{"id":173924,"date":"2026-07-09T14:19:27","date_gmt":"2026-07-09T20:19:27","guid":{"rendered":"https:\/\/tecscience.tec.mx\/en\/?p=173924"},"modified":"2026-07-14T15:04:46","modified_gmt":"2026-07-14T21:04:46","slug":"waste-avocado-peel","status":"publish","type":"post","link":"https:\/\/tecscience.tec.mx\/en\/industrial-transformation\/waste-avocado-peel\/","title":{"rendered":"From Waste to Functional Ingredient: How Avocado Peel Can Be Given a New Life"},"content":{"rendered":"\n

Jalisco is Mexico\u2019s second-largest avocado<\/a> producer, harvesting around 400,000 metric tons<\/a> each year. But alongside that production, large quantities of peels and pits are discarded during the processing of avocado products such as pulp and oil.<\/p>\n\n\n\n

To make use of this waste, researchers at Tecnol\u00f3gico de Monterrey\u2019s Guadalajara campus<\/a> are developing a functional ingredient through the comprehensive valorization of avocado peel, with a focus on harnessing its fiber.<\/p>\n\n\n\n

The team is also exploring the benefits of other bioactive compounds that could be incorporated into foods such as beverages, breads, and cookies, explains Ver\u00f3nica Rodr\u00edguez<\/a>, a researcher with the flagship Food Security & Nutrition<\/a> project at the School of Engineering and Sciences<\/a> (EIC) at Tecnol\u00f3gico de Monterrey.<\/p>\n\n\n\n

\u201cWhat is considered waste by one industry can become a raw material for us. It\u2019s a byproduct that still has untapped potential and can be transformed into something with added value,\u201d says Rodr\u00edguez, who also serves as director of the graduate programs in Biotechnology.<\/p>\n\n\n\n

The research team is currently validating a prototype that will allow the resulting ingredient to be incorporated into food products using conventional technologies, helping keep production costs from increasing.<\/p>\n\n\n\n

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