Herb.ERT goes to school. Herb.ERT - Farmers - The next Generation - Greater added value through refined foods
At the University of Applied Sciences Wieselburg (food technology) in turn, more than 15 students spent more than 8 months researching high-quality food from regional basic products. In the study courses creative cooking concepts were projected and a system developed to preserve food permanently.
One of the development highlights:Vegan Pasta, without eggs and preservatives - with 70% less calories!
Herb.ERT is used by several agricultural schools to show the future "creative farmers" vividly, such as through the Processing of agricultural products, an increase in added value and the securing of additional income.
Herb.ERT aims to animate experiments with fruits, vegetables, herbs, and other foods - to give pleasure in the taste.
Even meat and fish can be cut thin to make delicacies that have a herbal taste or a fine source of salt opening up sensory experiments.
Our aim is to that ethics and appreciation of regional foods are becoming more important to the consumer. "Right" sensors should be experienced and made palatable compared to "industrial aromas".
Value creation through innovation In a combination of water extraction and gentle air circulation in a closed circuit, a drying quality is achieved, which is unique. This technical novelty enables the refinement of premium quality products - and ensures greater added value for agricultural direct marketers.