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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape pomace Waste compounds pH 3.98 N/A Whole. White, Italian Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Abattoir wastes, unspecified Abattoir, hand dug wells Waste compounds pH 6.9 N/A Maitumbi Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Orange Orange peel Waste compounds pH 3.64 N/A Fresh Citrus by-products as ruminant feeds: A review
Corn Corn silage Waste compounds pH 4 N/A Location: centre Changes during aerobic exposure of wheat silages
Abattoir wastes, unspecified Abattoir raw effluent Waste compounds pH 7.53 N/A Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Sorghum Sorghum silage Waste compounds pH 4.1 N/A Location: centre Changes during aerobic exposure of wheat silages
Food, unspecified Food leftovers Waste compounds pH 5.02 - Food waste obtained from collection rounds in Eastleigh, UK Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
Green waste Biochar from greenhouse waste Waste compounds pH 9.2 N/A 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
Food, unspecified Food leftovers Waste compounds pH 5.01 - Domestic food waste from Ludlow, UK Valorgas D3.3: Biokinetic and biosecurity data and operating protocols from optimisation of autoclave and cell disruption pre-treatment
Apple Apple pomace, dried Waste compounds pH 3.9 1:10 diluted apple pomace Powder, fermented with Saccharomyces Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
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