fruit peel, organic waste, sustainability, landfills.
Objective: Measure and characterize the fruit and vegetable waste generated during
a working day in a commercial juice and fruit cocktail establishment in Pachuca,
Hidalgo, Mexico, for four weeks.
Design/ methodology/ approach: The total amount of fruit waste generated during
a working day in a commercial juice and smoothie establishment in Pachuca,
Hidalgo, Mexico, was collected Monday through Saturday for four weeks in
September and October 2019. Waste was weighted and separated daily into the
different types of fruit. We then analyzed their dry matter (DM), crude protein (CP),
and ash (Ash) content. The experimental design was completely randomized.
Results: The amount of fruit and vegetable waste was constant during the four
collection weeks; the total amount of waste collected was 465 kg; orange peel was
the most abundant waste (75%). The moisture content ranged from 75 to 94% based
on the type of fruit. The CP concentration ranged from 4.33 to 6.95%, except for the
papaya peel, which had a CP content of 11.55%.
Limitations/ implications: An alternative to avoid landfilling this type of organic
waste is to subject it to a silage-making process; this would reduce negative 2
environmental impacts, generate value-added products, and reduce the pressure on
Findings/ conclusions: The amount of fruit and vegetable waste produced every
week was constant for four weeks. Although their dry matter content is low, these
wastes, mixed with cereal straw and subjected to a silage-making process, can result
in value-added products, and avoid landfilling.