Potential Utilization of Fruit and Vegetable Wastes for Food through Drying or Extraction Techniques

Abstract

Reducing food waste by complete utilization of resources creates good impact for the food security, economy, and the climate. Current world population is projected to rise to 11.2 billion by the end of this century. With the incremental population, more food needs to be produced to fulfill the future demand. However, one-third of food produced is lost or wasted globally, and these wastes contribute to global climate change. Fruit and vegetables, are highly perishable biological materials contributed to the higher food waste compared to other commodity. Therefore, this paper identifies the potential utilization of abundance of seasonal crop, crop remains, and also by-products of fruit and vegetable using appropriate technologies for the conversion of food wastage into value added products. Both techniques can help to facilitate the effective food production to feed the world.