Using by-products...another way to waste not, want not.

MBAA TQ vol. 14, no. (1), 1977, pp. 17-20 | VIEW ARTICLE

Spitzer, R.R.

The increased recovery of brewery by-products for utilization in feed stuffs is discussed generally. By-products have gained increasing respectability in the 20th century. The word 'by-product' was once a polite word for trash and garbage. The ability of the earth to support an increasing population has its limits. Some demographers say that we are approaching those limits. Now is the hour to reassess the value of those things which we now throw away. By the year 2000, the world's population will double. One industry's by-products can be another industry's raw materials. Yesterday the residue from oil seeds had little known value. Today, soybean meal and linseed meal are vital feedstuffs. Today's feedstuffs could well be tomorrow's foodstuffs. The U.S. is a leader in world movements to increase food production and bring restraint in rates. We must also be a leader in utilization of by-products. The brewing industry shares this challenge to 'waste not, want not'. Those breweries who give value added to by-products will have real economic advantage. Certainly by supplying more of our needs by better utilization of indigenous materials, we reduce the drain on world supplies. How well the brewing industry meets this challenge will have a measureable effect on how well the world meets the challenge of feeding its billions in the year 2000.
Keywords: brewing by-product food recycling survey waste  


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