India is a country with a population of 136 crores and produces an estimated 150 million tons of fruits and vegetables, according to the Indian Agricultural Research Data Book (2004). India being an agro-economy-based country, the production is high. However, the assimilation of waste products is equally high, amounting to nearly 50 million tons. It is seen that the waste by-products, in the form of solid and liquid waste, are formed from the processing industries. This waste is not just a by-product of the remains of fruits and vegetables but is also a bioproduct, rich in nutrients like carbohydrates, protein, fat, minerals, and others. Often remains unused and underutilized, this waste also can add to the increasing pollution in the environment if not disposed of properly. In India, the food processing industry, including fruit and vegetable processing, is the second-largest generator of wastes in the environment after household sewage. This paper thus reviews how food processing industries can look into the components of utilizing the waste by-products of fruits and vegetables, opting for a stabilized and economical procedure and help in the recovery of valuable compounds, which otherwise are getting lost in vain.
The processing of fruits results in generation of high amounts of waste materials such as peels, seeds, stones, pomace, rags, kernels and oilseed meals (Joshi and Attri, 2006). A huge amount of waste in the form of liquid and solid is produced in the fruit and vegetable processing industry which causes pollution problem if not utilized or disposed-off properly. The waste obtained from fruit processing industry is extremely diverse due to the use of wide variety of fruits and vegetables, the broad range of processes and the multiplicity of the product (
According to Indian Agricultural Research Data Book (2004), the estimated fruit and vegetable production in India was 150 million tones and the total waste generated was 50 million tones. The extent of total losses in these commodities is approximately estimated as 20-30% of the total production, amounting to a loss of ₹ 30,000 crore per annum. While according to FAO (2003), the total waste generated from fruits was estimated as 3.36 million tones (MT) out of the total production of 16.8 MT and particularly for banana it was 6.4 MT. India is producing 3 millions tonnes of citrus fruits like mandarins, lime, lemon, and sweet orange.
Quantities of various fruit and vegetable processing wastes
Solid waste in the form of various parts from fruits and vegetables in India (
About 90% of the processing units in India are small scale units. These units have no organized methods of waste disposal. In certain places, this waste is taken away by farmers for their disposal as cattle feed or field manure. This review discusses the potential of the most important by-products of fruits and vegetable processing as a source of valuable compounds.
During the preparation of various fruits and vegetable products, large quantities of solid waste material is left over unutilized which can be utilized for the manufacture of various by-products in order to reduce the cost of production besides to reducing the pollution load (
Fruits and vegetable processing wastes available in India
Major sources of pollution load in fruit and vegetable processing industries
The major sources of waste from fruits and vegetables industry are summarized here :
Peel, rag and seeds of citrus fruits Pomace from apple and pear Peel and stones in mangoes. Rind and seeds of jack fruit Core and peel in guava Grape seeds Over ripe and blemished fruit from canneries etc. Tomato seeds, skins and trimmings Asparagus waste from canning Vines and pods form pea canning Waste from canning or drying of vegetables like spinach, pumpkins, sweet potatoes and beans (
Types of waste generated from fruit and vegetable processing industry
Composition of different fruit wastes (per 100g)
The amount of pollution load and characteristics of the waste depend on the food being processed (
A disposal of these materials in the environment usually represents a problem that is further aggravated by legal restrictions.
Industrial liquid waste which is being disposed off into the streams has to be made pollution free. For the disposal of this waste there are stringent standards which have been laid down by the regulatory agencies under the Water (Prevention and Control of Pollution) Act, 1974 and Environmental Protection Act, 1986 (
The Biological Oxygen Demand (BOD) Chemical Oxygen Demand (COD) and pH of some of the wastes from various products are given in
Standards for waste water disposal set up by environment protection agency
Characteristics of food industry wastes
The primary aim of waste legislation is the prevention of waste generation. Waste prevention refers to three types of practical actions, i.e., strict avoidance, reduction at source, and product re-use. However, waste prevention does not only include the reduction of absolute waste amounts but also avoidance of hazards and risks because safety is also of major concern. Considering the waste management options, at the top of the hierarchy stands waste minimization that includes (Riemer & Kristoffersen 1999): waste prevention i.e. reduction of waste by application of more efficient production technologies; internal recycling of production waste; source-oriented improvement of waste quality, e.g. substitution of hazardous substances; re-use of products or parts of products, for the same or other purpose.
Solid waste from fruit and vegetable industries can be utilized for the preparation of various by-products. The possible by-products which can be prepared are given in the
Possible by-products from solid wastes in fruit processing industries
Lime and bergamot are among the highest priced oils. The extraction method depends upon the type of juice extractor used in plant. Mandarin essential oil is extracted in small quantity at different processing units at Bangalore, Nagpur, Abohar (Punjab) and Sikkim. Mandarin oil is also extracted in small scale unit based on orange peels collected from fresh juice vending stands. Lime oil is extracted in India at Uttrayan, Jalgaon and Kodur
Utilization of
Pectin is an important component of citrus and apple. The pectin content of the citrus waste is upto 40% of fresh weight and apple waste comprises of 20% pectin. The thick hard rind of the passion fruit can also be used for the pectin extraction. Grape can be a suitable source of commercial source of pectin. Majority of pectin produced in the world is extracted from citrus peels. Pectin is used mainly for jam making, pharmaceutical and several other industries. Two citrus processing units in Uttrayan, and Kodur are producing lime pectin in a small quantity. India is still importing about 160 tonnes of pectin valued at about ₹ 10 crores for fruit and vegetable processing industry alone. Manufacture of “Genu” pectin in Denmark, almost commands a virtual monopoly by carrying out year round production after procuring dried citrus peels of requisite quantity from different parts of the world. Mango peels which are also available in plenty from processing factories, have also been shown to be a good source of pectin (
Quality of pectin obtained from different fruit source
Maximum pectin yield 21.0% was obtained on soaking finely ground and defatted mango peel in sulphuric acid solution of pH 2.5 at 80°C for 120 minutes. Maximum pectin was precipitated from the extract by adding 95% ethanol at the rate of 200 ml litre. Anhydrogalacturonic acid and methoxyl contents of pectin obtained under these optimum conditions were 72.80% and 9.77% respectively while equivalent weight value was 943. These chemical characteristics values of mango peel pectin were within the accepted limit of good quality pectin.
pH of the solution played a significant role in the extraction of pectin. Maximum amount of pectin 21.0% was obtained with sulphuric acid solution of pH 2.5 at 80°C after 120 minutes extraction time while minimum amount of pectin (13.45%) was obtained with hydrochloric acid solution under the same extraction conditions (
Effect of Different Mineral Acids Solution on the Yield of Pectin (%age)
About 7.20, 11.00 and 21.0% pectin was precipitated when ethanol was added into the filtrate at the rate of 50, 100 and 200 ml litre per litre, respectively. Similarly, pectin yield was 5.40, 9.00 and 14.44% after the addition of acetone in the filtrate at the rate of 50, 100 and 200 ml litre per litre respectively (
Effect of Different Precipitating Agent on the Yield of Pectin (%age)
Flow Diagram for the utilization of the fruit pomace
The stone content of mango contain 9-23% with an average of 15% (
Present use and future potential of mango waste
Banana pseudo-stems are used for the extraction of about 5% edible starch. The method for starch extraction from pseudo-stems has been standardized and physico-chemical properties of starch have been studied (
The term ‘dietary fibre’ is generally understood to mean vegetable polysaccharides and lignins that retain their resistance when exposed to the influence of digestive enzymes in the human gastrointestinal tract. The health-promoting properties of dietry fibers have been recognized for several decades including their ability to bind a number of substances, including cholesterol and gastric juice (Jenkins
Dietary fibre consists of substances like cellulose, hemicellulose, lignins and pectins, resins and waxes (Prosky 1999). Dietary fibre plays an important role in the prevention and cure of diabetes, obesity, atherosclerosis, heart diseases, colon cancer and colorectal cancer (Ferguson 2005). Hemicellulose and pectin have a remarkable capability of binding metal ions, as is the cellulose and lignin, though to a smaller extent, because the source of origin notably affects the metal binding properties of the two fractions (Nawirska 2005). Epidemiological data have revealed a causal link between civilization diseases and diets poor in dietary fibre. In developed countries, the low DF content in human diet is blamed for the development not only of civilization diseases (atherosclerosis,obesity, diabetes, tooth decay) but also of non-infectious diseases of the gastrointestinal tract (chronic constipation, appendicitis, polyps, tumors) (Rodrígez
Dietry fibres are extracted from apple and pear pomace by several producers. The extraction process involves mechanical filtration, dehydration of filtered solids and screening. The apple and pear pomace contains 56% and 75% fibres, respectively. The product prepared from fruit dietary fibre having same consistency as that of wheat and used in manufacturing of bread, baked foods cereals, and in pharmaceuticals (
Polyphenol and dietary fiber content (%) of ripened banana and mango fruits
Proportion of NDF, ADF, Cellulose, Hemi-cellulose and lignin in pomace, g/100g DM
Peels and cores from apple and pear processing plant used in manufacturing of fruit juice. Pectinase enzymes are used to facilitate juice recovery by depectinization. The pomace left after extraction of cane berry juice is used in manufacturing of cane berry sauce. Orange peels, sliced and blanched are used in preparation of marmalade.
Various acids such as citric acid, lactic acid and vinegar can be produced using the waste residues from different fruit and vegetables.
Citric acid can be prepared from lime, lemon, apple, galgal etc. The juice is first fermented naturally to remove gum, pectin and sugars which hinders its filtration. The fermented juice is then treated with filter aid at 60° to 66°C and then filtered. Hydrated lime and calcium carbonate are added to precipitate the calcium citrate. The precipitates are separated and dried quickly to avoid discoloration. It is then, treated with conc. H2SO4 to decompose the citrate into citric acid. From the apple pomace the citric acid can be produced by the citric acid producing fungal strains of
From unfermented juice, calcium citrate may be prepared and strong solution of sodium carbonate is added to form sodium citrate. The precipitated calcium carbonate prepared can be filtered of and concentrated to crystallize to form sodium citrate (
Apple pomace as a raw material for lactic acid manufacture has advantages, like high content of free glucose and fructose, that are excellent carbon sources for lactic acid production, high content of polysaccharides (cellulose, starch and hemicelluloses) that can be enzymatically hydrolysed to give monosaccharides, presence of other compounds (monosaccharides different from glucose and fructose, di- and oligo-saccharides, citric acid and malic acid) that can be metabolised by lactic bacteria and the presence of metal ions (Mg, Mn, Fe, etc.) that could limit the cost of nutrient supplementation for fermentation media.
The wastes from grape processing plants are used in the manufacture of alcoholic beverages. The extract from seeds of raisins can be fermented with yeast and distilled to obtain ethyl alcohol or brandy. The alcoholic content is about 10%. The seeds can be washed with warm water to dissolve sugar from the adhering pulp and syrup. The solution, which contains sugar and other grape solid can be filtered and concentrated in a vacuum pan and condensed to certain density for the production of brandy.
Cider is a prepared from apple juice by fermentation. The alcoholic content is about 1-8%. Apple pomace has been utilized for the production of cider (
It is also been prepared from fruit waste by alcoholic fermentation and then, the
From ancient times, natural colours have been used to give food an attractive appearance. The addition of synthetic colours to food products has become a controversial subject because of their toxic effect and have been banned in some cases. Natural colour and nature-identical colours such as p-carotene, chlorophyll and anthocyanin are used. The extracts of colours from fruit waste can be used in fruits and vegetable industry. The important colours are orange red from carotenoids and dark red from anthocynanins.
About 70% of carotenoids of the whole citrus fruit are concentrated in flavedo. The main component are xanthophylls, but these depend upon ripeness, soil condition and other factors (
Anthocyanins are present in many dark coloured fruits which are sensitive to heat, metals, pH and air. The concentration of colour in grapes depends upon the temperature during ripening. The most abundant colour pigment in grape is melvidin 3-acetyl glucoside which is found mainly in the skin of the fruits.
Fruits like plum also have anthocyanin, as their pigment especially in the skin. Pomace produced as waste from processing of plum is a rich source of pigment. Technology for production of biocolours from plum has been optimized and a flow sweet for the process is depicted in
Food colors are used for increasing appeal of food by making them more attractive. But synthetic colours have adverse effect on health so their use in colouring foods is of great concern. Microorganisms like
Apple pomace due to presence of several nutrients proved to be a good component of medium to produce microbial pigments. It has been utilized for the production of microbial colours using SSF. It has been used successfully for cultivation of
Colour producing microorganisms grown on apple pomace based medium
Microbes are used to prepare flavours from the fruit and vegetables waste. The specific aroma and flavour like fruity, spicy, pyrazines, terpenes, lactones and esters are produced from waste by fermentation and the availability of microbial products have been cheap and renewable (
Microbial gums like Xanthan can also be produced from the waste. Cabbage waste is utilized for the production of Xanthan by
Fruits and vegetable waste are used for the production of various enzymes (
Apple pomace has proved to be a good substrate for production of many enzymes like amylase, xylanase, pectinases and cellulose (Bhalla and Joshi, 1993). Production of pectinase from apple pomace is promising due to several advantages like easy availability of cheaper raw material and easier processing of the substrate. Pectinase enzymes include pectin methylesterase (pectin esterase) and depolymerising enzyme polygalacturonase and lyases). Pectin esterase hydrolyses the pectin to methanol and polygalacturonic acid (Broeck
The evaluation of pectinases done in plum, peach, pear and apricot showed that the juice recovery of enzymatically treated pulp increased significantly depending upon the type of pulp and improved phsico chemical characteristics and sensory quality of enzymatically extracted juices. The maximum production of cellulase (5 units) and xylanase (4.2 units) was obtained by the use of
Production of enzymes from processing waste by fermentation
Food processing waste used as SCP/animal feed after microbial fermentation
Functional properties of produced yeast SCP biomass
The single cell protein based on the microbial growth and microbial biomass and can be used as protein supplement for feed or food (
Apple pomace is a rich source of nutrients like carbohydrates, dietary fibre, minerals, and vitamin C (Joshi, 1998). It contains pectin (12.7%), lignin (12.8%), hemicelluloses (5%), cellulose (17.6%), and starch (17.9%) (Kennedy
Waste from fermentation industry e.g. sauerkraut brine with high BOD and salt content has successfully been used for the growth of a number of yeasts even in non-sterile conditions but
The waste from brewery and distilleries also supported the production of SCP (
Potato peels supplemented with 0.04% ammonium chloride have also been used for the production of protein by using a non-toxic fungi
SCP production From Sauerkraut.
The amino acids used as additive in the food, feed and as a flavouring agent have been produced from the waste. Bacteria like
Nowadays, there is a growing interest in finding phytochemicals as an alternative to synthetic substances, which are commonly used in the food, pharmaceutical and cosmetic industry. Clinical studies support the role of the plant food phytochemicals as health-promoting functional food components. This idea is supp orted by the consumer’s concern about the safety of products containing synthetic chemicals because these synthetic molecules are suspected to cause or promote negative health effects. Recent studies showed that the phytochemicals in fruits and vegetables are the major bioactive compounds with human health benefits. Epidemiological studies have pointed out that the con sumption of fruits and vegetables imparts health bene fits,
Both cultivated and wild berries are unpolluted and low in energy, and they are also an important source of antioxidant vitamins and fibre. Berries also contain different bio-active components, such as phenolic phytochemicals (flavonoids, phenolic acids, polyphenols) (
Flavonol content of Finnish berries (
It has been established that consumption of fruits rich in phytochemicals helps to avoid coronary heart disease (Hertog
There is some evidence that chronic diseases, such as cancer and cardiovascular disease, may occur as a result of oxidative stress (Kelly
The extraction of crushed grape pomace with a mixture of ethyl acetate and water yielded phenolic compounds displaying antioxidant activities comparable to BHT in the Rancimat test. Catechin, picatechin, epicatechin gallate and epigallocatechin were the major constitutive units of grape skin tannins (
Several mechanisms have evolved in microorganisms, which confer them with antimicrobial resistance. Three mechanisms predominate in antimicrobial resistance: (1) enzymatic inactivation of the antimicrobial agent, (2) substitutions, amplifications or modifications of the drug target reducing the affinity of the drug to the target or (3) reduced access of the antimicrobial agents to the target by means of permeability barriers or efflux pumps (
The antimicrobial constituents are present in all parts of the plant viz. bark, stalks, leaves, fruits, roots, flowers, pods, seeds, stems, latex, hull and fruit rind. Recent research has revealed that fruit peels and seeds, such as grape seeds and peels (
The fruit and vegetable peel extracts showed better antifungal activity than antibacterial activity; Gramnegative bacteria were more susceptible than Grampositive bacteria which contradict the previous reports that plant extracts are more active against Gram positive bacteria than Gram negative bacteria (Rabe
Antimicrobial activity of some plant peels against some microorganisms causing infectious diseases
Examples of functional food components
SSF technique has been used to produce organic compounds like butanol, acetone, citric acid, acetic acid and lactic acid from molasses (Gera and Kramer A,1969). The 2,3 butylene glycol can be produced by fermenting citrus peel juice and citrus waste after adding molasses (
Processing of wet residues to produce methane gas has been done at laboratory scale to digest tomato, peach and honey-dew solid waste (
Biomass consisting of agricultural, forest, crop residues, solid and liquid wastes from industries, sewage and sludge can be utilized for production of biogas through microbial technology. The waste from fruit and vegetable processing industries being rich in biodegradable substances has been used for production of biogas. Biogas is produced by anaerobic digestion of fruit and vegetable wastes (Knol
The waste material from various processing industries like food, agriculture, fruits and vegetables processing industry can be also subjected to anaerobic treatment process (AnTP) for biogas production. A process is described in which stirred tank reactors are used for the treatment of waste water from industries. By this process when sugar beet pulp waste was loaded @ 1 kg volatile solids m-3d-1, it yielded 0.74 m3 of biogas per kg of loading (
The nickel metals are used for the gasification of metals and the process is carried out on 360°C and 300 psi in laboratory and 3000 psi convert 99% of COD and 10% lactose solution in 5 min. The product of process is fuel gas containing methane, carbon monoxide and hydrogen which can be burnt in furnace (
The stone shells of stone fruits and olive can be burnt in fluidized bed burner to produce steam (
Fruits processing residues like rejects of sorting and liquid waste that contain sugar can be converted to ethanol through fermentation. Ethanol is used as transport fuel however; its production is expensive process involving fermentation and distillation. The waste from processing industry like cellulose and hemicelluloses are readily fermented by anaerobic bacteria for ethanol production. Apple, pear and cherry waste have also been utilized for the production of ethanol (
Many agricultural raw materials rich in fermentable carbohydrates have been tested worldwide for bioconversion from sugar to ethanol, but the cost of carbohydrate raw materials has become a limiting factor for large scale production by the industries employing fermentation processes. Since, the price of feedstock contributes more than 55% to the production cost, inexpensive feedstocks such as lignocellulosic biomass and agri-food wastes, are being considered to make bioethanol competitive in the open market (
Productivity profile and composition of gas from fruit waste biomethanation
These fruit processing wastes can be used as potential feedstock for bioethanol production and this could also be an attractive alternate for disposal of the polluting residues (Beerh
Fertilizer supply the growing plant with essential nutrients while soil conditioners produce physical and chemical changes that enhance plant growth. Residues can be utilized as fertilizers when used in well-designed and properly managed land application to suit the fields. The program should consider the field fertility nutrient requirement of planted crop and nutrient application history to sustain the quality of the soil.
Solid waste from fruit processing plant is valuable feed source for the animal which is rich in many nutrients as compared to other wastes. Byp roduct feeds are classified as energy feed and protein feed (
The pomace left in juice plants of apple, grapes and cranberries etc can be used as animal feed. Fermented potato waste has been successfully tried as an animal feed. When sweet potato waste was fermented with fungi, their protein content increased upto 31.6%. Fresh or dried apple pomace can be used as an animal feed (
Effect of pretreatment and enzymatic hydrolysis on reducing sugar yield (% w/w) and ethanol\production (% w/w) in the fruit samples
Waste from wineries, breweries and distilleries after fermentation can also be used for feeding livestock. Animal feed can also be obtained from grape pomace and wine lees after growing microbes on them. It was reported that dry brewer’s grains after addition of molasses become a very good cattle feed. Apple pomace after fermentation with
Tomato pulp and pomace from tomato processing waste have been converted into as animal feed. The apricot cake which is left after extraction of oil is rich in protein and can be used as cattle feed. The press cake of grape is suitable for stock feed by mixing with bran or alfa-alfa meal to reduce the tannin and crude fibre content of mixture at the time of feeding. The pressed cake of pineapple can be utilized for the animal feed. The vines and pea hulls can be dehydrated and used as feed by blending it with suitable materials. The waste left after drying vegetables like potatoes, cabbage, cauliflower, turnips, carrots etc. can be used for making cattle feed.
The nutritive value of
The effects of feeding
Effect of diets on daily live weight gain (LS-means and SE)
Utilization of the potato waste for the symba yeast production
Variability in nutrient level and quality (soil, climate [temperature, rain], variety, harvest method, processing). Presence of naturally occurring anti-nutritional and/or toxic factors (alkaloids, non-starch polysaccharides, glycosides, tartrates, heavy metals). Presence of pathogenic micro-organisms (Salmonellae: present if waste is not processed/ sterilised properly). Need for supplementation (minerals, most limiting essential amino acids) (wine, apple dates; duration of transport). Bulkiness, wetness and/or powdery texture (need for pelleting) (brewers’ spent grains; poultry manure, sludge; potato starch). Processing requirements (drying detoxification) (availability of machinery; knowledge of process ing; energy source). Lack of research and development efforts (feed in dustries) (co-operation developed/developing countries; transfer of knowledge).
Seasonal and unreliable supply (need for storage) (wine, apple, dates; duration of transport). Bulkiness, wetness and/or powdery texture (need for pelleting) (brewers’ spent grains; poultry manure, sludge; potato starch). Processing requirements (drying, detoxification) (availability of machinery; knowledge of process ing; energy source). Lack of research and development efforts (feed in dustries) (co-operation developed/developing countries; transfer of knowledge).
In fruit juice processing large amounts of water are used, mainly for cleaning purposes. Due to hygienic and food safety considerations, most of the utilized water is drinking water quality and the amount of water effluent can be up to 10 m3/tonnes of raw material. The water is used for raw material washing, plant and equipment cleaning, and other industrial utilization. The resultant wastewater has a high organic content, containing parts of the fruits, cleaning agents, salts and suspended solids.
As the amount and quality of the effluent greatly influences the economic feasibility of a company, efforts should be made to minimize the use of water and therefore to (World Bank, 1996): use dry methods such as vibration or air jets to clean raw fruit; separate and re-circulate process wastewaters; minimize the use of water for cleaning purposes; remove solid wastes without the use of water; and use countercurrent systems where washing is necessary.
Solid wastes usually originate from pre-treatment - washing and sorting and they consist of damaged fruits, stems and stalks. A major source of solid waste generation is the pressing process, in which peels, seeds, pulps are separated from the fruit juice. There is a large unused potential in the juice processing wastes, as they contain a sizeable amount of healthy substances, such as flavonoids, colours and pectins.
Food processing industry including fruit and vegetable processing is the second largest generator of wastes into the environment only after the household sewage. The generation of biodegradable waste, increased linearly with the growth and development of food processing industry. A huge amount of waste in the form of liquid and solid is produced in the fruit and vegetable processing industries are valuable and biodegradable natural resources with large economic potential but causes pollution problem if not utilized or disposed off properly. The waste obtained from fruit processing industry is extremely diverse due to the use of wide variety of fruits and vegetables, the broad range of processes and the multiplicity of the product. Different fruits and vegetable possess various quantities of waste. Chemical composition of the wastes from fruits and vegetables revealed that it is a rich source of various nutrients. So throwing the waste from food processing industries into the river is virtually throwing coins into the sea. Some of these fruit and vegetable wastes are a rich source of vital constituents like carbohydrates, proteins, fats, minerals, fibers etc. The Biological Oxygen Demand (BOD), Chemical Oxygen Demand (COD) and pH of some of the fruit and vegetables wastes ranged from 78-65,000 (mg/L), 43-41,000 (mg/L) and 3.1-11.9, respectively. A number of value added products such as essential oils, starch, pectin, dietary fibers, acids, wine, ethanol, vinegar, microbial pigments, flavours and gums, enzymes, single cell proteins, amino acids, vitamins, organic compounds, colours and animal feed can be made out of the waste from processing industries. Waste product which is thrown into the environment has a very good antimicrobial and antioxidant potentiality. These are novel, natural and economic sources of antimicrobics and antioxidants, which can be used in the prevention of diseases caused by pathogenic microbes. These all benefits will open up as a scope for future utilization of the waste for therapeutic purpose. However, lack of pilot testing of the developed technologies, negative attitude of the industrialists and perhaps, less helping hand from the government sector have led to virtually no adoption of the technologies developed for the waste utilization. The future should be the utilization of the waste for recovery of various byproducts which should be stabilized and economic in processing. Encouragement of the food industries in the form of some incentives and concession at global level should be done for setting up waste utilization plants. Nevertheless, when industrialists will come to know about the economic potential of such units, they will themselves come forward. In future, there is a need of an integrated approach comprising stripping-off the useful recoverable products followed by waste treatment technology. A number of techniques (genetic engineering reverse osmosis, enzyme technology etc) can be used to improve the production of useful products from wastes. Transfer of technology from the research institutes to user industry is almost negligible and need to be taken up as future area of effective action. Lastly, all these are being subjected to increased scrutiny by environmental regulations often with valid reasons. Decision making in residues disposal source reduction is undoubtedly the best path to follow in directing future policy.