TECHNOLOGY FOCUS - BIOTECHNOLOGY - Preferred Methods: The proteinous fermentation takes place in discontinuous manner after filling a fermentation vat and inoculating a solution of vital yeasts and/or fungi. The compound subjected to proteinous fermentation is dried until a protein concentration of 55-65% of final dry weight is obtained. The hydrolysis takes place by using enzymes or carried out with number of cycles of enzymatic attacks of 1-3. The first cycle is used for reducing the viscosity of hydrolyzed mass. The second enzymatic attach cycle is used for transforming the starch contained in the cereal seed into dextrines. The third enzymatic attack cycle is used for transforming dextrines into glucose. The alcohol fermentation of hydrolyzed product takes place through discontinuous cycles, after filling a fermentation and inoculating freeze-dried yeast at 1-5 wt.%. The method includes fibrous portion separation step carried out downstream of hydrolysis step. A first fiberless separated fraction is sent to fermentation to obtain ethanol, while second fraction containing fiber of agricultural product is subjected to washing with water. Preferred Components: The inoculation of yeasts is carried out in quantities at 1.5-6 v/v % of the total volume to be fermented. The proteinous fermentation is carried out by using yeasts or fungi, such as Pichia-Jadini (DSM 70167), Trichoderma-Viride (DSM 769), Dekkera-Bruxellensis, Kluyveromyces-Marxianus, Pichia-Stipitis, Brettanomyces-Nardensis, Dekkara-Anomala, Picha-Labacensis, or Phlebia-Radiata. Preferred Parameters: The proteinous fermentation is carried out at 23-36 degrees C and with pH of 4-6. The first enzymatic attack cycle takes place at 35-60 degrees C for permanence time of 20-85 minutes with pH value of 5-6. The alcoholic fermentation is carried out at 23-36 degrees C and pH 3.5-6.    TECHNOLOGY FOCUS - POLYMERS - Preferred Components: The agricultural product is rich in carbohydrates and/or sugars. The agricultural product comprises cereal such as rye, maize, sorghum, wheat, barley, or rice. The enzymatic mixture to milled product ratio is 40:250 parts per million (ppm). The weight ratio of enzymatic mixture and cereal is 120-300 ppm for permanence time of 60-200 minutes at 60-90 degrees C and at pH 3.5-6. The enzymatic mixture to milled product ratio at third cycle is 300-600 ppm for 240-2=420 minutes at 30-65 degrees C and pH of 4-5. Preferred Methods: The proteinous fermentation is aerobic type. Preferred Properties: The granulometry of milled product is 400-1200 mu m. EXAMPLE - No suitable example given.