How to train grass pea small-scale food processors on Asian style fermentations? (Deliverable 6.4)

Food trends are pushing processors to diversify their range of tasty and healthy plant-based products using minimal processing methods. Fermentation offers a solution to this challenge. However, small-scale processors, working with minor cereals and underutilised legumes often lack the experience to implement these mild processing techniques on their own. A collaborative effort involving small-scale processors from Portugal’s traditional grass pea production region, along with food technologists and plant researchers, led to a hands-on workshop on grass pea Miso production. The workshop provided both theoretical and practical training, equipping small-scale local processors with the skills to produce Eastern fermented foods from grass pea like Miso. This opened opportunities to start using grass pea Miso as a clean-label ingredient, helping to diversify traditional Western food products.Briefly, and during the workshop, a grass pea paste obtained from properly washed, soaked and cooked grass peas was mixed with rice koji and sea salt (10:9:1 mass ratio). The mixture was packed tightly into salt-coated glass jars, leaving a 1.5 cm head-space, and the top was covered with salt. The containers were closed and incubated at room temperature, for at least for three months. The miso was then ready to be added to recipes to make other food products.