Dip sauce made from fermented peas
In the horticultural sector, there are daily heels of vegetables and fruit that do not end up in the consumer chain. They are too small, have a slightly different colour and weird shape. Most are used to make compost from being thrown away. In addition, there are also large message stems and leaves.
VIVES has been investigating how these residual flows can be used as effectively as possible. With rejected peas (combined with cream and mint), VIVES has developed a sustainable and tasty dip sauce.
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