Oregano: a new crop with good prospects

Scientists of Applied Plant Research were the first to see opportunities for the cultivation of oregano. The crop is containing an oil that increases the resistance of animals: the oil makes the intestinal system less sensitive to infections. This makes it suitable as alternative for antibiotics in animal husbandry.

Optimising oregano cultivation

The scientists started searching for selections that give higher yields than the current varieties. They then experimented to master the best possible cultivation system. In doing so they tried to improve each step in the chain: from propagation, via crop care and harvest through to the final distillation of the oil.

For distillation the scientists are using steam distillation; experience with this system had already been gained abroad for similar substances. The scientists took this method and adapted it for the distillation of oil from oregano.

Utilisation of the residual product

They also searched for new potential markets. They found a client for the residual material after distillation. An American company is removing phenols from this residual material; these are being sold to the food industry. This component is a natural preservative and does, e.g., prolong the shelf life of meat; this makes chemical additions unnecessary.

The oregano chain has meanwhile been taken over by a commercial company. This leaves the cultivation to a number of growers, distills the oil from the crop, and sells this to the animal feed sector.

More feasible applications

But there are more feasible applications. The plant contains lots of other substances that may also be interesting for, e.g., the animal feed industry. And apart from the residual product an aqueous liquid (condensation water) is remaining after steam distillation. Abroad this liquid is used against nematodes in greenhouses. And further yield increases are possible as well.