Achievements :
The completed study on developing a master plan on black liquor management, on 3 stages :
Stage 1 : Assessing the current state of waste management ;
Stage 2 : Developing a plan to replace the existing black liquor dumps;
Stage 3 : Proposing strategic orientations and an operational plan for the treatment and conversion of this matter.
Completion of the study on developing a master plan for the management and conversion of black liquor by spreading it on state farmlands on the basis of 20 thousand m3 by farm over a surface area of 400 hectares in the regions of : Sfax, Medenine, Djerba and Zarzis, Sahel and Kairouan and the Center, with an approximate cost of 800 thousand dinars ;
The launching of a pilot project of integrated management of black liquor in Sfax in collaboration with the company of oil mill services of Sfax (SSH) which includes more than 300 oil mills and the Olive Tree Institute. This project includes achieving:
A facility of black liquor treatment using membrane technology to obtain large quantities of fresh water in accordance with the standards, to be used for irrigation (between 70% and 80%) and sludge that can be used as fertilizer and biofuel ;
A facility of anaerobic fermentation of black liquor with liquid waste of poultry manure to reach a production capacity of 150 m3 of biogas convertible in electrical energy equivalent to 285 kilowatts/hour and in heat energy equivalent to 600 kilowatts/hour.
A tripartite agreement signed by ANGED, the company of oil mill services of Sfax and the Tunisian company for black liquor treatment
Collaboration with the relevant authorities to investigate ways of creating service companies in major black liquor producing areas with technical and economic profitability such as the company of oil mill services of Sfax ;
Training and awareness workshops to farmers and oil mill owners to encourage black liquor spreading;
A draft decree is being developed establishing the conditions and management procedures of black liquor for its use in agriculture.
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