Vegetables & Grains
Research on vegetables focuses on quality and hygiene. Through research on the quality of vegetables, it is possible to find ways to maximize shelf life and thus reduce waste.
It is possible to increase vegetable production significantly in Iceland and it is a key factor to preserve quality in the entire value chain from producers to consumers. In comparison with imported vegetables, an attempt is made to point out the strengths of Icelandic vegetables, but at the same time to find opportunities for innovation and increased production. Efforts are being made to cover vegetable production throughout the country. Measurements have been made of nutrients in Icelandic vegetables and antioxidants have been measured for the first time.
Projects on Icelandic barley have been carried out in recent years and the emphasis has been on increasing the value of domestic production by using part of it for food production. Increased sustainability is also a key factor when domestic barley is used instead of imported. Efforts are being made to utilize Icelandic barley for the production of alcoholic beverages and for product development in the baking industry. Many summaries on the utilization of barley have been made available in the form of leaflets, reports and academic articles. In recent years, interest in goat farming in Iceland has increased and Matís has responded to this development with quality research and product development.