Quantification and Characterization of Food Processing Wastes/Residues

A survey was undertaken to determine the wastes/residues generated by the food processing industry in the state of Iowa by sending a questionnaire to food processors with more than ten employees. Food processors were asked to provide a company profile, information about food waste/residue generated, and information about current disposal methods. Samples of wastes/residues were obtained from food processors willing to provide them, and proximate analysis was done. The overall response rate was 82.2 percent or 365 respondents out of 444 questioned. Companies under different category of standard industrial code (SIC) could produce similar wastes/residues that were classified in the same waste/residue streams. Within the meat and seafood category, the majority (87.7 percent) of the wastes/residues were generated by SIC codes 2077 (animal, marine fats and oils) and 2015 (poultry slaughtering, dressing, and processing). Among the waste management practices reported, excluding “other,” land application accounted for 14.0 percent of the waste stream, followed by rendering with 11.4 percent, landfill with 6.7 percent, sewage on-site with 5.0 percent and animal feed production off-site with 4.3 percent. Other waste management practices (combinations of major practices or others not clearly defined) account for 55.1 percent of the allocation of the waste stream.