On January 29, Viña Concha y Toro signed an agreement with Haproba Uva Chile SpA in order to make better use of organic waste from its processes, delivering 100 tons of grape bagasse—red and white grape marc—to produce flour, an ingredient with multiple health benefits.

The production of grape bagasse flour (GBF) is a project that was initiated in 2012 in Pontificia Universidad Católica de Chile’s Center for Molecular Nutrition and Chronic Diseases which, almost seven years later, is bearing fruit after Ángel Valenzuela, founder of Haproba Uva Chile SpA, licensed this technology for widespread use.

Viña Concha y Toro has developed multiple circular economy initiatives, achieving recycling and reuse of 100% of its industrial and organic waste. Valentina Lira, Viña Concha y Toro’s Sustainable Development Manager, highlighted that the relevance of this initiative is due to its impact in terms of beneficial use of organic waste which is already being recycled or reused (48% is used for compost and 52% is used for the production of tartaric acid, a natural ingredient for wine production). “Using part of this waste for the production of grape marc flour is an indication of our drive to find higher-value alternatives for our organic waste, transforming it into a functional food that offers benefits in terms of health and wellbeing”, she added.

The resulting flour is a functional food, explains Ángel Valenzuela. “This ingredient stands out for its high nutritional value, preservatives and antioxidants originating from the vitis vinifera plant. GBF that originates from white grape varieties is obtained by drying marc after the first pressing, while GBF that originates from red grape varieties is extracted by drying the marc in fermentation vats. Just 40 g of GBF contains 100% of daily fiber requirements and antioxidants recommended by the World Health Organization”, he said.

The incredible qualities for GBF are supported by a study published in 2017 by Pontificia Universidad Católica de Chile, in which tests were conducted on almost 40 people suffering from high triglyceride levels, high blood pressure and heart disease. After consuming grape bagasse flour, several of these indicators was reduced and their health improved.

Viña Concha y Toro is continuing to make significant progress on sustainability matters, on the understanding that its positive results are thanks to its work to care for the environment. The company is also promoting initiatives which aim to benefit the population as a whole, such as the production of grape marc flour, which is expected to successfully enter the increasingly demanding health product market.