The innovative project should generate enough gas to make the Elgin firm self-sufficient in energy, with the prospect of surplus power being fed into the National Grid.

To have the right kind of mix to produce the best gas, Speyfruit would look at taking waste from other food producers in the area.

A feasibility study showed that the ambitious plans would be viable, and now the firm are being assisted in their bid to tap into green energy by two Nigerian students who have joined them on a three-month placement.

Temilade Adeyemo and Adebisi Olatunde are food science and microbiology students at Strathclyde University.

Technical manager Cliff Mearns said: "We produce a lot of waste and pay to get that taken away, and we thought, 'Why not use that to power the plant and put the surplus on the National Grid?'

"Waste is a huge problem for business, with the price of landfilling, so it really makes sense to get this up and running. We are looking at ways of doing it, and our students are providing valuable assistance to us in that."

Speyfruit boss Ian Taylor added: "Three years ago I did not know what a bio-digester was. Quite simply, it is like a stomach that has to be fed the right ingredients to produce the right gases. We hope to have a totally green factory."

The students' mentor, honorary lecturer Dave Miskin, helped to arrange the three-month placement, and said he was delighted that students were being given the opportunity for on-the-job learning in Moray, an area renowned for its food and drink production. He hopes that this pilot will see graduates armed with the right qualifications stay or move into the area, aware that good career opportunities are available.

Mr Miskin said: "This could be very beneficial for the companies and hopefully the economy.

"The company gains experts, while the students gain experience. This is the first time the students have come North, and we want to encourage them to spread their wings and come here, where there is a genuine need for their knowledge.

Speyfruit really know their onions, with the help of Nigerian students Temilade Adeyemo (left) and Adebisi Olatunde. The food science and microbiology students, from Strathclyde University, are pictured with (left to right) Speyfruit's Ian Taylor and Cliff Mearns and Dave Miskin, an honorary lecturer at the university. NS

"The wonderful thing about the students coming in is that they see things with a fresh pair of eyes. A consultant would come in, do the job and then leave, but they are here for three months."

Mr Taylor said he was pleased to be able to offer the students real working-life training, and to gain their expertise.

"To get people in with the qualifications they have would cost us thousands," he said.

"Their research and findings will set the ball rolling for greater things. This is a fantastic bonus for us."

It comes amid exciting times for the Chanonry-based firm, which last year opened its processing unit, handling fruit and vegetables that are custom- cut to customer requirements. Baxters of Speyside and Mackays of Carnoustie are among its major Scottish customers, and it has just broken into England, securing a new contract with a Manchester-based firm requiring "kettle-ready" pickling vegetables.

Speyfruit has also secured Scottish Government support to build a new £1 million freezer store with capacity for 1,000 pallets, and will result in four new jobs for the firm, which already employs 30 people.

The firm's turnover has risen from £1.8 million to £2.2 million in the past year.

e.green@northern-scot.co.uk

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