Insects: The sustainable superfood from Asia
Fermentation is not a new nutrition trend. People have been fermenting food to make it last longer for about 10,000 years. Since back then, there were no possibilities of food cooling, like they exist today, people came up with something else to make the products longer edible. In fermentation, organic substances are converted microbially or enzymatically into acid, gases and alcohol.
About 78 million tons of oranges are produced worldwide. In Europe, most oranges come from Italy, Spain and Greece. During food production of juice or jams, enormous quantities of orange peels remain and are disposed of. In Italy alone, about 1 million tons of citrus peels are disposed of each year.
Worldwide, about 3 million tons of olives are produced annually. The main producer and exporter of olive oil is the European Union, with Spain, Italy and Greece leading the way. The olives are pressed into oil or sold pickled as a delicacy - often pitted. When olives are processed, a large amount of pits remain. For the former worthless by-product, there are now some innovative ideas and possibilities to process it. Thus, existing resources are reused and others are saved at the same time. Passing on and using natural raw materials contributes to a sustainable circular economy.
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