��essi sk��rsla er hluti verkefnisins ���B��tt g����i, geymslu��ol og minni s��un �� vir��iske��ju ��slensks gr��nmetis.��� Meginvi��fangsefni voru a�� kanna farvegi helstu hli��arafur��a gr��nmetisframlei��slu �� ��slandi, koma me�� hugmyndir a�� v��ru��r��un, leita heimilda um eiturefni sem g��tu hindra�� notkun �� matv��li og a�� lokum a�� ����tla gr��flega magn ��eirra hli��arafur��a sem til falla �� ��rsgrundvelli. ��ar a�� auki voru ger��ar efnam��lingar �� v��ldum hli��arafur��um. �� sk��rslunni er a�� finna samantekt um ��lyktanir og till��gur. Tali�� er a�� miklir m��guleikar s��u �� ver��m��task��pun ��r ��eim hli��arafur��um sem falla til vi�� framlei��slu gr��nmetis �� ��slandi. Ein lei�� til ver��m��task��punar er einangrun �� l��fvirkum efnum til notkunar �� matv��li, f����ub��tarefni og snyrtiv��rur. M��guleikar felast einnig �� gerjun og s��rsun hli��arafur��a og vinnslu ��eirra til ��bl��ndunar �� matv��li. ��rgangur fr�� gar��yrkjunni ��arf einnig a�� hafa farvegi sem lei��a til n��tingar. Matv��la��ryggi �� alltaf a�� vera fyrsta vi��fangsefni�� ��egar afur��ir eru ��r��a��ar ��r hli��arafur��um. ��v�� er nau��synlegt a�� gera m��lingar �� ����skilegum efnum �� hli��arafur��um ����ur en n��jar v��rur eru full��r��a��ar. _____ This report is a part of the project ���Improved quality, shelf-life and reduced waste in the vegetable value chain.��� The main tasks were studies of (a) current utilization of by-products from the vegetable production, (b) possible product development, (c) information on toxins in the by-products, (d) amount of available by-products. Additionally, nutrient analyses were carried out on selected by-products. The report includes conclusions and proposals. It is concluded that there are considerable possibilities for value creation from vegetable by-products. One of the possibilities is the use of bioactive compounds from by-products for food, supplements and cosmetic products. Other possibilities are fermentation and addition of homogenized by-products to foods. Wastes from horticulture should also have routes for utilization. Food safety should always be considered when food uses of by-products are considered. Therefore, by-products should be analysed for contaminants and toxicants.

Styrktara��ilar/Funding: Matv��lasj����ur / Icelandic Food Innovation Fund