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Open AccessArticle

The Economic Impact of a New Type of Ripening Chamber in Traditional Cheese Manufacturing

Department of Accounting and Finance, Polytechnic Institute of Setúbal, 2914-503 Setúbal, Portugal
Polytechnic Institute of Beja, 7800-295 Beja, Portugal
VALORIZA—Research Centre for Endogenous Resource Valorization, 7300-555 Portalegre, Portugal
Polytechnic Institute of Portalegre, Agrarian School of Elvas, 7350-092 Elvas, Portugal
CEFAGE-UE, IIFA, Universidade de Évora, Largo dos Colegiais 2, 7000 Évora, Portugal
MED—Mediterranean Institute for Agriculture, Environment and Development, Núcleo da Mitra, Apartado 94, 7006-554 Évora, Portugal
Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ciências e Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
Author to whom correspondence should be addressed.
Sustainability 2020, 12(16), 6682;
Received: 21 July 2020 / Revised: 11 August 2020 / Accepted: 17 August 2020 / Published: 18 August 2020
(This article belongs to the Special Issue Competitiveness of SMEs)
A new prototype of a ripening chamber was proposed in the CFD4CHEESE project 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 on the energy cost of cheese ripening in three Portuguese regions (Setúbal, Évora, and Beja), we demonstrated the potential economic benefits of the prototype. The proposed automation process would imply higher productive efficiency, reducing the consumption of water and electricity. The simple consideration of the reduction of electricity costs is enough to recover the investment needed to have the new ripening chambers, meaning that the investment is economically viable. In addition to the economic impact in firms, which are mostly small and medium firms, our results also contribute to an increase on the sustainable use of natural resources. View Full-Text
Keywords: cost reduction; economic impact; ripening chambers; SME competitiveness cost reduction; economic impact; ripening chambers; SME competitiveness
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Teixeira, N.; Pires, M.C.; Ferreira, P.; P. Carvalho, G.; Santos, R.; M. Rodrigues, F.; Dias, J.; Martins, J.C.; Caeiro, J.J. The Economic Impact of a New Type of Ripening Chamber in Traditional Cheese Manufacturing. Sustainability 2020, 12, 6682.

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