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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive husk Waste compounds Heating value, low 17.7 MJ/kg Biochemical composition on extractive free basis. Concentration of extractives: 8.1% (obtained with extraction with alcohol/benzene) ECN Phyllis 2
Peach Peach pits Waste compounds Heating value, low 19.53 MJ/kg ECN Phyllis 2
Grape Grape stalks Waste compounds Heating value, low 16.8 MJ/kg d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Olive Olive pits Waste compounds Heating value, low 20.03 MJ/kg ECN Phyllis 2
Nuts, unspecified Nut shells Waste compounds Heating value, low 17.97 MJ/kg Pistachio ECN Phyllis 2
Grape Grape meal Waste compounds Heating value, low 19.1 MJ/kg d.b. Extraction meal Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Olive Olive residue Waste compounds Heating value, low 16.65 MJ/kg Orujillo, produced and collected in Andalusia, Spain, sample 1 ECN Phyllis 2
Nuts, unspecified Nut seedcoat Waste compounds Heating value, low 18.14 MJ/kg Hazelnut. Biochemical composition on extractive free basis. Concentration of extractives: 19.6% (obtained with extraction with alcohol/benzene) ECN Phyllis 2
Olive Olive kernels Waste compounds Heating value, low 17.82 MJ/kg Fraction > 1mm, leached. Ash does not sinter between 750°C and 900°C ECN Phyllis 2
Potato Potato Waste compounds Heating value, low 15.78 MJ/kg d.b. Selected NOSHAN
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