Introduction

In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree, and ketchup. Generally, in processing these products, different by-products including peels, seeds, and pulps are produced. The rational disposal of tomato waste represents not only a resource problem but also an environmental and economic one for the Tomato Processing Industry.

Tomato Processing By-Products: Sustainable Applications

This publication indicates the alternative sustainable solutions for the recovery of tomato processing by-products as a source for animal feed and valuable components, as well as their possible approaches for value-added utilization in energy, environmental, and agricultural applications.

Target Audience and Content

Aimed at agricultural or food engineers who work in the Tomato processing industry and are seeking to improve their by-products management by actively utilizing them in effective applications.

• Includes tomato processing by-products, their quantification and classification
• Approaches tomato waste for animal feeding
• Brings successful case study of tomato processing by-products valorization