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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape meal Waste compounds Heating value, high 20.3 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
Coconut Coconut shell Waste compounds Heating value, high 20.56 MJ/kg ECN Phyllis 2
Olive Olive Waste compounds Heating value, high 21.93 MJ/kg ECN Phyllis 2
Tomatoes Tomato meal Waste compounds Heating value, high 20.3 MJ/kg d.b. Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery
Coconut Coconut shell Waste compounds Heating value, high 17.65 MJ/kg ECN Phyllis 2
Hop Hops Waste compounds Heating value, high 18.11 MJ/kg d.b. NOSHAN
Olive Olive husk Waste compounds Heating value, high 19 MJ/kg Biochemical composition on extractive free basis. Concentration of extractives: 8.1% (obtained with extraction with alcohol/benzene) ECN Phyllis 2
Nuts, unspecified Nut shells Waste compounds Heating value, high 19.3 MJ/kg Hazelnut. Biochemical composition on extractive free basis. Concentration of extractives: 4.2% (obtained with extraction with acetone/water) ECN Phyllis 2
Grape Grape stalks Waste compounds Heating value, high 18 MJ/kg d.b. Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery
Cacao/cocoa Cacao shells Waste compounds Heating value, high 16.99 MJ/kg Report JOU2-CT93-0397; data from K. Lassing, E. Olsson and L. Waldheim, TPS ECN Phyllis 2
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