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ough some quantity of industrially discarded apples and belt rejections also consti-tutes the waste. 2.1.1 Composition of Pomace The proximate composition of apple pomace ( shows high potential for effective utili- zation for the production of various products of commercial importance. The pomace isrich in carbohydrates (9.5%2%) and pectin (1.5%2.5%) and also contains 1% to 1.8%protein. 2.1.2 By-Products of Apple Waste The various value-added products that can be prepared from apple waste are summarized in Table 2. Table 2 Possible By-Products of Apple Waste Apple waste By-products Refs. Discarded apples, belt Pulp, ready-to-serve beverages, 3 rejections squashes Pomace Alcohol 4, 5 Flavor components 6, 7 Pectin 8 Nutrition ber 9 Biogas 1 Beer, soft drinks, vinegar, cider 3 Citric acid 1 Peel, core, offcuts, stem, Pectin methyl esterase 1, 1 and seeds By-Products of Fruits and Vegetables 8 2.1.3 Alcohol In recent years there has been considerable interest in the production of ethanol from fruit processing waste. Although traditionally alcohol is produced by submerged fermentation, solid-state fermentation process with yield of about 4 liters ethanol per metric ton of wet pomace has been reported by Hang and coworkers (. This represents an energy recovery of approximately 2% of the total energy of the pomace. Gupta and associates( studied the solid-state fermentation of apple pomace, using Saccharomyces cerevisiae , . diastaticus ,Pitchia fermentans ,Candida utilis , and . tropicalis . Among the organisms, . diastaticus was found to be the best, giving maximal yield of 2.8% with fermentation efciency of 4.8%, followed by . cerevisiae , with net yield of 2.6% and fermentation efciency of 4.6%. The fermentation efciency of these strains can be improved by supplementing the substrate with nitrogen, phosphorus, and trace elements. Nitrogen sup-plementation was found to improve the alcohol production more than either phosphate ortrace element supplementation and