“…It has been reported that in 100 g of this fruit, there is water (87 g), protein (1.1 g), fat (0.4 g), fiber (3 g), carbohydrates (11 g), iron (1.9 mg), vitamin B1 (0.04 mg), vitamin B2 (0.05 mg), vitamin B3 (0.16 mg), vitamin C (20.5 mg), calcium (8.5 mg), and phosphorus (22.5 mg), which have appropriate properties for medical and diuretic uses for the benefit of people [21,22]. The increase in the consumption of this fruit has generated an increase in waste products, creating a great problem for farmers and companies dedicated to the export and import of the fruit [23,24]. The use of organic waste, mainly fruit and vegetable waste, as fuel creates a great opportunity for governments and companies to reuse their own waste, even more so if this technology can be scaled for large quantities.…”