Operational Group: Transformation of surplus fruit and vegetable products into healthy derived foods

The fruit and vegetable sector faces the problem of peak production times, when there is only a market for premium-grade fresh produce, and at a low price due to oversupply.

The development of processed products from surplus fresh horticultural produce is proposed, so that on the one hand, a commercial outlet is provided for horticultural products that are not absorbed by the market, and on the other hand, the production of processed food with greater added value is proposed, through the application of processing technologies specific to the fruit and vegetable canning company, and applying innovative and characteristic conservation technologies from other food production sectors (such as meat), which allow the sensory and nutritional quality of the developed product to be optimized.

With this project, the Operational Group would align itself with the objectives of the AEI by contributing to a stable and sustainable food supply, directing surpluses toward the production of processed products, bridging the gap between scientific expertise and the needs of the agricultural and food sectors, as technologies will be transferred from one sector to another.