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Suitability of Food Processing Waste Water for Irrigation¹

ABSTRACT

The waste water from food processing contains dissolved salts and organic matter. The amount of each depends upon the product being processed and the procedure being used. The suitability for irrigation of food processing waste water from 20 plants processing nine food products was assessed from the standpoint of electrical conductivity (EC), chloride and sodium concentrations, sodium-adsorption-ratio (SAR), and chemical oxygen demand (COD). Waste water from plants processing green beans (Phaseolus vulgaris L.), squash (Cucurbita pepo var. melopepo Alef.), tomatoes (Lycopersicon esculentum Mill.), corn (Zea mays L.), steam peeled potatoes (Solanum tuberosum L.) and sweet potatoes (Ipomoea batatas Lam.), and poultry is suitable for irrigation under most conditions. Waste water from some pea (Pisum sativum L.) and lima beans (Phaseolus lunatus L.) processing plants may be suitable for irrigation, but is of questionable suitability from others. Waste water from lye-peel potato processing is not suitable for irrigation.

Key Words: water quality • irrigation water • salinity • sodium

¹ Contribution from the Northeast Branch, Soil & Water Cons. Res. Div., ARS, USDA, Norfolk, Virginia, in cooperation with the Mid-Atlantic Food Processors Ass., Inc., Easton, Maryland; the Virginia Truck and Ornamentals Res. Sta., Norfolk, Virginia; the Agricultural Exp. Sta., Univ. of Delaware, Newark, Delaware; and the Sussex Soil and Water Cons. Dist., Georgetown, Delaware.

² Research Plant Physiologist, ARS, USDA, Norfolk, Va. 23501.

Received for publication December 17, 1971.