Characterization of unit effluents from a commercial pimiento canning operation revealed significant patterns of difference in composition and flow rates. The most concentrated effluent occurred in the first stage of the processing operation where the roasted peel was removed by washing. The suspended solids load of this effluent accounted for 69% of the total suspended solids load and 37% of the COD load, but only 18% of the total flow. Segregation and separate treatment of this concentrated effluent is suggested to reduce the total waste load. Another concentrated effluent resulted from the citric acid dip just before the packing and closing area. The flow of the effluent was only 10% of the total, but accounted for 32% of the total dissolved solids and 37% of the total BOD. Two effluents from the grading area accounted for 50% of the total flow and only 10% of the total COD load. Recycling of these dilute effluents to the peel removal operation is suggested. Based on the rate of processing, the total wastes produced from pimiento canning contained 3.2, 60.2, and 35.4 lb. of suspended solids, COD, and BOD, respectively, per ton of raw pimientos. The total waste flow was 4,840 gal. per ton.