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Processing food waste for the production of platform chemicals 431

Table 19.2 Global production capacity of different types
of fruit and vegetables.

Fruits and vegetables Production (MMT)
Citrus 124.73
Banana 114.08
Apple 84.63
Grape 74.49
Mango 45.22
Pineapple 25.43
Peas 17.42
Cauliflowers and broccoli 24.17
Carrot and turnip 38.83
Cabbage 71.77
Tomato 171
Potato 3820
Source: Adapted from Sagar, N.A., Pareek, S., Sharma, S., Yahia, E.M.,
Lobo, M.G., 2018. Fruit and vegetable waste: bioactive compounds, their
extraction, and possible utilization. Compre. Rev. Food Sci. Food Saf. 17,
512 531. https://doi.org/10.1111/1541-4337.12330.

According to a recent study by ASSOCHAM-MRSS, India is the second largest
producer of fruits and vegetables waste which amounts to 40% 50% of the total
global fruit and vegetable waste production. India, which ranks the second for glob-
ally producing fruits (10%) and vegetable (14%), take loses as high as 30% 100%
possibly due to storage and handling conditions. According to King (2013), produc-
tion of fruits and vegetables in India is estimated at 150 million tons, and the total
waste could be 50 million tons per year.

19.2.1.2 Meat and poultry waste

The meat industry is growing day by day and subsequently creating huge quantities
of meat waste. The maximum amount of waste in the meat industry is produced
during slaughtering. India is in a poor stage when it comes to the slaughterhouse.
Slaughtering waste includes bones, tendons, skin, blood, and internal organs along
with the contents of the gastrointestinal tract and internal organs. Animal blood is
used in blood cake, blood pudding, and blood curd and also finds applications in
medicinal and pharmaceutical industries. Gelation is produced from animal skin.
The contribution of fish and poultry industries are increasing substantially in the
GDP of a country which accounts for more 12% of GDP and more than 40% of the
total agricultural sector (Jayathilakan et al., 2012). Meat and poultry industry waste
can be mitigated using rendering. Edible and nonedible rendering are two
approaches in the rendering process. Edible rendering examples include lard and
tallow, whereas inedible rendering includes animal food grade fats, feather meal,
hydrolyzed hair, and dried blood. Meat industries waste contains a high concentra-
tion of nitrogen, phosphorus, and grease depending on the type of waste generated.