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- The Economic Impact of a New Type of Ripening Chamber in Traditional Cheese ManufacturingPublication . Teixeira, Nuno; Pires, Maria Clara Pereira; Ferreira, Paulo; Pacheco De Carvalho, Maria Da Graça; Santos, Rute; Mondragão-Rodrigues, Francisco; Dias, João; Martins, João; Caeiro, José Jasnau
- Descrição das queijarias nas regiões de Serpa, Évora e AzeitãoPublication . Dias, João; Pires, Clara; Pacheco De Carvalho, Maria Da Graça; Ferreira, Paulo; Santos, Rute; Mondragão-Rodrigues, Francisco; Teixeira, Nuno; Alvarenga, Nuno; João Dias; Maria de Fátima Duarte; João Garcia; Fernando Lidon; Nuno Alvarenga; Graça P. Carvalho
- Automated Remote Control of Cheese Ripening Chambers: Increasing Economic Value Added While Reducing the Risk of Transmission During the PandemicPublication . Ferreira, Paulo; Teixeira, Nuno; Dias, João; Pires, Clara; Pacheco De Carvalho, Maria Da Graça; Santos, Rute; Mondragão-Rodrigues, Francisco; et al.A new prototype of a ripening chamber was proposed 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 in the production of cheese in three Portuguese regions, the potential economic benefits of the prototype were demonstrated. The proposed automation process would imply higher production efficiency, increasing sales, decreasing stock levels and a significant reduction in the consumption of water and electricity. Based on average values, it was estimated potential increases of 133 010 € in sales and an individual net present value of almost 560 000 €. In addition to the economic impact in firms, which are mostly small and medium firms, the results also contribute to an increase on the sustainable use of natural resources. However, it is important to highlight the contribution of the project in a pandemic situation to develop a better financial situation of the firms based on a higher margin of the business.