The scallop soft waste obtained during processing is discarded, generating environmental liabilities to the mariculture industry in Peru. However, these residues constitute a potential raw material to produce meal for balanced feeds. In this sense, a methodology was developed for the elaboration of meal from the soft residues of the Peruvian scallop. The product obtained had a composition of 61% protein, 7.5% fat and 11.7% moisture. The development of technologies that allow the processing of large volumes of waste could contribute to the more efficient and profitable use of this raw material.

The scallop soft waste obtained during processing is discarded, generating environmental liabilities to the mariculture industry in Peru. However, these residues constitute a potential raw material to produce meal for balanced feeds. In this sense, a methodology was developed for the elaboration of meal from the soft residues of the Peruvian scallop. The product obtained had a composition of 61% protein, 7.5% fat and 11.7% moisture. The development of technologies that allow the processing of large volumes of waste could contribute to the more efficient and profitable use of this raw material.