REVALUATION OF SOME AGROINDUSTRIAL RESIDUES AND THEIR POTENTIAL FOR APPLICATION ON AGRICULTURAL SOILS

Abstract

The generation of residues, also called byproducts, from a productive system, is inherent to it. Processes of the sugar, coffee (grain coffee and instantaneous soluble coffee), and tortilla (tortilla and dough) agroindustry generate important volumes of residues, which generate additional costs for their management and final disposal. An alternative of revaluation is considering their use as organic fertilizers (composts), or else, as energy generators. Coffee residues, such as dregs, and from the tortilla industry, such as nejayote, have shown potential also in the biochemical area of food production. The generation of adequate technology for their management and transformation into materials of added value, which contribute to the industry itself, the reduction of risks to the environment and agricultural areas, is documented