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Food name Side stream Component group Component Value Unit Description Reference
Peach Peach pits Proximates Nitrogen, total 0.32 g/100g ECN Phyllis 2
Nuts, unspecified Nut hulls Proximates Nitrogen, total 1.15 g/100g Almond, shells (hulls) ECN Phyllis 2
Nuts, unspecified Nut shells Proximates Nitrogen, total 0.36 g/100g Macadamia. Charcoal yield 50.8% at 1 MPa, fixed-C yield 35.9% ECN Phyllis 2
Nuts, unspecified Nut shells Proximates Nitrogen, total 1.28 g/100g Hazelnut. Biochemical composition on extractive free basis. Concentration of extractives: 4.2% (obtained with extraction with acetone/water) ECN Phyllis 2
Nuts, unspecified Nut shells Proximates Nitrogen, total 0.56 g/100g Pistachio ECN Phyllis 2
Wine by-products, unspecified Lees Proximates Nitrogen, total 23.9 g/kg DM Red By-products from viticulture and the wine industry, potential as sources of nutrients for ruminants
Abattoir wastes, unspecified Slaughterhouse wastewater Proximates Nitrogen, total 250-700 mg/l Anaerobic treatment of slaughterhouse waste and wastewater
Green waste Biochar from greenhouse waste Proximates Nitrogen, total 1.11 g/100g Pepper residues 600/60/0. Combustion temperature: 600°C, 60 minutes, 0% oxygen. Greenhouse waste biochar produced in the slow pyrolysis unit at ECN from greenhouse residues of pepper ECN Phyllis 2
Olive Olive husk Proximates Nitrogen, total 1.36 g/100g Waste-to-energy possiblities for industrial olive and grape by-products in Extremadura
Grape Char from grape residue Proximates Nitrogen, total 2.05 g/100g Residue from wine production, pyrolysis in packed bed (280-530°C deg C radial profile) ECN Phyllis 2
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