This value chain focuses on the valorisation of surplus and non-marketable portions from primary vegetable production, which often arise during grading, sorting, or handling and are typically directed to low-value uses or waste streams. Instead of being discarded, these nutrient-rich vegetable materials are repurposed as feedstock for producing higher-value food products. Through washing, cutting, thermal processing, blending, and formulation steps, the surplus vegetables are transformed into a range of value-added items such as sauces, spreads, and ready-to-use culinary bases. These processes upgrade what would otherwise be agricultural residues into shelf-stable, flavourful, and nutritious products suitable for the food market. This value chain covers: the sourcing of surplus or non-marketable vegetables from primary production, their preparation and processing through controlled culinary and preservation techniques, and the production of the final added-value sauce and food product range.