The aim is to develop a new product that will have organoleptic characteristics that last for more than 20 months, i.e. taste, smell and colour. In addition, compared to products of this type offered by other manufacturers, it will be characterized by increased microbiological purity. In addition, finding genetic markers of traits encoding the production of peoxidases, which will result in the initial selection of raw material with the desired technological features, and thus limit the amount of sorted, useless fraction from the purchased batch of raw material. The aim is also to develop innovative processing technology. This will be done by using recycled and acidified heated water in the blanching process to support the blanching process. In addition, the aim is also to develop a rapid test for on-the-fly control under the production conditions of the inactivation process of hazardous peroxidases during the blanching process. Another innovative technological solution concerns the transport of hygienized peas to the freezing device. The planned operation assumes that transport will take place in an enclosed tunnel, which will be enriched with a number of cold ion generators. The result will be to maintain or even improve the hygienic condition of peas leaving the blanch. The aim is to develop a new model of farmer's work organization. This will be done through the sowing of appropriately selected varieties of peas and further use of a digital solution. The resulting innovative solution will optimize the conditions and date of not only cultivation, but also harvesting, which will significantly reduce the loss of raw material. Another goal is organizational changes in the company. After the blanching process, it is planned to use an optical sorter to direct not all the best quality raw material sorted to freezing. This will thus reduce the energy consumption necessary to freeze peas. Further, after freezing, subsequent sorting will allow the peas of a changed color to be removed from the batch as a result of the freezing process. Such an innovation in the organization of work will result primarily in early elimination of non-compliant products, and consequently additional expenditures on maintaining it in a frozen state, but what is equally important, limiting the number of processes, which will protect the product from introducing additional microbiological contamination.
