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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape pomace Waste compounds pH 3.92 N/A Whole. Not ensiled Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Abattoir wastes, unspecified Abattoir, bore holes Waste compounds pH 7.1 N/A Maitumbi Abattoir wastes generation, management and the environment: a case on Minna, North Central Nigeria
Apple Apple pomace, dried Waste compounds pH 3.75 1:10 diluted apple pomace Powder, fermented with Torula Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Bolti Bolti fish Waste compounds pH 6.3 N/A Flesh only 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 5.18 - Food waste obtained from collection rounds in Hackney, UK Valorgas D2.1: Compositional analysis of food waste from study sites in geographically distinct regions of Europe
Bamboo Biochar from bamboo stems Waste compounds pH 6.4 N/A Bambusa vulgaris. Biochar produced at ECN, pyrolysed slowly at 400°C for 60 min in an auger type (screw) pyrolyser (Pyromaat) ECN Phyllis 2
Food, unspecified Food leftovers Waste compounds pH 6.16 - Food waste obtained from collection rounds in Treviso, Italy 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 11.5 N/A Pepper residues under gasification. Combustion temperature: gasification at 750°C ECN Phyllis 2
Bamboo Bamboo shoot shells Waste compounds pH 5.78 N/A Addition of rice straw or/and wheat bran on composition, ruminal degradability and voluntary intake of bamboo shoot shells silage fed to sheep
Cheese Whey Waste compounds pH 5 N/A Cheese Amelioration of lactic acid production from cheese whey using micro-aeration
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