{"id":3235,"date":"2021-09-18T02:32:28","date_gmt":"2021-09-18T02:32:28","guid":{"rendered":"https:\/\/sustentable.digital\/blog\/?p=3235"},"modified":"2022-09-15T20:07:29","modified_gmt":"2022-09-15T20:07:29","slug":"economia-circular-el-caso-del-bagazo-cervecero","status":"publish","type":"post","link":"https:\/\/sustentable.digital\/blog\/2021\/09\/economia-circular-el-caso-del-bagazo-cervecero\/","title":{"rendered":"Econom\u00eda circular: el caso del bagazo cervecero"},"content":{"rendered":"\n<p>En los \u00faltimos a\u00f1os, las cervecer\u00edas artesanales proliferaron en todas las ciudades del pa\u00eds. Se multiplicaron los productores de esta bebida que no deja de actualizarse. La agroindustria cervecera en Argentina creci\u00f3 en volumen y calidad durante los \u00faltimos diez a\u00f1os. Solo en Bariloche, los productores utilizan anualmente mil toneladas de granos de cebada.<\/p>\n\n\n\n<p>En la producci\u00f3n de cerveza, los granos son macerados para extraer az\u00facares. Los restos de grano h\u00famedo, o bagazo cervecero, sol\u00edan ser descartados. Se generan 600 g de bagazo por cada litro de cerveza elaborada, lo que constituye el 85% de los residuos de esa industria.<\/p>\n\n\n\n<p>El descarte de semejante volumen de bagazo implica dos problemas: el primero, es que produce un grave da\u00f1o ambiental. Su descomposici\u00f3n genera metano, un gas de efecto invernadero 25 veces m\u00e1s potente que el di\u00f3xido de carbono. El segundo problema con el descarte del bagazo es que se pierde una gran oportunidad: se trata de un subproducto estrella que se puede utilizar para m\u00faltiples funciones como la producci\u00f3n de energ\u00eda por combusti\u00f3n directa, la producci\u00f3n de biog\u00e1s por fermentaci\u00f3n anaer\u00f3bica y la producci\u00f3n de carb\u00f3n. Tambi\u00e9n se usa como material adsorbente de tratamientos qu\u00edmicos, como fertilizantes org\u00e1nicos y como suplemento alimentario para ganado.<\/p>\n\n\n\n<p>El camino hacia la sostenibilidad en la industria cervecera ya est\u00e1 trazado. En Argentina varias cervecer\u00edas comenzaron a utilizar el bagazo como un subproducto para alimentar animales. Se trabaja bajo el paradigma de la econom\u00eda circular que alienta a utilizar residuos como recursos para reingresar al sistema productivo. De esta manera, se reducen los desechos y se extraen menos bienes naturales del planeta. As\u00ed, el uso del bagazo cervecero redunda en impactos positivos: se beneficia la econom\u00eda y el ambiente en un c\u00edrculo virtuoso de reutilizaci\u00f3n.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><a href=\"https:\/\/sustentable.digital\/blog\/wp-content\/uploads\/2022\/01\/economiacircular.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/sustentable.digital\/blog\/wp-content\/uploads\/2022\/01\/economiacircular.jpg\" alt=\"\" class=\"wp-image-3243\" width=\"773\" height=\"361\" srcset=\"https:\/\/sustentable.digital\/blog\/wp-content\/uploads\/2022\/01\/economiacircular.jpg 900w, https:\/\/sustentable.digital\/blog\/wp-content\/uploads\/2022\/01\/economiacircular-300x140.jpg 300w, https:\/\/sustentable.digital\/blog\/wp-content\/uploads\/2022\/01\/economiacircular-768x358.jpg 768w\" sizes=\"auto, (max-width: 773px) 100vw, 773px\" \/><\/a><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>En los \u00faltimos a\u00f1os, las cervecer\u00edas artesanales proliferaron en todas las ciudades del pa\u00eds. Se multiplicaron los productores de esta bebida que no deja de actualizarse. La agroindustria cervecera en Argentina creci\u00f3 en volumen y calidad durante los \u00faltimos diez a\u00f1os. Solo en Bariloche, los productores utilizan anualmente mil toneladas de granos de cebada. En [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3243,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[126],"tags":[],"class_list":["post-3235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-economia-circular"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Econom\u00eda circular: el caso del bagazo cervecero - Sustentable Digital<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sustentable.digital\/blog\/2021\/09\/economia-circular-el-caso-del-bagazo-cervecero\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Econom\u00eda circular: el caso del bagazo cervecero - Sustentable Digital\" \/>\n<meta property=\"og:description\" content=\"En los \u00faltimos a\u00f1os, las cervecer\u00edas artesanales proliferaron en todas las ciudades del pa\u00eds. Se multiplicaron los productores de esta bebida que no deja de actualizarse. La agroindustria cervecera en Argentina creci\u00f3 en volumen y calidad durante los \u00faltimos diez a\u00f1os. Solo en Bariloche, los productores utilizan anualmente mil toneladas de granos de cebada. 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Se multiplicaron los productores de esta bebida que no deja de actualizarse. La agroindustria cervecera en Argentina creci\u00f3 en volumen y calidad durante los \u00faltimos diez a\u00f1os. Solo en Bariloche, los productores utilizan anualmente mil toneladas de granos de cebada. 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