Food Processing Residuals, or FPRs, are by-products generated during the processing, packaging, and other operations of food industries, whose application to land benefit crop growth and soil productivity. FPRs fall into two main categories: vegetative waste and residuals waste. Vegetative wastes include such things as peels, hulls, stems, skins, and seeds left over from trimming, reject sorting, cleaning, pressing, cooking and other food processing operations. Residual wastes are solid materials removed during the physical, chemical, or biological treatment of wastewater in a food processing plant.
FPRs are considered “cake” or “liquid” materials based on the solids content. This classification determines how a material is transported and managed at the land application site, with each type of material requiring different transportation and application equipment.
FPRs are separate from sanitary input, and do not include process wastewater.