I et av forsøkene kom det frem at kantinegjestene foretrakk kun røde tomater fremfor tomater i flere farger.
Photo: Jorunn S. Hansen, Nofima


 Processing technology  

The project aimed at producing fresh, healthy greenhouse vegetables of high quality in Norway all year round without using fossil fuels and chemical pesticides and without producing waste.

Time:1. January 2016 – 31. December 2019
Financed by: The Research Council of Norway
In cooperation with:NIBIO is heading the project and the research partners are Nofima, PlantChem, the University of Stavanger and Brandgarden. The scientists are also collaborating with Wageningen UR Greenhouse Horticulture (in the Netherlands), Hasselt University (in Belgium), the Norwegian University of Life Sciences (NMBU) and the Norwegian Horticultural Growers Association (NGF).
Contact person
Portrettbilde av Jorunn Sofie Hansen

The main objective was to increase the consumption of greenhouse vegetables in Norway. Relevant ingredients were tomatoes, cucumbers, lettuce, sweet peppers and herbs.

For results and publications, see list on web page in Norwegian.



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