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Water Mapping and Saving

Claus Mosby Jespersen

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Water saving

Water Mapping and Saving

During the past three decades, we have assisted the Danish pork industry in decreasing their water consumption from more than 600 litres per pig till today’s consumption of approximately 200 litres per pig.

This has been achieved through many different activities such as using only the necessary amount of water, switching off water-consuming machines when they are not producing, collecting waste at the source, investing in cleaner technology and introducing environmental management.

Water is used in almost all operations during the slaughtering process, and for this reason it is important to reduce the water consumption as much as possible in all steps; however, this should be done without affecting product quality and food safety.Water consumption

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fig 1. The cost saving by minimizing water consumption per pig can be extensive.

 

Learn more about the Water Mapping and Saving service in this productsheet.