Patricia Aymà Maldonado

Our bioplastic is double bioplastic from its origin to its end of life.

We work with agri-food companies, for example a beer production company.

And they give to us the leftover or the spent yeast from the beer production.

At first stage, we have a group of bacterias that cook the waste, okay?

They are like the chef.

And they cook the waste so that it's like really tasty.

For a second stage, another one group of bacteria take that tasty waste and produce the bioplastic.

And at the end, we obtain the bioplastic.

This is a thing that some kind of bacteria can do, not all the bacteria can do, and it's an adaptive survival skill.

You have to ask bacteria for doing something, and she will do it.

For me, bacteria is a girl, okay?

So it's a super girl.

We work with a system that is installed there where the waste is generated in the customer facilities, and we start taking the waste directly into our model, our box.

And that is working 24 hours a day.

It is a new scenario for companies working with us.

They go from managing a waste into having a real benefit, a real value, because they do not have to change machines.

They have to change the mentality.

Right now,

We're already treating three tons of spent yeast in a day.

We take 300 grams of spent yeast to produce one kilo of our bioplastic.