## 4 Discussion
### SWOT Analysis
#### Strengths (S)  
Incorporating mango waste into beer production reveals a range of strategic advantages that reinforce the relevance of this valorization pathway. From an environmental standpoint, it reduces food loss across the entire mango production chain, reintegrating residues such as peels, pulp, and seeds into the economy as valuable raw materials. This practice supports circular economy models and strengthens adherence to global sustainability agendas, especially the United Nations Sustainable Development Goals 8 (decent work and economic growth), 9 (industry, innovation, and infrastructure), and 12 (responsible consumption and production), as discussed in the previous section. From a nutritional and functional perspective, mango by-products are rich in bioactive compounds that enhance the beer's health profile and appeal to health-conscious consumers. Mango peels are particularly high in polyphenols, carotenoids, and flavonoids like quercetin and kaempfer, known for their antioxidant and antimicrobial properties. The pulp provides a significant source of bioactive compounds such as mangiferin, a flavonoid with hypoglycemic, anti-inflammatory, and anticancer properties. The mango kernel, rich in healthy fats, further contributes by offering antioxidants and promoting heart health. \begin{table}
\begin{tabular}{c c c c} \hline \hline \(\mathbf{S}\) & \(\mathbf{W}\) & \(\mathbf{O}\) & \(\mathbf{T}\) \\ \hline Contribution to waste reduction & Lack of comprehensive studies exploring the use of mango waste in brewing & Growing craft beer market and consumer demand for unique products & High level of competition in the craft beer industry \\ \hline Alignment with Sustainable Development Goals (SDGs) & High production costs due to integration of new ingredients & Increasing consumer awareness of health and sustainability trends & Negative perception of product quality linked to the use of by-product \\ \hline Nutritional and functional value & Trend towards sustainability and health-focused products & Regulatory uncertainty regarding upcycled foods and beverages \\ \hline Consistent supply of raw material & Opportunities for strategic partnerships in the production chain & \\ \hline Innovative approach to beer production & & \\ \hline Strengthening local production chains & & \\ \hline \hline \end{tabular}
\end{table} 
Table 2: SWOT analysis summarizing the strengths, weaknesses, opportunities, and threats of incorporating mango waste into craft beer production. This strategic tool provides insights into the feasibility, potential benefits, and challenges associated with this approach. Incorporating these compounds into beer production adds functional benefits and aligns with the rising consumer interest in beverages that deliver both taste and wellness benefits. In parallel, the constant and geographically diverse availability of mango waste--unaffected by seasonality--ensures stability and predictability in the supply chain, facilitating integration into production routines and reducing dependence on traditional ingredients. Using these unconventional materials also drives product innovation, enabling the development of exclusive and sensorially distinctive beers that meet consumers' expectations of novelty and authenticity. Finally, the valorization of these residues strengthens the broader production chain by promoting local partnerships, stimulating income generation, and contributing to regional development. These combined advantages reinforce the viability of integrating mango waste into brewing processes, offering a strategy that is both environmentally responsible and commercially promising. * Weaknesses (W)  
Despite the promising potential of using mango waste in beer production, several challenges must be addressed. One key weakness is the lack of comprehensive studies exploring the viability and implications of incorporating mango by-products into brewing processes. Limited scientific data can create uncertainties regarding optimal usage, long-term stability, and the overall impact on beer quality.