Green energy for the Martelli Group
Over three thousand square meters of photovoltaics have been installed on the roof of the Paduan factory in Martelli, which specializes in high quality cured meats. The company faces a new open industrial phase with the decision to invest in the energy sustainability of its offices to meet energy needs and environmental sustainability requirements, thanks to renewable energy.
The Martelli group, specialized in the production and marketing of high quality cured meats with 100% Italian meat and gourmet products for the horeca and large-scale distribution, started the project from the Boara Pisani plant, in the province of Padua: the entire surface will be used for the installation of photovoltaic panels. It involves 3,313 square meters of plants, for a total of 1,282 crystalline silicon panels that will capture the sunlight to transform it into clean energy.
The total power reached by the plant when fully operational will be 700 kWp, sufficient to cover a quarter of the plant's energy needs. In terms of emissions, the plants will allow a saving of 204 tons of CO 2 per year.
This first step has led to an investment of 1 million euros: the next few years will see other plants of the group hosting photovoltaic panels on their surface, with further investments and practices already underway and being defined.
"This is an important step for our company - explains Egidio Martelli , third generation of the group -. We realize that, in the climate crisis situation in which we find ourselves, everyone must do their part. Ours is an energy-intensive sector, for this reason we want to contribute to reducing our emissions by choosing a clean and renewable energy such as solar energy ".
The Martelli group was born in Mantua in 1959 from a family business: today it is composed of seven production units that belong to two different companies, Martelli Fratelli Spa and Martelli salumi Spa. The group was born as a slaughtering industry, developed in Padua for the production of cooked ham and expands to Parma for Parma ham, reaching as far as San Daniele, for the production of the typical PDO ham.
The group controls the entire production chain, from the slaughter of over 700,000 pigs a year to the processing of meat: the cured meats are free of gluten, glutamate and lactose (with the exception of Prosciutto Cotto with Parmigiano Reggiano cream). In 2021, turnover amounted to around 300 million euros with an export percentage on cured meats equal to 18%. Among the main destinations USA, Germany, France, Australia and Japan.
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