The importance of water and wastewater management in fruit and vegetable processing plants

Motivation: The fruit and vegetable processing industry is one of the most water-intensive sectors of the economy, involving significant water consumption at various stages of production. As a result, considerable amounts of wastewater are generated, often characterised by high loads of organic pollutants. In the context of increasing environmental protection pressures, rising water costs, and tightening legal regulations concerning water and wastewater management, analysing both the quantitative water usage and the quality of the resulting wastewater becomes particularly important. Understanding these aspects is crucial not only for reducing environmental impact but also for improving cost efficiency, ensuring regulatory compliance, and enhancing the long-term economic sustainability of processing operations.Aim: The aim of this study is to draw attention to issues related to water consumption and wastewater quality in fruit and vegetable processing plants by conducting a case study of a medium-sized Polish company operating in the fruit and vegetable processing industry, specializing in the production of dried vegetables and fruits. The results are intended to provide a better understanding of the impact of processing activities on the aquatic environment and to highlight areas that require improvements in water and wastewater management, with particular focus on resource optimisation and operational cost reduction.Materials and methods: The study involved analysing wastewater originating from the preliminary processing stage of fresh raw materials, including various fruits and vegetables. Key parameters such as COD (Chemical Oxygen Demand), BOD₅ (Biochemical Oxygen Demand after 5 days), and suspended solids content were measured. In addition, the biodegradability of the wastewater was assessed using TOC (Total Organic Carbon) analysis, selected for its analytical efficiency and economic practicality, especially in the context of designing cost-effective biological treatment systems.Results: The analysis of wastewater samples from the preliminary processing of fruits and vegetables showed significant variability in basic physicochemical parameters. COD values ranged from 960 to 24,300 mg/L O₂, while BOD₅ values ranged from 560 to 13,000 mg/L O₂, indicating a high content of easily biodegradable organic substances. The concentration of total suspended solids varied between 340 and 12,000 mg/L. These values reflect the pollutant load that must be addressed through treatment technologies and are often used as the basis for calculating discharge fees and environmental penalties, making them critical for economic and operational planning in food processing facilities.