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
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