Opendata, web and dolomites


Novel Ozone and Thermal Shock Conservation Process for Vegetables

Total Cost €


EC-Contrib. €






Project "SCHOCKO3" data sheet

The following table provides information about the project.


Organization address
address: VIA ALFIERI 41
postcode: 71048

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country Italy [IT]
 Project website
 Total cost 71˙429 €
 EC max contribution 50˙000 € (70%)
 Programme 1. H2020-EU.2.3.1. (Mainstreaming SME support, especially through a dedicated instrument)
2. H2020-EU.3.2. (SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy)
 Code Call H2020-SMEINST-1-2014
 Funding Scheme SME-1
 Starting year 2015
 Duration (year-month-day) from 2015-05-01   to  2015-08-31


Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    FIORDELISI SRL IT (STORNERELLA) coordinator 50˙000.00


 Project objective

FIORDELISI, leader in the production of dehydrated vegetables in Italy and the first in the production of sun-dried and semi-dried tomatoes was created on 1960. Around 3,500,000 square meters of fields cultivated under Fiordelisi’s careful supervision and an annual production capacity 1,200 tons of sun-dried tomatoes, 700 tons of semi-dried tomatoes, 200 tons of artichokes and 500 tons of other vegetables show our business development. In order to offer always high quality food products, we start by a targeted seed selection and we use modern processes of sanitation and storage, which are constantly studied and improved. Now, we have developed SHOCKO3: a novel sanitation and preservation process based on ozone and a thermal shock. We envisage that SHOCKO3 will replace all traditional oil and freezing based conservation methods. SHOCKO3 will offer approx. 35% of weight reduction, 20% transportation energy saving, 30% CO2 emission reduction, 35% reduction of raw material (oil method replacement), 15% increase average of organoleptic properties (20% taste, 5% colour and % 15 odour) with shelf-life up to 5 months.

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The information about "SCHOCKO3" are provided by the European Opendata Portal: CORDIS opendata.

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