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FSB1 – 2004 Food Science and Biotechnology in Developing Countries Turning Waste into Profit: Vegetable Residues as a Valuable Processing Stream Guenther Laufenberg Department of Food Technology, University Bonn, Roemerstr.164, 53117 Bonn, Germany g.laufenberg@uni-bonn.de Abstract: Waste can contain many reusable substances of high value. Based on a holistic concept of food production a need statement is visualized for the vegetable industry; recording occurrence, quantity and utilization of the residual products. The synchronization of all material streams in food processing enables the industry to produce new products with own net product value. Hence value is added to the residues and a reduction of investment and raw material costs is achieved. Keywords: Upgrading, sustainability concept, bioadsorbents, food flavors, multifunctional food ingredients A thing is right when it tends to preserve the integrity, stability and beauty of the biotic community. It is wrong when it tends to do otherwise. (Aldo Leopold) Food and Agricultural industry produce large amounts of solid and liquid <strong>org</strong>anic residues, most of which is currently disposed or used on a low technological and economical level. The scale of the problem is illustrated by looking at the total amounts of waste materials produced by different countries. Table 1 is a list of waste quantities mentioned in the literature. Table 1: Waste quantities in different countries (selection) Country/state Quantity and waste type Germany (1997) [1] Belgium (1992) [3] 380,000 t/a <strong>org</strong>anic waste only from potato, vegetable and fruit processing 1,954,000 t/a spent malt and hobs (breweries) 1,800,000 t/a grape pomace (viniculture) 3,000,000 t/a crude fiber residues (sugar production) Spain (1997) [4] >250,000 t/a olive pomace 100,000 t of wet apple pomace (≅ 25,000 t dry apple pomace) remain if 400,000 t of apples are processed into apple juice [2] 105,000 t/a biowaste (vegetable, garden and fruit waste) 280,000 t/a estimations due to legislation of separate household collection EEC (1996) [5] 14,000,000 t/a sugar beet pulp (dry matter!) Thailand (1993) [6] palm oil production 386,930 t/a empty fruit bunches 165,830 t/a palm press fiber 110,550 t/a palm kernel shells 1,000,000 t/a cassava pulp (1994, [7])
FSB1 – 2004 Food Science and Biotechnology in Developing Countries Country/state Quantity and waste type Portugal (1994) [8] 14,000 t/a tomato pomace Jordan (1999) [9] 36,000 t/a olive pomace Malaysia (1996) [10] palm oil production 2,520,000 t/a palm mesocarp fiber 1,440,000 t/a oil palm shells 4,140,000 t/a empty fruit bunches Australia (1995) [11] 400,000 t/a pineapple peel USA 300,000 t/a grape pomace in California only (1994) [12] 9,525 t/a cranberry pomace (1998) [13] 200,000 t/a almond shells (1997) [14] 3,300,000 t/a orange peel in Florida (1994) [15] In the last decade the interest in the alternative use of waste streams beyond disposal or fertilization has increased drastically. Further to rising disposal costs the economic interest has appeared as well. All of these raw materials contain considerable amounts of valuable substances like sugars, oils, fibers or polyphenols. Yet, they are either wasted or used at low technological and economical levels, e.g. in animal feeding or fiberboard production [16][17]. During the last years it has been of interest to develop new processes to use these valuable substances contained in the residual matter. These raw material streams can now be reintegrated into the chain of food production, in contrast to ordinary food manufacturing which excludes these material streams from the production process. Laufenberg et al. [18][19] have designed a sustainability concept which aims to convert the raw material stream into a new product and/or ingredient. Raw material Prime processing Pre processing Residual matter Food Ingredient Intermediate product Adaptation processing Figure 1 The holistic approach to food processing - the synchronization hexagon [18][19] Treating residual matter in a three-step process and employing pre-, prime-, and adaptation processing adds value to the waste as well benefit ecology. This holistic approach to food processing is presented schematically in Figure 1 , the strategy of the sustainability concept in Figure 2. Starting
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Water and calcium absorption during
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Tejate Drying Study Mendoza-Santiag
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CONCLUSION A tejate formulation was
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problems can be controlled by doubl
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Evaluation of microbial, physicoche
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