The project has enabled a comprehensive development of the products, addressing all the necessary stages for the putting of products on the market, not only of the manufacture of the products, but other aspects such as (a) the analysis of production costs and viability of the new activity; (b) the processing of permits for compliance with plant canned production requirements and food security; (c) validation of the quality of products developed in microbiological, sensory and composition aspects; (d) generation of technical documentation of processes and products and (d) consumer testing to assess the acceptance of products on the market.

Thanks to the results of the project, 9 references have been developed of vegetables and ready-to-eat canned foods, which under the Biozaki brand is ready to be produced and marketed in compliance with all the necessary conditions for this purpose.

All this development has been carried out in continuous cooperation with the staff who will finally be involved in the manufacture of the products that are intended to be marketed, so the learning has been continuous. In addition, training actions on Good Handling Practices and Good Plant Canning Manufacturing Practices have been included during the project, to all the personnel involved in the project, an aspect that has trained the entire staff for the development of the range of products developed.

In addition to the definition of the process as such, during this development emphasis has been placed on (i) the quality related to the sensory attributes of the new products, (ii) compliance with current regulations regarding the characteristics of the products, as well as (iii) in ensuring the food safety of the products validating the conservation processes established in each case.

The products developed have been: red fruit jams and pumpkin jam, tomato sauces with vegetables and basil, ketchup, pumpkin hummus, various pumpkin vegetable pates for spreading, pear and apple chutney as a sweet and sour side of meats and vegetable sauce to accompany main dishes.

This development has consisted of the definition of recipes and production processes, identifying the stages of production, as well as the equipment and infrastructure necessary to carry them out. This has resulted in proportionate scaling of production volumes taking into account Gizartelur's plant production and vegetable surplus generation capacity and Lapiko's processing capabilities.

These three companies have joined, in cooperation, to develop the EcoBERRI Project which has aimed at using organic fruit and vegetable surpluses for the development of value-added plant derivatives, which is also developed locally and with a social sense, since one of the ultimate objectives of the project is to offer decent employment to people in the process of socio-employment , who work or will be able to work in Gizartelur or Lapiko. Leartiker's role has been to accompany project participants by providing technical and technological support at all stages of product development, from the ideation of new products to validation and quality control of them.

During the implementation of the project, plant derivatives and ready-to-eat canned foods have been developed on a commercial scale based on traditional recipes that have sought to present products with an innovative touch on the market.

Fruits and vegetables are essential foods within a balanced and healthy diet. In addition, the increase in concern for environmental conservation makes the consumer increasingly decanted by organic fruits and vegetables and, if possible, transformed.

The objective of the ECOBERRI project has been the revaluation of those local organic fruits and/or vegetables produced, which do not meet the quality standards to be sold fresh in the markets and their transformation into innovative plant derivatives.

Gizartelur S.L, leader of the project, works in the field of organic and local agri-food production with the ultimate objective of accompaniment and socio-labor insertion of people in situation or risk of vulnerability or social exclusion. This project has been joined by Lapiko Catering SL, a company in the hospitality sector specializing in event catering and social dining services.

In addition, Leartiker S.Coop, a technology center specializing in food technology and the development of new value added products.