Bagaço

Bagaço is the solid residue remaining after the extraction of juice from fruit or vegetables. In Portuguese, the term is used broadly for fibrous byproducts such as the bagasse from sugarcane, grape marc from grapes, and olive pomace from olive oil production. The material is typically fibrous and contains lignocellulosic matter, with varying moisture content depending on the source and processing.

In the sugarcane industry, the term bagasse refers to the fibrous residue left after juice extraction. It is a major byproduct of sugar mills and can constitute a significant energy source for cogeneration plants, providing heat and electricity for processing. It may also be processed into pulp, animal feed after treatment, or pellets, and is used in biogas or bioethanol production and composting.

In viticulture and winemaking, the grape marc or bagaço is the solid remains after pressing grapes for juice or wine. It can be distilled to produce pomace brandy (aguardente de bagaço); it is also used as animal feed, fertilizer, or, after processing, as a source of polyphenols and other compounds for industrial uses.

In olive oil production, bagaço can refer to olive pomace, the solids remaining after mechanical pressing of olives. It may still contain small amounts of oil and phenolics and is commonly used as a biomass fuel, soil amendment, or source for extracting residual compounds.

Environmental and economic notes: bagaço is a renewable byproduct that adds value to agricultural processing through energy generation, materials, and agricultural inputs, while requiring appropriate waste handling and processing to minimize emissions and waste.