Sources and Characterization of Food Wastes

FIGURE 3.3 Circular structure of a sustainable economy (Stahel, 2008). 

The fermentation industry is divided into three main categories brewing, distilling, and wine manufacture. Each of these industries produces liquid waste with many common characteristics, such as high BODs and CODs, but differs in the concentration of the organic compounds such as tannins, 

TABLE 3.1 Fruit-and-vegetable waste characteristics (Thassitou and Arvanitoyannis, 2001) 

Poultry wastes are equally problematic to meat wastes. Starkey (2000) reviewed the considerations for selection of a treatment system for poultry processing wastewater, including land availability, previous site history, publicly owned treatment work discharge, conventional waste 

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