This document discusses utilizing fruit and vegetable by-products in the food industry. It notes that the world population is projected to reach 9.3 billion by 2050 and roughly one-third of food produced for human consumption globally is lost or wasted each year. Fruit and vegetable production varies significantly by world region. The document advocates minimizing food waste in the industry by finding uses for by-products, providing examples where citrus peels, apple peels, and broccoli stems can be used in products like jam, pectin, dried soups after processing. The goal is to help satisfy growing demand in a sustainable way.

1. UTILIZATION FRUIT AND VEGETABLE
BY-PRODUCTS
IN FOOD INDUSTRY
December 2012

2. 2050’s
the world population
will climb up to
approximately
9,3 billion !
December 2012

3. Production volumes of fruit and vegetable, per region
(million tonnes)
700
600
500
400
300
200
100
0
Europe North Industrialized Asia Subsahara Africa North Africa, West & South and Southeast Latin America
America, Oceania Central Asia Asia
FAO Statistical Yearbook 2009
December 2012

4. Roughly one-third of the
edible parts of food
produced for human
consumption, gets lost or
wasted globally, which is
about 1.3 billion ton per
year !
December 2012

5. The food industry must without any further
delay adopt and implement the self-
subsistency economy in order to preserve
and maintain the rapidly consuming sources
of the world.
The goal of this policy is to identify and
procure the means of production adequate
for satisfying the needs of all human beings
without giving any harm to our biosphere.
December 2012

6. To put it in other words, it seems no more
possible to invent or discover new raw
materials, and inadequacy of the existing
raw materials has become a problem.That is
why we are obliged to minimize the
process, storage and marketing wastes in
food industry without
further delay.
December 2012

7. Every kind of fruit or
vegetable has got by-
products and they are
potantial to new product
sources before go to bins!
December 2012

8. December 2012

9. For example, zest and albedo are equal to
about 33% of the raw material in citrus
fruits. Citrus fruit peels may be used in food
industry after various processes and
treatments. For instance, they are used in
paste and cake production,
jam production, and
production of fruit aroma,
fruit extract or pectin
production.
December 2012

10. Another peel is equal to about 12 % of the
raw material in apple. Peel of apple is using
to produce pectin like lemon peel.
December 2012

11. Broccoli sales in the market with whole body
but usually using 25% of the body in to
frozen industry or fresh to home
consumption. The rest of 75% broccoli
stems C vitamin content within reach to 186
mg/100 g. However orange C vitamin
content is 50 mg/100 g. Stem
of broccoli can be pass drying
process and after it
can be use instant soup product.
December 2012

12. Example of by-products and valorization
December 2012

13. Example of by-products and valorization
December 2012

14. Example of by-products and valorization
December 2012

15. Example of by-products and valorization
December 2012

16. References:
1) “Utilization of Food By-products In The Food Industry” by Muge Debrun. The Fifth
International Congress On Food Industry-New Aspects On Food Processing 1995.
2) Global Food Losses and Food Waste: Save Food at Interpack 2011
Düsseldorf, Germany, by J. Gustavsson, C. Cederberg, U. Sonesson (SIK Sweden) et R. van
Otterdijk, A. Meybeck (FAO Italy).
3) FAO Statistical Yearbook 2009.
December 2012