Page 12 - AWA Vol.42-No.5 issue

PoulTry

orffa opens New Science lab in Breda

to Turn Science into Customer insight
Orffa officially opened the Orffa Science niques, the lab expands Orffa’s ability to
Lab in Breda, The Netherlands, marking generate knowledge, support innovation
an important step in the company’s com- and develop new services in areas such
mitment to science-driven innovation as mineral nutrition and feed efficiency.
in animal nutrition. The lab strengthens Connecting Science, Dialogue and
Orffa’s scientific capability by connect- Practical Value
ing research, diagnostics and expertise
with practical application. The opening One of the highlights of the afternoon
brought together colleagues, customers, was the quality of dialogue it inspired.
partners and scientists around a shared Guests — ranging from scientific experts
purpose: to understand more, learn more bial resistance and developments shap- to industry partners and customers —
and explore how science can create cus- ing the future of the sector. engaged in open discussions throughout
tomer value across the animal nutrition the event, exchanging questions, experi-
chain. Following the presentations, guests ences and ideas in an environment de-
joined guided tours of the laboratory, signed to stimulate learning, collabora-
Science, Expertise and Customer In- where they saw how Orffa translates sci-
sight entific research into practical applica- tion and practical progress.
The afternoon programme featured tion. Contributions from Asahi Biocycle “The Orffa Science Lab strengthens our
keynote presentations by two lead- and Florates during the event showed ability to turn science into actionable
ing academics in animal nutrition and how the lab combines Orffa’s scientific insight,” said Arno van der Aa, Director
health, underlining the scientific founda- platform with specialist expertise and di- of Marketing & Innovation at Orffa. “It
tion of the Orffa Science Lab. Prof. Rich- agnostic innovation in gut health, build- brings together research, diagnostics
ard Ducatelle and Prof. Leo den Hartog ing a true centre of excellence. and expertise to help customers make
shared their expertise on gut health, From microbiome analysis to diagnos- better decisions in practice. That is what
novel diagnostic techniques, antimicro- The Science in your feed stands for.”
tic models and advanced research tech- Circle 11 on enquiry card

ATHENA offers data-driven, adaptive fillet harvesting with less labor
Mastering chicken breast deboning The system consistently delivers end
products according to specification,
Poultry processors are looking for an
automated deboning solution that cre- while always making optimal use of
ates maximum value from their raw ma- available resources. When the recipe is
terial, fulfills orders precisely to individ- switched, for example, ATHENA stops
ual customer specifications, and uses producing butterflies with tenderloins
the least amount of labor. JBT Marel’s attached and starts the production of half
ATHENA breast deboning solution meets fillets without tenderloins.
all these criteria. It can handle the wid- Holistic approach
est range of breast weights at a speed
of 6,000 per hour. Compared to other JBT Marel’s ATHENA makes life easier
breast deboning equipment, ATHENA is labor requirements by fully automating in the processing plant. It collects data
distinguished by its yield, productivity, deboning operations from start to finish, and tracks products through the pro-
digital control, individual adaptive pro- including the final harvesting process. cess. Using this data, ATHENA’s inte-
cess, intelligent software and automatic It precisely positions fillets onto a con- grated software gives real-time insight
harvesting. veyor belt for singulated presentation to into line occupancy, loader efficiency
JBT Marel’s ATHENA deboning system downstream equipment, eliminating the and the machine’s general health sta-
can handle a wide variety of chicken need for manual handling. tus. It also monitors performance per
breeds with their different shapes and With fewer operators available in the product carrier in terms of product loss,
weights. Breast weights from 300 to 1500 plant, it is also convenient that ATHENA successfully completed deboning steps,
grams can be processed without any automatically adjusts all settings. No carrier damage and more.
problem. Even when big chicken breasts hand wheels, levers, or other mechani- The deboning line really gets ‘con-
are fed to the ATHENA, no manual ad- cal tools are required, making operation nected’ thanks to intelligent ma-
justments are needed. Based on the data consistent with the highest yield. chine-to-machine communication.
of the measurement module at the start ATHENA not only conveys the product
of the process, the other modules will Easy recipe switch but also its data. The information about
set themselves to handle each individual Through the HMI screen, operators can flock, recipe and end product destina-
breast, minimizing the need for (manual) select the appropriate recipe and re- tion even stays with the fillet after it has
trimming afterwards. quired end product type. With a single been released from the product carrier
touch on the screen, the recipe can be
Less labor, high yield and passes automatically to downstream
changed from regular broiler to concept processes, making for a holistic ap-
Finding operators for poultry pro- chicken. All modules then automatically proach to breast meat processing.
cessing lines is currently a global chal- adjust to the weight and characteristics
lenge. ATHENA significantly reduces of the incoming flock. Circle 12 on enquiry card
10 Vol. 42 No. 5