“…A greater diversity in the composition of the organic material enhances the availability of growth components, fostering a wider spectrum of organisms thriving in the system. According to the Food and Agricultural Organization (FAO), the estimated percentage of fruit and vegetable waste at various stages of the food supply chain is 15% during agricultural production (Arelli, 2023), 9% in post-harvest handling and storage (Sanchez, 1985), 25% in processing and packaging (Sweeney, 1991) and 10% in distribution, with consumption accounting for 7% (Boopathi, 1988). Primarily, solid wastes, particularly from traditional markets, including fruit and vegetable residues, are often disposed of in municipal land lls or dumping sites, posing environmental challenges (Deressa, 2015).…”