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Water - A food processor's point of view

Authors: Roy M. Kirby


The aim of this paper is to discuss the principal issues related to water quality and food production from the view of a food producer. Water has a number of interactions with food producers: it is used in primary production, particularly for irrigation; it is a component of the product (ingredient/raw material); it is a processing aid; and it is an important factor contributing to employee health. To achieve sustainable water management, both the quantity and quality of water need to be considered. Mechanisms to reduce water demand in the food industry are similar to those that apply to urban water supply, thus infrastructure improvements and reduction in consumption by increased efficiency. The need exists for food companies to have a framework based upon sound science to allow them to assess the potential for optimising water use.

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