The efficient utilization of by-products from the fruit and vegetable industry is becoming increasingly important for both environmental sustainability and economic viability. This chapter explores the conventional methods employed in drying and biodrying these by-products, providing comprehensive details to ensure effective drying. Conventional drying procedures such as solar, intermittent hot-dehumidified air; convective hot air; hot air impingement; drum; microwave-vacuum; vacuum; infrared; freeze; spray; foam mat; and osmotic drying are discussed in detail. The biodrying method, which has recently gained popularity as a promising and profitable method for fruit and vegetable waste treatment because of its high biodrying efficiency at high temperatures and minimal energy consumption, is also explored. By providing a detailed examination of the methods, this chapter aims to guide researchers and industry professionals in adopting effective and sustainable practices for managing fruit and vegetable by-products through drying and biodrying techniques.