To achieve this, we applied for funding to carry out a study and provided input to the food scientists at the Center of Food and Fermentation Technologies (TFTAK) on which specific parameters to examine in order to develop the seeds into a functional and safe food ingredient.

Last year, we collected about 1,000 kilograms of seeds from our fields in Lääne-Virumaa, which were sent for scientific analysis. The results showed that flour made from quince seeds is exceptionally rich in dietary fiber. On average, it contains 47 g of fiber per 100 g, about 25% protein, and 10% fat.

In addition, 100 g of the flour covers a significant portion of the daily mineral requirements: 80% of magnesium, 36% of potassium, and 29% of calcium. Among vitamins, vitamin E stands out — providing 66% of the recommended daily intake.

Since the seeds naturally contain hydrogen cyanide, which limits their direct consumption, various processing methods were tested in the study. Based on input from our CEO, Rando, the best solution was found — one that reduced harmful compounds while preserving beneficial nutrients. The result was a flour that can be safely consumed in amounts exceeding 100 grams per day.

In collaboration with TFTAK, we achieved a result that validated our direction and transformed a previously unused by-product into a high-value, environmentally friendly, functional ingredient — offering a reliable natural alternative to synthetic dietary supplements.

Our company sees great potential in quince seeds. As Estonia’s food industry increasingly seeks local and natural solutions that add value both for health and the environment, our goal is to bring quince seed flour into real products — from healthy snacks to baked goods.