“…Pressed berries and distillation residues, [76] pomace, [77] mangosteen peels, [78,79] shell, [80,81] olive mill wastewater (OMW) [82] are food and beverage waste that can be used in the production of natural dyes after a thorough investigation. Natural dyes can also be extracted from various other plants and crops, including wormwood and purple cabbage, [83] rosella and blue pea flowers, [84] lawsonia inermis seed, [12,85] dragon fruit, [86] pomegranate leaves and mulberry fruit, [87] raspberry fruit, [88] saffron petal, [89] basil or ocimum leaves, [90] black rice, erythrina variegate, rosa xanthina flower, capsicum and kelp, [91] spinach, [92,93] Hibiscus sabdariffa, [94][95][96] C. fruticosa, P. amaryllifolius and H. polyrhizus, [97] raspberries, Shami berries, grapes, hibiscus, [98] flower of acanthus sennii chiovenda and leaf of euphorbia cotinifolia, [99] red cabbage, [100,101] Mangifera indica, [102] red-cabbage, curcumin, and red-perilla, [101] spinach and ipomoea, [93] Delonix regia and Eugenia jambolana, [103] red Siahkooti fruit, [104] Ixora flower and Kembayau fruit, [37] Calafate and Jaboticaba, [105] red cabbage and blue pea. [106] Natural dye production from direct sources is more costly than harvesting by-products.…”