An industrial process for removing the skins from fruits and vegetables using a hot, dilute solution of lye, sodium hydroxide. Produce such as peaches, potatoes, and carrots passes through the caustic bath, which loosens the peel, followed by thorough washing and sometimes mechanical scrubbing to remove all chemical residue. Lye-peeling is faster, more economical, and less wasteful than steam or mechanical peeling for many products, giving high yields of smooth peeled material for canning and processing. Strict controls on solution concentration, contact time, and rinsing ensure no harmful residue remains. The treated wastewater requires neutralisation before discharge.