The project introduces the following innovations:
A) In the Production Process: The new drying techniques to be implemented represent a breakthrough in the production process. Unlike the commonly used thermal technique, the methods to be applied preserve the characteristics of the final products much closer to those of their fresh counterparts. This ensures better product shelf life and extended life cycles without microbiological spoilage compared to fresh products, while also providing superior nutritional and organoleptic properties (e.g., improved taste, texture, and appearance) compared to thermally dried products.
B) In Product Marketing: The project will enhance the market orientation of the production members. Through parallel commercial research, business strategies will be facilitated, enabling the creation of higher-value products for customers in international markets. Additionally, as new products will emerge, the product portfolio of the production stakeholders will become more diversified, contributing to the reduction of their business risks.