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Food name Side stream Component group Component Value Unit Description Reference
Cabbage Abyssinian cabbage Waste compounds Volatile matter 70.56 % Ash type: 550°C. Fluid ash fusion temperature above 1400°C ECN Phyllis 2
Cotton Cotton stalk Waste compounds Volatile matter 71.67 % DM 250 fully ripe cotton stalk samples collected in China Agrocycle D1.5 Report on the main agricultural value chains in China and corresponding regulations
Olive Char from olive pits Waste compounds Volatile matter 22.8 % Char from olive stones at 873 K; S-N2 = 85 m2/g, S-CO2 = 548 m2/g ECN Phyllis 2
Olive Olive cake Waste compounds Volatile matter 66.27 % ECN Phyllis 2
Coconut Coconut shell Waste compounds Volatile matter 71.84 % Coconuts shells from Madal, Mozambique ECN Phyllis 2
Wheat Wheat straw Waste compounds Volatile matter 68.64 % DM 1218 fully ripe wheat straw samples collected in China Agrocycle D1.5 Report on the main agricultural value chains in China and corresponding regulations
Olive Olive pits Waste compounds Volatile matter 78.64 % ECN Phyllis 2
Coconut Coconut fibre dust Waste compounds Volatile matter 70.3 % Coir. Devolatilisation occurs between 330 and 600°C, maximum rate at 350°C ECN Phyllis 2
Olive Olive residue Waste compounds Volatile matter 65.7 % Orujillo, produced and collected in Andalusia, Spain, sample 1 ECN Phyllis 2
Nuts, unspecified Nut shells Waste compounds Volatile matter 63.9 % Hazelnut. Corylus avellana, sample 3, samples from Trabzon, Turkey ECN Phyllis 2
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