Billion per yr

(Mango Flesh) (esGmated product sales)

GREEN ENVIRO MANAGEMENT SYSTEMS
Inc. (GEMS)
“Mango Waste Biorefinery”

“A green integrated process for the 100% treatment of
mango fruit wastes, resulGng in the generaGon of high-‐value
product streams.

Development Phaseè Commercial Stage
Start-‐up: June 2012

Large-‐scale Facility:
2013: construcGon

With 87 employees
(full-‐Gme)
-‐ 10% professionals
-‐ 10% skilled workers
-‐ 80% ‘unskilled’ workers

Product Streams
FEED MIX SEED HUSKS BRIQUETTES

-‐ -‐
-‐ Excellent Excellent
Highly Nutri[ous alterna[ve alterna[ve
Ingredient in Solid Fuel with
Solid Fuel with
Animal feeds High Hea[ng
High Hea[ng
Value
Value


Product Streams
MANGO MANGO MANGO

FLOUR BUTTER TEA
-‐ -‐ -‐
Naturally Rich in:
Naturally Rich in: Ingredient for:
-‐An[-‐oxidants
-‐An[-‐oxidants -‐food stuff -‐Vitamins & Minerals
-‐Vitamins & Minerals
-‐ Dietary Fiber
-‐nutraceu[cals -‐ Dietary Fiber
-‐cosme[cs -‐ Diges[ve Enzymes
-‐ Diges[ve Enzymes

-‐pharmaceu[cals

MANGO FLOUR
TECHNICAL SPECIFICATIONS & NUTRITION FACTS
Mango flour (MF) is made from the mango Contents per 100 Contents per 100 grams
fruit of Philippine variety. Naturally rich in grams
MINERALS
vitamins, minerals, dietary fiber, polyphenols
Total Fat 5.9 g
(anG-‐oxidants), and digesGve enzymes, it is a Sodium 398 mg
healthier opGon for your baking and cooking Saturated Fat 3 g
Calcium 140 mg
needs. The flour is processed mildly from fresh Trans Fat 0
mango kernels to preserve its beneficial and Iron 41 mg
nutriGous ingredients. It is also unbleached to Cholesterol 0
Potassium 9 mg
retain its natural food color. Polyphenols in Protein 7.3 g
Magnesium 529 mg
MF are anG-‐aging & anG-‐cancer agents; in
Carbohydrates 78.9 g
addiGon, high an[-‐oxidant ac[vity helps Phosphorus 72 mg
strengthen the immune system. The Calories 398
Zinc 7.3 mg
beneficial dietary fiber and diges[ve enzymes Total Sugars 4.5 g
in MF also help facilitate efficient food intake POLYPHENOLS ≥ 100 mg
and digesGbility. Total Dietary Fiber 17.5 g (an[oxidants)
VITAMIN A Less than 50 IU ANTI-‐OXIDANT ACTIVITY ≥ 80,000 µmol
In your baking and cooking adventures, you TEAC*
can explore the nourishing benefits of Mango VITAMIN C 6.2 mg
DIGESTIVE ENZYMES 300,000 units
Flour by using it as is or combining it with all-‐
VITAMIN E 1.3 mg
purpose flour as desired. *TEAC = Trolox Equivalent An/-‐oxidant Ac/vity
No Cholesterol, No Trans-‐Fat, No Gluten!

PRODUCT
LAUNCHING
2015

SYSTEMS Inc. (GEMS) Cebu City, Philippines 15
Development of a Variety of
Recipes using Mango flour!

Product Streams
MANGO MANGO
POLYPHENOLS
PECTIN An[-‐oxidants
An[-‐microbial agents
Ingredient for: Food Supplement
-‐food stuff Ingredient in:
-‐nutraceu[cals -‐nutraceu[cals
-‐cosme[cs -‐cosme[cs
-‐pharmaceu[cals -‐pharmaceu[cals

Mango PecGn for Gel PreparaGon
0.125 wt.% 0.250 wt.% 0.375 wt.% 0.500 wt.% 0.625 wt.%
citric acid citric acid citric acid citric acid citric acid
Breaking stress (Pa)
pH 2.40 pH 2.28 pH 2.26 pH 2.16 pH 2.11
Time (s)
NO citric 0.119 wt.% 0.948 wt.%

acid citric acid citric acid
Factors affec+ng Gelling
Property of Mango Pec+n
-‐  pH
Breaking stress (Pa)
pH 3.09 pH 2.35 pH 1.87

-‐  Acid concentra+on
Time (s)
Mango PecGn MWD
Molecular weight distribu[on (MWD)
Molecular weight Retention Time (min)

Gel permeaGon chromatograms (right) and molecular
weight distribuGons (leG) of pecGn-‐0 (not properly
washed w/ ethanol) and pecGn-‐wash (re-‐dissolved and
washed w/ ethanol)
Combined
chromatograms of GPC column: TSKgel G400PWXL+G6000PWXL
pH 1.5, 2.0, & 2.5 Detector: RefracGve index Flow rate: 1000 μL/min
Mobile phase: 0.1 M NaNO3 Sampling [me: 25 min
Standard: Pullulan Column Temp: 80oC
Molecular weight Retention Time (min)

Mango Polyphenol Extract Powder
Spray Drying and ParGcle Analysis using Scanning Electron Microscope

Mango Polyphenol Extract Powder
120
100
Total Phenol Content (mg GAE/g dm)

80
60
40
20
0
0% 2% 4% 8%
% maltodextrin (w/w)
SEM images for powdered mango polyphenols with (a) 0%

maltodextrin, (b) 2% maltodextrin, (c) 4% maltodextrin and
(d) 8% maltodextrin.

Advantages of the Process Technology
100% treatment of wastes è zero wastes è minimize disease-‐
carrying pests
Efficient and environment-‐friendly waste management strategy
GeneraGon of a range of high-‐value product streams with

global market
Economy of scale of processing; yields & producGvity are high
Green technology for producGon system (Solar Drying Facility);

Briquese as a renewable energy; solar energy system installaGon

Disadvantages of the Process Technology
RelaGvely complex technology, requires customized

machinery (new processes); conGnuous R&D
Strict regulatory requirements on product standards
Requires big investments for the manufacturing facility

Milestones and Direc[ons: USC & GEMS
2020 onwards
2018-‐2019
2015-‐2017
Expansion
Sustaining its
ProducGon Sustainability
Profitability
2013 MarkeGng

PromoGons Ini[al Public
Research & Offering (IPO)
More R&D
ConstrucGon Innova[on
CerGficaGons “Exit Strategy”
of FaciliGes

2012 Technology
: IncorporaGon Licensing
: Pilot Plant Set-‐up -‐ PH
: Prototypes -‐ ASEAN
: Development Stage -‐ others

APEC-‐IPEG delegates visit bio-‐refinery plant for waste from dried mangoes
August 22, 2015

APEC-‐IPEG delegates visited a bio-‐refinery plant for wastes from Cebu’s dried mango industry.
The plant repurposes the dried mango wastes for a verity of products such as mango flour,
buUer, and tea.
“The USC plant is one of our ITSO success stories which illustrate the very best of
government and private sector partnership in the area of IP. We plan to replicate this model
at scale to benefit more universi[es and research ins[tu[ons across the country. We are
hoping that this visit will result in stronger policy support for IP commercializa[on for
academic ins[tu[ons,” said Asy. Allan B. Gepty, Deputy Director General/OIC DG of the
Intellectual Property Office of the Philippines (IPOPHL) and head of the Philippine IPEG
delegaGon. See more at:
hsp://www.ipophil.gov.ph/index.php/releases/2014-‐09-‐22-‐06-‐26-‐21/351-‐apec-‐ipeg-‐
delegates-‐visit-‐bio-‐refinery-‐plant-‐for-‐waste-‐from-‐dried-‐mangoes#sthash.orEpggEL.dpuf
Visit by the City Officials of Johannesburg, South Africa
at GEMS faciliGes on November 12-‐14, 2015

Training-‐workshop on Commercial Baking using Mango Flour
Pictures on the training-‐workshop on the Commercial Baking of Breads and Pastries using
Mango Flour in Johannesburg, South Africa on March 29-‐April 2, 2016.

Training-‐workshop on Commercial Baking using Mango Flour
Pictures on the training-‐workshop on the Commercial Baking of Breads and Pastries using
Mango Flour in Johannesburg, South Africa on March 29-‐April 2, 2016.

ParGcipaGng in World Trade Shows:
SIAL PARIS Food Innova[on 2016
WINTER FANCY FOOD SHOW in San Francisco, CA 2017
NATURAL PRODUCT EXPO WEST in Los Angeles, CA 2017
SUPPLY SIDE WEST, Las Vegas, NV, Sep 2017
ANUGA, Cologne, Germany, Oct 2017

GEMS MANAGEMENT
CAROLYNE LUMAKANG-‐GO, CPA
Chairman and President

President & CEO: -‐ Budget Builders, Inc.; Electricity Transmission Supplies Corp.
-‐ Magicmelt Foods, Inc.
MBM, AIM, 1988
BSC-‐Acctg (Summa Cum Laude), USC, 1982
3rd place CPA Licensure Exam, 1983
FR. GENEROSO RICARDO B. REBAYLA, JR., SVD

Vice-‐Chairman and Vice-‐President

VP Finance, USC
MBM, AIM, 2008
Philosophy, Theology, MA Theology, Divine Word Seminary, Tagaytay City, 1997
BSC-‐Acctg, USC,1983
Evelyn B. Taboada, PhD, LLM

VP/COO & Principal Scien[st
PhD in BioChE, DUT, The Netherlands, 2005.
LLM-‐IP, Uni Torino, Italy & WIPO Academy, Geneva, Switzerland 2011.
Master in Biotechnology, DUT, Deflt, The Netherlands, 2001.
MS Chem Engg, UP-‐Diliman, Quezon City, 1998.
BS Chem Engg (Cum Laude), USC, 1991.
SUMMARY:
Value ProposiGon and Relevance to Industry & Society
1 Waste recycling
2 Resource management
3 Value creaGon & intensificaGon
4 Job creaGon, workforce assimilaGon
INCOME generaGon (Sustainability)

Mango Waste Biorefinery*
*covered by USC Patent PorYolio
Integrated
processes for
SOLID FUEL (BRIQUETTES)
treatment,
Mango PEELS FEED MIX
conversion &
Mango SEEDS
recovery FLOUR & TEA
BUTTER
(semi-‐refined)
PECTIN
(refined)
UGliGes POLYPHENOLS
Auxiliaries (fermenta[on) SPECIALTY FINE CHEMICALS
(biocatalysis)

Integrated
100% Processing
Zero-‐
waste Techniques* Waste

Background InformaGon
Basis: 100 tons mango waste per day
10.5 tons peels
48% carbohydrates
Mango waste (36% pecGn)
16.5% crude fiber
components 20.5% fats/oils
(average) 4% protein
11% moisture+ash
Mango waste 3.78 tons pecGn
21% peels treatment 5.35 tons fat/oil
50 tons peels 27%kernel 7.7 tons flour/starch
27% seed stone
and recovery 1.0 tons “bioacGves”
50 tons seeds 13.5 tons kernel processes
6.6 tons spent MPP/MSKP
57% starch

24% fat/oil
as “reformulated” feed mix
5% protein 13.5 tons briqueses
*87.1 tons water + ferments
*25 tons Water 6% crude fiber

8% moisture+ash
+ ferments

13.5 tons seed stone

*op/onal process
stream
87.5 tons water+ferments
Confiden/al Report, EBT v051215

PRICES REVENUES: per Ton per day

BASIS: 1 ton waste per day PECTIN = $30/kg PECTIN = $1,134
3.78 % PECTIN MANGO BUTTER = $50/kg MANGO BUTTER = $2,675
5.35 % MANGO BUTTER MANGO FLOUR = $ 2/kg MANGO FLOUR = $ 154
7.7 % MANGO FLOUR MANGO POLYPHENOLS = $115/kg MANGO POLYPHENOLS = $1,150
1 % MANGO POLYPHENOLS FEED MIX = $ 0.50/kg FEED MIX = $ 33
6.6 % FEED MIX BRIQUETTES/HUSKS = $0.04/kg BRIQUETTES/HUSKS = $5.4
13.5 % BRIQUETTES Total = 37.93% Total = $5,151.40 per ton per day
Total = 37.93% Balance = 62.07% Water
Balance = 62.07% Water

COSTS: per ton per day REVENUE ALLOCATION:
LABOR = $ 500 CAPEX = 20%
MATLS & SUPPLIES = $160 OPEX = 20%
UTILITIES = $ 180 Marke[ng = 15%
MISC = $150 Gross Income = 45%
CAPEX (Deprecia[on) = $ 1,000
TOTAL = $1,990 per ton per day

PRICES REVENUES: per Ton per day

PRODUCTS FROM FLESH
BASIS: 1 ton fruit per day Juice = $8/kg PRODUCTS from FLESH = $3,000
Dried Mango = $10/kg PRODUCTS from SEEDS/PEELS
50% MANGO FLESH PRODUCTS FROM WASTES = $2,500
250 kg juice
$2,500 (per half ton raw matls) Total = $5,500
100 kg dried flesh

50% MANGO SEEDS & PEELS

COSTS: per ton per day REVENUE ALLOCATION:
LABOR = $ 560 CAPEX = 20%
MATLS & SUPPLIES = $210 OPEX = 20%
UTILITIES = $ 180 Marke[ng = 15%
MISC = $150 Gross Income = 45%
CAPEX (Deprecia[on) = $ 1,000
TOTAL = $2,100 per ton per day

INVESTMENT REQUIREMENTS EQUIPMENT REVENUE ALLOCATION:
CAPEX Delivery trucks, vans CAPEX = 20%
LAND Solar dryer OPEX = 20%
BUILDING Tunnel dryer Marke[ng = 15%
EQUIPMENT Vacuum dryer Gross Income = 45%
OPEX Screw Press
Working Capital Cuzng machines
Juicer
COLLABORATION Spray dryer
Joint-‐venture Mixing tanks with pumps
Partnership ReacGon tanks with pumps
Role of each partner Siever
Equity sharing Pin Mill
Lab TesGng Equipment
Office equipment

ACKNOWLEDGEMENTS USC Research Team
•  Dr. Camila Flor Yagonia
Thank you very much! •  Engr. Francis Dave C. Siacor
•  Engr. Kramer Joseph Lim
Ins[tu[onal Support & External Funding •  Engr. Agnes R. Labrada
•  USC Board and Cabinet, Office of Research •  Engr. Edward Querikiol
•  USC SOE & DCHE, BioPERC •  Engr. Alyn Mingo
•  USC InnovaGon and Technology Support Office •  Mr. Alden Cabajar
•  GEMS Inc. (angel investors) •  Engr. Jay Bicoy
•  CHED-‐PHERNET research funds •  Dr. Michael Loretero
•  BRITISH COUNCIL-‐NEWTON FUND research fund •  Dr. Rommel Bacabac
•  USAID STRIDE research funds •  Engr. Jonathan Colina
•  Engr. May V. Tampus
•  Magic Melt Foods Inc.
•  Engr. Ian Dominic Tabanag
•  Kimes Foods InternaGonal Inc. •  Engr. Ma Vichelle Torrejos
•  WIPO, IPOPHL & ITSO Network •  Engr. Czarinna Telen
•  Dr. Priscila Kimes
Interna[onal Collaborators •  Mr. Jameross Tabiano
•  Prof. Dr. Elena Gaura (Coventry U, UK) •  Ms. Rhea Carina T. Lopez
•  Dr. James Brusey (Coventry U, UK) •  Ms. Nelly Nonese M. Ouano
•  Dr. Emmylou Llorca
•  Prof. Dr. Daniel J. Lacks (CWRU, USA)
•  Dr. Grace Marie Lape
•  Prof. Dr. Shingo Matsukawa (TUMSAT, Japan) •  Mr. Salvador Loyola
•  Others

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Mango Waste Biorefinery:

Evelyn B. Taboada

GREEN ENVIRO MANAGEMENT University of San Carlos

GREEN ENVIRO MANAGEMENT University of San Carlos

Ø StarGng with a Chronic Problem;

GREEN ENVIRO MANAGEMENT University of San Carlos

GREEN ENVIRO MANAGEMENT University of San Carlos

GREEN ENVIRO MANAGEMENT University of San Carlos

GREEN ENVIRO MANAGEMENT University of San Carlos

Mango • 1 Million tons (2008); 830,000 tons (2010)

Processed • 500,000 tons per year

• 250,000 tons per yr (700 tons per day)

GREEN ENVIRO MANAGEMENT University of San Carlos

ASIAN • India, Thailand, China, Indonesia, Bangladesh,

Captured Market • US$ 2.5 Billion per yr

GREEN ENVIRO MANAGEMENT University of San Carlos

“Mango Waste Bioreﬁnery”

GREEN ENVIRO MANAGEMENT University of San Carlos

GREEN ENVIRO MANAGEMENT University of San Carlos

FEED MIX SEED HUSKS BRIQUETTES

GREEN ENVIRO MANAGEMENT University of San Carlos

MANGO MANGO MANGO

No Cholesterol, No Trans-­‐Fat, No Gluten!

GREEN ENVIRO MANAGEMENT University of San Carlos

GREEN ENVIRO MANAGEMENT University of San Carlos

GREEN ENVIRO MANAGEMENT University of San Carlos

pH 2.40 pH 2.28 pH 2.26 pH 2.16 pH 2.11

NO citric 0.119 wt.% 0.948 wt.%

pH 3.09 pH 2.35 pH 1.87

Molecular weight Retention Time (min)

Molecular weight Retention Time (min)

Spray Drying and ParGcle Analysis using Scanning Electron Microscope

GREEN ENVIRO MANAGEMENT University of San Carlos

Total Phenol Content (mg GAE/g dm)

SEM images for powdered mango polyphenols with (a) 0%

GREEN ENVIRO MANAGEMENT University of San Carlos

Eﬃcient and environment-­‐friendly waste management strategy

GeneraGon of a range of high-­‐value product streams with

Green technology for producGon system (Solar Drying Facility);

GREEN ENVIRO MANAGEMENT University of San Carlos

RelaGvely complex technology, requires customized

Strict regulatory requirements on product standards

Requires big investments for the manufacturing facility

GREEN ENVIRO MANAGEMENT University of San Carlos

GREEN ENVIRO MANAGEMENT University of San Carlos

GREEN ENVIRO MANAGEMENT University of San Carlos

GREEN ENVIRO MANAGEMENT University of San Carlos

GREEN ENVIRO MANAGEMENT University of San Carlos

GREEN ENVIRO MANAGEMENT University of San Carlos

FR. GENEROSO RICARDO B. REBAYLA, JR., SVD

Evelyn B. Taboada, PhD, LLM

3 Value creaGon & intensiﬁcaGon

4 Job creaGon, workforce assimilaGon

INCOME generaGon (Sustainability)

GREEN ENVIRO MANAGEMENT University of San Carlos

87.5 tons water+ferments

Conﬁden/al Report, EBT v051215

PRICES REVENUES: per Ton per day

GREEN ENVIRO MANAGEMENT University of San Carlos

PRICES REVENUES: per Ton per day

GREEN ENVIRO MANAGEMENT University of San Carlos

GREEN ENVIRO MANAGEMENT University of San Carlos

Das könnte Ihnen auch gefallen

Ø  StarGng with a Chronic Problem;

Mango •  1 Million tons (2008); 830,000 tons (2010)

Processed •  500,000 tons per year

•  250,000 tons per yr (700 tons per day)

ASIAN •  India, Thailand, China, Indonesia, Bangladesh,

Captured Market •  US$ 2.5 Billion per yr

No Cholesterol, No Trans-‐Fat, No Gluten!

Eﬃcient and environment-‐friendly waste management strategy

GeneraGon of a range of high-‐value product streams with