VEGETABLE BIOMASS

VEGETABLE BIOMASS

The vegetable biomass we use for energy enhancement are:

  • Biomass y-products of tomato processing (peels, fruit outside the measuring range, etc.)
  • Biomass of olive processing (olive residues, vegetation water)
  • Biomass of grape processing (pomace, grape stalk, etc.)
  • Biomass of fruit processing (storage and selection, peeling, fruit cores, citrus pulp, pear and apple pulp, peaches, pits, shells, etc.)
  • Biomass of vegetable processing (storage and selection, peeling, packaging, etc.)
  • Biomass of sugar beet processing (stillages; molasses; dried beet pulp, fresh suppressate, ensiled suppressate etc.)
  • Biomass derived from the processing/selection of brown rice (middlings, chaff, husk, etc.)
  • Biomass of cereal processing (middlings, flour, bran, rye middlings, gluten, starch, broken seeds, rice starch and rice proteins in aqueous solution from first processing of cereals and rice, etc.)
  • Biomass of oilseed processing (maize germ panels, flax, grape seed, etc.)

If you want more information on the biomass of vegetable origin and on the possible uses of these materials, fill out the form below and contact us.


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