https://greentaste.pt/wp-content/uploads/2023/11/Captura-de-ecra-2023-03-31-as-14.48.11.png 1078 1918 6r33n74573 https://greentaste.pt/wp-content/uploads/2018/04/greentaste-logo.svg 6r33n745732021-12-06 13:16:002023-11-08 13:20:36Apresentação de Resultados de Projetos
Facts Observed (2015)
- “Only” fully red tomato is accepted by the industry for tomato paste.
- The non-use of high volumes of unripe fruits – in Portugal ca 100 Mton (9 ton/ha) – left in the fields without further valorization represents huge losses of ENERGY, WATER and FOOD
- Fermented tomatos are traditional products in the Central Europe (Wouters et al 2013)
- Lactic acid fermentation is suitable for green tomato’s probiotic fermentation