This project aims to comprehensively reconfigure the industrial washing process of fruits and vegetables by integrating an innovative advanced oxidation technology developed by the technology provider. This system uses principles of electrochemical and physical oxidation to effectively disinfect process water without requiring external chemical additives such as sodium hypochlorite, which is widely used in the food industry.
Through this technology, the water used undergoes continuous treatment in a closed-loop system, enabling safe and validated recirculation across multiple cycles while ensuring pathogen and organic compound removal without compromising product quality. Operational tests have demonstrated a reduction exceeding 70% in the volume of blue water used—defined as water extracted from surface or groundwater sources.
The project will apply the Volumetric Water Benefit Accounting (VWBA) 2.0 framework to calculate the net water savings against a conventional operational baseline. Moreover, by eliminating the need for chemicals and avoiding the formation of by-products such as chloramines and trihalomethanes, additional benefits are generated in terms of effluent quality. Therefore, the Water Quality Benefit Accounting (WQBA) methodology may also be applied to capture these positive impacts on the physicochemical and microbiological parameters of discharged water.
In the local agro-industrial context, intensive water use for fruit washing presents a critical challenge. Traditional methods consume between 3.5 and 8.5 m³ of water per ton processed, most without recovery or treatment systems (source: Best Available Techniques Guide for the vegetable processing sector, MITECO, Spain). This is particularly critical in a region under severe water use restrictions by the Guadalquivir River Basin Authority, with reservoirs at 33% capacity and reduced agricultural allocations.
Additionally, the use of chemical disinfectants generates hazardous waste, increases operational costs, and complicates effluent treatment. These substances also often lead to the formation of by-products (such as chloramines or trihalomethanes), posing risks to human health and the environment.
Main causes include:
The project proposes installing a patented chemical-free advanced oxidation and disinfection system, specifically developed to transform water treatment in agro-industrial processes through innovative physicochemical principles. Unlike traditional systems that rely on chlorinated disinfectants or harsh detergents, this solution generates oxidizing agents in situ from naturally occurring minerals in water (e.g., chlorides). This controlled generation of reactive species enables effective disinfection without external chemical inputs and avoids the formation of toxic by-products.
Key features of the solution include:
This intervention is highly replicable, environmentally low-impact, and offers quick operational payback.
Project implementation includes a comprehensive phase covering installation, configuration, and commissioning of a water treatment and management system designed to optimize water use in agro-industrial processes. It encompasses integration into existing production lines, staff training, and validation of initial results. The transition will ensure uninterrupted operations and compliance with health and environmental regulations.
Technologies Applied
Rational water use in the agro-food industry demands solutions that not only optimize water resources but also uphold or enhance product safety and quality. This project introduces a high-efficiency water treatment and management system aligned with circular economy principles and reduced environmental impact.
The technology includes real-time digital monitoring, critical quality parameter control, and closed-loop operation, enabling a significant reduction in total water consumption and waste generation.
Monitoring Plan
A continuous monitoring program will measure total volumes of water used, reused, and discharged. The main objective is to verify reductions in the use of conventional external water sources, thereby easing pressure on local water resources. Periodic checks will also be conducted on the quality of reused water to ensure its suitability for continued use, with performance evaluated against historical records.
Key Partnerships
The project is supported by collaboration between a specialized water efficiency technology provider, the agro-industrial operator, a third-party certifier for water benefit accounting, and the local basin authority to ensure alignment with regional water management objectives.
This project aims to transform industrial fruit and vegetable washing systems into more efficient, safe, and environmentally responsible models. It responds to increasing water stress and the need for technologies that meet sustainability goals, environmental regulations, and food safety standards.
In water-intensive agro-industrial settings, heavy reliance on potable water, use of chemical disinfectants, and production of hard-to-treat effluents present an unsustainable scenario—especially in water-scarce or environmentally sensitive regions.
The project introduces a chemical-free disinfection system that enables closed-loop water reuse, significantly cutting external water use and minimizing hazardous liquid waste. The modular intervention integrates seamlessly into existing systems without disrupting production and features real-time monitoring for traceability and continuous improvement.
Key actions include installation, commissioning, monitoring, result validation, and external auditing, supported by a partnership strategy involving the technology provider, agro-industrial operator, certifiers, and regulators. The ultimate goal is to establish a replicable model showing how innovation in water use can drive food industry sustainability by generating measurable benefits in water efficiency, water quality, and environmental impact reduction.
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