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Sustainable Solutions for Agro Processing Waste Management: An Overview

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Environmental Protection Strategies for Sustainable Development

Part of the book series: Strategies for Sustainability ((STSU))

Abstract

Technological revolution in the field of agriculture has tremendously increased the agriculture production. The net impact by the revolution in agriculture has resulted in fast development on food processing industries all over the world. As a result of this rapid development, significant quantities of agricultural products are subjected to processing to make them suitable for consumption, increased storage stability, improved nutrition and sensory quality. Food industrialization has generated large quantity of food products, provided employment to large number of people and uplifted the economic status, at the same time; it generated waste in huge quantities causing environmental pollution. Pollution has not only scientific aspects but also sociological and economical, causing adverse impacts on human beings and its environment. The food wastes can be classified into different categories, such as crop waste and residues; fruits and vegetables by-products; sugar, starch and confectionary industry by-products; oil industry by-products; grain and legumes by-products; distilleries and breweries by-products. Food industry wastes and by-products are geographically scattered comprising large volume and low nutritional value. Consequently, collection, transportation and processing cost of the by-products can exceed the selling price. If we could produce valuable products from food industry by-products through new scientific and technological methods, these by-products could be converted into products with a higher economic value than the main products. Different ways of utilization of by-products from food processing industry can be mainly classified into five categories, such as source for food/feed ingredients, as a carbon source for growing useful microorganisms, as fertilizer by composting, as a source for direct energy generation/biogas production and as a source for high value-added products. This chapter provides a brief discussion on the utilization of agro-processing wastes as a source of nutrients, phytochemicals, and fermentable substrate.

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Acknowledgements

The authors are sincerely thankful to the Natural Sciences and Engineering Research Council of Canada (Discovery Grant 355254, Canada Research Chair), FQRNT (ENC 125216) and MAPAQ (No. 809051) for financial support. The views or opinions expressed in this article are those of the authors.

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  1. INRS-ETE, Université du Québec, 490, Rue de la Couronne, G1K 9A9, Québec, Canada

    C. M. Ajila & Satinder K. Brar

  2. Institut de Recherche et de Développement en Agroenvironnement Inc. (IRDA), 2700 rue Einstein, G1P 3W8, Québec, QC, Canada

    M. Verma

  3. Department of Biochemistry and Nutrition, Central Food Technological Research Institute, 570020, Mysore, Karnataka, India

    U. J. S. Prasada Rao

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Correspondence to Satinder K. Brar .

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  1. Aligarh Muslim University, Aligarh, India

    Abdul Malik

  2. University Hospital Freiburg, Department of Infectious Diseases, Hugstetter Straße 55, Freiburg, 79106, Germany

    Elisabeth Grohmann

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Ajila, C., Brar, S.K., Verma, M., Prasada Rao, U. (2012). Sustainable Solutions for Agro Processing Waste Management: An Overview. In: Malik, A., Grohmann, E. (eds) Environmental Protection Strategies for Sustainable Development. Strategies for Sustainability. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-1591-2_3

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