Waste management
Waste management in a citrus company is a vital area that has evolved from simple disposal to a Circular Economy model, seeking the comprehensive use of the fruit.
In the citrus sector, waste management is divided into two main categories: organic fruit by-products (peels, pulp, seeds) and waste from the packing plant (plastics, cardboard, wastewater).
1. Organic Fruit By-products (The Challenge and the Opportunity)
The largest volume of organic waste comes from fruit discarded during the sorting process (due to size, aesthetic damage, or sanitary issues) or from fruit processed by the juice industry. The goal is to transform this waste into high-value products.
A. High Value Utilization
| Waste / By-product | Application in Circular Economy |
| Peel (Albedo and Flavedo) | Citrus Pectin: Key ingredient for the food industry (thickener, gelling agent in jams and yogurts) and pharmaceutical industry. |
| Flavedo (Outer layer of the peel) | Essential Oils: Aromatic compounds of high value for the cosmetic, pharmaceutical and cleaning industries. |
| Pulp and Peel | Animal Feed (Pellets): The waste is dehydrated and pelleted to create high-nutritional-value feed for livestock. This drastically reduces the volume of waste. |
| Flavedo (Capa externa de la cáscara) | Compuestos Bioactivos: Extracción de antioxidantes (polifenoles, flavonoides) para suplementos nutricionales y cosmética. |
| Citrus Fiber | Biofibers and Bioplastics: Used in research to develop sustainable packaging materials or components for manufacturing (automobiles, implants). |
B. Energy and Agricultural Valorization
- Biogas and Biofertilizers: Organic waste that is not intended for the extraction of by-products (or the remains of that extraction) can be introduced into anaerobic digesters.
- They generate biogas, which the company can use for self-consumption of energy (boilers, heating, electricity).
- The remaining product (digest) is used as a biofertilizer or organic amendment for the fields, closing the cycle.
- Composting: Organic matter that is not industrially usable can be composted to create high-quality organic fertilizer that is reintroduced into the fields.
2. Waste from the Packaging Plant
The fruit and vegetable warehouse or central facility generates non-organic waste that must be managed under strict environmental regulations.
- Packaging Waste:
- Cardboard and Paper: Cardboard packaging should be segregated, compacted and sent for recycling (like the cardboard boxes you showed).
- Plastics: Management is crucial. This includes films, strapping, netting (girsacs), and plastic trays. The use of recyclable plastics should be prioritized, and increasingly, the use of returnable and reusable packaging (like the IFCO boxes you uploaded) should be used to reduce waste generation at the source.
- Wastewater: Water from washing the fruit and cleaning the line must be treated before being returned to the environment or, preferably, reused in processes that do not require potable water (such as outdoor cleaning).
- Hazardous Waste: This includes pesticide containers (from the field) and remnants of cleaning products or post-harvest treatments. These must be segregated and delivered to authorized waste management companies.
The Circular Economy as the Core of Management
A modern citrus company bases its waste management on the Zero Waste principle. This means that:
- Reduction at Source: Decrease the amount of packaging material used and opt for reusable formats.
- Maximum Valorization: Prioritize the use of organic by-products for high-value applications (pectin, oils) rather than for lower-value uses (animal feed).
- Sustainability and Certification: Obtain environmental management certifications (ISO 14001) and, if possible, “Zero Waste” seals to publicly demonstrate commitment to sustainability.
sustainable activity.
