Floral waste generated from temples and flower markets forms a significant portion of biodegradable municipal solid waste and is often disposed of improperly, leading to environmental pollution and greenhouse gas emissions. This study focuses on the sustainable management and valorization of floral waste through the production of bio-enzymes and the development of eco-friendly herbal insect repellent incense sticks. Floral waste such as marigold, jasmine, rose, tuberose, and chrysanthemum was collected, segregated, and processed. Bio-enzyme was prepared using jaggery and sugar as fermentation substrates under anaerobic conditions for 90 days. The prepared bio-enzyme was analyzed for physico-chemical parameters such as pH, yield, and foam stability, along with practical cleaning efficiency tests. Results showed that the jaggery-based bio-enzyme exhibited better performance with higher acidity, improved foam stability, and enhanced cleaning properties. In parallel, dried floral waste was utilized to develop herbal insect repellent incense sticks using natural ingredients such as neem, tulsi, and lemongrass. The prepared sticks demonstrated longer burning duration, low ash residue, and high fragrance acceptability compared to commercial products. Theoretical validation indicated strong insect-repellent potential due to the presence of bioactive phytochemicals. The study highlights that floral waste can be effectively converted into eco-friendly, biodegradable, and value-added products. This approach supports waste-to-wealth conversion, reduces landfill burden, and promotes sustainable and decentralized waste management practices.
