| NACE Code |
72.10 - Research and experimental development on natural sciences and engineering |
| Sector/Industry |
Agriculture & Food, Pharmaceuticals & Biotechnology |
| Products/Services |
Raw Materials, Semi-finished Products, Components, Finished Goods, Consulting & Advisory, Education & Training Services |
| Core Products/Services |
• Finalization (processing) of agricultural products – Processing of medicinal and aromatic herbs and production of herbal extracts, vinegar production, dehydration and drying of fruits, vegetables, mushrooms and herbs, crushing (crunching) of almonds, walnuts and hazelnuts. • Laboratory analyses – Analyses of must, must in fermentation and wine, soil analysis, analysis of extracts and essential oils, strong alcoholic beverages and honey. • Service of development of new products and improvement of characteristics of existing food and cosmetic products in cooperation with partners from the academic community, and connecting the economic and scientific sectors. • Organization of educational activities and workshops for pupils, students and the wider community. • Preparation and implementation of projects for various national and international competitions, in partnership with the public, academic and economic sectors. • Research and development in the field of agriculture, health, healthy eating and nutrition, food technology, biotechnology, medicinal herbs and cosmetics, through cooperation with the academic community. |
| Key Technologies |
Finalization and processing of agricultural products • Medicinal and aromatic herbs: Advanced processing and production of high-quality herbal extracts. • Vinegar production: Technological processes of fermentation and production of natural vinegars. • Dehydration and drying: Professional processing of fruits, vegetables, mushrooms and herbs with maximum preservation of nutritional properties. • Nut processing: Services for breaking (crunching) and preparing almonds, walnuts and hazelnuts for further sale or processing. Laboratory analysis and quality control • Oenology: Detailed analysis of must, must in fermentation and finished wines. • Pedology: Analysis of soil composition and quality to optimize cultivation. • Specialized analysis: Testing of extracts, essential oils, spirits and pollen and chemical analysis of honey. New Product Development (R&D) • Formulations: Developing recipes for new food and cosmetic products. • Innovations: Improving the characteristics of existing products by applying the latest scientific knowledge. • Synergy: Actively connecting business entities with the academic community for the purpose of technology transfer. Education and knowledge transfer - We believe in the importance of continuous learning and popularization of science: • Organization of specialized workshops for pupils, students and professionals. • Educational activities focused on sustainable agriculture and modern processing technologies. |
| Main Machinery |
Supercritical CO2 Extractor - Processing of Medicinal Plants: While classical methods (such as steam distillation or solvent extraction) often degrade sensitive compounds due to high temperatures or leave traces of hexane and other toxins, the scCO2 process offers: • Impeccable purity: The extracts obtained are 100% natural, without residual solvents, heavy metals or microorganisms. • Preservation of thermolabile compounds: The process takes place at low temperatures (usually between 30°C and 40°C), which prevents thermal decomposition and oxidation of active substances. • Process selectivity: By precisely adjusting the pressure and temperature, we can selectively extract specific groups of compounds (e.g. only essential oils or only fatty acids). • Environmental sustainability: CO2 is non-toxic, non-flammable and is recycled within a closed system, which makes the process "green" and environmentally friendly. In our modern laboratory, we combine cutting-edge technology and expertise to ensure the highest level of accuracy of results. The laboratory is equipped with sophisticated equipment for chromatographic chemical analysis, including gas chromatography with mass spectrometry (GC-MS) and high-performance liquid chromatography (UHPLC-MS/MS), which enable precise identification and quantification of even the most complex compounds. Using FTIR spectrometry, UV-VIS spectrophotometry and the specialized Oenofoss wine analyzer, we provide fast and reliable analysis of key quality parameters. Our range of services includes: • Oenology: Detailed analysis of must, must in fermentation and finished wines. • Agrochemistry: Analysis of soil composition and fertility. • Natural products: Testing of extracts, essential oils and honey. • Distillates: Quality control of strong alcoholic beverages. Our technology lines - We are proud of a wide range of specialized devices that meet the highest standards of the food industry: • Industrial dryer: Intended for dehydrating fruits, vegetables, mushrooms, medicinal and herbs, while preserving nutritional values and aroma. • Juice packaging: Includes a sediment filter for clarification and a modern juice bottling machine. • Preparation and heat treatment: A device for blanching and sterilization that ensures the microbiological correctness and longevity of the product. • Vinegar production: Specialized vinegar generator for controlled fermentation and top quality homemade vinegar. • Apple chips: Dedicated device for preparing apples and pears for drying and producing chips with accompanying equipment for peeling and cutting. • Almond, hazelnut and walnut processing line: Almond, hazelnut and walnut crushing device, almond, hazelnut and walnut shell separation device with vibration and blowing • Universal mill: High-efficiency mill for grinding soft, medium-hard, fibrous and elastic samples, adjustable to different granulations depending on the needs of the final product. |
| Unique Capabilities |
Our activities are focused on solving contemporary challenges in the areas of: • Health and nutrition: Nutrition, functional foods and biotechnology. • Agro-technology: Improving agricultural production through innovation. • Cosmetology: Research on active substances from indigenous plants for the needs of the cosmetics industry. The CEKOM 3LJ institution is continuously expanding its capacities and implementing a number of complementary activities that support the development of local and regional economies based on knowledge and innovation. |
| Target Customers |
CEKOM 3LJ is positioned as a research organization and business support institution specializing in research and development (R&D). Our mission is to bridge the gap between science and economy, providing top-notch infrastructure and expert knowledge. Our services are primarily aimed at small and medium-sized entrepreneurs in the fields of agriculture, food and cosmetics and agricultural product producers. CEKOM 3LJ implements research and development programs with a focus on creating new products and providing high-value-added services. We act as a strategic bridge that connects: • Science: Cooperation with leading higher education institutions and institutes. • Economy: Transfer of knowledge and technology directly into the hands of entrepreneurs. • Market: Development of solutions that respond to modern challenges in the field of food and health. Through our activities, we provide systematic support for the development of agricultural and processing entrepreneurship in the Cetina region and beyond. By providing agricultural product processing services, laboratory analysis, idea incubation, research and education, we help local producers become recognizable on the domestic and international markets. |
| Export Experience |
No exports (domestic only) |
| Export Markets |
HR |
| Export Percentage |
Not specified |
| Capacity Utilization |
Not specified |
| Additional Capacity |
Describe available capacity |
| Peak Months |
March, April, May, June, July, August, September, October |
| MOQ |
e.g., 100 units |
| Delivery Times |
Not specified |
| Regional Focus |
Global |
| Languages |
Croatian: Native, English: Advanced, German: None, Italian: None, French: None, Spanish: None, Language name |
