The valorization of fruits and vegetables is a strategy for small firms and producers in order to diversify their products and differentiate from the competitors. Using the second-class products which are not marketable as fresh product is the objective of the innovation. The fruit juice production was made from fruits with poor appearance (shape or color non-compliant with the standards) for external producers. These producers could economically valorize their entire or the main part of the production. Furthermore, the waste could also be reduced thanks to this innovation.

Producer of all-around Valais can come with their fruits and their juice as well as firms that want to create beverages with fruits, infusion or sparkling. The technology can process for example 1 kg of fruits to produce 7 deciliters of juices. Then it depends of the fruits, if it’s juices or nectar, or if it’s another beverage. Due the cooperation among chain actors including the shared and combined use of available complementary resources the costs can be reduced.