19 Nov Valorization of residual flows of fruit and vegetables
Valorization of residual flows of fruit and vegetables
03/09/2018 – 03/07/2021
Project description
Problem
The cultivation and processing of white cabbage, peppers, broccoli and tomatoes and the like, generates residual flows that cannot be processed in the food chain. 33% from vegetable and fruit cultivation does not end up in the mouth of the consumer. The innovative challenge of this project is to upgrade these residual flows and translate them into a profit model instead of a loss item for the grower.
Approach
- Fermentative upgrading of various vegetable mixes on lab and pilot scale.
- The valorisation of the water released from the reprocessing process.
- Creating a business case from the perspective of the possibility of cooperative valorisation and from the perspective of the grower.
Result
The project has produced a patented process for fermenting vegetable cuttings, tested on a lab scale and on a pilot scale (100 kg). The product with a detailed Product Specification Sheet has been offered to market parties as a dried powder and tested in vegetarian burgers. With a gross margin of around €3 per kg, this is a positive business case. The publication to the sector took place via Greenport Noord-Holland Noord. The business model is presented in the Business Plan of the QuisQuiliae cooperative and in a detailed canvas model. Both models will have to prove themselves in practice when an entrepreneur adopts this way of working. That is not the assignment within this POP-3.
Partners
Wageningen University & Research (WUR)
University of Amsterdam (UvA)
AERES University of Applied Sciences
G.Kramer & Zonen BV
Barendse-DC II BV
GreenPort North Holland North
Oterap BV
Publications
General
Roos van Maanen – Amsterdam Green Campus
Contact details
T: 06 – 41 06 56 41
r.vanmaanen@uva.nl
“European Agricultural Fund for Rural Development:
“Europe invests in its countryside”.
