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Food name Side stream Component group Component Value Unit Description Reference
Abattoir wastes, unspecified Abattoir, hand dug wells Waste compounds pH 8.1 N/A Chanchaga Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Grape Grape pomace Waste compounds pH 4.2 N/A Whole. Ensiled for 45 days Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Wheat Wheat Waste compounds pH 0.9 N/A Silage. Location: SEM Changes during aerobic exposure of wheat silages
Grape Grape pomace Waste compounds pH 3.86 g/kg DM Skin and seeds, white grape Chemical composition and digestibility of dried white and red grape pomace for ruminants
Fish, unspecified Fish protein isolate Waste compounds pH 5.7 N/A Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Food, unspecified Food leftovers Waste compounds pH 4.71 - Food waste obtained from collection rounds in Ludlow, UK Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
Green waste Biochar from green waste Waste compounds pH 8.5 N/A Product from large scale gasification at 670°C ECN Phyllis 2
Food, unspecified Food leftovers Waste compounds pH 5.93 - Food waste (to digester) obtained from collection rounds in Lisbon, Portugal Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
Apple Apple pomace, dried Waste compounds pH 4.2 1:10 diluted apple pomace Powder Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Abattoir wastes, unspecified Abattoir, bore holes Waste compounds pH 7.8 N/A Maikunkele Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
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