Javier Bermejo, chief financial officer of Valle, Ballina and Fernández: “ with the momentum of the CDTI and the FEDER, our project on endogenous biota growth cider has progressed faster and enabled us to have access to advanced technology ”

Since its origin in 1890, this family company of asturias has maintained a firm commitment to quality, innovation and establishment. Today, that spirit is renewed in r & D projects on endogenous biota growth and quality of cider, co-financed by CDTI erdf funds for Innovation and implements advanced biotechnology to raise the profile of aromatic, sustainability and differentiation of their products.

In order to meet the demand of the asturian emigrants in America, Valle, Ballina and Fernández was born in the endeavour to provide cider stood up to the long journeys by boat without losing its soul. The solution was groundbreaking: carbonatar natural cider and add sugar, giving rise to the organization in The First Director foamy cider, a milestone marking the beginning of a unique history. In 1900, the company was formed as a company and, since then, its evolution has been marked by a philosophy of continuous improvement.

“ we are a company with over 130 years of history, but by looking ahead, ” says Javier Bermejo, chief financial officer of Valle, Ballina and Fernández, S.A., “ Our family business has enabled us to maintain a long-term vision and innovation projects that strengthen our identity without losing the essence of what we are: cider producers of high quality, linked to the territory and committed to sustainability ”.

The company, comprising more than 70 professionals, combines a solid experience craftsmanship with cutting-edge technology. Its current catalogue includes traditional natural cider DOP, natural cider foamy DOP, recognized “ The Cider Piper ”, ecological, cider apple juices, pastries, nougat, our customers, and export its products to more than 40 countries, including the united states, Mexico, japan or the united kingdom. By 2024 reached a turnover of eur 22.7 million, with growth of 2.02% over the previous year, consolidating its position as regards sidrero sector.

In recent years the company has intensified its focus on r + D + i, to allocate significant resources to the development of solutions that improve the productive process and reduce their environmental impact. Among its most prominent is the automation with biorreactores, the reduction of chemical inputs and the implementation of endogenous biota growth in the fermentation of cider, an approach that combines sustainability, quality sensory and differentiation in the market.

Apples to prepare the cider in Valle, Ballina and Fernández

Biota growth as a new border biotechnology

The project on endogenous biota growth and quality of cider arises precisely from the search for balance between the centuries-old tradition and innovation in science. Its aim is to differentiate the cider through natural processes that enhance their profile and its sustainability, exploring the potential of micro-organisms are indigenous to improve the fermentation and reduce dependence on external inputs.

According to explains Javier Bermejo, “ the need for this project was born out of a desire to give the consumer with cider details worthy of our environment and developed through natural processes. We Wanted To integrate our centuries-old tradition with biotechnological innovation, while maintaining the essence of the product and, at the same time, improving its uniqueness ”.

The main challenge, he pointed out, has been adapted indigenous microorganisms — especially yeast no-Saccharomyces — industrial processes, a challenge that requires a combination of applied research and technical knowledge. “ we are engaged in biorreactores and collaborating with technological centres to address the questions posed by this process. Our aim is to take advantage of industrially the achievements that we are doing and apply them to the actual production of our ciders ”, points Bermejo.

These non-conventional yeast they give greater aromatic complexity and a personality that distinguishes the cider, would bolster the connection with the natural environment of asturias. “ endogenous Biota growth allows us to capture the nuances of the territory and bring them to the final product, ” explains. “ it is a form of innovation without losing the essence of improved without distorting what makes us unique ”.

A model that is sustainable and respectful of the environment

The use of endogenous biota growth not only pursues excellence sensory disability, but also a model of production more sustainable and respectful of biodiversity. By reducing the need for external inputs — such as fertilizers or pesticides —, the company owes a positive impact on the ground and the ecosystem. “ working with our own micro-organisms allows us to promote a more balanced ecosystem, to improve the health of the ground and reduce the environmental footprint of the process ”, stresses Bermejo.

The automation through biorreactores was another important technological advances of the project. This technology allows accurately control the conditions of fermentation, optimizing the use of energy and raw materials. “ Thanks to bioreactors, we have managed to reduce energy costs and inputs, in addition to minimize the environmental impact, and most importantly, this system helps us obtain ciders more complex and unique, ” says the director of finance.

At the economic, this optimization results in significant savings and greater stability on the product quality, which strengthens the competitiveness of the company. But the benefits go further: the reduction of additives and chemical treatments also has a positive influence on the perception of the consumer, increasingly attentive to the origin and sustainability of food and drink it consumes. “ The current consumer search natural products and sustainable, and the reduction of fertilizers and pesticides helps us to strengthen that perception. It Is a competitive advantage that combining innovation, authenticity and environmental commitment ”, points Bermejo.

Cider bottles in Valle, Ballina and Fernández

Innovate since identity

Throughout its history, Valle, Ballina and Fernández has succeeded in turning challenges into opportunities. The company keeps its family shareholder structure from its origins, a feature that has been key to ensuring the continuity of the business project and the transmission of values between generations. “ Our independence allows us to take decisions for the long term, ” explains Bermejo. “ That gives us freedom to invest in r & D is committed to sustainability and maintain our identity, even in a globalised market and very competitive ”.

Thus, this project is an example of how innovation can act as a catalyst of tradition. “ it is not just about incorporating technology, but to do so. We want every advance improve what we are doing well, to strengthen our links to the territory and provide real value to the consumer ”, stresses.

The impact of the project is reflected both in the improvement of production processes and the creation of knowledge applicable to the sector. In the medium term, the company expects to consolidate a line of different products, sustainable and high added value, strengthen the brand and contribute to the development of the asturian cider as a whole. “ We hope that our experience will serve as a reference for the sector and to demonstrate that biotechnological innovation goes hand in hand with tradition, ” concludes Bermejo.

The project has been endorsed by CDTI Innovation and european funds. “ ERDF Aid has been key to accelerating the project, allowing us all access to advanced technology and collaborate with experts in biotechnology and fermentation processes ", highlights the cfo. From a broader perspective, adds, “ this type of funding behind innovation in smes, creates skilled jobs and productive encourages a more sustainable and competitive ”.

As a consolidated flagship brand, cider The Piper look into the future with the same an enterprising attitude that inspired the founders. The company is currently working to strengthen its internationalization, extending its range of ecology and automating processes continue through clean and efficient technologies.

CDTI Innovation

The centre for technological development and innovation, CDTI E.P.E. is a public company under the ministry of Science, innovation and universities, whose goal is the promotion of technological innovation in business. The CDTI mission is to ensure that the business fabric english generates and transform knowledge into growth científico-técnico globally competitive, sustainable and inclusive. By 2024, within the framework of a new strategic plan, the CDTI provided more than $2.3 billion euros of support for business startups and spain.

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