02 03 Waste from the production and processing of fruits, vegetables, cereals, edible oils, cocoa, coffee, tea and tobacco; canning production; yeast and yeast extract production, molasses preparation and fermentation

Group 02 03 of food industry and plant raw material processing waste comprises a significant volume of organic by-products generated during the production of vegetables, fruits, cereals, edible oils, as well as cocoa, coffee, tea, and tobacco.

This includes oilseed cake, husks, beet pulp, meal, coffee grounds, tea leaves, and tobacco residues, which typically contain high concentrations of valuable biologically active substances, fiber, antioxidants, and sugars.

These resources are actively converted into secondary raw materials for the production of feed additives, biofuels, organic fertilizers, or valuable extracts for the pharmaceutical and cosmetic industries.

A separate category includes waste from canning production, as well as processes for the production of yeast, yeast extract, molasses, and various fermentation technologies.

Canning factories generate huge amounts of organic waste — peels, pits, and trimmings of vegetables and fruits, which spoil quickly but are an ideal substrate for microbiological synthesis.

The processing of this waste requires specialized technological approaches, such as anaerobic digestion for biogas production, composting, or deep fermentation to extract useful metabolites.

The use of bioconversion and fermentation methods makes it possible not only to reduce the environmental impact and prevent uncontrolled decomposition of organic matter in landfills, but also to implement the concept of a closed-loop economy (zero-waste).