Of special variety:
Contribution from forschungsfelder (1/21)
How can organic carrot juice become even healthier and tastier? A research team from the Universities of Hohenheim and Kassel is investigating this question in cooperation with the Forschungsring, the Kultursaat association and practice partners, examining the influence of the carrot variety used, the cultivation location and the processing method. A broad, holistic spectrum of methods is used to characterize juice quality. The article aptly summarizes the goals and approach of the "EATMORE" project, which was launched in 2020 and funded by the BMEL.
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