As part of the operation, work will be undertaken to implement technologies, described publications and studies/patent: A new low-processed product of PREMIUM quality – the product will have characteristics similar to the raw material, because it will be low-processed, i.e. the production processes used will slightly reduce the nutritional value of the product, and additionally increase its safety and protect it against adverse quality changes for a longer storage time than the standard 20 months.  The result of the completed work will be: implementation, submission of a patent application to the Polish Patent Office, publication and conference report. An innovative test for the destructive activity of peroxidases that can be used on an ongoing basis in the company. The result of the completed work will be: implementation, submission of a patent application to the Polish Patent Office and a conference report. Innovative technology of blanching peas, where the water from cooling will be returned to the section before blanching and acidified with lactic acid, which will partially soften and heat the raw material to about 40 degrees C. Such a process will partially inactivate the enzymes before the actual blanching process and save both energy and water, but also allow to reduce the blanching temperature. In addition, innovation in the transport of peas will reduce the introduction of microbiological hazards and thus extend its durability. The result of the work carried out will be a message at the conference. The organization of the farmer's work will consist in the cultivation of deliberately selected varieties of peas. This will unify the raw material, and thus equalize its quality and reduce losses.