Good afternoon, congratulations for this work.
I am enclosing an experience we have had in Spain.
Thank you very much for all the work done.
Best regards
A flower can decorate a space. Or it can be used in gastronomy. The project consists precisely in transforming ornamental flowers into edible flowers. Their composition makes them suitable for inclusion in the diet: they are rich in antioxidants and fiber, have a low sugar content and contain no fat. There are two ways to consume this product: fresh or dehydrated / freeze-dried (in both processes the water is removed, although using different techniques). When consumed fresh, the flowers have a short shelf life. If they are subjected to a dehydration or freeze-drying process, the flowers retain their properties for a longer period of time. It is precisely these preservation techniques that constitute the innovative feature of this work, as far as its scientific aspect is concerned.
The project posed some challenges. It was necessary to improve the germination process, as well as to carry out tests with the small amounts of product available: since plants are composed mainly of water, little matter remains after dehydration. An organoleptic analysis (related to sensory characteristics) was also carried out, using a tasting panel, to make a detailed description of the product.
The name “Inclusive flower” refers to the social component of the initiative: once developed, the flower production process was transferred and scaled to the special employment center of the Valora2 Foundation, located in the city of Palencia and dedicated to the inclusion of people with disabilities. Therefore, it was necessary to adapt the procedures, as well as the terminology and pace of work, so that the production could be carried out by non-specialized personnel.
Dr. Cristina Lucini