Ferder met Eiwitrijke Gewassen van Dichtbij (Project)

The project 'Ferder met Eiwitrijke Gewassen van Dichtbij' delves into the potential of fermentation, hence the F in ferder, for the processing of protein-rich crops from the Netherlands. A regional project to process locally grown beans in an innovative way via fermentation and market them. The results of the pilot will be used and used as a source of inspiration to create a better business model for protein-rich crops in close proximity. We have known fermentation for centuries as a way to produce special flavors and products, from beer to yogurt. Tempeh is a well-known fermentation product based on soy beans. Are other locally grown beans also suitable for the development of tasty and healthy variations on meat or dairy? And what does it take to ensure that cultivation, processing and sales grow in balance with a good revenue model for all partners? The project group will start working on these questions. The project uses locally grown lupine as a test case, with a spread as the first product. It is expected that consumers will be able to taste and test a plant-based cheese spread at the beginning of this year at Het Smaakpark in Ede. Farmers, processors and suppliers such as caterers work together to develop an innovative product, based on market opportunities: a vegetarian, tasty and nutritionally rich vegetable cheese spread, obtained through fermentation. A new product that is good for health, the soil, biodiversity and the farmer. In addition, this project contributes to knowledge development surrounding fermentation of legume processing.