Water-Reuse Issues in Tomato Cannery

Freshly harvested fruits and vegetables, packed into cans, glass jars, or aseptic packs, are convenient and nutritious. Like the tomato harvested in America have prohibit to this industry that is not apply of waste treatment for their industry.

But America's canneries-as well as juice-processing plants and wineries-need lots of clean, fresh water to wash and process field, orchard, and vineyard harvests.

What to do with all that water after it's been used for these jobs is becoming a monumental problem for many food processors nationwide. Strict environmental regulations make some of yesterday's disposal choices no longer an option.

Agricultural Research Service salinity experts at the George E. Brown, Jr., U.S. Salinity Laboratory in Riverside, California, have jumped in to help develop economical, Earth-friendly ways to manage the used water. Three soil scientists-Don Suarez and Pete Shouse, with ARS, and Scott Lesch, with the University of California-Riverside-have teamed with the Sacramentobased California League of Food Processors to apply the best science-based water-management practices to solving processors' water-reuse problems.