For the production of edible packaging made with agro-industrial residues such as potato peel and coffee pulp, the objective was to find the proportion of starch and flour in potato peel, as well as the coffee pulp with the best mechanical, physical and sensory. Potato peel starch and flour were extracted and characterized. With which, the containers were formulated. These had 2 presentations. One produced with flour (CO) and the other with chips (CHI) of coffee pulp. For each one, 9 treatments were elaborated, in addition to the treatment without pulp (CONTROL). In total, 19 treatments. ANOVA was used to support the results. The sensory test of taste, smell, color, texture and crispness was carried out using a hedonic test with a scale of 1 to 5. For the mechanical analysis, tension and compression tests were carried out by means of a texture analyzer. For the physical tests, the analys...