PB-219019
Solid Waste Management
in the Food Processing Industry
National Canners Association
prepared for
Environmental Protection Agency
1973
Distributed By:
National Technical Information Service
U. S. DEPARTMENT OF COMMERCE
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EPA-SW-42C-73
SOLID WASTE MANAGEMENT
IN THE FOOD PROCESSING INDUSTRY
This publication (SW-42o) was prepared for the
Federal solid waste management program
under Contract No. PH 86-68-138
by ALLEN M. KATSUYAMA, NORMAN A. OLSON,
ROBERT L. QUIRK and WALTER A. MERCER
National Canners Association
Western Research Laboratory
Berkeley, California
U.S. ENVIRONMENTAL PROTECTION AGENCY
1973
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BIBLIOGRAPHIC DATA
SHEET
4. Title and Subtitle
1. Report No.
EPA-SW-42C-73
Solid Waste Management in the Food Processing Industry
3. Recipient's Accession No.
PB-219 019 "
5. Report Date
1973
6.
7. Author(s)
A. M. Katsuyama, N. A. Olson, R. L. Quirk, and W. A. Mercer
8. Performing Organization Rept.
No.
9. Performing Organization Name and Address
National Canners Association
Western Research Laboratory
Berkeley, California
10. Project/Task/Work Unit No.
11. Contract /OtXMX*X
PH 86-68-138
12. Sponsoring Organization Name and Address
U.S. Environmental Protection Agency
Office of Solid Waste Management Programs
Washington, D.C. 20460
13. Type of Report & Period
Covered
Final
14.
15. Supplementary Notes
16. Abstracts
Detailed information and data are presented regarding food and non-food residuals
generated in the processing of canned and frozen fruits, vegetables, specialty items,
sea foods, pickles, and dehydrated fruits and vegetables. The industry 1s discussed
in general, and processing procedures for 28 major commodities are outlined. The
quantities of residuals, in-plant handling methods, on-site storage facilities,
disposal methods, and by-products are described. Environmental problems associated
with solid waste management and costs incurred in handling, treatment, and disposal
are enumerated. Alternative processes and technological changes that affect waste
generation are discussed, i
17. Key Words and Document Analysis. 17a. Descriptors
Food processing, costs, fruits, vegetables, seafood
17b. Identifiers/Open-Ended Terms
Solid waste disposal, specialty items
17c. COSATI Fie Id/Group
13B
18. Availability Statement
Release to public
NT1S-33 (REV. 3-72)
19.. Security Class (This
Report)
UNCLASSIFIED
20. Security Class (This
Page
UNCLASSIFIED
21. No. of Pages
3 (t&
22. Price
USCOMM-OC I49S2-P72
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An environmental protection publication
in the solid waste management series (SW-42c)
This report has been reviewed by the U.S. Environmental
Protection Agency and approved for publication. Approval
does not signify that the contents necessarily reflect
the views and policies of the U.S. Environmental Protection
Agency, nor does mention of commercial products constitute
endorsement or recommendation for use by the U.S. Government.
ii
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ACKNOWLEDGEMENTS
This project was sponsored by the solid waste management
program of the U.S. Environmental Protection Agency under contract
number PH 86-68-138. The representatives from the Environmental
Protection Agency who served as project officers on this program
included T. W. Bendixen, Michael L. Senske, and Henry T. Hudson,
each of whose guidance was appreciatively received.
Staff members of the National Canners Association Research
Laboratories who were responsible for the conduct of the program
included: Walter A. Mercer, project director; Allen M. Katsuyama,
principal investigator; Norman A. Olson, data analyst; Robert L.
Quirk, Richard W. Sternberg, Glenn V. Brauner, and Roger A.
DeCamp. The assistance of Walter W. Rose and Dr. Jack W. Rails,
both of the NCA staff, during the initial phase of the program
was greatly appreciated.
The cooperation received from Ralph N. Watters (retired)
and Mrs. Jean Bohannon of the Western Operations Office of the
American Frozen Food Institute (formerly the National Association
of Frozen Food Packers) in the distribution of questionnaires to
and arrangements for interviews with members of that organization
was invaluable.
Finally, the project could not have been carried on without
the voluntary assistance of numerous individuals from the food
processing industry. Their cooperation in supplying the informa-
tion and data required to fulfill the objectives of this survey
is herewith gratefully acknowledged.
iii
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CONTENTS
SUMMARY 1
INTRODUCTION 3
DESCRIPTION OF THE INDUSTRY 4
The Surveyed Industry 4
SIC Codes and Regions 4
Comparison to Other Industries 5
Quantities and Costs of Materials 7
Materials Balance 7
Proportions of Canned and Frozen Products 8
Production Trends 8
The Surveyed Sample 10
Size of Companies 10
Proportion of Plants and Production 10
Commodities and Processes 11
Proportion of Raw Product Tonnage 12
Plant Sizes by Raw Product Tonnage 14
Plant Sizes by Tons per Hour 16
Plant Characteristics 16
Locat ion 16
Age 18
Expansion 18
Operating Season 19
SURVEY PROCEDURES 21
Introduction 21
Questionnaires 21
Questionnaire Form 21
'General Information 21
Solid Waste Information 21
Comments 21
Distribution 22
Site Visits 22
Information Elicited 22
Production Information 22
Residuals Information 22
Costs . 22
Coverage 22
Data Precision 23
PRODUCTS AND PROCESSES 25
Introduction 25
General Processes 27
Product Receiving 27
Final Processing Operations 27
Canning 27
Freezing 28
Liquid Waste 28
Product Conveying 28
Plant Cleanup 29
Can Coolers and Freezer Condensers 29
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Asparagus 31
Lima Beans 37
Snap "Beans 41
Beets 47
Cabbage 53
Carrots 58
Corn 63
Peas 68
Sweet Potatoes 73
White Potatoes 76
Pumpkin/Squash 81
Spinach/Greens 86
Tomatoes 91
Apples 96
Apricots 103
Berries 108
Cherries 112
Citrus 117
Cranberries 123
Olives 127
Cling Peaches 131
Pears 135
Pineapple 140
Salmon 145
Sardine 149
Shrimp 152
Tuna 155
Dry Beans 161
Specialties 164
(Under each of the above products)
Harvesting and Delivery
Product Preparation
(List of processing steps)
Residuals Handling and Disposal
Dry
Wet
By-products
Liquid Waste
SOLID RESIDUALS QUANTITIES 166
Introduction 166
Residuals by Product and Month 167
Residuals by Product and Disposal Method 167
Residuals by Region and Disposal Method 171
SOLID RESIDUALS MANAGEMENT 173
Introduction 173
In-plant Handling Methods 173
Description of Commonly Employed Methods 176
Handling Methods for Residuals from Specific
Sources 177
Dry Cleaning 177
Washing 177
Size Grading 178
Trimming 178
Initial Sorting 178
Cutting, Slicing, Dicing 179
Peeling 179
Quality Grading 179
Pitting 180
Final Sorting 180
Pulping, Finishing 180
On-site Accumulation and Storage 180
Screening 180
Number and Size of Screens 180
Proportions of Waste Streams Screened 182
Residuals Holding Facilities 183
On-site Problems 184
Introduction . 184
Problems 185
Control Programs 185
Holding Facilities 186
Disposal Methods 187
On-site Burning 187
vi
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Solid Residuals Disposal Sites 188
Number and Type of Sites 188
Location and Size 188
Ownership and Materials Handled 191
Type of Land 191
Delivery and Covering Frequency 193
Disposal Site Problems 195
Introduction 195
Fill Site Problems 195
Spread Site Problems 196
Burn Site Problems 197
Disposal Site Operations 198
^By-product Outlets 200
Costs of Residuals Handling, Treatment and
Disposal 201
Introduction 201
Haul plus Site Costs 202
By-product Incomes 203
Total Industry Haul plus Site Costs and
By-product Incomes 204
Residuals Handling and Treatment Costs 206
Capital Costs 206
Operation and Maintenance Costs 207
Combined Costs 207
Coats byPlantSize 207
Alternative Processes 209
Comparison to Residuals from Fresh Foods 209
Relation of Solid Residuals to Water and
Air Pollution 210
In-plant Processes . 212
In-field Washing and Sorting 212
Product and Residuals Handling 212
Processing Operations 213
Technological Changes 214
Laws and Regulations 215
RESEARCH NEEDS 217
In-plant Processes 217
Solid Residuals Disposal 217
Residuals Utilization 218
APPENDICES 220
A. References 221
B. Detailed Residuals Data 222
Residuals by Region, Product and Month 222
Residuals by Region, Product and
Disposal Method 232
Detailed Data by Product 242
C. Questionnaire and Site Visit Forms 281
D. Definition of Terms 302
VII
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LIST OF TABLES
Table
1 General Statistics, Census of Manufactures 6
2 1967 Census and Estimated 1968 Tonnages and Costs 7
3 Percentages of Raw Tonnage by Processing Method 9
4 U.S. Per Capita Consumption 9
5 Percentages of Companies by Size 10
6 Product Classes and Processes (Percentages) 12
7 Raw Tons in.Survey Sample 13
8 Survey Plant Sizes in Percentages of Plants and
Tons per Year 15
9 Approximate U.S. Plant Sizes 15
10 Tons per Hour by Commodity 16
11 Plant Locations 17.
12 Plant Ages 18
13 Operating Seasons -- 19
14 Management of Asparagus Residuals 36
15 Management of Lima Bean Residuals 40
16 Management of Snap Bean Residuals 46
17 Management of Beet Residuals 52
18 Management of Cabbage Residuals 57
19 Management of Carrot Residuals 62
20 Management of Corn Residuals 67
21 Management of Pea Residuals 72
22 Management of White Potato Residuals 80
23 Management of Pumpkin/Squash Residuals 85
24 Management of Spinach/Greens Residuals 90
25 Management of Tomato Residuals 95
viii
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26 Management of Apple Residuals 102
27 Management of Apricot Residuals 107
28 Management of Berry Residuals 111
29 Management of Cherry Residuals 116
30 Management of Cling Peach Residuals 135
31 Management of Pear Residuals 139
32 Industry Solid Residuals by Product and Month 158
33 Industry Solid Residuals by Product and
Disposal Method 169
34 Industry Solid Residuals by Region and
Disposal Method 172
35 Summary of In-plant Handling Methods for
Fruit, Vegetable and Tomato Residuals 174
36 Summary of In-plant Handling Methods for
Residuals from Fruit Processing 174
37 Summary of In-plant Handling Methods for
Residuals from Vegetable Processing 175
38 Summary of In-plant Handling Methods for
Residuals from Tomato Processing 175
39 Types and Sizes of Screens 181
40 Screen Type and Plant Size 182
41 Percentages of Wastes Screened 183
42 On-site Residuals Holding Facilities 184
43 Holding Facilities and Plant Size 184
44 Frequency Indices of On-site Problems and
Control Programs 186
45 Holding Facilities and Problems 187
46 On-site Burning 187
47 Number and Type of Disposal Sites 189
48 Location and Size of Disposal Sites 190
49 Ownership of and Materials Handled at
Disposal Sites 192
ix
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50 Types of Land for Disposal Sites 193
51 Delivery and Covering Frequency at Disposal
Sites 194
52 Fill Disposal Site Problems 196
53 Spread Disposal Site Problems 197
54 Burn Disposal Site Problems 198
55 Disposal Site Ownership and Problems 198
56 Materials Handled and Problems 199
57 Covering Frequency and Problems 199
58 By-product Outlets 200
59 Average Haul plus Site Costs 202
60 Haul plus Site Costs for Fill and Spread
Disposal 203
61 Average By-product Incomes 204
62 Plant Numbers and Industry Total Haul/Site
Costs and By-product Incomes 205
63 Industry Liquid and Solid Residuals Cost
Estimates 208
64 Estimated Residuals Costs by Plant Size 209
A1 Solid Residuals by Region, Product
and Month 223
A2 Solid Residuals by Region, Product
and Disposal Method 233
A3 Detailed Data by Product 243
A4 Questionnaire and Site Visit Coverage 30-1
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LIST OF FIGURES
Figure
1 General Processes and Sources of Non-food
Residuals 30
2-29 Process Flow Diagrams and Sources of
Product Residuals
2 Asparagus 35
3 Lima Beans 39
4 Snap Beans 45
5 Beets 51
6 Cabbage (Sauerkraut) 56
7 Carrots 61
8 Corn 66
9 Peas 71
10 Sweet Potatoes 75
11 White Potatoes 79
12 Pumpkin/Squash 84
13 Spinach/Greens 89
14 Tomatoes 94
15 Apples 101
16 Aprico ts 106
17 Berries 1 10
18 Cherries 1 15
19 Citrus 122
20 Cranberries 126
21 Olives 130
22 Cling Peaches 134
23 Pears 138
xi
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24 Pineapple 144
25 Salmon 148
26 Sardine 1 ,'H
27 Shrimp 154
2 8 T un a 160
29 Dry Beans 163
XII
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SUMMARY
This survey covered the generation and managenien t of res I d u.-i I s
from the processing of canned and frozen fruits and vege L nl> I cs ,
specialties, seafoods, pickles, and dehydrated fruits and
vegetables. The industry that processes these foods commercially
in the United States is referred to in this report as the ''sur-
veyed industry.''
A questionnaire was developed to elicit much of the desired
information. The form was distributed to food processors who
are members of the National Canners Association or of the American
Frozen Food Institute. A total of 421 returns were received. Addi-
tional information was obtained to supplement the questionnaire
data during follow-up site visits which were made to 229 process-
ing plants.
Due to the wide variety of commodities handled by food pro-
cessors and the numerous processing operations employed, only
the major commodities within each product class (fruit, vegetable,
seafood, specialities) have been selected for detailed discussion.
Process flows and descriptions of residuals and their sources for
28 individual commodities are included.
The surveyed industry used about 33.5 million tons of raw
products (weight as delivered to the processor) in a year and
generated about 10 million tons (wet weight) of solid residuals,
of which 7.3 million were used as by-products, 1.7 million were
disposed of as solid waste, 0.3 million were disposed of in a
liquid medium, and 1.0 million were unaccounted for. In addition,
more than 0.6 million tons of non-food residuals (wrapping mate-
rials, containers, and other wood, metal, paper, and plastic) were
accumulated at processing plants; 0.2 million were reused. De-
tailed data are given for nine regions of the United States (Tables
34, Al, A2, and A3), for months of the year (Tables 32, Al, and A3),
for nine methods of disposal (Tables 33, 34, A2, and A3), and for
35 types of commodities (Tables 32, 33, Al, A2, and A3).
The methods commonly employed to convey residuals from
the processing area of the plant include belts and other dry
conveying systems, flumes and pumping systems, containers, and
floor gutters. The method utilized for a specific residual is
generally dictated by its physical characteristics, as determined
by the operation which creates the residual. The on-site storage
facilities which are provided include stockpiles, containers,
trucks, and elevated hoppers. Several plants discharge the
residuals with the liquid waste. The numbers and characteristics
of solid waste disposal sites are summarized (Tables 47 through
57). The costs of solid and liquid residuals handling, treat-
ment and disposal are estimated (Tables 59 through 64).
The most frequent of five summarized types of.problems
associated with solid residuals at the plant site was with
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insects. At landfill disposal sites, insects caused the most
problems, followed by rodents and odors. Where wastes were
spread on land and where they were burned, odors caused the
mos t problems.
Alternate processes and technological changes which may
reduce the generation of solid and liquid residuals include
equipment and process modifications, use of dry conveying
systems, and in-field preprocessing operations. Research
programs, directed both toward diminishing the quantity of
residuals which are created and toward methods for improved
disposal and/or increased utilization, are needed.
Tabulations of detailed information developed during
this survey and definitions of specialized terms are contained
in the appendices.
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SOLID WASTE MANAGEMENT
THE FOOD PROCESSING INDUSTRY
INTRODUCTION
The program described in this report was initiated to develop
detailed information regarding (1) the quantity of solid residuals
annually generated by a segment of the food processing industry,
(2) the characteristics of the residual materials, and (3) the
methods of solid residuals management employed by the industry,
including in-plant handling, on-site storage, and ultimate disposal
or utilization of the various materials.
Only scant and sketchy information of the above nature had
heretofore been accumulated. For this reason, very few references
were utilized during the project. Where information from outside
sources has been incorporated into this report, appropriate
citations have been included.
The developed information and data have been organized into
several sections, each covering a different aspect of the
program objectives. Each section has been intentionally organized
to be somewhat independent, thereby necessitating a degree
of redundancy. Wherever practical, repetition of information has
been avoided by references to appropriate sections for specific
details.
In lieu of an index, the Table of Contents has been
expanded to include all titles and headings used in this report.
The reader is therefore directed to the Table of Contents for
the location of specific information.
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DESCRIPTION OF THE INDUSTRY
The Surveyed Industry
SIC Codes and Regions. The products included in this
report are canned and frozen fruits, vegetables, specialties,
seafoods, and pickles, and dehydrated fruits and vegetables,
manufactured in the United States. Specifically the following
Standard Industrial Classification codes (1*) are included:
2031 Canned and cured seafoods
2032 Canned specialties (soup, baby food, dried beans, etc.)
2033 Canned fruits and vegetables
2034 Dehydrated food products (excluding fruits that are
conventionally farm dried such as raisins and prunes)
2035 Pickles (but not sauces or salad dressings; Census
statistics reduced by two-thirds to exclude omissions)
2036 Froz'en packaged fish (but not fresh seafoods or those
marketed in a similar manner; Census statistics reduced
by two-thirds to exclude omissions).
2037 Frozen fruits and vegetables
The reductions for SIC 2035 and 2036 were estimated by the authors
from Census of Manufactures data (2).
The production of and residuals from about 30 to 35 types
of commodities have been given in detail in this report. These
are the ones processed in largest quantities, producing most
residuals, and with the most data. Miscellaneous vegetables,
fruit and seafood include all of these kinds of products not
separately listed. Specialties includes an enormous range of
formulated products, and almost all of the commodity designations
include numerous raw product varieties and pack styles. For
example, several varieties of both freestone and clingstone peaches
are processed and fruits may be whole, pitted, peeled, unpeeled,
halved, sliced, diced , spiced, pureed, or concentrated, and alone
or mixed with other fruits. Syrup of a range of sugar concentrations
may be added. Canning, freezing, or dehydrating procedures and
container sizes add further variety.
Data for five classes of products - fruit, tomato, vegetable,
seafood, and specialties - are given separately in many parts of
this report. Tomatoes were chosen to help illustrate how certain
industry characteristics vary between specific and general
product classes; they were selected because they make up a large
pack in several regions and because extensive data on tomatoes
were available.
Many of the data were treated separately for nine regions
of the United States, defined as follows for this study:
^Reference numbers are in parentheses; see Appendix A.
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New England:
Mid Atlantic:
South Atlantic
North Central:
South Central:
Moun tain:
North West:
Alaska:
Maine, Vermont, New Hampshire, Connecticut,
Massachusetts, Rhode Island
New York, New Jersey, Pennsylvania
West Virginia, Virginia, Maryland, Delaware,
North and South Carolina, Georgia, Florida
North and South Dakota, Nebraska, Kansas,
Minnesota, Iowa, Missouri, Wisconsin,
Illinois, Indiana, Michigan, Ohio
Texas, Oklahoma, Arkansas, Louisiana,
Kentucky, Tennessee, Mississippi,
Alabama
Montana, Wyoming, Utah, Colorado, New Mexico
Washington, Oregon, Idaho
South West: California, Nevada, Arizona, Hawaii
Comparison to Other Industries. Table 1 lists information
from the 1967 Census of Manufactures (2). Data cover all industries,
food and kindred products, and the surveyed industry and its com-
ponents. In general, the food and kindred products industries
were about a tenth of all manufacturing and the surveyed industry
was more than one one-hundredth of all manufacturing in the
United States in number of plants and employees and in value
added by manufacture. The surveyed industry had relatively
fewer small plants than the other sectors and such ratios as
employees, manhours, value added, and new capital expenditures
per plant reflect this. Wages per manhour and manhours per pro-
duction worker were lower in the surveyed than in the other in-
dustries. The value of year-end inventories was relatively much
greater in the surveyed industry than in the others, as expected
because of highly seasonal operation.
.. 5
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TABLE 1
GENERAL STATISTICS, CENSUS OF MANUFACTURES
1967
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Quantities and Costs of Materials. The 1967 Census of
Manufactures (3) listed tonnages and costs of the products used
by the surveyed industry. The total quantities derived from
the Census were (figures rounded, xlOOO tons):
Fresh
fruit & Fats &
veget. Seafood Sugar Oils
20,460 720
810
180
Dried Wheat Cone.
Fruit Meat Flour Poultry Fruit.
400
210
230
100
30
The quantities estimated for this survey were somewhat greater,
as detailed below. Part, but not all, of the difference is because
the survey quantities were for 1968 and the Census quantities
for 1967. Especially large packs of some products were put up in
1968. Estimated total costs of ''materials'' from one of the Census
tabulations were $5,095 million, explicitly including the costs of
power and freight. The $4,630 million costs used here were derived
from another Census report, on materials consumed. In Table 2 costs
based on the latter Census data were extrapolated to the tonnages
from the 1968 survey. The figures were rounded after adding.
TABLE 2
1967 CENSUS AND ESTIMATED 1968 TONNAGES AND COSTS
1967 Census
1968 Survey
Fresh fruit
& vegetables 20,460
Product, Cost, Product, Estim. Cost,
1000 Tons $million $per ton 1000 Tons $million
Se afood
720
$1,310
260
$ 64
370
32,500
930
$2 ,100
340
Processed
food
Containers
1,970
660
1 ,160
330
3,000
1,000
1 ,700
Other
materials
Total
V
23,140
1,240
$4,630
« >
36,500
1 ,840
$7 ,000
Other data on product quantities and on waste handling and
disposal costs are in following parts of this report.
Materials Balance. An approximate materials balance for the
surveyed industry as a whole was estimated from figures in this
report and from unpublished data collected by the National Canners
Association. Raw food products (including preprocessed foods and
water
and packaging materials were
lubr icants
included, but not
fuel, lye, de ter-
ingredient s)
agricultural wastes left in the field,
gents, paint, or other minor materials. The excluded materials con
tribute traces to the various waste streams. All of the following
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data are in approximate millions of tons per year. The raw food
product input, 36, is dispersed as processed food, 21; by-products
such as animal feed, 7; water vapor from concentration operations
(often condensed into the liquid waste stream), 5; wasted solids,
2; and unaccounted for (including shrinkage between weighing and
processing, dissolved substances in liquid waste, and other losses),
1. The water input, 400, is used in the canned food as brine or
sirup, 5; and an unknown quantity, probably only a few million
tons, is lost to evaporation; the quantity of wasted liquid is
within the rounding error of the input quantity, 400. Packaging
materials input, about 5, is used in containers, cas.es, and labels,
4; diverted to by-products, 0.2; and disposed of as solid waste,
0.4.
Proportions of Canned and Frozen Products. Table 3 lists
the percentages of raw tons used in canning, freezing, and other
processing covered in this survey (figures rounded). ''Other''
processing includes pickling, dehydrating (but not dried fruits),
and a few other processes. Estimates are not given for some com-
modities that are included in other parts of this report. Large
percentages of citrus are frozen and of pineapple are canned; fin
fish are mostly canned.
Production Trends. Table 4 lists U.S. per capita consumption
of the principal processed fruits, vegetables and seafoods, com-
piled by the Economic Research Service of the U.S. Department of
Agriculture and the Bureau of Commercial Fisheries of the U.S.
Department of the Interior and summarized in the Almanac of the
Canning, Freezing, Preserving Industries (4). The figures have
been rounded after adding. These are final rather than raw pro-
duct weights and they do not include certain military purchases,
net exports, dehydrated foods, frozen seafoods, or speciality
products. Since the production of both canned and frozen specialties
is increasing rapidly, projections from the data in the table are
likely to be conservative.
Extending the trend of the tabled totals indicates a 15%
increase in per capita consumption of the principal processed foods
between 1968 and 1980. Extension of the U.S. population trend from
the 1940 through 1970 censuses also indicates a 15% increase, 1968
to 1980. An increase in processed foods consumption of more than
30% is therefore to be expected. Total raw tons of the products
covered in this report would then be about 45 million per year by
1980, and about 13 millions tons of residuals would be generated
annually, assuming no change in processing methods.
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TABLE 3
PERCENTAGES OF RAW TONNAGE BY PROCESSING METHOD
y
^
Product Canned
Asparagus 71
Bean ,
Lima 28
Bean ,
Snap 77
Beet 100
Broc,
Caul,
Sprouts
Cabbage 100
Carrot 36
Corn 72
Greens ,
Spinach 52
Pea 61
Potato,
White 6
Canned
Approx. Fishery
Year Products
1945 4
1950 5
1955 4
1960 4
1965 4
1968 4
y
/a
Frozen
29
72
23
100
64
28
48
39
62
U. S.
Canned
Veget.
43
42
43
44
49
52
Other Product
Pumpkin ,
Squash
Tomato
Apple
Apricot
Cherry
Peach
Pear
Plum,
Prune
Bean ,
Dry
Pickle
32
Canned
80
100
56
92
32
92
100
96
100
y y
/o ^
Frozen Other
20
11 33
7
45 23
5 2
4
100
TABLE 4
PER CAPITA CONSUMPTION*
Canned
Canned Fruit
Fruits Juice
14 11
22 13
21 13
23 13
23 11
23 13
Frozen
Veget .
2
3
7
10
14
18
Frozen
Fruits &
Juices Total
2 77
4 90
9 97
9 103
8 110
9 119
*pounds per year, rounded
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The Surveyed Sample
Size of Companies. The sizes of the companies in the survey
all companies in the industry were compared by
Directory of the Canning, Freezing, Preserving
Ten of the companies returning questionnaires for
not be found in the Directory and are omitted from
and the sizes of
reference to the
Industries (5). Ten of
the survey could not be
Table 5. The Directory
go ries, but not
are by company.
naires for mos t
survey at all.
survey included
classifies companies in broad size cate-
individual plants, so the following comparisons
Multiplant companies commonly returned question-
but not all of their plants if they were in the
The Directory lists about 1600 companies; the
201 companies that were listed in.the Directory.
TABLE 5
PERCENTAGES OF COMPANIES BY SIZE
Size
Class*
Size
AAAA AAA AA A B C D Unknown Total
% of all companies
in Directory
% of companies
in survey
5 8 11111712 31
13 5 14 131117 5 21
% of size class
in survey
33 15 22 14 13 13 6 8
13
*Class AAAA is the largest, class D the smallest, measured
by cases (canning) or weight (freezing) of product output.
The survey included companies of all sizes, and the number of
survey companies in most size classes was a fairly constant
proportion of the total number of companies in that size class.
However, the largest companies (estimated annual output over 50,000
tons) were considerably over-represented in the survey; and AA com-
panies (about 10-25,000 tons) were somewhat over-represented. The
smallest companies (less than 1,000 tons) were under-represented,
but the combined production of all the companies in this size
class was probably less than 1% of the total. In addition, the
proportion of survey companies whose size was not listed in the
Directory (because not known) was smaller than that for all listed
companies. Possibly smaller companies are also under-represented
in the Directory (which lists fewer than the 2,850 plans given by
the U.S. Census of Manufactures). If this is true, the smallest
companies are even more neglected in the survey, but their small
output still minimizes the effects of the discrepancy.
Proportion of Plants and Production.
Census of Manufactures (3)
gories covered by this survey
421 plants, about 15% of the total
Figures from the 1967
total about 2,850 plants in the cate-
Questionnaires were submitted by
number.
10
-------
Of the 33.5 million tons of raw product used by the whole
industry, about 39% were accounted for by the survey plants. Ih.ls
percentage varied widely among products and among regions of the
count ry .
The Census gives about 1,280 plants with fewer than 20
employees out of about 2,850 total plants in the surveyed industry,
or 45%. Since the average quantity of raw product per employee in
the industry is approximately 150 tons, these plants handle roughly
3,000 tons or less of raw product per year. Their combined raw
product must, therefore, be considerably less than 1,280 times
3,000, which equals about 3.8 million tons, and could be estimated
at less than 10% of the nation's total. The under-representation
of these small plants in the survey (about one questionnaire
out of six) again does not appear to be serious in most of this
report's estimates.
The bias in the sample toward larger plants must: have affected
the figures on by-products including by-product income; see discussions
later in this report. The plant size bias would also affect data on
the costs of waste handling and disposal if they were used directly.
The costs and by-product incomes estimated in this report were
therefore adjusted to compensate for plant size.
Other factors in this survey found to be related to plant size
were the type of screens for separating solids from liquid waste
streams, the facilities for on-site accumulation of solid residuals,
the ownership (or operation) of solid waste disposal sites, some
of the problems with insects, rodents and odors at solid waste
disposal sites, and the seasonality of operations. The effects of
plant size on these factors are discussed elsewhere in this report.
The effects of the plant size bias are minimized by the fact that
the larger plants over-represented in the sample also handled
larger proportions of the product tonnage^
Commodities and Processes. Types of products and of pro-
cesses represented by the survey questionnaires are in Table 6
in percentages of plants; for example, 21% of the New England
plants processed fruits and 93% of the New England plants used
the canning process.
The columns in Table 6 may add to more than 100% because
some plants handled more than one type of product or employed
more than one process. Data were lacking for some plants (for
example, tomato plants total less than 100%). The entry, 3%,
under tomato and opposite the freeze process does not imply that
tomatoes were frozen, but only that 3% of the plants which pro-
cessed tomatoes also froze some product, and similarly for other
entries.
11
-------
TABLE 6
PRODUCT CLASSES AND PROCESSES (PERCENTAGES)
New Mid South North South Mount- North Alas- South
Eng. Atl. Atl. Cent. Cent, ain West ka West Total
Fruit 21 19 25 14 11 9 45 0 62 30
Tomato 0 23 6 16 0 45 0 0 28 15
Vegetable 7 65 31 62 32 64 69 0 43 50
Seafood 50 26 0 32 0 18 100 2 13
Specialty 21 21 33 25 42 18 6 0 13 18
Can 93 86 75 87 84 100 55 82 72 77
Freeze 43 21 47 25 3 18 68 32 30 36
Dehydrate 0 211 0 5 0 8 0 7 4
Raw,fresh 7 20 0 0 0 30 0 1
Salt,smoke 000000 1500+
Pickle 006109 0011
Fruit
Tomato
Vegetable
Seafood
Specialty
Can
Freeze
Dehydrate
Raw , f resh
Salt , smoke
Pickle
73
41
5
0
0
1
93
3
1
0
0
1
68
32
4
0
0
1
83
45
4
9
2
0
75
32
5
0
0
5
Proportion of Raw Product Tonnages. Table 7 lists for each
of 35 products or product classes and of nine regions the estimated
total raw tons per year used by the industry and the raw tons
represented by the survey sample. The figures were rounded
after calculating the percentage of total raw tons in the
survey. Preprocessed foods such as sugar are omitted.
The products with the lowest percentage representation in the
sample include white potato and citrus, both with very large
tonnages in the sample; and mushroom, clam, and shrimp, all
three relatively small packs. Apple, dry bean, pickle, and tuna
and miscellaneous seafood are products with moderate to large packs
but low representation in the sample. The Western and North
Central regions of the United States are the ones best represented
in the survey sample.
For each product and region data on such factors as residual
tonnages, their disposal, and their production per month were
extrapolated to cover the whole industry. The effect of a
relatively small sample is therefore merely a decreased precision
in the extrapolation. Since an over-estimate of one detail (of,
say, residual tons disposed of by.a particular method in a
particular area) can compensate for an under-estiraate of another,
the product, region, monthly, and disposal method totals are
expected to be more precise than are the detailed figures.
12
-------
TABLE 7
RAW TONS IN SURVEY SAMPLE
Product
Asparagus
Bean , lima
Bean , snap
Beet
Broccoli, sprouts,
cauliflower
Cabbage
Carro t
Corn
Greens, spinach
Mushro om
Pea
Potato, white
Pumpkin, squash
Tomato
Vegetable, misc.
Apple
Aprico t
Berry
Cherry
Citrus
Fruit, misc.
Olive
Pe ach
Pear
Pineapple
Plum, prune
Bean , dry
Pickle
Specialty
Clam, scallop
Oys ter
Crab
Shrimp
Salmon
Sardine
Tuna, misc. seafood
Total
Tons*
120
120
630
270
260
230
280
2,480
240
67
580
3,570
220
7 ,000
1 ,220
1 ,050
120
200
190
7 ,800 .
150
85
1 ,100
410
900
27
230'
560
2,500
90
20
30
120
120
26
520
Sample
Tons*
67
70
325
126
158
104
188
1 ,291
115
13
318
918
130
3,731
380
146
71
62
56
1 ,395
87
70
688
264
331
20
46
49
1 ,781
9
10
16
9
44
14
42
% In
Sam pi e
56
58
52
46
61
45
67
52
48
19
55
26
60
53
31
14
59
31
30
18
58
82
63
64
37
.75
20
9
71
10
50
55
7
37
52
8
13
-------
TABLE 7 - Continued
Reg ion
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mount a in
North West
Alaska
South West
Total
Tons*
980
2 ,060
8,320
5,890
1 ,220
240
4,310
160
10,310
Sample
Tons*
98
498
1 ,394
2 ,916
266
102
1 ,889
55
5 ,927
% In
Sample
10
24
17
50
22
43
44
34
58
Total
33,490
13,144
39
*x1000 tons per year, rounded
Plant Sizes by Raw Product Tonnage. The percentages of
plants in the survey are listed by annual raw product tonnage
within regions and product classes in Table 8. The raw pro-
duct tonnage is as delivered at the plant; corn is weighed
in the husk, and peas are nearly everywhere removed from the pod,
for example. A plant packing two or more product classes was
tallied according to its tonnage of each product class in each
appropriate column. The average raw tons per plant is also
listed.
South West plants averaged by far the largest in the survey,
followed by South Atlantic, North Central and North West plants.
Tomato plants were twice the average size and seafood plants
were much smaller than average.
As a very approximate comparison, Table 9 lists the percen-
tages of plants in the size ranges and the average tons per plant
by product class as estimated for the entire industry in the costs
section of this report. The precision of these estimates is not
known, but the method by which they were derived could have intro-
duced large errors.
14
-------
TABLE 8
SURVEY PLANT SIZES IN PERCENTAGES
OF PLANTS AND TONS PER YEAR
An. n u a 1
raw tons
(1000)
0- 1
1 - 5
5- 25
25-100
100-200
200+
Average
per plant
(1000)
0- 1
1- 5
5- 25
25-100
100-200
200 +
Average
per p 1 an t
(1000)
Annual
raw tons
(1000)
0- 1
1 - 5
5- 25
25-100
100-200
200 +
Average
per plant
(1000)
New
Eng.
15
62
15
8
0
0
7
Fruit
2
17
39
26
10
6
13
Fruit
10
43
29
14
3
1
' 18
Mid South North
Atl. Atl. Cent.
810 3
26 20 11
44 37 50
23 10 32
013 1
010 2
12 39 28
Tomato
2
14
24
31
22
7
64
TABLE
APPROXIMATE U.
Tomato
7
51
20
14
7
2
24
South Mount
Cent. ain
26 0
26 64
32 36
16 0
0 0
0 0
'
14 9
Vegetable
1
12
52
30
3
1
9
9
S. PLANT SI
Vegetable
9
54
31
4
1
0
9
- North Alas-
West ka
2 30
15 65
51 5
28 0
3 0
2 0
27 3
Seaf ood
24
67
7
2
0
0
3
ZES
Seaf ood
43
50
3
3
0
0
4
South
West Total
2 7
18 22
22 38
33 25
18 6
6 3
59 31
S pecial ty
10
18
37
30
2
3
31
Specialty
51
33
8
8
5
1
14
15
-------
Plant Sizes by Tons Per Hour. Another measure of plant size
is the tons of raw product processed per hour. The measure is imprecise
because some plants operated two or three shifts per day at peak seasons
and because some surveyed plants did not report the figure. Further-
more, in this listing (Table 10) averages were within commodity only;
a plant reporting two or more commodities was entered separately
under each of them.
larger than average,
commodity.
As noted elsewhere, the surveyed plants were
but this relationship may not be true for each
TABLE 10
TONS PER HOUR BY COMMODITY
Average
Product Tons/Hour Product
As paragus
Bean , lima
Be an , snap
Beet
Broc., cauli., sprout
Cabb age
Carrot
Corn
Mushroom
Pea
Pot at o , whit e
Pumpkin, squash
Spinach, greens
Tomat o
Vegetables, misc.
Bean , dry
Pickle
Of the products
in very large plants
6
6
8
10
8
14
7
29
3
11
1 1
16
9
69
5
3
10
no t
and
plants; specialty plants
Average plant capacit
ie s
Apple
Aprico t
Berry
Cherry
Citrus
Frui t , mis c
Olive
Peach
Pear
Plum , prune
Crab
Shrimp
Salmon
Sardine
Tuna, misc.
Average
Tons /Hour
9
15
5
8
34
9
4
28
14
5
2
2
12
6
seafood 10
listed, pineapple is generally packed
clams and oysters in med
vary from very small to
ium or small
very large .
ranged widely for the same commodity
among regions.
Plant Characteristics.
were in the questionnaires,
Other data on the surveyed plants
as detailed below.
Location. The surveyed plants reported their locations as
listed in Table 11 by percentage of plants; some plants reported
more than one type of location.
Only 28% of the plants were located in an agricultural setting,
a percentage that varied widely among regions and among product
classes. Almost two-thirds of the plants were located within 0.3
miles of a residential development. The proportion of plants so
located was especially high in the Mountain, New England, and
North Central states and its minimum, in the South West states,
was more than 50%. Product classes varied less than regions with
16
-------
respect to the nearest residence, but more seafood and specialty
plants than the others were at least a mile away. Very few plants
were as much as five miles from a residential development.
TABLE 11
PLANT LOCATIONS
Type of
Location
Agricult .
Indus tr .
Commerc' 1
Re s ident .
Miles 0
to . 1 - . 3
resi-.4-.9
dence 1-4
5 +
New
Eng.
0
50
14
50
15
69
0
15
0
Mid
Atl.
42
28
21
49
35
27
11
24
3
South
Atl.
31
31
33
53
29
29
13
23
6
North
Cent .
37
38
16
54
40
36
9
14
1
South
Cent .
1 1
26
42
58
41
24
6
29
0
.Mount -
ain
27
45
18
36
56
33
0
1 1
0
North
West
27
39
28
38
29
29
12
27
3
Alas -
ka
(5*)
27
41
27
37
26
5
26
5
South
West
25
46
30
36
29
25
11
34
0
Total
28
38
16
45
34
31
10
24
2
Fruit
Tomato
Ve getable
Seaf ood
Specialty
Agricult .
In d u s t r .
Commer c ' 1
Resident.
Miles 0
to . 1 -.3
resi-.4- .9
dence 1-4
5 +
24
35
27
37
36
33
10
18
3
33
29
28
42
35
38
5
20
2
32
35
18
43
35
35
12
17
1
4
32
36
38
36
29
4
29
2
16
44
27
47
28
32
7
32
1
*forest
During the site visits, the distances from 133 Mountain,
North West and South West plants to the nearest ''open land''
were estimated. ''Open land'' excluded rugged terrain
unsuitable for waste disposal or treatment as well as built-up
areas.
Approximat e
to open land
miles
less
than
1
12
1/2-
1
1
2
2
5
more
than
5
Percent of plants
36
21
18
17
(Plants farther from open land were more likely to use city
treatment and less likely to operate their own treatment systems
for liquid waste.)
17
-------
Age. The ages of the surveyed plants are shown
the years the plant had been at its current site and
the last major expansion (percentages of plants).
TABLE 12
PLANT AGES
in Table
the year
12
of
by
New
Eng.
Years
at
site
Year
last
expan
s ion
0- 9
10-19
20-39
40-59
60 +
'65-'69
'60-'64
'50- '59
'50-
8
8
8
54
23
46
8
8
38
Mid
Atl.
9
9
34
34
14
55
25
8
12
Sout
. Atl.
9
12
50
21
9
65
12
18
6
h North South Mont-
Cent
9
5
16
50
20
62
22
11
5
. Cent
16
5
53
21
5
68
5
16
1 1
ain
0
0
27
45
27
50
20
10
20
North Alas
West
17
1 1
49
18
5
63
21
9
7
ka
30
10
25
10
25
85
5
10
0
- Sout
West
14
9
34
36
6
60
20
12
8
h
Total
13
8
33
34
13
62
19
11
8
Fruit
Tomato
Vegetable
Seafood
Specialty
Years
at
site
Year
last
expan
s ion
0-
10-
20-
40-
60+
'65-
'60-
'50-
'50-
9
19
39
59
'69
'64
'59
9
8
40
34
9
52
23
14
10
9
0
30
46
16
61
17
15
7
10
7
32
41
11
65
22
7
7
1
1
2
2
1
7
5
7
3
9
63
1
1
7
5
5
1
1
2
4
3
9
30
1
6
1
1
3
7
6
0
7
The surveyed plants averaged a few decades old. A large majority
of them in the New England, North Central and Mountain regions were
at least 40 years old; plants in the other regions were younger,
with similar averages but with different age distributions. Tomato
plants were older than other product plants on the average; seafood
plants had the highest percentage of both very recent and very old
plants.
Expansion. More than 60% of all the plants had undergone a
major expansion in the previous five years. New England plants
averaged the longest time since a major expansion and Alaska plants
the shortest. Plants packing different products did not vary much
in this respect.
A majority of the plants (57%) had no current plans for
expansion; this percentage varied from 48% in the Mid Atlantic
to 80% in the Alaska regions, and from 41% by specialty plants
to 62% by seafood plants. Overall, 6% of the plants expected
18
-------
to move, discontinue operations or reduce output. The balance,
37% of the plants, expected to increase their production,
mostly within a year or two. Taking into account those planning
no change or a decrease, the average planned change was an increase
of about 10% of current production. Specialty plants expected the
largest increases.
Operating Season. The months per year during which the plants
operated varied widely among regions, products and processing methods
as shown in Table 13 (percentages of plants).
TABLE 13
OPERATING SEASONS
Operat ing
Months/
Year
1-
3-
5-
7-
9-
11 -
2
4
6
8
10
12
New
Eng.
23
0
8
23
0
46
Mid
Atl .
0
16
24
8
24
27
So
At
11
4
15
18
15
37
uth
1 .
North South Mount'
Cent
5
41
24
10
1
19
Vege -
1 -
3-
5-
7-
9-
11 -
2
4
6
8
10
12
Fruit
5
21
32
16
11
15
Tomato
7
52
18
8
8
7
tab
2
24
30
13
12
19
le
. Cent. ain
0
6
0
18
12
65
Sea-
food
11
16
7
20
13
33
0
64
36
0
0
0
Special-
ty
0
0
9
7
4
80
- North Alas-
Wes
3
20
32
14
15
17
Can
Only
6
37
23
9
7
18
t ka
28
39
11
6
6
11
Can &
Freez e
6
12
14
14
14
41
South
West
2
33
16
17
8
23
Free ze
Only
1
12
21
22
12
31
Total
5
28
21
13
9
24
Any
Dehdr .
0
0
21
29
7
43
that
''Any dehdr.'' means a plant
whether or not it also used other processes;
processes only. A few plants that used
these
(pickling,
salting, etc.) were omitted in Table 13.
dehydrated some products,
'can & freeze'' means
other processes
The average number of operating months per year was about
six overall, with peaks at both 3-4 and 11-12 months. Alaska,
Mountain and North Central plants averaged the shortest seasons;
South Central and Mid and South Atlantic plants, the longest.
New England had relatively high percentages of plants with 1-2 and
with 11-12 operating months. Tomato plants had the shortest
average seasons among product classes (the figures for tomato
plants with long seasons do not mean that tomatoes were canned
for this many months, but only that some tomato plants were
operating on some product for the indicated time; similarly for
other products and processes). Other specific commodity plants
(such as peaches or corn) would also have had short seasons if
they had been tallied separately. Specialty plants had by far
-------
the longest seasons, as expected. Seafoods also averaged fairly.
long seasons in spite of the very short season in Alaska.
Freezing operations lasted longer than canning operations, and
plants that had both averaged even longer seasons, about the
same as dehydration plants.
Operating months per year varied some with plant size (as
measured by the total tons of raw product received). The
smallest plants (1000 tons or less) had either very short or very
long operating seasons and the largest plants (over 200,000 tons)
mostly had long seasons. However, the only trend across all six
of the plant size categories was a decrease in 1- or 2-month
seasons with increasing plant size; 21, 5, 3, 1, 0 and 0% of
the plants of successively larger size operated for 1 or 2 months
per year.
Seasonal operations, requiring that a whole year's residual
materials be disposed of in a short time, severely complicate
food processing waste problems. Residuals handling facilities
must be large enough for peak loads but are idle much of the
time. Outlets such as for animal feed are often not available
because the supply of residuals is irregular through the year;
food wastes generally cannot be stored without expensive
pret reatment.
20
-------
SURVEY PROCEDURES
\ n troduct ion
To elicit the desired information regarding the
generation of residual materials and the management of these
solid wastes by the food processing industry, a two-phase
program was implemented. The first phase entailed the
drafting and distribution of a questionnaire to develop
information of a general nature, as well as specifics of
production and residuals quantities. Site visits to selected
processing plants comprised the second phase of the program.
Detailed information to supplement the questionnaire data was
accumulated during these site visits. (The questionnaire and
site visit forms used during the program are in Appendix C.)
These phases are described below.
Questionnaires
Questionnaire Form. The questionnaire requested the
information outlined below.
General Information
Plant Classification: processes conducted, age and
location of plant.
Raw products processed: list of raw products,
tonnages (delivered weight) by month, percent
recovery (yield) .
Solid Waste Information
Sources and description: itemized listing of unit
operations which generate residuals, description
of residual materials.
In-plant waste handling systems: provisions for
transporting residuals from the processing areas.
Quantity of solid waste: tons or cubic yards of
residuals generated per product or source.
Current disposal method: disposal method, by-products
manufactured, identification of waste hauler.
On-site accumulation and storage: provisions for
solid-liquid separation, on-site residuals
storage facilities, environmental problems
(leaching, seepage, insects, rodents, and odors)
at storage site, out-of-pocket expenses for
waste hauling, incineration.
Disposal site information: method (landfill, spread,
other), size, ownership and operator, type of
land, waste materials received, frequency of
use and cover, costs, environmental problems.
Waste utilization: materials utilized, by-products
manufactured., utilizer.
Comments
Indication of research needs for disposal and/or
utilisation; suggestions for specific programs.
.21
-------
The information obtained through the questionnaires has been
used to describe the industry in the preceding section and is
discussed in appropriate following sections of this report.
p_is tribut ion . Questionnaires were distributed to 521
member-companies of the National Canners Association. These
companies operate a total of 914 plants. Additionally, approximately
200 forms were distributed by the American Frozen Food Institute
to its membership. Care was taken to avoid duplication of
coverage since several companies maintain membership in both
associat ions .
A total of 421 returns, each representing an 'individual
plant, were received. The regional distribution of these responses
is summarized in Table A4 in Appendix C. The representativeness; of
the coverage is discussed elsewhere.
Site Visits
Information Elicited. During the site visit phase of the
program, details to supplement the questionnaire data were
obtained. The information which was developed is outlined below.
Production Information
Raw products utilized: verification of processed
products, tonnages, processes, yields; harvesting
methods.
Plant changes: recent changes in production capabilities;
equipment changes which affect residuals generation.
Product (process) flows.
Residuals Information
Solid waste: sources and quantities, in-plant handling
procedures, on-site accumulation and storage
facilities, disposal methods.
Liquid waste: sources, management (handling and disposal),
Costs
Capital, operating and maintenance costs for liquid and
solid waste handling equipment and systems.
The above information is discussed in appropriate sections
elsewhere in this report.
Coverage. During the 1970 processing season site visits
were made to 229 plants. These processing plants were selected
for site visits on the basis of geography, size of plant, and
commodities handled, with consideration given to responses to
the questionnaire. All major canned and frozen commodities were
included. In many instances two or more products were being
simultaneously processed at the time of the site visit;
information was obtained for all products being handled at
the time. Several plants which did not respond to the
questionnaire were intentionally visited to encourage further
responsesj or at the least to obtain additional information
to supplement the questionnaire data. The coverage achieved
during the site visit, phase of the program is summarized in
Table A4 in Appendix C.
22
-------
Data Precision
The precision of the data in the survey is discussed in
several parts of the report as it pertains to the items in
question. The number of plants surveyed by questionnaire and
by visits, the tonnage of products represented in the data, and
the distribution of sample plants among regions and processing
methods appeared to be satisfactory. The distribution of sample
plants among commodities was mostly good and among plant sizes
was fair in representing numbers of plants and good in
representing product and residuals tonnage. All sizes of plants
were represented but the sample was biased toward larger plants.
This bias could be taken into account in some instances and it had
relatively little effect on data involving tons of raw product
or of residuals.
Other sources of error, also mentioned in the appropriate
sections of the report, were from incomplete, ambiguous or
contradictory information. Some plants submitted no data on
one or another of the questions. Incomplete information was
used wherever possible; for example, the proportions of residuals
disposed of by different methods by a given plant could be
entered into averages even if the total residual tons were omitted,
Some responses showed a misunderstanding of the question and had
to be left out. The few contradictory responses were resolved
by other evidence when possible.
In many instances, estimates rather than measured quantities
were reported; for example, in the tonnage of residuals.
Furthermore, even quantities reported as known weights
included some error; for example, the added water in residuals
weighed as wet solids would introduce error, as would
assumptions that each truckload contained a constant tonnage.
Some residuals data were reported in cubic yards and were
converted to tons by an approximate factor, estimated from
typical product densities.
Figures on the raw tons of some commodities used by the
surveyed industry were not available directly and had to be
estimated from statistics on the final product, Even when
raw tonnages were published, they must have been based in part
on estimate. Some of the data were for combined groups of
states that did not coincide with the regions chosen for
separate analysis in this survey; in this case, the appropriate
distributions were estimated from pack figures.
Even though the overall representations of regions and of
commodity tonnages in the survey were generally good, data on
residuals and on operating seasons for a particular commodity
in a particular region were sometimes insufficient to stand on
their own. Information from an adjacent region was then
transferred. As noted in the appropriate sections of the
report, detailed data (for example, on each month or each
disposal method in each region) are more likely to be in error
than are data on totals.
23
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The cost of handling wastes in the plant and especially
liquid wastes costs were not in the original plan for the survey
and were not emphasized in the data collection phases. The
overall cost estimates are therefore very approximate.
Confidence limits were not calculated for most of
the data. The reliability of much of the tonnage data is
related to the percentages of U.S. total raw tons represented
in the survey, listed elsewhere; the qualifications in the
accompanying text should be noted. Many significant differences
among regions, product classes, or processes in plant
characteristics, residuals management methods, disposal site
problems, and the like are pointed out. Significance in these
cases is at roughly 95% confidence and is based on proportions
of p 1 ants .
The surveyed industry encounters wide variability in some
of the factors that influence waste production. For example, the
size, maturity and other characteristics of raw products vary
among plant varieties, fields, regions and seasons. Several
product styles of the same commodity may be processed; for
example, whole, halved, sliced, diced, juiced and concentrated
styles. The equipment and methods used in preparing the raw
product for preservation are fairly well standardized for some
commodities but not for others; the process flow charts and
descriptions give many examples of both.
Wide ranges among plants were found in some of the factors
reported as averages; for example, in the quantities of residuals
per ton of raw product and especially in costs.
Some reported columns of figures do not equal the given totals
because the items were rounded independently after adding.
24
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PRODUCTS AND PROCESSES
Introduction
The food canning and freezing industries process hundreds
of commodities, utilizing numerous raw food materials in the
production of these items. The processing operations vary
widely from product to product. The large number of products
and the variation of processes preclude the use of a single
discussion to adequately describe common industrial practices.
By the same token, to include discussions covering all
variabilities is infeasible. Instead, the operations involved
in the processing of major raw commodities within each category
(vegetable, fruit, seafood and specialty) are described in the
following.
Each discussion contains a description of:
1. Harvesting and Delivery: an outline of the procedures
used to harvest the raw commodity and methods of
delivery and storage; relationship of these to the
quantity of residuals which are subsequently generated.
2. Product Preparation: an enumeration of the processing
steps involved in the production of the major canned
and frozen food items; identification of the operations
which generate product residuals, with a description
of the residual materials produced at each source.
3. Residuals Handling and Disposal: a description of
the on-site procedures utilized to manage residuals
and the means employed for the disposition of these
materials .
4. Liquid Waste: a brief discussion identifying the sources
of processing wastewater and the methods used for its
management.
A process flow diagram is also provided for each of the
discussed commodities. Most discussions are concluded with a
summary of residuals management practices, as ascertained during
the site visits which were conducted.as part of the project.
(In the case of products for which insufficient data were
accumulated the summary is omitted). Each summary contains a
t abulat ion o f:
1. Waste Source(s): an enumeration of the unit operations
which generate residuals.
2. In-plant Handling Methods: identification of the
methods employed to convey residuals from the point
of generation to the on-sLte storage or accumulation
area. The methods are categorized as:
25
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Dry Continuous: belt and screw conveyors,
elevators, etc.
Wet Continuous: flumes and pumping systems.
Dry and Wet: combinations of the above.
Containers: buckets, barrels, bins, portable
hoppers , etc.
Gutters: direct discharge of material into
floor gutters.
3. On-site Storage: identification of the provisions
for accumulation of residuals from each source. The
common provisions are:
Stockpile: accumulation of residuals in open piles.
Containers: bins, portable hoppers, ''drop boxes'',
et c .
Elevated Hopper: large permanent structures.
Truck: accumulation of residuals in a waste hauling
vehicle.
Other: all other methods, predominantly discharge
and accumulation of residuals in settling
basins.
4. By-product: enumeration of the principal uses for
residuals. (Incidental feeding generally implies
that the residuals are spread on land where animals
are allowed to forage).
The discussion of commodities is generally limited to
descriptions of those operations which are relatively unique to
each specific product and of the residuals generated thereby.
Aspects of residual generation (especially of non-food materials)
and of liquid waste which are common to all canning and/or
freezing plants are described separately.
26
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General Processes
In the production of canned and frozen foods, residual
materials are generated at numerous points. From the time of
harvesting and delivery, through the processing operations, and
to the final accumulation of finished product for shipment,
each step creates residuals of varying characteristics. Those
operations which are unique to specific commodities are described
in the appropriate following discussions. However, some operations
are common to all canning and/or freezing plants. These are
described below.
Product Receiving.
Raw food materials are delivered to the processing plants
in several types of containers. Most common among these are
open-top trucks and trailers with bulk loads, wood or metal
bins, and field boxes (also called lug or tote boxes). The
method of shipment depends upon the nature of the raw product,
the hauling distances, and the harvesting procedure.
Bulk shipments are generally unloaded directly into receiving
hoppers or are dumped onto a paved area provided for this purpose.
Bins and pallet-loads of boxes, however, are generally stacked
on flatbed trucks. These containers are unloaded from the
delivery vehicle with fork-lifts and are either stacked in the
receiving area of the plant or taken directly to the process line.
During the unloading and dumping operations containers
are inevitably damaged. Most plants provide a shop where
broken bins, boxes, and pallets are repaired. Broken pieces
and scrap lumber from the shop are generally accumulated in
containers. Such combustible materials are periodically burned
(where incineration or open burning is permissible) or disposed
of at public landfill (either sanitary landfill or dump) sites.
Final Processing Operations.
Canning. After raw food materials are processed into the
desired styles, the final product is placed into cans. The
cans are then filled with brine or syrup, sealed, and sterilized
in retorts. Depending upon the product and the equipment
utilized, sterilization and subsequent cooling are conducted
in batch lots or on a continuous basis. The cooled cans are
removed from the can coolers and may either be stacked on pallets
and stored for subsequent labeling and casing or conveyed directly
to labeling and casing operations. Cased goods are stacked on
pallets for storage and shipment to distributors or retail outlets.
During the filling and seaming operations, cans and can lids
are occasionally damaged. Cans with minor dents are normally repaired
and returned to the fillers, Unrepairable cans and damaged lids are
accumulated in barrels or similar containers. If a metal salvaging
facility is in convenient proximity to the plant, such metal wastes
are delivered to that facility for recycling. Damaged cans filled
27
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with product are generally accumulated separately. If metal salvaging
outlets are not available, the metal wastes and damaged cans'
filled with product are hauled to landfill disposal sites.
Labeling and casing operations result in the generation of
paper and fiberboard wastes, as well as scrap wood from broken
pallets. Fiberboard materials are frequently segregated for re-
cycling. All other residuals from these operations are accumulated
in containers. These combustible materials are periodically burned
(where incineration is permissible) or disposed of at landfill
sites.
Freezing. Depending upon the commodity and style, food
products are packaged either before or after freezing. Products
which are frozen prior to packaging are frequently stored in
bulk containers and subsequently repackaged into retail-size
containers. Product is placed into consumer-size containers,
weighed to assure proper fill, closed, wrapped or labeled, and
cased. Cased goods are stacked on pallets for storage and
shipment to distributors and retail outlets.
During the packaging and casing operations, significant
quantities of paper wastes may be generated. Damaged cartons
and package wrappers or labels, as well as wood pieces from
broken pallets, have no salvage value and, thus, require
disposition. These materials are accumulated in containers and
periodically burned (where incineration is pennissible) or hauled
to landfill sites. Product materials are normally recovered and
returned to the fillers .
Liquid Was te.
Product Conveying. Several methods are commonly used to
transport product from the receiving area into the processing
plant and from one operation to another. These include the use
of conveyor belts, screw conveyors, vibrating conveyors, bucket
elevators, flumes, hydraulic pumping systems, and pneumatic
conveying systems. The type of system used generally depends
upon the nature of the product, although all of these systems
are applicable for most products. The type of system which is
utilized significantly influences the volume and the characteristics
of the wastewater effluent.
The water in a hydraulic conveying system (flume and pumping
system) is generally recirculated. Soluble solids are leached
from the product being transported in water; particulates which
are washed from the product tend to accumulate within the system.
To maintain acceptable sanitary conditions within the hydraulic
system, a continuous flow of fresh water is provided. Depending
upon the nature of the product being transported, the resulting
overflow, which is discharged into floor gutters, contains
varying concentrations of dissolved and suspended solids.
Additionally, recirculated fluming and pumping systems are
completely drained and recharged with fresh water several times
28
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during each work shift. The drained water is discharged into the
floor gutters.
When product is being transported on belts, product
fragments and juices tend to adhere to the conveyors. These
are washed from the belts by sprays which are generally provided
for lubrication and sanitation purposes. The water which contains
the fragments and juices is discharged into the gutters.
Additionally, belt conveyors, as well as the other types, are
thoroughly cleaned with a detergent solution and/or water several
times during each work shift, as described below.
Plant Cleanup. Plant sanitation is of primary concern to
all food processors. Since product fragments and juices are
excellent media for the growth of various microorganisms,
thorough equipment and general plant cleanups are frequently
conducted during each work shift. Production is halted during
each cleanup period, equipment is disassembled, and the entire
plant is thoroughly cleaned with detergent and bacteriocidal
solutions and thoroughly rinsed with copious applications of
chlorinated water.
The cleanup wastewater, which contains all product residuals
washed from the equipment and floors, is discharged into the gutter
system. All wastewaters in the gutters are consolidated at a
central point, screened to remove gross particulate matter, and
are then discharged from the plant to the facilities provided for
the general processing wastewater.
Can Coolers and Freezer Condensers. Significant quantities
of fresh water are used to cool sterilized cans and to operate
freezing equipment. The effluents from these operations are
relatively uncontaminated and are generally but a few degrees
warmer than the temperature of the input water. To minimize
the intake water volume, many plants reuse this water in various
processing operations. Plants which do not utilize these
effluents, and plants which have an excess volume of water from
these operations, generally keep this clean wastewater stream
segregated from the general plant effluent. This flow is
normally discharged into a municipal storm sewer or directly
into a river or other receiving waters.
29
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DAMAGED
CANS, LIDS
[CANNING]
PAPER, FIBER
SCRAP WOOD
METAL STRAPS
[FREEZING]
DAMAGED CARTONS
PAPER, FIBER
SCRAP WOOD
SCRAP WOOD
Figure 1. General processes and sources of non-food residuals.
30
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Asparagus
Harvesting and Delivery.
, Asparagus for processing is currently hand-harvested.
Asparagus spears which are 8 to 12 inches in length are cut
just below the soil surface. These are placed in lug boxes,
generally oriented with points up (although in a few situations
the spears may be placed horizontally). The boxes are stacked
on pallets and shipped to the processing plants immediately
after harvest.
The pallets of boxes are unloaded from the trucks by fork-lifts.
If the asparagus is not to be immediately processed, the lug boxes
are stored in a cool area, generally with overhead sprays to keep
the produce from wilting. In extremely warm climates, the boxes
may be passed through a hydro-cooler of cascading chilled water
prior to storage.
Product Preparation.
Unloading. Pallets of lug boxes are placed at the head of
the process line. The asparagus is manually removed from the boxes
and placed in small bunches between the cleats of a special conveyor
belt. Spilled produce and broken spears accumulate on the floor
and are discarded in a manner to be subsequently described.
Cutting. Rotary knives or ''saws'' are positioned adjacent
and parallel to the cleated conveyor belt. As the asparagus spears
are conveyed past the knives, the bottoms or butt-ends are severed
from the asparagus, leaving a head spear 4- to 6-inches in length.
Optionally, a second parallel knife may be provided to simultaneously
cut an approximately one-inch section (''center cut'') just below
the head spear. The trimmed butt-ends are discarded.
Washing. The head spears are conveyed to a washer. Where
center cut sections are processed, separate washers are provided.
Flood-type washers, consisting of an immersion tank with high-pressure
overhead sprays, are most frequently used. Soil, loose bracts and
broken tips are removed and discharged with the washer over-flow.
The spears or center cut sections are removed from the washer by
steel-mesh conveyors. A final rinse is generally provided.
Size Grading. The head spears are divided into several sizes
by graders consisting of divergently-spaced rollers. Each size is
collected on a separate conveyor. Bracts and broken tips are
separated from the product flow and discarded.
Blanching, Asparagus is generally blanched by steam. The
residence time of the asparagus in the blanchers is dictated by the
size of the spears. Minimal quantities of soluble solids are
leached from the asp-aragus during blanching; these solids are
discharged from the unit'with the steam condensate.
31
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Cooling. Asparagus for freezing is cooled after blanching.
Either flumes or overhead sprays are used for this purpose.
Bracts and broken tips are discharged with the cooler effluent.
Asparagus for canning is conveyed from the blanchers directly to
the fillers .
Inspection. The asparagus spears, as well as center cut
sections, are visually examined. Butt-ends, discolored product,
broken and bent spears are manually removed. The butt-ends and
discolored spears and sections are discarded; the broken and bent
spears are diverted to cut asparagus lines.
Filling. Filling of cans is a manual operation. The spears
are selected from a conveyor belt and placed with tips up into the
containers. The cans are then filled with hot brine, the larger
cans are passed through an exhaust box to remove entrapped air,
and the cans are sealed for retorting. Excess spears which are
not selected for canning at this point are diverted to the cut
asparagus lines. Bracts and broken tips accumulate beneath
the filling tables and are periodically swept or hosed into the
gutters.
Packaging. Packaging of whole asparagus spears for freezing
is a manual operation. Straight spears are selected from a conveyor
belt and placed horizontally in cardboard cartons. The packages
are check-weighed, wrapped and directed to freezers for
preservation. Excess spears on the conveyor are diverted to
the cut asparagus lines. Bracts and broken tips accumulate
beneath packaging and check-weighing stations. These residuals
are periodically swept or hosed into the gutters.
Cutting, and Filling or Packaging. Bent and broken asparagus
spears removed from the whole spear inspection belts are combined
with the excess spears not selected for whole spear packs. These
are diverted to cutters which reduce the spears to segments
1/2- to 3/4-inch in length. In plants where center cut sections
are produced, the cut spears are mixed with the center cuts. The
product is visually examined; crushed and white fragments are
removed and discarded. Circular filling tables are generally
used to place cut asparagus into cans or cartons. The remaining
operations are identical to the whole spear production.
Bracts and broken tips accumulate beneath cutters, conveyors
and fillers. These residuals are swept or hosed into the gutters.
Residuals Handling and Disposal.
Some product residuals from asparagus processing are handled
dry, but generally all residuals are handled in water.
Dry. In some processing plants, the butt-ends which are trimmed
from the asparagus are collected on conveyor belts. The trimmed
ends are transported from the processing area and discharged into
portable hoppers, permanent hoppers$ or directly into waste
32
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hauling trucks. However, these materials are more frequently
handled in water, as described below.
Wet. Butt-ends which are trimmed from the asparagus spears
are frequently collected on conveyor belts and discharged into
flumes and/or gutters. Alternatively, the rotary knives are
positioned over a flume or gutter enabling the trimmed ends to
fall directly into the hydraulic system.
Broken tips and bracts are continuously removed from the
product flow by blanchers, coolers and washers. These residuals
are discharged directly into gutters with the wastewater effluent
from the respective unit.
Product residuals which are removed from the inspection belts
are either placed into flumes running parallel to the belts or into
containers (buckets or pans) which are periodically emptied into
floor gutters. Materials accumulate on the floor at various
points throughout the plant, including the box unloading stations,
size graders, fillers, packaging and check-weighing stations, and
at: all belt transfer points. These are periodically swept or
hosed into the gutter system.
All residuals which are discharged into the gutter system are
conveyed in wastewater overflows from various unit operations, as
well as water utilized solely to continuously flush the system.
These materials are collected at a central point and passed over
a screen. The solids removed by the screen are collected in
portable containers, permanent hoppers or directly in waste
hauling trucks.
By-products. The residuals from most asparagus processing
plants are utilized for animal feed. Where this utility is not
feasible, these materials are disposed of by spread-and-cover
operations or at public sanitary landfill sites.
Liquid Waste.
The largest volume of wastewater from asparagus processing
is generated by the washers. Although the water within these
units is recirculated , a high fresh water replacement rate is
provided to convey residuals from the washers and to maintain
acceptable sanitary conditions within the units.
In freezing plants, the coolers after the blanchers contribute
large volumes of wastewater in the total plant effluent. When
sprays are utilized, the water is discharged after a single use;
water in flumes is recirculated, but a high replacement rate is
provided.
Minor volumetric -contributions are made by the condensate
from steam blanchers and exhaust boxes, as well as equipment
lubricating sprays and spilled brine. The blancher condensate
is a major source o f''dis solved organic material.
33
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All wastewater flows are discharged into the plant gutter
system and ultimately consolidated at a central point. The
composite flow is screened to remove gross particulates and
the screened effluent is discharged into a municipal sewer
system or to a company-operated treatment or disposal facility,
34
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SPILLAGE
["CENTER CUTS"]
BRACTS,
TIPS,
FRAGMENTS
SPILLAGE
DIRT, BRACTS
TIPS, FRAGMENTS
BRACTS, TIPS
FRAGMENTS
BRACTS, TIPS
FRAGMENTS
BUTTS. REJECTS
BRACTS, TIPS
FRAGMENTS
SPILLAGE
* SPILLAGE
SPILLAGE
Figure 2. ASPARAGUS -- process flow and sources of product residuals.
35
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co
TABLE 14
MANAGEMENT OF ASPARAGUS RESIDUALS
A SUMMARY OF SITE-VISIT DATA
Number of Plants
In-plant Handling Method
Continuous
Dry
Wet
Wet & Dry
Con t ainer s
Gutters
On-site Storage Facility
Pile
Con t ainer s
Elevated Hopper
Truck
Other*
By-product
Feed
Incidental Feed
Cutting
(Butts)
15
3
5
7
1
1 0
4
8
Waste Source
Sorting Size
(Center - Cut s ) Grading
9 15
2
1
9 1 1
1
8 10
1 4
6 8
Cutting Sorting
(Spears) (Spears)
1 2 7
1
1
1 1 7
1
9 4
1 2
1 1
6 4
Number of plants surveyed: 15
^Residuals discharged to storage pond
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Lima Beans
Harvesting and Delivery.
( Lima beans of all varieties are currently being mechanically
harvested. The cut vines are either hauled to nearby viner
stations, or mobile field viners pick up cut vines from windrows
and thresh the pods. The beans are air-cleaned, screened and
collected in field bins or trucks. The vines and pods from the
viner stations may be stacked for later use as animal feed,
while those from the mobile field viners are discharged in the
field and may be broken up by rotary cutters, along with other plant
parts, and disced into the soil as mulch.
After removal from the pods, the beans are weighed, washed,
and may be hydro-cooled before being discharged into bins or
trucks for transport to the plant. Field and plant schedules
must be closely coordinated to minimize the time between harvesting
and processing to preserve quality.
Product Preparation.
Dumping, Cleaning. Unloading, particularly from bulk truck lots
is either hydraulic or pneumatic. The beans are caught on a belt
and are conveyed through a system of water, air, reel and vibrator
cleaners. The wastes, consisting of leaves, pods, pieces of vine
and broken beans, are discharged to a belt and conveyed to a
hopp er.
Density Grading. Brine separation further serves to remove
broken beans and pieces of vine material which are discharged to
the gutter and flumed over a screen to a hopper. The brine also
effects a quality grade separation.
Size Grading. The beans are usually size graded into 2 to
4 sizes and conveyed to the blancher.
Blanching. The beans are blanched in boiling water to
soften and stabilize them, and then conveyed to a second brine
separation where split beans are discharged to the gutter.
Sorting. From the density grader, the beans are discharged
sorting belt where culls are manually removed to pans and
d into the gutter.
to a sorting belt where
dumped into the gutter.
Filling. If the beans are to be packaged in retail-size
containers, they are conveyed to filling equipment; if they are
to be stored in bulk containers they are sent directly to the belt
freezer.
Residuals Handling and Disposal..
Lima beans should be fairly free from pieces of vines and
pods when delivered- to the plant, if the threshing operation
37
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in Che field is satisfactory. At the plant the residuals are.
handled wet. or dry and are discarded.
Dry. Leaves, pods, pieces of vines and broken beans
are collected in a hopper or bins, dumped into a truck, haul.ed to
a disposal site and spread on land.
Wet. Waste material from brine separations, sorting
and spillage from conveying and filling operations are flushed to
the gutter, flumed to a sump, pumped over a screen and the solid
material collected in a hopper. The hopper is periodically
emptied into a truck and the residuals hauled to a disposal site
and spread on land.
By-products. Residuals from lima bean processing are frequently
fed to animals. Where this utility is infeasible, these materials
are disposed of on land.
Liquid Waste.
Food processing plants use large quantities of water to wash,
blanch, and cool the product, lubricate and clean equipment,
operate freezer condensing equipment, and to transport residual
materials to on-site collection and storage facilities. For
conservation of water and efficiency of operation, water is reused
as far as practical, and finally used to transport residual
mat erials.
Major sources of liquid waste include transporting
product in flumes and sumps, washing, blanching and cooling,
and to operate freezer condensing equipment.
Major contributions to the organic load include product
washing, transporting in flumes and sumps, and blanching and
cooling.
Minor sources of liquid waste include continuous or
intermittent washing of belts and equipment, usually by sprays,
to assure a clean and efficient operation.
Liquid waste is thoroughly screened to remove solid material
arid then discharged to disposal systems.
38
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LEAVES, VINES
PODS, SKINS
* DIRT, SKINS
UNDERSIZE
-*- REJECTS
SPILLAGE
* SKINS
REJECTS
SPILLAGE
Figure 3. LIMA BEANS -- process flow and sources of product residuals.
39
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TABLE 15
MANAGEMENT OF LIMA BEAN RESIDUALS
A SUMMARY OF SITE-VISIT DATA
Waste Source
Pneumatic
Cleaning
Mechanical
Cleaning
Wash -
ing
Froth
Clean-
ing
Size
Grad-
ing
Quality
Grading
Sorf
ing
Number of Plants
10
9
1
1 0
In-plant Handling
Method
Continuous
Dry
Wet
Wet & Dry
Containers
Gutters 6
On-site Storage
Facility
Pile
Containers
Elevated Hopper 4
Truck 6
Other
1
3
1
1
5
1
95 1 5 10
53 47
.4211 3
By-product
Feed
Incidental Feed
Other
1 0
Number of plants surveyed: 11
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Snap Beans
Harvesting and Delivery.
Snap beans for processing are currently harvested both
manually and by machine. Varietal differences dictate the
growing and harvesting procedures.
Some varieties are ideally raised by providing a lattice-like
support for the vines. The lattice-work is fabricated by stretching
heavy string between poles which are relatively closely spaced
throughout the field. The growing vines ''climb'' the lattice,
thereby keeping maturing beans above the soil. These varieties
are commonly referred to as ''pole beans'' and require
hand-harvesting. Harvested pole beans are placed into bins
which are stacked on flatbed trucks and trailers and delivered
to the processing plant.
Some varieties of snap beans possess vines capable of
supporting a greater weight by developing a bush-like plant.
These varieties are suitable for mechanical harvesting and are
referred to as ''bush beans'5. Bush beans are stripped from
the vines by machine, loaded directly into trucks or bins, and
hauled immediately to the processing plant.
Product Preparation.
Since the snap bean varieties used for processing are now
predominantly of the bush bean type, the following sections
describe the processing steps to which bush beans are subjected.
Where hand harvested pole beans are utilized, all steps prior to
washing are by-passed; the remaining processing steps are
identical.
Dumping. Snap beans delivered to the processing plant are
generally processed within a short period of time. To assure an
even flow of product into the plant, basic provisions for temporary
storage are required. Beans delivered in bins are stacked in the
receiving yard and emptied as needed onto a belt conveyor. Beans
delivered in bulk are dumped into hoppers, or large metal bins,
which are equipped with a wide belt in place of a floor. The
beans are metered from these hoppers at a constant rate onto a
belt conveyor.
Cleaning. Mechanically harvested snap beans are delivered
with a significant quantity of dirt and extraneous plant material
mixed with each load. Dirt clumps are separated by passing the
product over a shaker sieve. Air cleaners (up-draft blowers) are
utilized to remove extraneous plant material, such as vines and
leaves, and a significant portion of loosely adhering dust.
The beans are then passed through' a ''cluster breaker'' to
separate all beans which are still bunched. The product is passed
through a second air cleaner to remove any remaining extraneous
plant material.
41
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Washing. Snap beans are washed by immersion in tanks,
followed by rLn.su sprays. Agitation o L" the product in the. tnnk.s
may be by high - pressure sprays supplied with recirculnting water,
or by revolving paddles. The product is removed from the
wash tank by steel-mesh conveyors or by a spiral-lined
cylinder. Rinse sprays are situated over the steel-mesh belts
or within the cylinder to assure adequate cleaning of the
product.
Snipping, Inspection. The product flow is directed to the
bean snippers via feed hoppers. As the beans are passed through
this apparatus, both ends of each bean are mechanically severed
and dropped onto a conveyor belt or into containers, a flume or a
gutter. The snipped beans are passed over an inspection belt from
which unsnipped beans are withdrawn and returned to the snippers
and defective beans are manually removed from the product flow.
Shaker sieves are often employed between the snippers and inspection
belt to remove snipped ends, as well as undersized beans and bean
fragments.
Size Grading. For uniformity of final product, the snipped
beans are divided into several size categories by a series of size
graders. The smaller sizes are generally processed whole; the
intermediate sizes are cut into segments; the larger sizes are
cut into the shoestring or French-slice style.
Cutting, Grading. Snap beans are mechanically cut into
segments of approximately one inch. For uniformity the cut segments
are divided according to diameter into several sizes by a series
of size graders. Undersized segments and fragments are separated
from the product flow by these size graders. Such reject
materials are discarded as product residuals.
Blanching, Cooling. Snap beans are generally blanched by
immersion in hot water. Small beans for whole pack and cut beans
are blanched prior to packaging; large beans for French style are
blanched whole prior to slicing. The beans discharged from the
blancher are cooled either in a flume or by sprays situated over
a steel-mesh conveyor.
Slicing. Large snap beans are mechanically sliced into thin
diagonal strips and are referred to as the French style.
The beans so sliced are previously blanched and cooled for
frozen product. Cooling is optional for product to .be canned.
Minor quantities of waste, consisting solely of spillage, are
generated at this operation.
Filling (canning). The larger whole beans are manually placed
into cans. All other styles of beans may also be manually placed
into cans but are more frequently filled mechanically. The cans
are then filled with hot brine, optionally exhausted, and sealed.
Packaging (freezing). Whole and French styles are
generally manually placed into cartons prior to freezing. These
,42
-------
cartons are check-weighed, wrapped and placed onto trays. Minor
quantities of. residuals result from spillage at the tilling
and wclj'.hiiig operations. Cut beans arc fro/.on before parka g I ii}-, .
Residuals Handling and Disposal.
Product residuals from snap bean processing operations are
handled either in water or dry.
Dry. Residual materials separated from the product flow at
the cleaning operations are most frequently handled in a dry state.
These materials may be collected directly in bins, portable hoppers
or similar containers which are periodically dumped into trucks,
or may be conveyed by belt or screw conveyers to storage hoppers
or directly into a waste hauling truck. Residuals generated at
this point are disposed of.
Residuals generated within the processing plant are also often
handled dry and are removed from the processing areas in containers
or by belt or screw conveyors. Materials so handled include
residuals from the snippers, inspection belt, and both whole and
cut bean size graders. These materials are accumulated in the
yard in containers (bins or portable hoppers) or temporarily
stored in permanent hoppers.
Wet. Debris removed from the product flow during the washing
operation is continuously discharged into the plant floor gutters.
Additionally, spillages which occur at various points in the
processing area are periodically flushed into the gutter system.
These materials are conveyed by water to a cen.tral point where
the residuals are removed from the liquid by screens. The screened
solids are accumulated in portable containers, permanent hoppers
or loaded directly in a waste hauling truck.
In many plants the residual materials from snippers, inspection,
and size graders are conveyed from unit operations by flumes which
are discharged into the gutter system. Only infrequently are
the residuals from the cleaning operation so handled. All residuals
discharged into the gutters are handled as described above.
By-product. Product residuals from snap beans are generally
utilized as stock feed. Local farmers haul these materials from
the plant for this purpose. Where such utilization is not
practicable, residual materials must be disposed of, most
frequently by land disposal methods.
Liquid Waste.
The major sources of wastewater from snap bean operations
are the washer, blancher and cooler. Although water used in these
operations is recirculated within each respective unit, a high
fresh-water replacement rate is provided to assure the maintenance
of water of suitable quality. The overflows from these units are
used to convey residuals which are discharged into the gutters
from the processing areas.
43
-------
All wastewater flows are collected in floor gutters and are
ultimately consolidated. The composite effluent is passed over
screens to remove gross particulate matter and is discharged into
a municipal sewer system or a company-operated treatment
or disposal system.
44
-------
DIRT
LEAVES, VINES
DIRT
ENDS
REJECTS
SPILL-
AGE
1 1
FILLER
1 1
PACKAGE
SPILLAGE
ENDS, FRAGMENTS
ENDS, FRAGMENTS
UNDERSIZED
REJECTS
FRAGMENTS
REJECTS
SPILLAGE
II II
FILLER
PACKAGE
SPILLAGE
SPILLAGE
II II
FILLER
FREEZER
[WHOLE]
[SLICED]
[CUT]
Figure 4,. SNAP BEAN -- process flow and sources of.product residuals.
45
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TABLE 16
MANAGEMENT OF SNAP BEAN RESIDUALS
A SUMMARY OF SITE-VISIT DATA
Waste Source
Trash
Removal
Number of Plants
In-plant Handling
Method
Continuous
Dry
Wet
Wet & Dry
Containers
Gutters
On-site Storage
Facility
Pile
Containers
Elevated Hopper
Truck
Other
By-product
Feed
Incidental Feed
19
3
1
1
10
4
2
2
15
1
3
Pneumatic
Cleaning
1 9
6
9
4
1
3
4
1 1
2
6
Size
Mechanical Grad- Snip-
Cleaning ing ping
13 12 22
4 35
1
1
5 5 5
4 410
1 2 1
3 310
9 712
2 23
4 610
Sort-
ing
22
4
1 0
1 1
1
8
13
3
10
Number of plants surveyed
22
-------
Begets
Harvesting and Delivery.
Beets for processing are almost exclusively machine-harvested.
The leaves are removed (topped) and left in the fields; the beets
are loaded directly into open-top trucks and hauled immediately
to the processing plant.
Delivered beets are dumped into receiving hoppers at the plant.
From the hoppers, the beets may be conveyed directly into the
processing plant, or may be diverted to storage bins, frequently
after washing, for later processing. Conveyance to and from the
storage area is by gravity and/or belt systems. There is no
appreciable generation of residual materials associated with these
operat ions.
Product Preparation.
Washing. Since beets are a root vegetable, a significant
quantity of soil adheres to the outer surface of each beet.
Additionally, clumps of dirt are often included in each load.
Dirt clumps and adhering soil are removed from the product by
washers. The most common type of washer utilized for this
purpose is a rotating cylinder equipped with spray nozzles.
The cylinder may be constructed of perforated steel or
fashioned with steel bars. Mud and extraneous debris are
conveyed from the unit with the discharge effluent.
Size Grading. To achieve maximum peeling efficiency,
the beets are divided into several size categories according
to diameter. This is accomplished with a rotating cylinder
perforated by increasingly larger openings. Some residuals,
mainly leaves, are discarded during the size grading operation.
Peeling. The skins on the beets are softened by subjecting
the vegetables to a steam atmosphere or by applying a hot
caustic solution, often preceded by blanching. The residence
time required to adequately soften the surface tissue is
determined by the size and maturity of the beets.
Following steam or caustic application, the beets are subjected
to high - pressure sprays, generally in a reel-type washer. The
force of the water stream, coupled with the friction induced
by the tumbling action, result in the removal of the softened
surface tissues. The peel material, as well as some soluble
solids which are leached from the product, are carried from the
process in the wastewater flow.
The peeling process is completed by quickly passing the
beets over carborundum-coated rollers, or abrasive peelers. This
''polishing'' process physically removes all remaining peel
material, as well as some of the beet tissue previously exposed.
Material removed during this process is discharged as fine
47
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suspended solids with the wastewater resulting from sprays
which are provided for final rinsing.
Trimming and Inspection. Whole peeled beets are placed
on a conveyor belt and visually examined. Blemishes are manually
trimmed; product unacceptable for various reasons is manually
removed from the product flow.
Size Grading. To assure better uniformity of final product,
the peeled whole beets are graded into three or more size
categories. The small sizes are canned as whole beets; the
intermediate sizes are sliced; the large sizes are diced or cut
into strips. The size graders reject unusable under-sized beets
and beet fragments.
Inspection. Peeled beets for whole and sliced styles are
visually examined. Small beets which are incompletely peeled
are rerouted to abrasive re-peelers and are size graded a second
time. Materials removed by the re-peelers are discharged with the
rinse water.
Whole beets which have been excessively trimmed and are
thereby unacceptable for whole or sliced styles are diverted to the
dicers or cutters. Beets which are unacceptable for various reasons
are manually removed from the product flow.
Slicing, Size Grading and Final Inspection. The intermediate
sized beets are sliced to form disc-shaped product of approximately
1/4 - inch thickness. The slices are separated into several
size grades; the very small slices, which include the top and
bottom slices, are discarded. The slices are visually examined
and irregular or otherwise unacceptable pieces are manually
removed from the product flow.
Cutting and Dicing. The large beets are passed through
cutting or dicing machines. The cutters produce strips for
Julienne, or shoestring, style beets; the dicers produce cubes
of pre-selected dimensions. Small fragments produced by the
dicers may be removed by shaker sieves; fragments from cutters
are generally not removed. Minimal amounts of spillage occur
at both operations.
Filling. Beets are most frequently placed manually into cans,
usually with the aid of circular or trough filling tables.
Spillages are common around filling tables.
The cans are filled with hot water or hot brine, exhausted
to remove entrapped air, and sealed for retorting.
Residuals_Handling and Disposal.
Product residuals from beet processing operations are handled
both dry and wet.
48
-------
Dry. Residual materials removed by size graders, at trimming
belts and during inspection are frequently handled dry. Manually
removed residuals, such as defective vegetables and t. rimmings , are
placed into pans or barrels which are periodically emptied into
pprtable hoppers or similar containers. Alternatively, these
materials may be placed on conveyor belts which transport the
residuals to portable hoppers. Mechanically separated residuals
are generally handled by conveyor belts.
Residual materials accumulated in portable hoppers or bins
are loaded directly into waste hauling trucks. In a few cases,
materials handled by conveyor belts are discharged directly into
these same trucks.
Wet. A few of the beet processing operations generate
residuals as an aqueous slurry. These include mud from the washers,
and peel from the steam or caustic applicator, spray washer,
abrasive peeler and re-peeler. These materials are discharged
into the gutter system and transported by wastewater originating
from each respective unit. Additionally, spillages which occur
at various points throughout the plant are periodically hosed into
the gutters and conveyed from the processing areas.
In many plants residual materials which may be handled dry,
as previously described, are discharged into flumes or directly
into gutters and hydraulically conveyed from the processing areas.
Residuals which can be removed from water by screens are accumulated
in portable containers or permanent hoppers for eventual loading
into waste hauling trucks.
By-products. A minimal quantity of beet residuals is
utilized as livestock feed. Most beet processing plants are
required to dispose of residual materials, generally employing
land disposal methods.
Liquid Waste.
The two major sources of wastewater are the washer and the
various components of the peeling operation. The wash water is
frequently handled and treated separately; the peeler wastewater
is combined with the other waste streams.
The wash water contains a significant dirt load but very
little organic contaminants. This ,waste stream is generally
discharged into a clarifier or settling basin where the bulk of
the soil is removed. The effluent from the clarifier or settling
basin is then discharged into a municipal system or a company-operated
treatment system.
The peeler effluent contains high concentrations of dissolved
organic material and suspended solids. To this stream are added
more or less minor volumetric contributions from bell: and
equipment lubricat ing ' sprays, spilled brine, exhaust box condensate,
and cleanup water. These flows are collected in floor gutters and
49
-------
are ultimately consolidated. The composite flow is passed over
screens to remove gross particulates and is discharged into a
municipal sewer system or a company - operated treatment or
disposal system. Unique treatment problems are associated w I t li
beet wastewater due to the difficulty in removing the lnlen.se. r
beet color pigment.
50
-------
REJECTS
SPILLAGE
[WHOLE]
DIRT, LEAVES
UNDERSIZE
SPILLAGE
[SLICED/DICED]
Figure 5. BEETS -- process flow and sources of product residuals.
51
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TABLE 17
MANAGEMENT OF BEET RESIDUALS
A SUMMARY OF SITE-VISIT DATA
Ul
to
Waste Source
Clean-
ing
Number of Plants 6
In-plant Handling
Method
Con t inuou s
Dry 4
Wet
Wet & Dry
Containers 1
Gutters
On-site Storage
Facility
Pile 1
Con t ainer s
Elevated Hopper
Truck 5
Other
By-product
Feed 1
Incidental Feed
Other
Wash- Grad- Peeling Trim- Sort- Slicing
ing ing Rinsing ming ing Dicing
5 1 8887
11 111
1 1
3 2 .1
4 744 4
2 223
216 664
3* -
2 2 1
Number of plants surveyed: 8
*Mud in washwater discharged to settling basin
-------
Cabb age
(Sauerkraut)
Harvesting and Delivery.
About half of the cabbage harvested for sauerkraut production
i£5 mechanically picked. The remainder is hand-harves ted. In
either case, the jackets of the plant are removed and left in
the field. The cabbage heads are loaded directly into open-top
trucks or trailers in which the produce is hauled to the
processing plant.
Product Preparation.
Dumping. The cabbage is generally dumped into a receiving
hopper which has a metering belt in place of a floor. At a few
plants, the delivered produce is dumped onto a pavement from
which the cabbage heads are manually lifted onto conveyor belts
leading into the processing plant. Outer leaves which are
rubbed off from the cabbage heads accumulate in significant
quantity at this point.
Washing. Washing is an optional operation. Processors who
employ this operation utilize over-head spray arrangements.
Trimming and Coring. The stalk-end of each head is manually
trimmed and the coarse outer leaves are removed and discarded.
The core, or fibrous inner tissue, is then semiautomatically
removed. Each head is manually placed on a machine equipped
with one to four tubular borers which operate in a fashion
similar to machine-shop drill presses. The core material
removed by this process is discarded.
Shredding. The trimmed and cored heads are passed through a
mechanical shredder which reduces the cabbage into thin strips.
Only a minimal quantity of residual material , in the form of .
small fragments, is generated at this operation. The shredded
cabbage is salted and collected in plastic-lined bins or carts
and conveyed to wooden storage tanks which are normally lined
with plastic sheeting. Additional salt is added to the tank
with each load.
Fermentation. Upon filling, each tank is covered with plas.tic
sheeting and the cabbage is allowed to undergo fermentation.
or curing, for a period of approximately six weeks. During the
filling period and early storage; much of the liquid contained in
the cabbage is released, thereby dissolving the salt and forming
the brine solution in which the fermentation organisms are
supported. Mineral oil is often spread over the surface of the
liquid to seal the brine solution from air-borne contaminants.
No residual material is associated with this process.
Removal of Sauerkraut from Tanks. After completion of the
fermentation process, the cabbage, now called sauerkraut, is
53
-------
removed from the tanks for further processing. The. oil and brine
are first separately pumped to storage tanks. The oil is held
for reuse; the brine may be utilized as the canning brine or
canned as sauerkraut juice. The sauerkraut is removed from the
tanks either manually into bins or carts, or with the assistance
of mechanical or pneumatic conveyors. A minimal loss is generally
incurred during this operation due to product spillage.
Preheating. Sauerkraut is normally preheated to
pasteurization temperatures prior to canning. Preheating tanks
containing liquid (brine or water) heated by steam injection
are generally used for this purpose. Spillages at this operation
are not uncommon.
Filling. Sauerkraut is placed into cans either mechanically
or manually. Hot brine is then added to fill the void spaces and
the cans are sealed.
Although not a common procedure, sauerkraut may be placed into
cans without preheating. For such cold-fill procedures, hot
brine is added and the cans are exhausted in a steam atmosphere
to heat the contents to pasteurization temperatu.re prior to sealing.
Sealed cans of sauerkraut do not require retorting and are thus
simply cooled, generally by sprays.
Residuals Handling and Disposal.
Product residuals from sauerkraut operations are handled
by both hydraulic and mechanical or other dry systems.
Dry. Cabbage residuals generated at unit operations preceding
the fermentation tanks are normally handled dry. Leaves and
cores from the trimming and coring operations are transported
from the processing area by belt or drag conveyors. These
materials are collected in portable containers, permanent hoppers
or directly in the hauling truck. Spillages in the dumping area
and around the shredders are generally swept off the floor and
placed into containers which are emptied onto the residuals
conveyor or directly into the trucks.
Wet. Sauerkraut residuals generated at unit operations
subsequent to the fermentation tanks are normally carried from
the processing plant in the gutter system. This consists almost
exclusively of sauerkraut spilled onto the floor at the storage
tanks, pre-heater, and filler. Materials carried in the gutter
system are removed from the plant effluent by screening and
are collected in portable containers, permanent hoppers or loaded
directly into the hauling truck.
By-product. There is no current utility for either the cabbage
or screened sauerkraut residuals. Although a small quantity is
incidentally fed to animals, these materials are generally disposed
of by landfill and/or spread- and-cover techniques.
54
-------
Liquid Waste.
The major source of wastewater from sauerkraut canning
plants is the preheating tank. This unit is operated with
a high overflow rate. The effluent stream contains a significant
quantity of salt. Where washers are employed, this operation
is also a major source of wastewater. However, the waste streams
from washers contain very low concentrations of pollutants.
Minor volumetric contributions are made by juice spillages
from the storage tanks, spilled brine and condensate from
exhaust boxes where these are utilized.
All of the wastewater flows described above are collected in
floor gutters and are ultimately consolidated. The composite flow
is passed over screens to remove gross particulate matter and
is discharged into a municipal sewer system or a company-operated
treatment or disposal system.
55
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SPILLAGE
LEAVES
LEAVES
CORES, LEAVES
[HELD ^ 6 WEEKS]
[JUICE]
Figure 6. CABBAGE (sauerkraut) -'- process flow and sources of product residuals.
56
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TABLE 18
MANAGEMENT OF CABBAGE RESIDUALS
A SUMMARY OF SITE-VISIT DATA
Waste Source
Dumping Trimming Coring Shredding
Number of Plants
In-plant Handling Method
Continuous
Dry
Wet
Wet & Dry
Containers
Gut ters
On-site Storage Facility
Pile
Containers
Elevated Hopper
Truck
Other
1
2
3
3
3
3
3
3
3
By-product
Feed
Incidental Feed
Other
Number of plants surveyed
-------
Carro ts
Harvesting and Delivery.
Carrots for processing are grown in sandy loam soil, as
far as practicable, to minimize wet weather harvesting problems,
and to reduce the amount of soil adhering to the carrots after
harvest. As the mechanical harvester travels through the fields,
it pulls the carrots, removes the leafy tops, and conveys them
by mesh flight elevator to a truck traveling along side. The
mesh flight elevator is usually agitated to remove soil loosely
adhering to the carrots.
In some field operations the truck load is dumped into a hopper
and the carrots are passed over a belt where sorters remove culls
and small carrots. The sorted carrots are filled into bins or
bulk truck for delivery to the processing plant.
Product Preparat ion.
Dumping, Washing. The carrots are dumped into a hopper and
fed into a long, reel-type dry washer with a large mesh screen.
The carrots tumble through the turning reel and the loose soil
is removed and caught in bins below. The soil is dumped into
a truck for disposal. The carrots are discharged into a second
reel equipped with high pressure sprays where they are thoroughly
washed and conveyed to the size grader. The mud and wash water
are collected in a settling tank; the mud settles to the bottom
and is periodically removed to containers for disposal.
Size Grading. If the carrots are to be sliced they are
separated into several sizes and returned to bins for further
processing. The undersize is held in bins for disposal. If only
the diced style is to be packed, only the undersize carrots are
separated at the grader.
Sorting. The sized carrots are dumped to a belt where split
and woody carrots are sorted out to thye gutter and flumed to a
hopper for disposal.
Peeling, Washing. From the sorting belt the carrots are
conveyed to a steam or lye peeler, where they are peeled and
rinsed. The peel and spent lye solution (if used) is discharged
to the gutter with-the rinse water for disposal. Peeling is
essential, otherwise the finished product will have an earthy flavor.
Topping, Trimming. The tops, or crowns, are cut mechanically
or manually and the carrots are trimmed to remove blemishes. Tops
and trim are discharged to the gutter for disposal.
Sliding., Dicing. After topping and trimming, the carrots are
sent on separate lines to the dicer or slicer. Small pieces in the
cut units are removed by reels with rods, or shakers with perforated
screens. The pieces are collected in bins for disposal.
58
-------
Sorting. The diced and sliced carrots are sorted on separaL*.1
belts and the culls discharged to the gutter for disposal.
Blanching, Cooling. If the carrots are to be canned and
sterilized, this step is omitted and they are conveyed (slices
only) to the size grader; or directly (dices only) to the can filler.
For freezing, the cut units are water blanched, drained and
water cooled, either in a flume or closed pump and pipe system of
considerable length. After cooling, the slices or dices are
dewatered on a perforated shaker. Small pieces are discharged
to the gutter for disposal. The dices are sent to the packaging
unit, and the slices are sent to the size grader.
Size Grading (Slices). Since carrots have a tapered shape,
the slices vary in size and must be size graded prior to canning
or packaging.
Filling. Dices and slices for canning are sent on separate
lines to fillers and to further processing. If they are to be
frozen, they are either filled into consumer-size packages and sent
to further processing, or sent to the belt freezer for bulk
handling.
Residuals Handling and Disposal.
The residuals from carrot processing are handled either wet
or dry and are discarded.
Dry. Dry field soil from the initial cleaning' operation
is dumped into a truck and hauled to land fill. The undersize
from whole carrot grading and the small pieces from dicers and
slices are hauled by truck and spread on land for animal feed.
Wet. Mud from wash water in the settling tank is dumped into
a truck and hauled to land fill. The tops and trims, small pieces
from slicing and dicing, culls from sorting belts, pieces from shakers
after product cooling, and incidental residual material are sorted
or flushed to the gutter, flumed to a sump, pumped over a screen
and the solid material collected in a hopper. Periodically the
hopper is emptied into a truck and the residuals spread on land
for animal feed.
By-products. Product residuals from carrot processing are spread
on land for animal feed. Materials which are not consumed are
disced into the soil.
Liquid Waste.
Food processing plants use large quantities of water to blanch
and cool the products, lubricate and clean equipment, operate
sterilizing or freezing equipment, and to transport residual
materials to on-site collection and storage facilities. For
conservation of water and efficiency of operation, water is reused as
far as practicable, and finally used to transport residual materials.
59
-------
Major sources o I: liquid waste include transporting product
in flumes and pumps, washing, blanching and cooling, and to operate
either freezer condensing equipment or sterilizing and cooling
equipment.
Major contributors to the organic load include product washing,
transporting in flumes and pumps, lye or steam peeling and washing,
blanching and cooling, and transporting residuals.
Minor sources of liquid waste include continuous or intermittent
washing of belts and equipment, usually by sprays, to assure a clean
and efficient operation.
Liquid waste is thoroughly screened to remove solid material and
is then discharged to disposal systems.
60
-------
DIRT, LEAVES
DIRT, LEAVES
UNDERSIZE
CULLS, TOPS
LEAVES
PEEL
PEEL
FRAGMENTS
SPILLAGE
FRAGMENTS
SPILLAGE
FRAGMENTS
*- FRAGMENTS
Figure 7. CARROTS -- process flow and sources of product residuals.
61
-------
en
to
TAELE 19
MANAGEMENT OF CARROT RESIDUALS
A SUMMARY OF SITE-VISIT DATA
Number of Plants
In-
On-
plant Handling Method
Continuous
Dry
Wet
Wet & Dry
Containers
Gutters
site Storage Facility
Pile
Containers
Elevated Hopper
Truck
Other
Dirt
Removal
(Dry)
5
4
1
1
2
3
Was
Washing
9
2
7
1
1
4
3*
te Source
Peeling
Washing
13
13
1
5
7
Trimming
Sorting
13
1
1
5
8
3
4
6
Cutting
Screening Sorting
11 10
1
4 3
7 7
1
5 5
6 4
By-product
Feed
Incidental Feed
Other
Number of plants surveyed: 13
*Mud in washwater discharged to settling basin
-------
Corn
Harvesting and Delivery.
Corn is harvested by machines which strip the ears of corn
from the stalks. The unusable portions of the plant (stalks and
leaves) are left in the field as agricultural waste. The corn ear:.>
are loaded directly into trucks, which traverse the fields along
side the harvesters, and are delivered directly to the processing
p 1 an t.
At the processing plant, the corn is dumped in piles on a
concrete accumulation pavement. Each load is processed within a
period of a few hours from the time of delivery.
Product Preparation.
Air Cleaning. As the corn is conveyed into the plant, the ears
are passsed through an air cleaner, an up-draft blower, which removes
loose husks, leaves, and stalk fragments and deposits these onto a
conveyo r.
Husking and Trimming. The ears are manually introduced into
husking machines which trim the ends of each ear and mechanically
remove the husks and most of the adhering silk. Husks which fail to
be removed by the huskers are manually separated at trimming tables.
Obviously-unusable sections are also trimmed from the cob. The
residual materials are deposited onto a common conveyor.
Washing. Washers with overhead sprays are employed to
remove loosely-adhering silk, as well as dirt and other particles,
from the corn.
Cutting. The kernels are removed from the cob by manually fed
machines called cutters. The cobs are conveyed from the cutters by
a dry or belt conveyor.
Silking and Cleaning. The kernels are passed through rotating
or vibrating screens which, assisted by water, remove any remaining
silk and kernel fragments. Extraneous debris, mainly kernel shells,
is removed in flotation, or froth, cleaners. Kernel fragments and
shells are further separated from the cut corn by shaker sieves
and air cleaners, respectively. Defective kernels are manually
removed from the product flow at an inspection belt. Residual
materials from each of these operations are ultimately discharged
into floor gutters.
Blanching and Cooling. Blanching of corn is only conducted prior
to freezing. Hot-water blanchers are most frequently employed.
Blanched corn is cooled in flumes; fragments are hydraulically
removed during dewatering. The kernels are passed through a freezing
tunnel prior to packaging-
Blending. Cream-style corn is formulated in batch mixing tanks
by blending appropriate quantities of corn, starch, sugar and water.
63
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The mixture is heated in holding tanks or by passage through tubular
heat-exchangers prior to can-filling. Condiment bags are
accumulated in containers; material adhering to the walls of the
tanks are flushed into the gutter.
Filling. Whole-kernel and cream-style corn are placed into
cans by automatic fillers. Cans of whole-kernel corn are filled with
hot brine, passed through an exhaust box to remove entrapped air,
and sealed for retorting. Spillage is common around filling
operations .
Frozen corn can be placed directly into retail- and
institutional-size packages, or into bulk tote-bins for repackaging
at a later dace.
Residuals Handling and Disposal.
The residuals from corn processing are handled both dry and in
wat er.
Dry. Product residuals from the first air cleaners , the buskers,
trimming tables and cutters are handled by drag and/or belt conveyors.
These materials are ultimately collected on a single conveyor leading
to a chopper. The materials are shredded by the chopper and discharged
directly into trucks which are used to haul the waste to silos or
ensilage stacks.
Wet. Product residuals hydraulically conveyed include materials
from the washer, de-silking screens, flotation cleaners, shakers,
final air cleaner and spillages from the preparation and final
operation areas. These water-borne residuals are removed from the
liquid effluent by screens and are conveyed to storage hoppers or
bins. Ultimately, these materials are hauled together with the
chopped product residuals and delivered to silos or ensilage stacks.
By-product. Product residuals generated by corn processing
operations are utilized for animal feed, usually after conversion
to ensilage.
Liquid Was te.
The major sources of liquid waste from corn processing operations
are the washer, de-silking screens, and the flotation cleaner. In
corn freezing operations the cooling flume which follows the blancher
is also a major contributor.
Product conveyors between unit operations can be mechanical,
pneumatic or hydraulic. Where flumes and pumping systems are
utilized, these often generate the greatest volume of wastewater.
Blancher water is recirculated for extended periods, with fresh
makeup water added to maintain the desired volume. The blancher
is periodically drained and refilled. Although the total volume of
64
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wastewater from this source is not great, the organic load contained
therein contributes significantly to the plant effluent.
The batch mixing and holding tanks used for blending c. re ;ini- s i y ! .
corn are periodically rinsed out. Although the total ainomil o I
wastewater from this is also small, the organic load is M I gn i. I' i C..-MI .' .
Minor contributions to the wastewater volume and strength
are generated at each of several points. These 'include husker and
cutter lubricating sprays, and conveyor lubricating and washing
sprays (where belts are employed). However, the cumulative contri-
bution from these operations is significant.
All of the wastewater flows described above are collected in
floor gutters and are ultimately consolidated. The composite flow
is passed over screens to remove gross particulate matter and is
discharged into a municipal sewer system or a company-operated
land disposal system.
65
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HUSKS, LEAVES, STALKS
HUSKS, SILK
COB ENDS
HUSKS, SILK
COB ENDS
SILK
-)» COBS
->. SILK, FRAGMENTS
FLOTABLE DEBRIS
-* (SHELLS, GERMS)
* FRAGMENTS
WASHINGS
SPILLAGE
SHELLS
[CREAM STYLE]
[WHOLE KERNEL]
FRAGMENTS
SPILLAGE
Figure 8. CORN -- process flow and sources of product residuals.
66
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CTi
TABLE 20
MANAGEMENT OF CORN RESIDUALS
A SUMMARY OF SITE-VISIT DATA
Wast e Source
Pneumatic Husk- Trimming Cut- Wash-
Cleaning ing Sorting ting ing
Number of Plants 11 18 14 18 16
In-plant Handling
Method
Continuous
Dry .11 18 13 17
Wet
Wet & Dry 1
Containers 2 1
Gutters 1 16
On-site Storage
Facility
Pile 11 11
Containers
Elevated Hopper 34 37
Truck 9 13 10 13 7
Other* 11 11
By-produc t
Feed** 11 18 14 18 13
Incidental Feed
Other
Hydr aul .
Convey. Sorting
15 6
1
1 2
14 4
1 1
8 3
5 1
1 1
1 1 4
Number of plants surveyed: 18
* One visited plant conveyed its product residuals directly to an adjacent
.feed lot.
**0ne of the visited plants maintained its own feedlot.
-------
Peas^
Harvesting and Delivery.
Peas for processing are currently all mechanically harvested.
The cut vines are either hauled to nearby viner stations, or art;
picked'up from windrows and threshed by mobile field viners. The
peas are air-cleaned, screened and discharged into field bins or
trucks and hauled to the processing plant. The vines and pods
from the viner stations are generally converted to silage for later
use as animal feed. The vines and pods which are discharged in the
fields by mobile viners are generally baled and used as animal feed.
Harvesting and processing schedules are closely coordinated to
minimize delays and thereby assure maximum achievable product quality.
Therefore, only minimal facilities, if any, are provided for product
storage at the plant.
Product Preparation.
Dumping. Peas in bins are dumped directly onto a conveyor belt
or into small hoppers. Peas in bulk lots are dumped into larger
receiving hoppers or are pneumatically removed from the trucks. The
delivered product is processed with minimal delay.
Cleaning. The peas are first passed through an up-draft air
cleaner. Lightweight materials, such as leaves, vines, pods and
pea shells are pneumatically removed. Further separation of unusable
materials is made with a perforated table shaker.
Washing. The peas are thoroughly washed in special flood
washers. The dirt and pea shells (skins) which are removed during
the washing are discharged into the floor gutter with the overflow
effluent. The peas are dewatered and given a final rinse.
Size Grading. Perforated steel cylinders are used to separate
the peas into several size categories. Peas within each category
are collected in a separate hopper. Generally, separate and parallel
units are subsequently provided for each of these product streams.
Undersized peas are discarded.
Blanching and Cooling. Peas are blanched in boiling water to
inactivate the enzymes. The blanched peas are cooled while being
conveyed in flumes. Only soluble solids are lost during blanching.
Quality Grading. The peas are quality graded by brine separation.
Since the specific gravity of peas is influenced by the starch content,
the concentration of the brine is adjusted to take advantage of the
density differential to accomplish quality separation. Overly
mature peas which are separated by this process are discarded.
Inspection. The peas are passed through an up-draft air cleaner
to remove skins which may have been loosened during the previous
operations. The product is visually examined and unacceptable peas
are manually removed.
68
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Filling. The peas are discharged into a small hopper which
gravity-feeds into filling machines. The cans are filled with prodncL
topped with hot brine, sealed and retorted. Product spillages
are common around fillers and seamers.
Freezing and Packaging. The peas are distributed over a s LUT i - ><,<
conveyor belt and passed through a freezer. The frozen peas are
placed directly into consumer-sized packages or into large
plastic-lined storage cartons for later repacking. Minimal spillages
occur during packaging and repackaging.
Residuals Handling and Disposal.
Product residuals from pea processing are handled both dry
and in water.
Dry. Most frequently, all residuals from pea processing are
hydraulically conveyed. However, in some plants the materials
removed by the initial air cleaner and shaker are handled dry.
The leaves, vines and pods are collected in containers or on
conveyor belts and discharged into waste hauling trucks. Additionally
a few pea processors are implementing ''dry'' pre-cleanup
procedures. Spilled product is swept from the floors and deposited
into containers, or is picked up with vacuum hoses and conveyed
pneumatically from the plant, prior to general plant cleanup
with water hoses.
Wet. Residuals generated by washing, size grading, quality
grading and inspection are generally discharged into the gutter
system. Wastewater from these units is used to convey residuals
so discharged from the processing areas. The residuals from
the initial air cleaner and shaker are most frequently deposited
into the gutter and hydraulically conveyed from the receiving area.
Product spillages are also periodically swept or hosed into gutters.
These materials are consolidated at a central point and removed
from the liquid waste by screens. The screened solids are
discharged into a permanent hopper or directly into waste hauling
t rucks .
By-products. All residuals from pea processing are generally
fed to animals. Where this utility is not feasible, the materials
are disposed of by landfill or spread-and-cover techniques.
Liq uid Was te.
Large quantities of water are used during pea processing to
wash, blanch and cool the product, to lubricate and clean equipment,
to operate freezer condensing equipment, and to transport product
and residual materials. To minimize consumption, water is reused
extensively within most plants.
The major volumetric sources of liquid waste include product
fluming and pumping systems, washers, blanchers and coolers, and
69
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freezer condensers. Minor contributions are made by lubricating
and cleaning sprays provided at each conveyor belt and most
equipment. Significant contributions to the organic load include
washers, blanchers and coolers.
All wastewaters are discharged into floor gutters. The
various streams are ultimately consolidated and passed over a screen
to remove gross particulate matter. The screened effluent is most
frequently discharged to a company-operated treatment or disposal
facility (oxidation ponds, aerated lagoons, spray irrigation) or
in a few cases to the municipal sewer system.
70
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LEAVES, VINES
PODS, SKINS
DIRT, SKINS
UNDERSIZE
REJECTS
SKINS
LLAGE
J L
REJECTS
SPILLAGE
Figure 9. PEAS -- process flow and sources of product residuals.
71
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TABLE 21
MANAGEMENT OF PEA RESIDUALS
A SUMMARY OF SITE-VISIT DATA
Waste Source
Number of Plants
In-plant Handling
Method
Con tinuous
Dry
Wet
Wet & Dry
Containers
Gutters
On-site Storage
Facility
Pile
Containers
Elevated Hopper
Truck
Other*
Pneumatic
Cleaning
20
3
1
4
1 2
4
9
7
Mechanical
Cleaning
17
2
3
14
1
8
8
Froth
Wash- Clean-
ing ing
20 9
2 1
2 1
16 7
3 2
12 4
4 3
1
Size
Grad- Quality
ing Grading
3 9
1
1 1
2 7
1 1
2 7
1
Sort-
ing
21
8
20
4
13
6
1
By-product
Feed
Incidental Feed
Other
15
13
14
16
Number of plants surveyed: 21
^Residuals discharged with liquid waste
-------
Sweet Potatoes
Harvesting and^ Delivery.
Sweet potatoes for processing are harvested by hand or machine.
They are placed into baskets or tote bins, which are in turn loaded
onto trucks or wagons, and hauled to the processing plant. When
processing schedules necessitate delays of up to several days, the
containers are stacked in well ventilated and sheltered storage
areas. When prolonged delays are anticipated, the sweet potatoes
are placed in a ventilated warehouse which is maintained at a
temperature between 60 F and 65 F.
Some plants are equipped to receive sweet potatoes in bulk
lots on trucks. When processing delays are anticipated, these
potatoes are transferred into crates or hampers and stored as
described above.
Product Preparation.
Cleaning and Washing. The potatoes are dumped into a dry
cleaner (revolving reel) or grader where sand, dirt, culls, and
other foreign material are separated. In the last half of the reel
sprays are generally provided to remove the remaining adhering
soil or sand from the potatoes.
i
Peeling. The sweet potatoes are usually preheated before
peeling to help eliminate discoloration of the surface of the raw
sweet potato between peeling and closing operations. After
preheating the potatoes are conveyed through a caustic bath
and then passed under high pressure overhead sprays in a large
revolving reel. The water sprays, coupled with the friction of
the sweet potatoes tumbling against each other, loosen the skins
which are then washed away. The potatoes are washed free of all
caustic during this process.
Sorting and Trimming. The peeled potatoes are deposited onto
inspection belts. Unacceptable potatoes are manually removed and
discarded; blemished areas are trimmed from sweet potatoes which
are otherwise acceptable. The irregularly shaped and oversized
potatoes are manually separated at this point. These are diverted'
to the solid pack, or pureed, style operations. .
Size Grading. The peeled potatoes are mechanically sorted
into several sizes for uniformity of final product. The smaller
potatoes are used for the whole pack styles; the larger ones are
halved or cut into smaller pieces for other style packs. A
minimal quantity of 'product is lost to spillage at the size graders.
Filling. Sweet potatoes for the whole pack style are manually
placed into cans; potatoes for other pack styles are filled into cans
by machines. The cans are then filled with syrup, passed through an
exhaust box to remove entrapped air, and sealed for retorting.
Product spillages inevitably occur at fillers.
73
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Residuals Handling and Disposal.
Product residuals from sweet potato processing are handled
both dry and in water.
Dry. The sand, dirt, cull and extraneous materials separhted
from the product flow by the f ry cleaner (revolving" reel) -ire'
collected in containers or on a conveyor belt. These residuals are
deposited into a waste hauling truck.
Residuals from the sorting and trimming tables, the size graders
and from the cutters are collected in containers or on conveyor
belts. These materials are deposited into a separate waste hauling
truck.
Wet. Sand and dirt washed from the delivered sweet potatoes
are discharged with the washer wastewater into the floor gutter.
The potato skins removed at the reel washer are also discharged
into the gutter system. Spillages which occur at various points
throughout the plant are periodically swept or hosed into gutters.
These residuals are conveyed in the wastewaters which are
discharged from various units. These streams are ultimately
consolidated and screened. The solids removed by the screens are
deposited into a permanent hopper or directly into the truck with
the culls and trimmings.
By-products. The product residuals are frequently fed to
livestock. Where this utilization is not feasible, these
materials are hauled to sanitary landfill sites for disposal.
Liquid Waste.
The major sources of wastewater from sweet potato processing
are the raw vegetable washer and the rinse sprays following the
caustic peeler. Minor volumetric contributions are made by
lubricating sprays provided for each conveyor belt and other pieces
of equipment. Significant volumes of water are used to periodically
hose spilled product into the gutters, as well as to clean the
equipment.
These flows are consolidated and screened to remove gross
particulates. The screened effluent is then discharged into a
municipal sewer system or to a company-operated treatment facility.
74
-------
FRAGMENTS
SPILLAGE -*
SAND, DIRT
UNDERSIZE
PEEL
CULLS
TRIMMINGS
* SPILLAGE
SPILLAGE
SPILLAGE
Figure 10. SWEET POTATOES -- process flow and sources of product residuals.
75
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White Potatoes
Harvesting and Delivery.
Potatoes for processing are mechanically harvested, p r e fc r n l> l.y
after an extended growing season which produces a tuber wi.th higher
specific gravity and low reducing sugar. Harvesting production,
far exceeds the capacity of processing plants, so much of the crop
must be stored for weeks or months. Because potatoes can be
successfully stored many plants operate ten or twelve months a year.
It is not unusual to transport raw potatoes considerable
distances for processing. Bulk containers are shipped by truck
or rail car and are unloaded into temporary storage bins or are
sent directly to processing.
White potatoes are processed into a variety of styles. These
include french fries, hash brown, flakes, starch, chips and small
whole. The production of each style requires different operations;
processing plants generally limit their output to one or two styles.
The following discussion is limited to the description of french
fries production.
Product Preparation.
Transporting, Washing. Temporary storage in large capacity
plants may be in stationary concrete bins. The large bulk lot
of potatoes is hosed into a flume in the floor of the bin and
conveyed by the water to a large-mesh metal conveyor situated
over a sump. The initial wash water with most of the field soil
and some vines drop through the conveyor and is pumped to a large
settling pond. The potatoes are mechanically conveyed to a drum-type
washer equipped with high pressure sprays. The potatoes tumble
through the washer where the tumbling action and the high pressure
water remove practically all of the adhering field soil. The wash
water may be reused in the initial fluming and washing operations
or discharged directly to the settling pond.
Sorting. The potatoes are discharged to a sorting belt where
culls and trash are manually removed to bins.
Peeling, Washing. Peeling is accomplished in an abrasion, steam
or lye peeler. The type of peeler depends primarily on the style of
the finished product, but most of the potatoes are peeled with lye.
After application of the lye solution the loosened peel is removed
by brusher and water sprays. Thorough rinsing is necessary to prevent
hardening and discoloration of the peeled surface. The peel is
discharged to the gutter with the wash and rinse water for disposal.
Trimming, Sorting. The peeled potatoes are discharged from the
washer to a belt and trimmed to remove unpeeled eyes and discolored
areas. Small potatoes may be removed for processing into other
styles. The trim material is discarded to the gutter for disposal.
76
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Cutting. After trimming, the potatoes are cut into one of severn
styles, and the cut units are sent over a perforated shaker which
removes small pieces. The small pieces may be diverted to other
styles or discarded to the gutter as waste. The cut. units are
washed to remove starch from the cut surfaces, and then water
blanched.
Blanching. Water blanching serves to improve the quality of
the finished product. Nearly all of the waste produced here is
in liquid form. The cut units are flumed to a perforated shaker
arid dewatered.
Frying. The cut units are dried by hot air while being conveyed
on a mesh belt to a deep fat fryer. They are carried through the
fryer and then sent over a perforated shaker where excess fat is
removed and recovered.
Freezing and Packaging. The potatoes are frozen in a belt
freezer and discharged over a perforated shaker to remove small
pieces which are discarded to the gutter. The frozen product
is packaged directly into consumer- and institutional-sized
cartons, or filled into large plastic-lined cartons for later
repackaging.
Residuals Handling and Disposal.
The residuals from white potato processing are handled either
wet or dry, some of which are discarded and others used in by-products
Dry. Culls and trash are collected in bins and dumped onto a
truck for some type of land disposal, or are used in by-products.
Wet. Waste materials from the peeler and washer, the slicer,
arid incidental spillage from shakers and conveyors are flushed to
the gutter, flumed to a sump, pumped over a screen and the solid
material collected in a hopper. A significant quantity of insoluble
potato solids are in the form of finely divided particles and are
not retained by the screen.
By-products. Significant quantities of potato waste are mixed
with other feed materials and fed to animals.
Liq uid Was te .
Food processing plants use large quantities of water to wash,
peel, blanch and cool the product, lubricate and clean equipment,
operate freezing equipment and to transport residual materials
to on-site collection and storage facilities. For conservation
of water and efficiency of operation, water is reused as far as
practicable, and finally used to transport residual materials.
Major sources of liquid waste include transporting product
in flumes, washing, blanching, and cooling, and operating freezer
condensing equipment.
77
-------
Major sources of dissolved organic matter include product
washing, peeling and rinsing, transporting in flumes, blanching and
cooling, and transporting residuals.
sources of liquid waste include
usually by
Minor
washing of belts and equipment,
and efficient operation.
continuous or intermittent
sprays, to assure a clean
Liquid waste is thoroughly screened to remove solid material
and is then discharged to disposal systems. Because of the high
concentration of suspended solids contained in the screened effluent,
many processors provide additional treatment facilities. The
screened wastewater is discharged into large clarifiers in which
settleable solids are removed. The resultant sludge is pumped to
a vacuum filter where the solids are removed as a thick slurry.
The filtered wastewater is generally returned to the clarifier,
the overflow from which is discharged to a treatment or disposal
system (lagoons, oxidation ponds, spray irrigation).
78
-------
-*. DIRT, VINES
CULLS, LEAVES, VINES
PEEL
TRIMMINGS,
REJECTS
FRAGMENTS
* SPILLAGE
Figure 11. WHITE POTATOES (french fries) --
'process flow and sources of product residuals.
79
-------
CO
o
TABLE 22
MANAGEMENT OF WHITE POTATO RESIDUALS
A SUMMARY OF SITE VISIT DATA
Pluming
Washing
Number of Plants 5
In
On
By
-plant Handling Method
Continuou s
Dry
Wet 5
Wet & Dry
Containers
Gutters
-site Storage Facility
Pile
Containers
Elevated Hopper
Truck
Other 4*
-product
Feed
Incidental Feed
Other
Waste Source
Trash Peel- Trim-
Removal ing ming
7 85
3
1
1
2
1 8 5
1 1
3
3 3
4 4 1
5 55
Sort-
ing
8
1
2
6
1
3
4
5
1
Dry- Fragment
ing Removal
2 6
1
2 1
4
1 1
1 1
2
2
2 5
Number of plants surveyed: 8
*Mud and residuals in fluming and washwater discharged to settling ponds.
-------
Pumpkin/Squash
Harvesting and Delivery.
Depending on the geographic region, the variety and the time.
of season, pumpkin may be harvested entirely by hand or entirely
by machine. In either case, the produce is cut from the vines which
are left in the field. The pumpkins are loaded directly onto
open-top trucks or into bins which are loaded onto flat-bed trucks.
Delivery to the processing plant is made immediately after each
truck is filled to capacity.
The bins are unloaded at the plant and stacked in the receiving
area. The pumpkins in bins are dumped onto conveyors. Bulk-loaded
trucks unload the produce in one of two ways. The pumpkins are
most frequently dumped onto the pavement in the receiving area.
These are left in piles until they can be metered into the processing
plant. Conveyance into the plant is generally by belts via a
front loader-tractor. An alternate unloading procedure is into large
hoppers. From here the pumpkins are conveyed either directly into
the plant or to storage bins. Conveyance is generally by belt,
although flumes are also used.
Product Preparation.
Washing. Pumpkins conveyed into the plant are first passed
through a reel washer. Dirt, leaves and vines are washed from
the product during this operation. Additionally, seeds and
seed-cavity fibers are washed from pumpkins which have been cracked
during harvesting, transporting or unloading.
Trimming. The vine ends are manually trimmed from the pumpkins
and discarded. In some plants, the pumpkins are also split at this
operation and much of the seeds are manually removed.
Chopping. The pumpkins are passed through a mechanical chopper
which reduces each pumpkin into relatively large fragments. Generally
no residuals are produced at this point.
Washing and Seed Removal. The large pumpkin fragments are
passed through a second reel washer. High-pressure sprays are
employed to separate most of the seeds and much of the seed-cavity
fibers. Small fragments of pumpkin are also lost at this operation.
Inspection. The washed fragments are visually inspected while
being transported on conveyor belts. Leaves, vines, seeds and other
debris, as well as unusable product, are manually removed from the
process flow.
Wilting. To facilitate extraction of the usable pumpkin solids,
the fragments are subjected to a steam atmosphere, a step commonly
referred to as wilting. Depending upon the type of equipment used,
some soluble solids may or may not be lost. Some plants utilize
a dewatering screen following the wilter. In such operations, a
81
-------
small quantity of solids are removed by the draining of excess
mo isture.
Pressing and Centrifuging. These are operations used by a few
plants to produce a final product with higher solids. The wilted
pumpkin is passed through a continuous press which squeezes much
of the moisture from the product. The liquid effluent, which
is high in suspended solids, is collected and passed through a
centrifuge. The solids which are so collected are returned to the
product flow; the liquid is discharged as wastewater.
Pulping and Finishing. To produce a final product of the
desired texture, the wilted pumpkin or the solids recovered
from the press and centrifuge are first forced through a relatively
coarse screen (pulper), followed by forced passage through a finer .
screen (finisher). The residual from the pulper contains seeds,
skin, coarse fiber and similar materials; the material rejected
by the finisher consists primarily of fiber and fine particulates.
Blending and Heating. To obtain product of a desired
consistency, the solids are collected in batch tanks and blended.
Spices are added at this point, if desired. The mix is then heated,
generally by passage through swept-surface heat exchangers.
Filling (canning). The heated product is placed into cans by
piston fillers. The cans are then sealed for retorting. Minimal
amounts of spillage occur at the filling and seaming operation.
Cooling and Filling (freezing). Product for freezing is cooled
with swept-surface heat exchangers. The cooled product is then
placed into consumer cartons with piston fillers. The packages
are then wrapped for freezing. The cooling process generates no
residuals but some spillage does occur at the filler.
Residuals Handling and Disposal.
Product residuals from pumpkin processing operations are
handled both dry and wet.
Dry. Trimmings removed at the trim table and residual material
removed from the process flow at the inspection belt are generally
deposited directly into containers or onto conveyors which empty
into portable hoppers. These containers are in turn emptied into
hauling trucks for ultimate disposition, generally as livestock
feed.
Residuals ejected by the pulper and finisher are generally
accumulated in portable hoppers or similar containers. These
materials are also emptied into hauling trucks, generally for
use as livestock feed.
Wet. The residuals conveyed from the reel washer in the washer
wastewater are generally screened before this flow is permitted
to mix with other wastewaters. The seeds, with much of the
seed-cavity fibers still adhering, are removed and collected in
82
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bins. The seeds are utilized for seed stock and for human
consumption as a snack item. Fibers and fragments which pass
through the screen are discharged in the plant effluent.
The liquid discharge from the centrifuge, the rinsing of the
batch mixing tanks, and spillages at fillers and other equipment
each contributes a significant quantity of suspended solids which
are discharged with the plant effluent. At some plants, the
ejected material from the pulper and finisher may be dumped
into the gutter system. Altough the effluent stream is generally
screened to remove particulates in excess of 20-mesh, most of these
fine particles are carried from the plant in the wastewater discharge.
By-products. The pumpkin seeds which are recovered from the re
-------
FINES *-
SPILLAGE
SEEDS, FIBER, DIRT,
LEAVES, VINES
SEEDS, FIBER, ENDS
SEEDS, FIBER
FRAGMENTS
DEW
A-
FER
***,
3
1
WILTER
PULPER
^ LEAVES, VINES,
PRESS 1
"1 1
II {j
* \y
SEEDS, SKIN,
FIBER, FINES
J
FILLER
COOLER
FINES
* SPILLAGE
Figure 12. PUMPKIN/SQUASH -- process flow and sources of product residuals.
84
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CD
TABLE 23
MANAGEMENT OF PUMPKIN/SQUASH RESIDUALS
A SUMMARY OF SITE-VISIT DATA
Num
In-
On-
Waste Source
Trash Dirt Seed
Removal Removal Separation
her of Plants 325
plant Handling Method
Con tinuou s
Dry 2
Wet 3
Wet & Dry
Containers
Gutters 3 2
site Storage Facility
Pile
Containers 1 5
Elevated Hopper 1
Truck 1 2
Other
Pulping
Finishing Sorting
6 5
3 2
1 2
2 1
3 4
2
1 1
By-product
Feed
Incidental Feed
Other*
Number of plants surveyed: 6
*0ther by-product: pumpkin seeds for seed stock and human consumption
-------
Spinach/Greens
(Leaf Vegetables)
Harvest and Delivery.
Spinach and greens for processing are almost exclusively
harvested by machines. The plants are cut, loaded directly
into trucks and hauled immediately to the processing plant.
Because these vegetables are highly susceptible to wilting, the
produce is processed within a relatively short time after
delive ry.
Product Preparation.
Unloading. The trucks which deliver spinach or greens to
the processing plant are unloaded directly onto belt conveyors
which transport the produce to the processing area. The
vegetables are most frequently unloaded manually with pitchforks,
although mechanical devices are utilized by some plants. Some
loss due to spillage is incurred during this operation.
Soil Removal. Clumps of soil are inevitably picked up during
the machine-harvesting process. Much of this is delivered to the
processing plant with the vegetables. These soil clumps, together
with dust, weeds and leaf fragments, are removed from the product
stream by rotating screens, commonly referred to as trash reels.
Initial Inspection. The product stream is frequently visually
inspected after the trash reel. Weeds and other plant debris, as
well as discolored leaves, are manually removed; produce with
adhering roots are trimmed.
Washing. Leaf vegetables are washed by immersion in a series
of two or three tanks. Agitation of the product in and movement
through the tanks may be by high pressure overhead sprays supplied
with recirculating water, or by revolving paddles. The product
is removed from the final wash tank by steel-mesh conveyors.
Fresh-water rinse sprays may be employed over the belt to provide
final rinsing. Dirt washed from the leaves is continuously
discharged into the gutter system with the relatively high rate
of overflow provided.
Blanching. Spinach and leafy greens are blanched by either hot
water immersion or by steam. Water blanchers are equipped with
paddles to keep the produce immersed while facilitating transport
of the product through the unit. Steam blanching is accomplished
by placing the produce on steel-mesh conveyors which pass through
a chamber saturated with steam. Soluble solids are leached from
the product by either method and are discharged with the overflow
or condensate, respectively.
Cooling. Only leafy vegetables being prepared for freezing
are cooled after blanching. Flumes or overhead sprays are utilized
for this purpose. Soluble solids are lost from the product during
86
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this operation. Leafy vegetables for canning continue along
the process flow in a hot state.
Final Inspection. The product stream is visually inspected
and unacceptable materials are manually removed prior to filling
and/or packaging.
Filling and Brining. Leafy vegetables are manually placed into
cans. The cans are then filled with a hot brine solution. Larger
sized cans are passed through an exhaust box prior to sealing.
Spillages occur during the filling operation.
Packaging. Leafy vegetables for the whole-leaf style are
manually placed into retail-sized cartons. These cartons are
check-weighed, adjustments are made as required, and the packages
are closed, wrapped and sent to the freezer. Spillage is common
at both the filling and check-weighing operations.
Cutting. The cut-style of leafy vegetables is produced by
passing blanched produce through a chopper. The cut leaves are
manually placed into cans or packages and follow the process flow
described above. Minimal product losses occur at the unit.
Residuals Handling and Disposal.
Product residuals generated during leafy vegetable processing
are handled both dry and in water.
Dry. Residual materials discarded by the trash reel and at the
initial inspection are normally handled dry. Conveyor belts are
frequently provided to transport these materials to portable containers
or directly to waste hauling trucks. In many plants the material
discarded by the trash reel is allowed to accumulate on the floor
and is periodically shoveled into containers which are subsequently
emptied into hauling trucks. Manually discarded material from the
initial inspection station is normally placed into containers.
Wet. Residual materials from other operations consist mainly
of spilled product. These are periodically swept or hosed into the
gutter system. These materials are removed by screening and stored
in portable containers, permanent hoppers, or in the waste hauling
t ruck.
By-products. Residuals generated at operations subsequent to
washing are recovered from the plant effluent by screens. These
materials consisting exclusive of produce, are frequently fed
to livestock. Residuals removed by the trash reel contain a
significant quantity of dirt and, thereby, have no utility.
These materials are disposed of in landfill or spread-and-cover
oper at ions .
Liquid Was te.
The major sources of wastewater from leafy vegetable processing
are the washing, blanching and cooling operations. Water within
87
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each operation is extensively recirculated, but a relatively
high replacement rate is provided. The overflows from these
units are used to convey residuals which are discharged into the
gutters from the processing areas.
The plant effluent is normally screened to remove gross
particulates from the wastewater stream. The screened effluent
is then discharged into a company-operated treatment system or
to a municipal sewage treatment system.
88
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REJECTS--*-
SPILLAGE
DILLAGE
SPILLAGE
DIRT, WEEDS,
FRAGMENTS
REJECTS
SPILLAGE
Figure 13. SPINACH/GREENS -- process flow and sources of product residuals.
89
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VO
O
TABLE 24
MANAGEMENT OF SPINACH/GREENS RESIDUALS
A SUMMARY OF SITE VISIT DATA
Number of Plants
In
On
By
-plant Handling Method
Continuous
Dry
Wet
Wet & Dry
Containers
Gutters
-site Storage Facility
Pile
Containers
Elevator Hopper
Truck
Other*
-product
Feed
Incidental Feed
Other
Was
Trash
Removal
18
4
1
6
7
6
6
5
1
1
13
t e Source
Sorting Washing
(Initial) Blanching
17 18
1
4
6
6 18
3
8 12
5 4
1 2
1
12 10
Sorting
(Final)
18
2
1
6
1 1
13
4
1
12
Number of plants surveyed: 18
^Residuals discharged with liquid waste
-------
Tomatoes
Harvesting and Delivery.
Tomatoes for processing are predominantly hand harvested.
However, in California, the tomatoes are mainly machine harvested.
This has become commercially practicable through engineering of.
equipment and the development of crack-resistant varieties which
mature a high percentage of crop at one time. The vines are cut
off at the ground and carried into the machine where a separator
shakes off ripe tomatoes. They drop to a conveyor belt where they
are manually sorted and are then conveyed to half-ton capacity
bins which are on a trailer being towed parallel to the mechanical
harves ter.
The tomatoes are hauled to the cannery by truck trailer and
usually processed soon after harvest. The time between harvesting
and processing is minimized as far as possible. Scheduling of
field operations must be closely coordinated with the requirement
arid capacity of the plant. It is desirable to leave the tomatoes
in the field unharvested rather than to hold them in bins for
prolonged periods.
Product Preparation.
Dumping. The tomatoes are dumped directly to tanks of water
or large flumes to remove adhering field soil. The water is agitated
by pump to direct the flow toward one end where the tomatoes are
lifted by mechanical elevator and deposited into a second flume
for further washing and conveying. Floating trash, such as
leaves and parts of vines, are skimmed off and put into bins for
disposal. The field soil is allowed to settle to the bottom of
the tank or flume and is periodically removed to containers for
disposal. It is customary to circulate water from down-stream
flumes to the flume where the tomatoes are dumped. The water in
the first flume, after settling the dirt, is discharged to the
disposal system.
Size Grading. Generally, in plants where tomatoes and paste
products are packed, more than one dumping station is used. Loads
are segregated when received and some lots are sent directly to
the products line. Other lots containing canning quality tomatoes
are conveyed to a size grader where undersize tomatoes are graded
out and sent to the products line.
Peeling and Washing. Canning tomatoes are most frequently peeled
and rinsed in a caustic peeler and washer. Waste generated here
is discharged to the gutter, flumed over a screen to a bin or a
hopper for disposal. The rinse water and spent lye solutions are
discharged from the screen to the sewer.
Sorting. After peeling and rinsing, the tomatoes are sorted and
culls removed to the gutter and to the bin or hopper. Off-color
tomatoes are sorted to the products line.
91
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Filling. The canning tomatoes are prepared in desired styles,
filled into cans which are then filled with tomato juice and
sealed for retorting.
Sorting (Tomatoes for Products). The whole unpeeled tomatoes
are sorted and culls removed to the gutter or to the bin or hopper.
The sorted tomatoes are conveyed to the chopper.
Hot Break (Tomatoes for Products). The chopped tomatoes are
sent immediately to the hot break tank where they are heated and
discharged to the pulper and finisher. The hot break process in-
activates the pectinolytic enzymes which would otherwise cause
the product quality to deteriorate.
Pulping, Finishing, Pressing. In the pulper the heated tomatoes
are crushed by forcing through a perforated screen. The pulp is sent
to the finisher where seeds, fiber and peel are removed and the flesh
is reduced to a juice containing finely divided insoluble solids.
The pomace, composed of the seeds, fiber and peel, is pressed in
a screw press. The juice fraction is combined with the juice from
the finisher, and the pressed pomace is sent to a dryer or collected
in bins for disposal.
Juice Processing. A portion of the tomato juice may be canned
as such, and the remainder concentrated for formulation into any of
several tomato products.
Residuals Handling and Disposal.
The residuals from tomato processing are handled either wet or
dry, some of which are discarded and others used in by-products.
Dry. Leaves, vines and trash from dumping and fluming-washing
operations are usually collected in pans or similar small containers
and transferred to bins. In some plants the pomace produced from
pulping of tomatoes is dumped into bins. The bins of leaves, vines
and trash and those containing the pomace are dumped into a truck;
this waste is hauled to landfill or spread on land. In some plants
the pomace is dried and bagged for sale.
Wet. The field soil washed from the tomatoes is collected in bins
as mud, dumped into a truck and hauled to landfill. The cull
tomatoes are sorted from the belts to flumes and gutters; the peel
from the peeling operations is flushed to the gutter and, in some
plants, the pomace from tomato pulping is discharged to the gutter.
Material in the gutter is flumed to a sump, pumped or mechanically
elevated to a screen and collected in a hopper. The hopper is
periodically emptied into a truck and the residuals hauled to land-
fill or "spread on land.
By-products. In some plants the pomace from tomato pulping is
conveyed to drying equipment, dried, and bagged for use in pet food
formulation.
92
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Liquid Waste.
All food processing plants use large quantities of water to wash
and transport the product, lubricate and clean equipment and to
transport residual materials to on-site collection and storage
facilities. For efficiency of operation and conservation of water,
fresh, clean water may be used to wash the product and then be used
in floor gutters to flume residual materials to on-site collection
and storage.
Major sources of liquid waste include transporting product
in flumes, lye peeling and rinsing, sterilizing and cooling, and
evaporative product concentration.
Major sources of dissolved and suspended organic matter include
product washing, transporting in flumes, and lye peeling and rinsing.
Minor sources of liquid waste include continuous or intermittent
Wi?shing of belts and equipment, usually by sprays, to assure a clean
efficient operation.
Liquid waste is throughly screened to remove solid material
before discharge to disposal systems.
93
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CULLS *-
SKINS,
SEEDS *-
CULLS
SOIL, VINES,
LEAVES
SOIL, VINES,
LEAVES
INSPECT
PEELER
WASHER
INSPECT
- - -5
1 ' "V
.
>
INSPECT
CHOPPER
HEATER
PULPER
SKINS,
SEEDS,
FIBER "
CULLS
-* SKINS, SEEDS, FIBER
PRESS
FINISHER
1 '
1 >
SPILLAGE
(JUICE)
(CONCENTRATE)
[WHOLE PACK]
[PRODUCTS]
Figure 14. TOMATOES -- process flow and sources of product residuals.
94
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TABLE 25
MANAGEMENT OF TOMATO RESIDUALS
A SUMMARY OF SITE-VISIT DATA
VD
Ol
Number of Plants
In
On
By
-plant Handling Method
Continuous
Dry
Wet
Wet & Dry
Containers
Gutters
-site Storage Facility
Pile
Containers
Elevated Hopper
Truck
Other*
-product
Feed
Incidental Feed
Other
Fluming
Washing
35
6
14
16
8
12
1 6
4
2
3
Waste
Sorting
(Initial)
28
2
2
6
20
5
12
9
2
3
6
Source
Peeling
Rinsing
25
1
1
23
14
8
3
4
7
Sor ting
(Final)
23
1
1
1
21
15
6
2
3
8
Pulping
Finishing
31
13
1
1
17
4
15
9
3
4
5
Number of plants surveyed: 35
*Residuals discharged with liquid waste
-------
A p pies
H a r ve s t ing and D e 1 i ve ry^.
Apples for processing are currently hand-harvested. Fruit
is filled into bins of about one-half ton capacity or into 40-pound
capacity field boxes. The apples are hauled to the cannery on trucks
or trailers immediately after harvesting.
The fruit is generally processed as soon after delivery as possible
Apples which cannot be scheduled for processing within a reasonable
period are placed in cold storage. If prolonged storage is deemed
necessary, some apples may be placed in controlled-atmosphere
storage. Apples are removed from storage as processing schedules
permit.
Product Preparation. - Applesauce and Sliced Apples.
Dumping. The apples in bins or boxes are generally emptied into
water to minimize bruising. Most leaves, stems and similar debris
are removed in the dump tank and are discharged with the wastewater
overflow or manually skimmed from the water. The apples are removed
from the tank by a roller conveyor or steel-mesh belt with attached
flights.
Size Grading. For maximum peeling efficiency, the apples are
separated into several size categories. A few or all of the sizes
may be refilled into bins and transported to appropriate processing
lines or may be conveyed directly to the processing line via belt
conveyors or flumes. Leaves, stems and similar material carried over
from the dump tank are generally removed during the grading operation.
Peeling and Coring. Apples are most frequently mechanically
peeled and cored. These operations occur within a single unit.
Depending upon the make and model of peeler-corer which is used, the
fruit is either manually placed on the machine or is automatically
fed and positioned. The peel and core materials are discarded;
the peeled fruit is generally discharged into a flume. Conveying
flumes may contain a brine or sulfite solution to retard oxidation
of the fruit.
In some plants peeling is accomplished with a caustic solution.
To soften the skin tissue, the apples are either immersed in or
sprayed with a heated caustic solution. Peel and caustic residues
are removed by the use of overhead sprays. The peel material is
discarded with the rinse water. If coring is desired, a separate
operation is required. Apples to be cored are manually or
automatically fed into the corers; the fruit is generally discharged
into a flume.
Trimming. Peeled and cored apples are visually inspected while
being conveyed on belts. Bruised and otherwise blemished areas
are manually trimmed; the trimmings are discarded.
96
-------
Slicing or Cutting. Fruit for sliced apples are manually alignoci
on slicing machines. Machines are used to horizontally slice each
apple, thereby producing rings of approximately 1/4-inch thickness,
or to vertically segment each apple into wedges.
Fruit for applesauce are automatically fed into machines
and are randomly sliced or cut. Apples for sauces are frequently
washed before cutting.
Generally, no residuals are removed from the slicing or cutting
operat ion.
Washing. Fruit for sliced apples are washed after slicing;
fruit for applesauce may be washed either before or after cutting.
Wash tanks, reel washers, and steel-mesh belts with overhead sprays
are all commonly utilized.
Residuals in the form of seeds, peel and fruit fragments are
removed during the washing operation. These materials are discharged
with the effluent water.
Inspection of Sliced Apples. Apple slices are deposited onto a
conveyor belt where they are visually inspected prior to cooking.
Large fragments, misshapen slices, and blemished or otherwise
unacceptable fruit are manually removed and discarded.
Preheating. Sliced apples are heated in a steam atmosphere,
often under a partial vacuum. The primary purpose of heating
the slices is to remove air and gases from the tissue of the fruit,
as well as to destroy enzymes. Some soluble solids are leached
from the apples during steaming and are contained in the condensate
which is discharged from the unit.
Cut apples for applesauce are mixed with granular or liquid
sugar and passed through a thermal screw or cooker. During this
heating process, the tissue of the fruit is softened and mixed
with the added sugar, and the oxidizing enzymes are destroyed.
No product material is lost during the operation.
Finishing. Precooked fruit from the thermal screw is passed
through the finisher. The texture of the final product and the quantity
of residual pomace depends upon the screen size selected by the
processor. The pomace contains coarse particles, as well as seeds,
stems and skin fragments which may not have been previously removed.
The pomace is discarded; the finished applesauce is directed to the
filler, often being first reheated by passage through a heat
e xch anger.
Filling. Sliced apples are manually placed into cans or glass
jars, normally with the aid of circular or trough filling tables.
The containers are filled with a light syrup, passed through an
exhaust box, and sealed for retorting. Spillage occurs at the
filling operation.
97
-------
Hot applesauce is placed into cans or glass jars by automatic
fillers. The containers are immediately sealed. Glass jars are
held for a few minutes and cooled by overhead sprays without further
processing; cans are normally given a short cook. No product is
lost during the applesauce filling operation.
Produc_t _P re par at ion . - Apple Juice.
Apples which have been previously separated into bins, or in.
some cases those apples received from the orchards, are processed
into juice through the following operations.
Dumping. The apples are unloaded into dump tanks containing
water or onto conveyor belts. Where dump tanks are used, the fruit
is removed from the water by a roller conveyor or steel-mesh
conveyor.
Crushing. Apples for juice are crushed by one of two methods.
The apples may be forced through coarse screens of a pulper to produce
a slurry. Leaves, some stems and some of the peel and seeds are
discharged from the unit. Grinders or hammer-mills are also
frequently used. In the latter case, all of the material is
left in the product flow.
In plants where apples are being peeled for other styles, the
peel and core materials are frequently diverted to the juice line
and mixed with the product flow at this point.
Preheating. The apple particles discharged from the crusher
are heated to destroy oxidizing enzymes and to soften the larger
pieces. The heated slurry is then generally batch stored in tanks.
During the brief storage period, filter-aid materials are blended
with the slurry to facilitate subsequent extraction of the juice.
Commonly used filter-aids include diatomaceous earth, rice hulls,
and fiber paper. Empty paper bags in which the filter-aids were
shipped are accumulated for disposal in barrels or similar
containers. Some product is lost when the storage tanks are rinsed
between batches.
Pressing and Filtering. Batches of the apple slurry and
filter-aid mixture are layered between pieces of burlap in a hydraulic
press. Pressure exerted by the press forces the juice from the mixture,
The juice is collected and pumped to storage tanks; the press cake
layers between the burlap pieces are removed and discarded.
Diatomaceous earth is again mixed with the juice and the mixture
is clarified by passage through a cloth filter. The juice is
collected; the filter cake is discarded. Empty bags are accumulated
in barrels or similar containers.
Some plants use continuous presses to replace the batch pressing
and filtering operation. In these situations, the intermediate storage
tanks are not required. The filter cake from continuous presses is
discharged from the unit in a steady flow.
98
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Pasteurizing. The juice from the filter may be held in stor:u:,e
tanks or passed directly through a pasteurizer. The juice is most
frequently heated to pasteurization temperatures in plate
heat - exchangers. The heated juice may optionally be partially
cooled prior to filling. No residuals are produced during
pasteurization.
Filling. Glass bottles or cans are filled with heated juice
by gravity fillers. The bottles are capped, or the cans are sealed,
and the containers are cooled by overhead sprays. No further
processing is required. Minimal spillage may occur around filling
machines.
Residuals Handling and Disposal.
Product residuals generated during apple processing are handled
both dry and wet.
Dry. Leaves, stems and similar debris accumulate in dump tanks
and beneath size-grading equipment. These materials are normally
collected in bins or are caught on belts and deposited into portable
hoppers. The bins and/or portable hoppers are periodically emptied
into waste hauling trucks for disposition by landfill or spread-and-
cover technique.
Although peelings, cores and trimmings are most frequently
conveyed in water, some plants utilize belt conveyors and augers to
transport these materials from the processing area. Reject slices
from inspection tables are often added to this residual flow. These
residuals are deposited directly into water-tight dump trucks or into
containers which are periodically emptied into the trucks, and are
transported to vinegar manufacturers. Occasionally, some plants
will divert some of these residuals to apple juice production lines,
with the remainder handled as described.
Pomace from applesauce finishers and apple pulpers, as well as
filter cakes from the juice press and filter, are often discharged
onto drag or belt conveyors and transported to containers,
permanent hoppers or directly into waste hauling trucks. These
residuals have no utility and are disposed of on land.
Wet. The most common method of handling residuals from apple
processing is in water. Leaves, stems and other floating debris in
dump tanks are discharged into gutters. Pomace from finishers and
apple pulpers, and filter cakes from juice presses and filters
are also commonly discharged into the gutters. Spillages which
occur at various operations are also swept and/or hosed into the
floor gutters. Solids contained in the leachate from vacuum steamers
and in the storage tank wash water are discharged with liquid effluenl
from these units. These materials are consolidated in a common sump
with the wastewater and are pumped over screens. The residuals
removed from the water by these screens are conveyed to permanent
hoppers or directly into waste hauling trucks for land disposal.
The fine solids which pass through the screens are discharged with
the plant effluent.
99
-------
Peelings, cores, trimmings and reject fruit are most frequently
discharged into flumes. These residuals may be diverted to apple
juice production lines, but are generally recovered for vinegar
production. The flumes are normally combined and passed over a
screen. The recovered solids are conveyed to permanent hoppers
or directly discharged into water-tight dump trucks for hauling
to vinegar manufacturers. The fine solids which pass through the
screens are discharged with the flume water, which is consolidated
with the screened plant effluent.
By-products. Peelings, cores and trimmings are handled
separately from the remaining residuals for utilization in vinegar
production. When the quantity of these materials exceeds the
amount which the vinegar manufacturer can handle, these residuals
are fed to livestock. Only infrequently is disposition of these
materials required as waste.
Liquid Waste.
The major volume of wastewater from apple processing is
normally generated during the washing of peeled and cored apples.
Where caustic peelers are used, the rinse water following the
caustic applicator makes the most significant contribution in
terms of organic and hydraulic loads. Significant volumetric
contributions are made by flumes which are commonly used to convey
the product, as well as residuals. Although flume waters are
recirculated, high overflow rates are provided to assure the
maintenance of sanitary conditions within the flumes.
Minor contributions are made by dump tank overflows, equipment
lubricating sprays, steam condensate from heating equipment, syrup
and product spillages and the periodic rinsing of storage tanks.
All but the first of these contain high concentrations of organic
material and are significant in this respect.
All wastewater streams are discharged into the plant gutter
system and are ultimately consolidated. The composite wastewater
flow is normally screened to remove gross particulates . Pluming
waters are normally screened separately prior to consolidation with
the other flows. The plant effluent is then discharged into a
municipal sewer system or to a company operated treatment or dis-
posal system.
100
-------
PEEL, CORES *-
TRIMMINGS
SEEDS, PEEL
FRAGMENTS *-
REJECTS
SOLUBLES
SPILLAGE
_LAGE
LEAVES.
PEELER,
CORER
PEE
CO
TRIMMING
TABLE
TRIW
TA
SLICER
CU
WASHER
WAS
INSPECT
THE
SC
^_
VACUUM
STEAMER
FIN
FILLER
Fl
SYRUPER
CA
SEA
EXHAUST
BOX
SEAMER
RETORT
CO
REJECTS
LEAVES, STEMS
PEEL, SEEDS
WASHINGS
PRESS CAKE
FILTER CAKE
-». SPILLAGE
[SLICED]
[SAUCE]
[JUICE]
Figure 15. APPLES -- process flow and sources of product residuals.
101
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TABLE 26
MANAGEMENT OF APPLE RESIDUALS
A SUMMARY OF SITE-VISIT DATA
Waste Source
Size
Trash Grad- Peeling Trim- Wash-
Removal ing Coring ming ing
Number of Plants 8 37 66
In-plant handling
Method
Continuous
Dry 2 3 6.5
Wet 5
Wet & Dry
Containers
Gutters 1 116
On-site Storage
Facility
Pile
Containers 3 1
Elevated Hopper 2 222
Truck 3 2 4 .3 4
Other
By-product
Feed
Incidental Feed
Other* 1 25 4
Pulping
Sort- Finish- Presssing
ing ing Filtering
6 44
32 4
1
2 2
2 1 2
43 2
1 1
1 1
2 1
Number of plants surveyed: 8
*Appl.e Te.siduals are used extensively for vinegar production,
-------
Apricots
Harvesting and Delivery.
Apricots for processing are currently hand-harves ted. Most;
of the fruit is filled into boxes of 40-pound capacity, buL a
portion, some destined for nectar or concentrate production, into
half-ton capacity bins. The fruit is hauled to the cannery by
truck and usually processed within a few hours. If it cannot be
processed within a reasonable time, it is sent to cold storage and
is returned for processing as soon as it can be rescheduled.
At delivery each box or bin usually contains fruit representing
the full spectrum of 'maturity, from under to overmature. Modest
control is exercised in the orchard during picking but the fruit
must be sorted and size graded as preliminary steps to processing.
Product Preparation.
Dumping. The fruit is mechanically dumped into a tank of
water to minimize bruising, and is carried by elevator to a belt
where leaves, trash and cull fruit are removed to boxes and bins.
Green apricots are sorted to boxes and stored at ambient temperature
for 24 to 36 hours, during which time there is a significant
improvement in color; they are then processed. Overripe fruit is
sorted to boxes or sent by belt to processing for apricot nectar.
Size Grading. The fruit is separated into 5 or 6 sizes on
the grader and returned to temporary storage in boxes or bins.
Extraneous material which is not removed after dumping usually
falls through the grader and is cleaned up periodically and
p ut into b ins .
The smallest size is usually processed for nectar; the next two
larger sizes are canned as either the whole peeled or whole unpeeled
style. The larger sizes are usually cut and packed as halves; however,
the largest size may be too large for canning, in which case it is
processed for nectar.
Cutting (Halves Only). Fruit to be packed as halves is cut by
machine, conveyed to a perforated shaker, where the pits fall through
to a flume or belt for disposal. The halves are delivered to a sorting
belt.
Sorting. The halves are sorted and the cull fruit is removed
to pans and dumped into bins for disposal. A quality grade separation
is made on this belt with some of the fruit, such as overripe, broken
or split halves being diverted to nectar. Firm halves are selected
for salad stock if fruit salad is packed.
Filling. The sorted halves are conveyed to either rotary or
straight-line fillers, and to further processing.
103
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Whole Styles. The whole peeled and whole unpeeled styles are
handled in much the same manner as the halves style except for
processing steps peculiar to each style.
Whole Peeled Style - Peeling, Washing. After sorting to
remove culls and to make a quality grade separation the fruit is
conveyed to the lye peeler and then to the washer where the peel
and lye solution are rinsed from the fruit. Waste generated here
is either soluble or in small particles and is discharged to the
gutter with the rinse water and spent lye solution.
Sorting, Filling. Sorting and filling are the same as that
described for unpeeled halves.
Whole Unpeeled Style. This style may be processed alternately
on the same line as the whole peeled style, merely bypassing the
lye peeler-washer. After sorting to remove culls and to make a
grade separation, the fruit is conveyed to the filler.
Filling. Filling is the same as that described above for
o ther s tyles .
Nectar Production. The smallest sized fruit from the grader
is usually diverted directly to the nectar line. Fruit from some
orchards is small and may be purchased solely for nectar production.
Some fruit sorted from the canning lines is processed for nectar.
Preheating. The fruit is sorted on a belt or roller conveyor
to remove culls to pans and bins for disposal. It is then heated
in a scroll-type heating unit with live steam to soften the flesh
and free the pit. From the preheater the fruit is conveyed to the
pulper and finisher.
Pulping, Finishing. In the pulper the heated fruit is crushed
by forcing it through a perforated screen and the pits are removed.
The pulped fruit is sent to the finisher where'the fiber and
peel are removed, and the flesh is reduced to a finely divided puree.
The fiber and peel are diverted to bins for disposal.
Blending. The apricot puree is pumped from the finisher to a
tank where it is blended with syrup to produce nectar.
Heating, Filling. The nectar is pumped through a tubular heat
exchanger where it is heated to near the boiling point and then
discharged to the filler.
Concentrate. Following the pulping and finishing operations the
finely divided puree may be sent to an evaporator where it is
concentrated and filled into large cans or drums for shipment.
Residuals Handling and Disposal.
The residuals from apricot processing are handled eit'her wet
or dry, some of which are discarded and others used in by-products.
104
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Dry. Leaves, trash and cull fruit from dumping, size grading
and sorting, and the fiber and peel from puree preparation are
usually collected in pans or boxes, transferred to metal or wooden
bins, dumped into a truck and hauled to land fill or spread on land.
Wet. Some of the cull fruit and incidental residual material
may be sorted or flushed to the floor gutter, flumed to a sump,
pumped over a screen and the solid material collected in a hopper.
The hopper is periodically emptied into a truck and the residuals
h£iuled to land fill or spread on land.
By-products. The pits from halved apricot production are flumed
or mechanically conveyed to bins, hauled by truck to a plant for
conversion to by-products. Pits from production of apricot puree,
having been heated, are kept separate, and are flumed or mechanically
conveyed to bins or hoppers, hauled by truck to a plant for conversion
to by-products. The major by-products manufactured from these pits
are an abrasive cleaner from the hard outer jackets and an almond-
substitute for bakery products from the soft inner germ.
Liquid Waste.
All food processing plants use large quantities of water to wash
and transport the product, lubricate and clean equipment, and to
transport residual materials to on-site collection and storage
facilities. For efficiency of operation and conservation of water,
fresh, clean water may be used to wash the product and then be used
in floor gutters to flume residual materials to on-site collection
and s torage.
Major sources of liquid waste include transporting product in
flumes, lye peeling and rinsing, sterilizing and cooling, and
evaporative product concentration.
Major sources of dissolved and suspended organic matter include
product washing, transporting in flumes, and lye peeling and rinsing.
Minor sources of liquid waste include continuous or
intermittent washing of belts and equipment, usually by sprays,
to assure a clean and efficient operation.
Liquid waste is thoroughly screened to remove solid material
before discharge to disposal systems.
105
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LEAVES,
CRUSHED FRUIT
FROM HALVES
AND WHOLE
INSPECTION
PITS
PEEL,
FIBER
SPILLAGE^.
SPILLAGE
PEEL,
SOLUBLES
PITS, CULLS
-fc. SPILLAGE
SPILLAGE
[NECTAR]
[HALVES]
[WHOLE]
Figure 16. APRICOTS -- process flow and sources of product residuals.
106
-------
TABLE 27
MANAGEMENT OF APRICOT RESIDUALS
A SUMMARY OF SITE-VISIT DATA
Waste Source
Trash
Removal
Sorting
(Initial)
Pitting
Peel-
ing
Sor ting
(Final)
Pulp-
ing
Finish1
in g
Number of Plants
In-plant Handling
Method
Continuous
Dry
Wet
Wet & Dry
On-site Storage
Facility
Pile
Containers
Elevated Hopper
Truck
Other
4
2
6
1
2
4
1
2
2
Containers 1
Gutters
4
2
1
1
2
2
5
2
3
2
4
2
3
2
By-product
Feed
Incidental Feed
Other*
Number of plants surveyed: 7
*Apricot pits.are manufactured into various by-products, including
almond-substitute for pastries, cleaning abrasives, apricot extracts
and charcoal.
-------
Berries
Harvesting and Delivery.
A large number of varieties are included under the term
berries. In quantity, strawberries are the most significant
processing variety; blueberries, red raspberries and blackberries
are processed in almost equal quantities but each is well below the
amount of strawberries. Other varieties worthy of note include
boysenberries, black raspberries, and ollallieberries. The
harvesting and processing operations for each variety are essentially
identical; the same equipment is often used for several varieties
since harvesting seasons are usually staggered.
Berries are hand-harvested and placed into flat wooden trays
(flats). The ''caps'', consisting of the stem and sepal, are removed
in the field. The flats are stacked on trucks and delivered to the
processing plant. Deliveries are frequently made as seldom as once
or twice a day. The delivered flats are unloaded and stacked in the
receiving area at the plant; the berries are processed as quickly
as possible.
Product Preparation.
Dumping. The berries are manually dumped from the flats onto a
conveyor belt or directly into the washer. A minimal amount of
spillage may occur during this operation.
Washing. Special oscillating washers with fine overhead sprays
are commonly- utilized to wash the berries. Loosely adhering caps,
as well as leaves and crushed fruit fragments are removed and
transported from the washer with the wastewater discharge flow.
The berries leaving the washer are dewatered over bar screens.
Inspection. The washed berries are distributed in a single layer
on a wide belt conveyor and are visually examined. Defective berries
are manually removed and discarded; slightly crushed or discolored
fruit are manually separated and accumulated in bulk containers
(5-, 10-, and 25-gallon drums) for utilization in preserves or
for juice.
Filling, Syruping and Sealing. Berries are manually placed into
cans. The cans are then filled with syrup and sealed for retorting.
Some spillage of product occurs at these operations. .
Freezing and Packaging. Berries are placed on a steel-mesh belt
which passes through a freezing tunnel. This process is commonly
referred to as IQF (individually quick frozen). The frozen berries
are dischargedinto a hopper which feeds automatic packaging
machines. The packaged berries are placed into cardboard cases
and stored for subsequent shipment. Spillage may occur at the
packaging machine.
Strawberry Operations. Strawberries are normally processed in
two styles. Following the washer, size graders are employed solely
108
-------
to separate the berries into two or three categories for d.i. vi> rs .i on
to the appropriate lines. No residuals are generated at tli Is
operation. lilac h line is provided with an inspection belt win-IT
defective fruits are manually removed.
Frozen whole strawberries are handled as described above.
Strawberries for sliced style are mechanically sliced. Granular
sugar or syrup is added to the strawberries in a mixing auger.
The product mix is placed into containers, generally with a
piston-type filler. The containers are sealed with a metal
cap, placed into cases, palletized and frozen. Except for spillages
which occur at the filler, no residuals are generated during the
slicing, mixing and filling operations.
Residuals Handling and Disposal.
Product residuals from berry operations are normally conveyed
in water. Spillages which occur at the dumping operation, and
at the fillers and packagers are periodically swept and/or hosed
into the gutter system. Material removed by the washer is dischargee!
into the gutter with the wastewater flow. Defective fruit removed
at the inspection belt are dropped into flumes which discharge into
the gutter, or are collected in buckets or pans which are periodically
dumped into a gutter.
The above residual materials are consolidated with the wastewater
flows. These materials are removed from the effluent by screens
and collected in containers, a hopper or in the waste hauling truck.
By-products. There is no utility for residuals from berry
processing operations. The residuals are hauled from the plant
and generally disposed of in landfill or spre ad-and-cover operations.
Liquid Waste.
The only major source of wastewater from berry processing
is the washer. Fresh water is continuously utilized by this
unit. The effluent from the unit is employed to convey the
residuals which are discharged into the gutter system. Where
flumes are utilized at inspection belts, a significant volumetric
contribution to the wastewater volume is made.
The plant effluent is generally screened to remove gross
particulate solids and is then discharged into a municipal sewer
system or into a company-operated treatment system.
109
-------
[GENERAL]
[STRAWBERRY]
SPILLAGE
SPILLAGE
SPILLAGE
CAPS, LEAVES,
CRUSHED FRUIT
REJECTS
(WHOLE)
(SLICED)
Figure 17. BERRIES -- process flow and sources of product residuals.
110
-------
TABLE 28
MANAGEMENT OF BERRY RESIDUALS
A SUMMARY OF SITE-VISIT DATA
Waste Source
Washing
Sor ting
Number of Plants
In-plant Handling Method
Continuou s
Dry
Wet
Wet & Dry
Containers
Gutters
On-site Storage Facility
Pile
Containers
Elevated Hopper
Truck
Other*
6
2
2
2
1
3
3
4
1
1
1
By-product
Feed
Incidental Feed
Other**
Number of plants surveyed: 7
*Berry residuals discharged with liquid waste
A*Residuals used for preserves.
-------
1 Cherries
(Red Tart Pitted and Sweet)
Several varieties of cherries are utilized for processing.
Some of these are referred to as ''tart'' cherries and are normally
pitted and processed primarily for use in baking. Others, such as
the Royal Anne and Bing varieties, are termed ''sweet'' and are
processed for direct consumption. The processing operations do not
widely differ and are described together below.
Harvesting and Delivery.
Tart cherries for processing are mainly harvested by machine,
whereas sweet varieties for processing are mainly hand picked. All
varieties are placed into field boxes, which are stacked on flat-bed
trucks, and delivered immediately to the processing plant.
The delivered boxes of cherries are unloaded from the trucks and
emptied into holding tanks as quickly as practicable. Cold water
is continuously added to the holding tanks and the water is
recirculated. The cherries are stored in these tanks for periods
of several hours. During this time, the fruit becomes turgid,
thereby facilitating removal of the stone or pit.
Product Preparation.
Stemming and Debris Removal. Cherries which have attained
the desired turgidity during storage are removed from the holding
tanks. Normally the fruit is given a light fresh-water rinse
prior to., subsequent operations. The cherries are passed over stem
removal equipment consisting of small, closely-spaced rollers
aligned perpendicularly to the product flow. Stems, leaves
and miscellaneous debris are pulled through the spaces and
discharged from the unit.
Size Grading. Sweet cherries are graded into several sizes
for uniformity of final product. Perforated steel cylinders and
shaker tables are commonly used size grading equipment. No
residuals are generated during this operation.
Color Sorting. Tart cherries are deposited on belt -conveyors
and visually examined for off-color fruit. These are manually
removed and deposited into containers. Recently, electronic sorters
have been developed and utilized for color sorting. These devices
automatically reject cherries of unacceptable color and divert these
to conveyors which transport the fruit from the processing area.
Washing. Cherries are given a final wash before pitting. Wa?h
tanks, in which the water is recirculated, are normally used. A
continuous flow of fresh water is provided to maintain suitable
sanitary conditions within the washer and to provide an overflow
to remove debris carried into the tank.
112
-------
Pitting. All tart cherries are pitted; some sweet cherries
are pitted, but most are canned whole. The cherries are continuously
fed into the pitters which automatically align the fruit and remove
the pit by boring into one end. The pits are discharged separately
from the unit.
Inspection. A final visual examination is made of the:
cherries. Blemished or otherwise unacceptable fruit, together with
pits which may not have been separated from the product, are
manually removed and discarded.
Filling, Syruping and Exhausting. Both tart and sweet varieties
of cherries are manually placed into cans. The cans are then filled
with syrup, passed through an exhaust box to remove entrapped air,
and sealed for retorting. Spillages inevitably occur at the fillers.
Freezing and Packaging. Cherries may be frozen either before or
after packaging. If syrup or sugar is required, this is added to the
packages of cherries prior to freezing. Sweet cherries, to which
sugar is not normally added, are frozen quickly and subsequently
packaged. Spillages occur during the packaging operation.
Residuals Handling and Disposal.
Although residuals from cherry processing are normally handled
in water, some plants employ dry handling methods for some materials.
Dry. If so desired, all residuals from cherry processing can be
handled dry. The materials most frequently so handled are the sour
cherries removed at the color sorting operation. These are
accumulated in bins, barrels, or similar containers for utilization
in cherry juice production.
Wet. Most plants discharge all residuals into the floor gutter
system. Spillages are periodically swept or hosed into gutters.
These materials are consolidated in a common sump and pumped over
screens. The solids which are so recovered are deposited into
containers or permanent hoppers, or discharged directly into waste
hauling trucks for land disposal.
By-products. Cherries which are rejected at the color sorting
operation are utilized for cherry juice production. Other residuals
have no utility and are disposed of in landfill or spread-and - cover
operat ions.
Liquid Waste.
The major sources of wastewater from cherry processing are the
storage tank and the washer. Where flumes are utilized to transport
pits, significant volumes are added to the washer and storage tank
overflows. Minor volumetric contributions are made by equipment
lubricating sprays, syrup spillage, and exhaust box condensate.
All wastewater flows are consolidated and passed over screens
to remove gross particulates. The screened effluent is then discharged
113
-------
into a municipal sewer system or to a company-operated treatment
or disposal facility.
114
-------
[TART]
REJECTS
SPILLAGE
SPILLAGE
STEMS, LEAVES
[SWEET]
CULLS, CRUSHED FRUIT
1
1 1
FILLER
1
PACK*
\GE
SPILLAGE
Figure 18. CHERRIES -- process flow and sources of product residuals.
115
-------
TABLE 29
MANAGEMENT OF CHERRY RESIDUALS
A SUMMARY OF SITE-VISIT DATA
Waste Source
Trash
Removal
Number of Plants 6
In
On
By
-plant Handling Method
Continuous
Dry
Wet
Wet & Dry
Containers 4
Gutters 2
-site Storage Facility
Pile
Containers 2
Elevated Hopper 1
Truck 3
Other*
-product
Feed
Incidental Feed
Other**
Stem- Size
ming Grading
9 1
1
7
2
2
1 1
5
1
1
Sorting
(Initial)
10
1
1
7
2
6
1
3
1
4
Pitting
9
7
1
1
1
2
5
1
1
Sorting
(Final)
8
5
3
3
2
2
1
1
2
Number of plants surveyed
1 0
^Residuals
**Residuals
discharged with liquid waste.
from sorting operations are used
for juice production
-------
Citrus
Oranges account for most of the citrus production. Sign J f:i r;m t
quantities of grapefruit are processed, as well as a relatively
minor quantity of lemon. Other citrus fruits are insignificant.
Most of the citrus crops utilized for processing are converted to
single-strength and concentrated juice; the remainder is peeled
and processed as fruit sections. The following discussion is
limited to the description of citrus juice production.
Harvesting and Delivery.
Unlike other fruits, citrus fruits cease to mature once they
have been harvested. Therefore, these fruits are hand-harvested
to assure some degree of uniform maturity. Crop reports and
production records list annual citrus harvests in boxes. The
weight per box varies between growing regions, as well as between
fruits. In actual practice citrus fruits are bulk-loaded directly
into trucks or trailers, weighed, and hauled to the processing
plant.
The trucks and trailers are backed onto a hydraulically-operated
ramp at the processing plant. The fruits are unloaded into large
receiving hoppers by elevating the front of the hauling vehicle
with the hydraulic ramp. The unloaded fruit is then conveyed either
directly into the processing plant, or if production schedules
necessitate a delay, to large storage bins.
Product Preparation.
Initial Inspection. Generally an initial visual inspection
of the fruits is made while they are being conveyed into the plant
or to storage bins. Decayed, split, immature and overripe fruits
are manually removed and deposited into bins or similar containers.
These residuals are transported to a by-product conversion facility.
Washing. Citrus fruits must be thoroughly washed prior to
processing. Flood-type washers, consisting of an immersion tank
with high-pressure overhead sprays, are frequently used. Often
detergent baths and/or roller-brush scrubbers, followed by spray
rinses, are also used. The washing operation removes dust, leaves,
stems and extraneous debris; these are discharged from the washer
with the wastewater.
Final Inspection. The washed fruits are again visually inspected
Decayed, split, green and overripe fruits are manually removed and
deposited into bins or similar containers. These residuals are
diverted to by-products.
Size Grading. Depending upon the type of juice extracting
equipment subsequently provided, the citrus may or may not require
size grading. Where this operation is conducted, the fruits are
mechanically divided into several sizes. No residuals are
generated by size graders.
117
-------
Juice Extracting. The juice is mechanically extracted from the
fruit by an extractor. Although several commercially-available
types of extractors are in common use, these all basically operate
in a similar fashion. The pulpy juice-bearing tissues are
separated from the peel, rag and seeds by cutting and squeezing.
The peel, rag and seeds are collected on a conveyor or in bins
and diverted for by-products; the juice and much of the pulp
are collected in tanks and pumped to the finishers.
Some juice extractors simultaneously extract citrus oils from
the peel. This second fluid stream is separately collected for
oil recovery. The de-oiled peel, as well as the rag and seeds,
is collected for by-product conversion.
Finishing. Extraneous materials are removed from the extracted
juice and pulp by a finisher. The seeds and rag are completely
removed. The amount of pulp which is incorporated into the juice
is a function of the screen mesh size selected for use; the remaining
pulp is discharged with the seeds and rag. A portion of the finished
juice is drawn off, pasteurized, cooled and held for subsequent return
to the product flow.
Deaerating and De-oiling. Oxygen has an adverse effect on the
color, flavor, and the Vitamin C content of the citrus juice. The
concentration of citrus oils in the juice also affects the quality
of the product. Therefore, the entrapped air and excess oils are
removed from the juice immediately following the finisher operation.
Frequently, deaeration and de-oiling are accomplished continuously
within a single unit. Optionally, excess oil may be removed by
centrifugation, with the de-oiled juice subsequently deaerated.
The oil is recovered for by-product conversion.
Pasteurizing. The pectin enzymes inherently contained in
citrus fruits are inactivated by heating the juice to pasteurization
temperatures in plate or tubular heat exchangers. No residuals
are generated by the unit.
Evaporating. The juice is concentrated in evaporators by boiling
off water under an appropriate vacuum. A series of single effect
evaporators or multiple effect evaporators are commonly used for
this purpose. Vapors from the evaporators are released into the
atmosphere or are condensed and reused within the plant. No product
loss occurs during concentrating.
Blending. To improve product quality, the concentrated juice
is frequently re-combined with single strength juice. Sugar or
other sweeting agents may also be optionally added. This blending
is conducted in batch tanks. The tanks are thoroughly washed and
rinsed between batches. Residual juice and the pulp adhering to
the walls of the tanks are flushed into the gutter during the
clean-up.
' /
Filling. For canned citrus juices, single strength and
concentrated juices are filled into cans while hot. The Cans are
then sealed, held for a short period, and water-cooled. For
118
-------
frozen citrus juice, single strength and concentrated juices
are chilled or cooled and filled into containers. The containers
are then sealed and the content quickly frozen. Minimal amounts u i.
spillage occur around filling machines.
Residuals Handling and Disposal.
The bulk of the residuals from citrus processing is handled
dry. However, minor quantities of residuals from some operations
are handled in water.
Dry. Since by-products are generally recovered from citrus
residuals, almost all materials are collected and handled by dry
methods. Decayed, split, green and overripe fruit removed at the
initial and final inspection are deposited into bins, portable
hoppers or similar containers. Alternatively, these residuals
may be deposited on conveyor belts and transported directly to the
by-product facilities or discharged into containers for subsequent
h c-uling .
During the extracting and finishing operations, the juice
is separated from the peel, rag, seeds and pulp. The residual
materials are deposited onto conveyor belts and transported
directly to the by-product facilities or to large storage hoppers
for subsequent hauling to those facilities.
Wet. Debris removed from the citrus product by the washers
are continuously discharged with the washer overflow. These
residuals are deposited into the gutters and conveyed from the
processing area with the washer effluent.
Although citrus oil is not a solid residual, the oil does
represent a fraction of the weight of the delivered product.
The oils, which are collected at the juice extractors and/or
juice de-oiling units, are pumped to a by-product recovery
p 1 an t.
The remaining residuals are much like the final product itself,
namely, a very dilute citrus juice containing a small quantity of
pulp. These result from the periodic blending tank clean-ups,
spillage at the fillers, and drippings from conveyors and other
equipment. These materials are discharged directly or are
periodically hosed into the gutters.
All the residuals which are conveyed from the processing area
in the floor gutters are ultimately consolidated. The wastewater
in which the materials are conveyed is passed over screens. The
solids so removed are collected and stored in permanent hoppers
for eventual disposal on land.
By-products. The primary by-products derived from citrus
residuals is cattle feed. The residuals collected from the
inspection belts and the juice extractors and finishers are
transported to a feed production facility. Generally, such a
119
-------
facility is provided on-site at the large processing plants;
smaller plants often haul their residuals to a nearby facility.
The accumulated whole rejected fruits, peel, rag, seed.-; ;iu«l
excess pulp are ground in a disintegrator or mill. Lime is then
added to the ground residual stream and the mixture is allowed
to ''age'' for a short period, generally by passage through a
pug mill (large screw conveyor). The mixture is pressed to
remove as much of the liquid as practicable, thereby producing
a press cake and press liquor.
The press liquor is collected and preheated. The vapors
emanating from the heaters are frequently condensed; the oils
contained in the condensate are recovered. The heated press liquor
is concentrated in vacuum evaporators, resulting in the production
of crude citrus molasses. Although this molasses may be utilized
for the production of sundry by-products, it is most frequently
incorporated into the press cake previously produced. The vapors
from the evaporators are condensed and discharged.
The press cake-molasses mixture is dried in a gas-fired
dehydrator and cooled in a tumbling reel. The dried mixture may
then be classified into two sizes by screens or similar separators.
The coarse particles, termed the pulp, are bagged or stored for bulk
shipment as livestock feed. The finer particles, termed the
meal, are collected and mixed with the ''fines'* which are
recovered from the dehydrator by air cyclones. The meal and fines
are pelletized and bagged for use as livestock feed. However,
in some operations the meal and pulp are not separated and the
fines are collected for disposal on land.
In lemon processing, the peel is frequently diverted for pectin
recovery. This material is treated with dilute hydrochloric acid
and the resulting pectin solution is filtered but and precipitated
with alcohol. The precipitate is pressed, shredded, dried, milled
and bagged. The residual peel is disposed of on land.
Liquid Waste.
The major source of wastewater from citrus processing
operations is the raw fruit washer. Although the water within
these units is recirculated, a high fresh water replacement rate
is provided to convey residuals from the washers and to maintain
acceptable sanitary conditions within the units.
Minor volumetric contributions are made by spillages which
occur at the juice extractors and finishers, fillers and drippings
from conveyor belts. Batch blending tanks are periodically washed
and rinsed. Residual juice and pulp are flushed from the tanks
during these cleanups. Although the flows from these sources
are small, the organic loads contained therein are appreciable.
By-product recovery facilities also contribute significantly
to the plant effluent. Liquid seepage from storage areas for
rejected fruits, peel, rag, and seeds contain high concentrations
120
-------
of dissolved organic matter. Centrifuges used to recover citrus
oils discharge significant volumes of high strength waste. These
streams are collected and combined with the processing wastewater.
The above waste flows are collected in floor gutters and
ultimately combined. The composite flow is screened to remove
particulates and is then generally discharged into company-o per;it ei
disposal facilities. Commonly utilized wastewater disposal
systems include spray irrigation, land flooding, and storage
lagoons.
In addition to the strong wastes listed above, citrus
processing includes two operations which generate significant
quantities of relatively clean effluent. These are the juice
concentrators in the processing plant and the molasses
concentrators in the by-product plant. Vapors from these
units are generally condensed, resulting in a significant quantity
of water. Frequently these flows are reused within their
respective plants. Excess water is usually discharged directly
to a receiving stream; only infrequently is the condensate mixed
with the general wastewater effluent.
121
-------
BULK
(TRUCK)
DUMPER
INSPECT » CULLS
STORAGE
BIN
WASH
INSP
ER . .> nFPP15
=r-r .,. fc r.ULLS
,
SIZE
GRADER
.
EXTRACTOR ~ + PEEL' RAG' SEEDS
FINISHER ». PULP, SEEDS
1
. f
on . DE-OILER,
DEAERATOR
PASTEUR-
IZE
PASTEUR- CHILLER
IZE
EVAPORATOR
»,nc^,*~r. - BLENDING s* '
WASHINGS + TANK Vj
FILLER
SPILLAGE ^
SEAMER
FREEZER
FILLER
SEAMER
FREEZER
SPILLAGE
[CONCENTRATE]
[SINGLE STRENGTH]
Figure 19. CITRUS (juice) -- process flow and sources of product residuals.
122
-------
Cranberries
Practically all cultured cranberries are grown in the
United States with Massachusetts supplying about 70% of the
world's production. Cranberries are grown in low-lying
cultivated bogs or marshes, which can be flooded from time to
time. The flooding serves to kill off undesired vegetation
prior to planting a new bog, to control insects and pests, and
to prevent frost damage in early fall or late spring and damage
from freezing weather in winter.
The berries generally ripen in September and October.
Because of their good keeping qualities, they are the only fresh
berries readily available during the autumn and early winter.
Approximately half of the total harvest is processed into sauce,
jelly, or juice. The rest is marketed fresh.
Harvestingand Delivery.
There are several methods of harvesting the berries. Hand
picking is the oldest method, but is seldom done at the present
time. In the second method, a long toothed wooden scoop is
employed to comb the vines, thereby allowing the operator to
remove the berries and catch them in a box-like compartment
behind the teeth. A third method which is gaining in popularity,
is water harvesting. The marshes are flooded so that the berries
float near the surface of the water. The berries are then raked
from the vines with scoops. With this method, less damage is
inflicted upon the vines and fewer berries are lost through
dropping than by the dry scooping technique. However, the keeping
quality of water harvested berries may be adversely affected if
drying is not prompt.
At the completion of the picking, the bogs are flooded so
that dropped berries can be floated and gathered. These ''floats'5,
which are gathered with long handled rakes, sometimes account for
as much as ten percent of the harvest.
The cranberries are placed into wooden bins and hauled to the
processing plant by trucks and trailers. If prolonged storage is
deemed desirable, the berries are cleaned and graded (as described
below), replaced into bins and held in cold storage (35 to 40 F)
or frozen until scheduled for canning. Storing permits a virtually
year-around operation for many processors.
i
Product Preparation.
Cleaning. The cranberries, as received at the plant, are
mixed with leaves, vines and other debris. These materials are
removed by passing the berries over a shaker screen and/or through
an air cleaner.
De-stoning. Stones, dirt and other heavy foreign matter, as
well as lightweight materials which may have passed through the
air cleaner, are water-separated from the berries in a ''de-stoner''
123
-------
tank. The heavy materials accumulate on the bottom of the tank and
are periodically withdrawn; the lightweight debris floats and is
discharged with the overflow provided for this purpose.
Washing. The berries are subjected to a reel or flotation
wash to further remove foreign matter, soluble soil, and the wax-like
natural coating on the berry. The wash water temperature is
controlled to discharge thawed and uniformly heated berries.
Detergent is often added to the wash water to aid in cleaning and
to penetrate the broken skin in damaged fruit, thereby causing it
to separate out by sinking. Waste materials from the washing and
subsequent fluming systems are screened out and deposited into
a box or tote bin.
Inspection. The cleaned berries are passed over an inspection
belt where they are visually examined. Damaged or otherwise
unacceptable berries are manually removed and discarded. The
cranberries are then conveyed to the appropriate production line
or may be refilled into bins for storage and later processing.
Production. Cranberries are processed into one of three
styles: cocktail (juices), jellied sauce, and whole sauce. The
operations involved in each are outlined below.
Juice. Cranberry juice is produced by chopping the berries
and pressing the resultant slurry. The juice which is recovered
is strained, filtered, pasteurized and filled into bottles. After
capping, the bottles are held briefly and then cooled. The press
cake or pomace from the press, and the seeds, skins and stems
from the strainer are discarded.
Jellied Sauce. Jellied cranberry sauce is produced by placing
cleaned and sorted berries into a ''popping'' kettle. Water is
added and the berries are cooked to break the skin, soften the
pulp, and release the pectin. The cooked berries are then passed
through a pulper which removes skins and seeds. Various size
screens are used in the pulper to regulate the consistency of the
sauce. The finished pulp is then transported to kettles where
sugar is added and the mixture is reheated to the gel point. The
blended sauce is mechanically placed into cans; the cans are then
sealed, held momentarily and cooled with water.
Skins, seeds and stems are discharged from the pulpers and
finishers. The cooking kettles are periodically rinsed and the
sauce residues in the kettles are flushed into the floor gutters.
Minimal product losses occur at fillers.
Whole Sauce. Cranberries for whole sauce are normally passed
over a destemmer. The berries are then processed by the same
procedure used to make jellied sauce, except that the finisher
is by-p as sed.
124
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Residuals Handling and Disposal.
Product residuals from cranberry processing are handled both
dry and in water.
Dry. The leaves, vines, stems and other lightweight debris
which are removed by the shaker screen and/or the air cleaner are
collected in containers or deposited onto a conveyor belt and
discharged directly into a waste hauling truck. The stones and
similar heavy materials removed from the product flow by the
destoner are collected in containers. The skins, seeds and stems
discharged by the stemmer, the pulper. and finisher, and the
strainer and filter are often collected in containers. These
containers are periodically emptied into a waste hauling truck.
Wet. Dirt and floatable debris are removed by the destoner
and the flotation washer. These residuals are discharged into the
floor gutters. Frequently, the skins, seeds and stems from the
stemmer, the pulper and finisher, and the filter and strainer are
also discharged into gutters. These materials are conveyed in the
wastewater discharged from various units, as well as the water used
to hose spillages from the floor into the gutters. These streams
are ultimately consolidated and screened. The residuals removed
by the screens are collected, generally in a waste hauling truck,
for disposal.
By-products. There is no by-product utilization of cranberry
processing residuals. All such residuals are disposed of in
sanitary landfill sites.
Liquid Waste^
The major sources of wastewater from cranberry processing are
the cleaning and washing operations. Destoning tanks and flotation
washers are provided with a high fresh water replacement rate to
eliminate floatable debris and to maintain suitable sanitary
conditions within these systems- Wash water discharged during the
cleaning and rinsing of batch tanks contributes significantly to
the organic load, as well as the hydraulic load, of the plant effluent
Minor volumes of high strength wastes are contributed by spillages
which occur at fillers.
These liquid waste streams are ultimately consolidated
and screened to remove gross part iculates . The screened effluent.
is discharged into a municipal sewer system or to a company -operated
treatment or disposal facility.
125
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PRESS CAKE
SKINS, SEEDS -*-
SPILLAGE
LEAVES, STEMS
-> VINES, DEBRIS
DIRT, STONES,
-* FLOTABLE DEBRIS
DIRT, DEBRIS,
DAMAGED FRUIT
STEMS
SKINS,
-* SEEDS
_*- WASHINGS
SPILLAGE
[JUICE]
[JELLY]
[WHOLE SAUCE;
Figure 20. CRANBERRIES -- process flow and sources of product residuals.
126
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01ives
Harvesting and Delivery
Olives for processing are currently harvested by hand; how-
ever, mechanical harvesting machines are being developed. The
fruit is filled into 40-pound capacity field boxes or half-ton
capacity bins. These are hauled to the cannery by truck. Since
available equipment is not sufficient to handle the entire harvest
at the time of delivery, the excess fruit is stored in large tanks
with salt brine for later processing. Storability of olives in
this manner enables the processors to extend their operations be-
yond the normal harvesting season.
At delivery there are leaves and twigs mixed with the olives.
These are removed and the olives are then stemmed, size graded and
quality sorted for subsequent processing or storage.
P_rod_uct Preparation.
Dumping. The fruit is mechanically dumped to a belt and sent
over a roller conveyor to eliminate leaves and trash which are
collected in boxes or bins.
Stemming. The fruit is first fed to a stemmer with larger rolls
to remove large stems, and then to a stemmer with small rolls where
the cap stems are removed. The stems are collected in boxes and
dumped into bins for disposal.
Sorting. The fruit is hand sorted to remove culls to bins for
disposal. A quality grade separation is also manually conducted
to remove lower grade fruit for separate processing. From the sorting
belt the fruit is discharged to the size grader.
Size Grading. The fruit is mechanically separated into
several sizes, and the undersize is discharged to bins for
disposal. The sized fruit is delivered to dump bins for delivery
to curing vats or to storage tanks.
Curing (Black Ripe). The waste generated at this step in the
process is in liquid form. The fruit is cured by alternate immersion
in caustic solution and in water to leach out the bitter elements,
and the black ripe olives are then diverted to one of four
styles: whole unpitted, whole pitted, sliced and chopped.
Size Grading, Sorting (Unpitted Style). The cured olives are
again size graded to refine the sizes prior to canning. The fruit
is sorted to remove culls to bins for disposal.
Pitting (Pitted Style). The cured olives are pitted; the pits
with adhering flesh are conveyed to an eradicator where the flesh
is removed and sent to the chopped style line; the pits are discharged
to bins for disposal. Other solid waste generated during pitting is
discharged to the gutter.
127
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Size Grading, Sorting (Pitted Style). The pitted olives are
size graded to refine the sizes prior to canning. The fruit is sorted
to remove culls to bins for disposal.
Filling (Unpitted, Pitted Styles). The sorted fruit is conveyed
to the can fillers, and to further processing.
Chopped Style. Fruit removed after pitting and some sorted
out from the whole unpitted line are sent to the chopper. Waste
generated here is discharged to the gutter. Chopped fruit is sent
to the filler.
Sliced Style. Some of the fruit sorted out at the whole
pitted line is sent to the slicer. Waste is discharged to the
gutter. The sliced fruit is sent to the filler.
Filling. The prepared fruit is sent to fillers and filled
into cans.
Green Pickled Style. After curing, the whole unpitted fruit
is washed and sorted to remove culls to bins for disposal.
Filling. The sorted olives are filled into jars and conveyed
to further processing.
Residuals Handling and Disposal.
The residuals from olive processing are handled either wet
or dry, some of which are discarded and others used in by-products.
Dry. Leaves, trash and stems are collected in bins, dumped
into a truck and hauled to landfill or spread on land.
Wet. Waste material from the chopper and slicer, and incidental
spillage from sorting and conveying operations are flushed to the
gutter, flumed to a sump, pumped over a screen and the solid
material collected in a hopper. The hopper is periodically emptied
into a truck and the residuals hauled to landfill or spread on land.
By-products. The undersize fruit, culls, both fresh and cured,
and the pits are collected in bins, dumped into trucks and hauled
to a plant for oil recovery.
Liquid Waste.
Food processing plants use large quantities of water to wash
the product, lubricate and clean equipment, sterilize and cool the
canned product, and to transport residual materials to on-site
collection and storage facilities. For efficiency of operation
and conservation of water, previously used water is used to transport
residual materials.
Major sources of liquid waste include washing and curing the
product, storage brines, and sterilizing and cooling.
128
-------
Major sources of dissolved and suspended organic matter inc.! mil-
storage brines, product treating solutions, and product washing and
curing.
Minor sources of liquid waste include continuous or intermi LI on '..
washing of belts and equipment to assure a clean and efficient
op erat ion.
Liquid wastes with lower salinity and BOD are screened or
discharged to the large settling tanks before discharge to
dispoal systems. Liquid wastes with high salinity and BOD are
discharged to large holding ponds with impervious sides and bottoms
where disposal is strictly by evaporation.
129
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UNDERSIZE
CULLS
SPILLAGE
PITS
SPILLAGE
LEAVES, STEMS
STEMS
CULLS
UNDERSIZE
-». SOLUBLES
CULLS
SPILLAGE
[WHOLE, UNFITTED]
[CHOPPED]
[WHOLE, PITTED]
Figure 21. OLIVES -- process flow and sources of product residuals.
130
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Cling Peaches
Harves ting and Delivery.
Cling peaches for processing are currently being hand-harves lot! ,
however, about 10% of the 1970 crop was mechanically harvested.
Fruit is filled into bins of about one-half ton capacity. The
bins are usually hauled by orchard truck or trailer to a centrally
located receiving and grading station for transport by large
truck-trailer to canneries. At the receiving and grading stations
each orchard lot is sampled and a quality grade assigned, including
the percent of cull fruit. If the lot fails to meet minimum grade.
standards the grower must sort and resubmit it for grading a second
time. When a lot fails initially to meet minimum grade standards
by a significant margin, the grower may, because of excessive
sorting costs, elect to dispose of the lot by dumping in the
orchard area.
After the lot has been passed at the grading station the
canner must accept it for processing. During processing the canner
must divert as waste the quantity of fruit equivalent to the percent
culls determined at the receiving and grading station.
When the peaches are received at the cannery they are normally
processed within a few hours. In the event fruit is received by the
cannery more rapidly than it can be processed it is diverted to
cold storage for processing later when it can be scheduled into the
op eration.
Product Preparation.
Dumping. The peaches are dumped on a belt and conveyed to a
scavenger conveyor where most of the leaves and trash drop
through and are collected in bins or a hopper. The fruit is then
conveyed, either by water or by belt to the size grader.
Size Grading. The fruit is separated into 3 or 5 sizes on the
grader, depending upon which of the two types of pitting machines
are used in the plant. The smallest size is too small for processing
and is collected in bins along with any extraneous material not
eliminated at the dumping station.
Pitting. From the size grader the fruit is conveyed to the
pitting machine where it is cut into halves and the pit is removed.
The pits are conveyed mechanically or by flumes to bins or a hopper.
Sorting. The fruit is sorted on belts where the culls are
diverted to pans and bins. Halves with pits are conveyed to
repit ting machines, and, after repitting, the fruit and pits are
handled as described for the pitting operation.
Peeling, Washing. The different sizes of halves are usually
recombined and conveyed to the lye peeler where they are peeled
and then rinsed in the washer to remove peel and lye solution.
Waste generated here is either soluble or in small particles and
131
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is discharged to the gutter with the rinse water and spent lye
solution.
Sorting. After peeling and rinsing the halves are sorted and
cull fruit is removed to pans and bins. The halves pass over a size
grader where they are divided into 8 or more sizes and each size
discharged to a sorting belt where a quality grade separation
manually is made.
Slicing, Dicing. Selected sizes are sliced or diced while
other sizes are canned as halves. Small fragments of fruit which
are generated by slicers and dicers are removed by shaker sieves
and discarded.
Filling. The fruit is conveyed to either rotary or straight-line
fillers where cans are filled mechanically or manually, respectively.
The cans are then filled with syrup and sealed for retorting. Product
spillages occur at filling operations.
Diced peaches may be canned as such. However, it is more common
to divert this style to fruit cocktail canning lines.
Residuals Handling and Disposal.
The residuals from cling peach processing are handled either
wet or dry, some of which are discarded and others used in by-products.
Dry. Leaves, trash and cull fruit from dumping, size grading
and sorting are usually collected in pans or boxes, transferred to
metal or wooden bins, dumped into a truck and hauled to landfill,
spread on land or ocean disposal.
Wet. Some of the cull fruit and incidental residual material may
be sorted or flushed to the floor gutter, flumed to a sump, pumped
over a screen and the solid material collected in a hopper. The
hopper is periodically emptied into a truck and the residuals
hauled to landfill, spread on land or ocean disposal.
By-products. The pits are flumed or mechanically conveyed to
bins or hopper. The bulk of the pits are hauled by truck to a .plant
for conversion to charcoal. Minor quantities, from plants in
outlying areas, are spread on land.
Liquid Was te.
Food processing plants use large quantitites of water to wash
and transport product, lubricate and clean equipment, and to
transport residual materials to on-site collection and storage
facilities. For efficiency and conservation of water, fresh, clean
water may be used to wash the product and then be used in floor gutters
to flume residual materials to on-site collection and storage.
Major sources of liquid waste include transporting product in
flumes, lye peeling and rinsing, and sterilizing and cooling.
132
-------
Major sources of dissolved and suspended organic matter include'
product washing, transporting in flumes, and lye peeling and rins.iui\ .
Minor sources of liquid waste include continuous or intermltlruI
washing of belts and equipment, usually by sprays, to assure a cli.';.in
and efficient operation.
Liquid waste is thoroughly screened to remove solid material befo
discharging to disposal systems.
133
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CULLS
SPILLAGE
[HALVES]
LEAVES
UNDERSIZE
CULLS
>TO FRUIT
COCKTAIL
SPILLAGE
[SLICED]
[DICED]
Figure 22. CLING PEACHES -- process flow and sources of product residuals.
134
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TABLE 30
MANAGEMENT OF CLING PEACH RESIDUALS
A SUMMARY OF SITE-VISIT DATA
UJ
Ul
Waste Source
Size
Trash Grad- Pit- Sorting Peel-
Removal ing ting (Initial) ing
Number of Plants 12 12 12 12 12
In-plant Handling
Method
Continuous
Dry 9 912
Wet 29
Wet & Dry 1 133
Containers 3 9
Gutters 12
On-site Storage
Facility
Pile
Containers 11 9 1 10
Elevated Hopper 1 3 12 3 12
Truck
Other
By-product
Feed
Incidental Feed 1 1
Other 8* 2**
Sorting Trim- Dicing
(Final) ming Slicing
12 11 11
3 7
3
1
9 2
8 2
1 2 8
1 11 3
1 1 1
3*A 1 *&
Number of plants surveyed: 12
*Pi.ts used for charcoal manufacture.
**Peach residuals used for alcohol production.
-------
Pears
Harvest ing and Delivery.
Pears for processing are currently hand-harvested. The fruit
is filled into half-ton capacity bins or 40-pound capacity field
boxes. The fruit is picked at full size and sufficiently mature to
prevent shriveling as the fruit continues to ripen off the tree.
Fruit from the orchard is usually held 5 to 10 days under
controlled conditions to allow it to ripen properly for processing.
The pears are hauled to the cannery by truck-trailer and usually
size graded while still very firm to minimize bruising. They are then
stored for ripening or sent to cold storage for later processing.
If sent to cold storage, the pears, after removal for processing,
must be held 4 to 5 days under controlled conditions for proper
ripening before processing.
P_ro_duct Preparation.
Size Grading. The pears are usually dumped into water, lifted
by drag or roller elevator and distributed to the size grader. The
fruit is separated into 5 or 6 sizes, returned to bins or boxes and
held for ripening or sent to cold storage. The leaves and trash
which collect in the tank or drop through the grader are periodically
cleaned up and put into bins for disposal.
Dumping. The properly ripened fruit is dumped onto a belt
or into a dump tank and conveyed to peeling machines.
Peeling, Washing. Both mechanical and chemical peelers are
now extensively used for peeling pears. The peel from either is
very finely divided and is discharged from the machines to the gutter.
Most of this material is discharged from the plant with the effluent.
The stems and cores drop to a flume and gutter and are flumed over
a screen to a hopper. The rinse water and spent lye solution (from
the chemical peeler) are discharged into floor gutters. The pears
are cut in half when stemmed and cored.
Sorting. After peeling and rinsing, the halves are sorted and
trimmed, and trimmings and cores are discharged to pans and then to
the gutter. A quality grade separation is made on this belt.
Other Styles. The quartered and sliced styles are prepared
from halves. The cutting and sorting waste is discharged to the
gutters. The diced style is usually prepared from whole peeled,
stemmed and cored pears. The waste from dicing includes small
pieces of fruit which are discharged to the gutter.
Filling. The fruit is conveyed to either rotary or straight-line
fillers and is mechanically or manually placed into cans. The cans
are filled with syrup and sealed for retorting. Product spilled at
fillers is periodically swept or hosed into gutters.
136
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Diced pears may be canned directly. However, it is more common
to divert this style to fruit cocktail canning lines.
Residuals Handling and Disposal.
The residuals from pear processing are handled either wet 01
dry and are discarded.
Dry. Leaves, trash and cull fruit from size grading are
usually collected in bins, dumped into a truck and hauled to land-
fill, spread on land or ocean disposal.
Wet. The waste from peeling and coring, cutting and dicing,
trimming and sorting, and incidental residual material is sorted
or flushed to the floor gutter, flumed :to a sump, pumped over a
screen and collected in a hopper. Periodically the hopper is
emptied into a truck and the residuals hauled to landfill, spread
on land or ocean disposal.
By-products. There is no significant by-product recovery from
pear residuals.
Liquid Waste.
Food processing plants use large quantities of water to wash the
product, lubricate and clean equipment, sterilize and cool the
canned product, and to transport residual materials to on-site
collection and storage facilities. For efficiency of operation and
conservation of water, previously used water is used to transport
residual materials.
Major sources of liquid waste include transporting product in
flumes, lye peeling and rinsing, and sterilizing and cooling.
Major sources of dissolved and suspended organic matter include
product washing, transporting in flumes, and lye peeling and rinsing.
Minor sources of liquid waste include continuous or
intermittent washing of belts and equipment, usually by sprays,
to assure a clean and efficient operation.
Liquid waste is thoroughly screened to remove solid material
and then discharged to disposal systems.
137
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PEEL, CORES
FRAGMENTS
sPILLAGE
SPILLAGE *-
[HALVES]
DUMP
TANK
1 > LEAVES
SIZE
GRADER
J^__^j^J[
COLD
STORAGE
MECI-
PE
CC
WA
1
CAUSTIC
HANICAL TANK
>RER j
WASHER
CORER-
~ J CUT1 bH
|
1
TRIM
AND ^ CULL
INSPECT ^
^
S, TRIMMINGS
SPILLAGE
CULLS
TO FRUITS
FOR SALAD
SPILLAGE
SPILLAGE
SPILLAGE
[SLICED]
[DICED]
Figure 23. PEARS -- process flow and sources of product residuals.
138
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TABLE 31
MANAGEMENT OF PEAR RESIDUALS
A SUMMARY OF SITE-VISIT DATA
Waste Source
Trash
Removal
Number of Plants 11
In
On
By
-plant Handling Method
Cont inuous
Dry 5
Wet 3
Wet & Dry
Containers 1
Gutters 2
-site Storage Facility
Pile
Containers 1 0
Elevated Hopper
Truck
Other* 1
-product
Feed 1
Incidental Feed 1
Other
Peeling
1 1
1
2
2
6
1
10
2
1
Dicing
Sorting Slicing
1 1 7
3 2
1
7 5
1
9 7
1
2 2
1 1
Pulping
4
1
3
1
2
1
Number of plants surveyed: 11
.*Res-iduals discharged with liquid .waste.
-------
Pineapple
Harves ting and Delivery.
Pineapples for processing are hand-harvested. Field workers
follow mobile loading machines, cutting ripe fruit from the plants
and placing the harvested pineapple on the conveyor belts of the
loader. The fruits are loaded directly into trucks which traverse
the fields with the loader. The trucks are equipped with shallow
open-top beds or are loaded with large shallow bins. In the
latter case, two such bins, one stacked upon the other, usually
constitute a single load. The fruits "are delivered to the processing
plant by these trucks.
Shallow-bed trucks are generally equipped with a belt conveyor
floor. These trucks unload the pineapples into large receiving
hoppers or directly onto belt conveyors. Fruits received in bins
normally are discharged onto belt conveyors.
Product Preparation.
Washing. Pineapples are washed by overhead sprays during
transport into the processing plant. Dirt, grit and extraneous
debris are washed from the fruits and discharged from the washer
with the wastewater.
Inspection. The whole fruits are manually examined as they are
conveyed past the inspection station. Crushed or otherwise badly
damaged pineapples are manually removed from the process flow. These
are diverted to the by-product recovery operations.
Size Grading. To assure minimum peeling losses, the
pineapples are divided into several size categories. Identical
parallel operations are subsequently provided for each category
to assure uniformity of final product. Leaves and crowns which
have broken loose from the fruits are mechanically removed from
the process flow by the size graders.
Shelling and Coring. Specialized equipment, the Ginaca machines,
are used to automatically remove the pineapple shells and the fibrous
cores from each fruit. The pineapples are manually fed into the
machines which automatically align each fruit in the unit. The
tops and bottoms are removed and the hard outer shell is cut from
the edible inner tissues. These materials are deposited onto a
conveyor and transported to the milling operation.
The Ginaca machines automatically produce four fractions
from the soft moisture-laden inner tissues. Beginning with the
center of the fruit and going radially outward, these fractions are
as follows (not described in the sequence actually produced).
1 . The fibrous core is bored out of each pineapple and
diverted to the juice operation.
140
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2. A large cylinder of fruit is cut from the bulk of the
inner tissue. This material serves as the basis for
sliced and chunk styles of processed pineapple. The
diameter of the cylinder is pre-selected according
to the size of the fruit entering the machine.
3. A relatively thin layer of tissue exterior to the cylinder
is cut and removed. This material is diverted to
the shredders for the crushed style of processed
pineapple.
4. The tissue lying just under the shell of the fruit is
cut and separated from the shell. This material contain:;
the bulk of the ''eyes'' inherent to pineapples, and is
diverted with the cores to the juice operation.
Attempts are made to recover all materials generated at the
Ginaca machines. However, much of the moisture released from the
fruit during cutting drips onto the floors beneath the equipment.
This juice, which contains particles of fruit, drains into floor
gutters and is periodically flushed away by hoses.
Trimming and Inspection. The cylinders of fruit, are deposited
onto conveyor belts. Each cylinder is visually inspected. Remaining
eyes and bruised or over-ripe segments are manually trimmed from the
cylinders. Trimmings are deposited on conveyors and diverted to the
juice operation. Unacceptable fragments are separately discarded
and diverted to the by-product milling process. Spillages which
occur around trimming tables are periodically swept or hosed into
gutters.
Slicing and Inspection. The trimmed cylinders are placed on
conveyors and manually fed into the slicers. A ''gang'' of knives
mechanically cuts each pineapple cylinder into slices of 3/8 or
1/2-inch thickness. The slices are deposited onto the canning
or filling belt. Spillages which occur at the slicers are swept
or hosed into gutters.
The slices may be visually examined prior to filling. Thin
and/or broken slices and fragments are manually removed, deposited
on a conveyor and diverted to the chunk or crushed style lines.
Over-ripe slices are removed and diverted to the juice operation.
Spillages are discharged into the gutters.
Filling of Slices. Sliced pineapples are manually placed into
cans. Each can is filled with pineapple of uniform color, filled with
syrup and sealed for retorting. Spillages which occur at the filling
table, syrupers and seamers are periodically swept or hosed into the
gut ter.
Dicing and Shredding, Inspection and Filling. The chunk and
crushed style production operations are essentially the same;
differences exist only in the size of fruit particles which are
produced. Thin and broken slices and large fragments discarded
from the slices line are reduced to chunks. The material from the
141
-------
Ginaca machines, as well as smaller fragments from the sliced
pineapple line, are passed through a shredder for crushed
pineapple production. Each of these product flows are visually
examined. ''Specks'* and off-colored fruit are removed and diverted
to the juice or milling operation. The inspected flows are t rans ]>o r L rd
to the respective filling tables where the fruit is manually placed
into cans. Syrup is added and the cans are sealed for retorting.
Spillages which occur at each of these steps are periodically hosed
into the gutter.
Juice Extraction. The outer pineapple layers removed by the
Ginaca machines are combined with the trimmings and fruit particles
which are diverted from inspection belts. These materials are
shredded into small particles and discharged into a press. The
pulp which is discharged from the press is conveyed to the
by-product recovery operation.
The extracted juice is heated and passed through a centrifuge
to remove the heavier solids. The discarded solids are either
discharged into the gutter system or collected and diverted to
the by-product recovery operation. The extracted juice is filled
into cans which are then sealed for retorting. Spillages which
occur at the various extraction and filling steps are washed into
the gutter system.
Residuals Handling and Disposal.
Product residuals from pineapple processing are handled both
dry and in water.
Dry. Since most of the product residuals from the pineapple
processing is generally recovered for by-product conversion, the
residuals are handled by belt or other ''dry'' conveyors. Materials
so handled include reject whole fruit from the initial inspection,
the pineapple crowns and bottoms, as well as the shells, from the
Ginaca machines, unacceptable trimmings and fruit fragments removed
from the processing lines, and the pulp discharged from the juice
extracting press.
Wet. Product residuals are frequently discharged into the floor
gutter system at various points within the processing plant. These
include debris removed at the washer, solids discarded at the juice
centrifuge, as well as product and juice spillages which occur at
numerous points along the process flow. These materials are
conveyed in the wastewater flows discharged from various operating
units and in the water used to periodically flush spillages from
the floor into the gutter system. These residuals are combined,
generally in a common sump, and pumped over screens. The solids
removed by the screens are collected and diverted to by-product
recovery operations, or are disposed of on land.
By-products. By-product recovery facilities are generally,
although not universally, provided. Where such, operations are
not conducted, the residuals described below must be disposed of,
most commonly by landfill.
142
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The materials which are normally handled dry, as desrri.hril
above, are consolidated, frequently with the material reco vi.- rod
at the wastewater screens, and passed through shredders or mills.
The milled particles are pressed to extract the fruit juices.
The pulp from the mill is mixed with molasses which is recovered
from the press juice, dried and bagged for use as cattle feed.
The mill juice, or press liquor, is heated and filtered,
often with the use of a. filtering aid such as diatomaceous earth.
The filter cake which is removed is collected and disposed of by
landfill. The filtrate is converted into one or more of several
by-products. These include alcohol or vinegar through fermentation,
molasses through concentration, syrup through ion-exchange
purification, or sugar through evaporation. Molasses produced
from the mill juice is blended with the pulp for animal feed;
syrup produced for purification by the mill juice is frequently
used as the filling liquid for canned pineapple.
Liquid Waste.
The largest volume of wastewater from pineapple processing
is generated by the washers. This wastewater flow contains dirt,
grit, leaves and miscellaneous debris, the bulk of which is
removed by screening. The washer effluent contains very low
concentrations of dissolved organic material. Therefore, this
effluent stream is often separately discharged after screening,
usually with the can cooling water.
Major sources of dissolved and suspended organic matter, as
well as significant volumetric contributors, include the Ginaca
machines, the trimming tables, and the slicers. Fruit juices are
continuously discharged with the lubricating spray used at each
of these units. Fruit juice lost from the juice extracting
equipment, especially the juice centrifuge discharge, as well as
juices and product spilled onto floors at various operations,
contribute significantly to the organic load of the process
was tewaters.
Operations for recovering by-products from the mill juice
contribute significantly to the organic load. Filter cakes are
oten discharged with the wastewater, the sediment in alcohol or
vinegar fermentation tanks is drained into the gutter system,
arid the regenerant and rinse solutions from ion-exchange columns
are added to the general plant effluent.
All of the processes and by-product wastewaters are consolidated
and screened to remove gross particulates. Since the composite
wastewater flow is quite acidic, lime is normally added to the
screened effluent in sufficient quantity to neutralize the
fruit acids and to attain a slightly alkaline pH. The
neutralized flow is then generally discharged into a municipal
sewer system.
143
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CULLS,
TRIMMINGS-
SPILLAGE
CULLS
SPILLAGE
DIRT, GRIT,
MISC. DEBRIS
CROWNS, BOTTOMS
SHELLS
FIBERS
PULP
SPILLAGE
[SLICED]
[CRUSHED]
[JUICE]
Figure 24. PINEAPPLE -- process flow and sources of product residuals.
144
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Salmon
Harvest and Delivery.
The time and duration of the salmon canning season is
entirely dependent on natural conditions. The fish are caught
by trolling or more commonly by gill nets or purse seines. They
are either delivered directly to the cannery or to tenders or
scows which then deliver to the cannery.
The whole salmon are unloaded into a bucket elevator at the
cannery dock. They are transported either into storage bins or
into refrigerated brine tanks depending on whether they are to
be processed immediately or held for a short period before
processing. In this area the fish are moved either by rubber
belts or salt water flumes. Through the remainder of the
processing operation they are moved by rubber belts or in some
operations by hand carts.
Product Preparation.
Butchering. From the holding bins the fish are transported
to the header and automatic eviscerating machine commonly called
the iron chink. The fish are manually placed on the machine which
removes the head, tail, fins and viscera from each salmon.
Cleaning. After removal of the heads, tails, fins and viscera
the salmon proceed to the sliming table where they are inspected
and any remaining pieces of viscera or fin are manually removed.
The cleaned salmon are then transported to filler holding bins.
Filling. Most salmon canneries use automatic filling machines,
except for the 4 pound or institutional can size which is hand
packed. The salmon are placed on a timed chain and are automatically
cut to size and forced into the cans. Pieces of fish inadvertently
accumulate beneath the fillers. These materials are periodically
swept or hosed into the gutters. Because of high shipping costs
to the remote areas in which most salmon canneries are located,
cans are received flattened with no ends attached. These flattened
can bodies are reformed, flanged and the bottom end attached in
the can reforming area. They are then carried to the filler by
gravity or cable runways.
Weighing and Seaming. From the filler the cans pass through a
weighing machine which side tracks underweight cans. All cans
including the underweights then pass over the patching table where
they are visually inspected and check weighed. Excess salmon is !
removed from obvious overweight cans and small pieces or patches ,
are added to bring the underweight cans to the desired weight.
From the patching table, the cans proceed to the clincher where
the. lids are loosely attached. The double seam is then completed
in a closing machine under mechanical vacuum and the cans are
p recessed.
145
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Pieces of fish, some of which is finely ground, accumulate
around patching tables and seamers. These residuals are periodically
hosed into the gutters.
Residuals Handling and Disposal.
Although residuals from salmon processing are generally
handled in water, certain materials are frequently handled dry.
Dry. The fish heads are often rendered for oil recovery. Oil
so recovered is added to the canned product. The heads are
separately collected in containers for transport to the rendering
facility. The residuals from the rendering plant are disposed of
with the general product residuals.
Frequently, eggs are separated from the viscera. These .are
collected in containers, cleaned of debris, and packed with salt
for preservation as human food.
Wet. Residuals from the butchering area, consisting of heads,
tails, fins and viscera, are generally deposited into flumes or
gutters and hydraulically conveyed from the processing area. Pieces
of fish which tend to accumulate on the floor beneath the fillers,
patching tables, and seamers are periodically swept or hosed into
gutters. These materials are consolidated, generally in a central
gutter, and removed from the water by screening.
Where economically feasible, product residuals which are
recovered by screens are converted to fertilizer or animal feed.
Materials so utilized are collected in waste hauling trucks. In
remote areas screened residuals are collected in barges and
hauled to sea. In isolated regions the residuals are often ground
and discharged directly to tidal waters.
By-products. Because of the remote locations in which most
salmon canneries are situated, utilization of product residuals
is deemed uneconomical. However, some canners grind and render
the fish heads for oil to be added to the canned product. In
many cases eggs are collected and preserved for use as human, food
or bait. In a few situations, product residuals are converted
to fertilizer or animal food.
Liquid Waste.
In plants where delivered fish are flumed and/or refrigerated,
the largest volume of wastewater is generated by the flumes and
refrigeration tanks. However, sea water is used in these operations,
during which time the characteristics of the water are not significantly
altered. These flows are generally discharged directly to tidal
wat ers .
The largest volume of processing wastewater is from the rinse
sprays provided at the end of the iron chink. This flow, augmented
by water used to flush the gutters, is used to convey product
residuals deposited into the gutter system. Hoses used to clean
146
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the floors and equipment add significantly to the plant effluent.
These streams are consolidated, generally in a central gutter,
screened to remove solids, and discharged from the plant.
Processing wastewaters are discharged into municipal sewer
systems when the cannery is located in an urban area. More
frequently, however, salmon canneries are located in remote areas.
In the latter case, the screened effluent is discharged into tidal
waters, either directly or through a submerged outfall.
147
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HEADS
* OFFAL
* OFFAL
* FRAGMENTS
-». FRAGMENTS
.*. SPILLAGE
Figure 25. SALMON -- process flow and sources of product residuals.
148
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Sardine
Harvesting and Delivery.
Sardines are caught in purse seines or weirs.. They are kepi
alive for a sufficient length of time to permit their digestive
tracts to become free of food material. The fish are then hauled
aboard the boat and salted. Salting acts as a preservative in
the event a long haul is necessary, and it initiates the pickling
process.
When the boats arrive at the factory the fish are inspected
by a state inspector. Sea water is then pumped into the holds and
the fish are pumped to pickling tanks in the factory. The pumping
system water is screened to remove the fish scales which are
abraded from the sardines.
Product Preparation.
Brine Soaking. The sardines are removed from the flume by
screens and placed into pickling tanks. If salt has not been
added previously in the boat, it is added to the pickling tanks.
The fish are held in the tanks, generally with mechanical
agitation, for several hours. If processing schedules necessitate
a delay of 24 or more hours, the brine solution is refrigerated.
The salt acts as a seasoning and a preservative, while increasing
the firmness of the flesh.
Trimming and Culling. The fish are removed from the pickling
tank and conveyed to trimming tables. Species other than sardines
are manually removed and diverted to by-products. The heads are
manually cut from the small sardines; both the head and tail are
removed from the larger fish. The offal is collected and
diverted to by-products.
Filling. The sardines are manually placed into cans. Large
fish are trimmed to size; the trimmings are diverted to by-products.
The packed cans are placed on trays, which in turn are loaded on
racks or carts.
Precooking and Cooling. The racks of packed cans are wheeled
into a steam room or steam chamber in which the fish are cooked.
Frequently the trays of packed cans are dipped into a brine
solution prior to steaming. After the sardines have been steamed
for approximately 20 minutes, the cans are inverted for draining and
cooling. The brine and steam condensate, together with fish oils
which are leached from the sardines, are collected in floor gutters
and discharged with the plant effluent.
Saucing and Seaming. After cooling, the cans are placed on a
conveyor and transported to the saucing operation. Oil and/or
formulated sauce is added to each" can. The cans are then sealed
arid washed prior to retorting. A minimal quantity of product
is lost due to spillage at the saucing and seaming operations.
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Residuals Handling and Disposal.
Residuals from sardine processing are generally handled in
water. However, some materials are handled dry in a few plants.
Dry. Cull and rejected fish, heads and tails from the culling
and trimming tables are deposited onto a drag conveyor. These
materials are discharged directly into waste hauling trucks. These
residuals are, however, more frequently conveyed hydraulically.
Wet. Fish scales which are abraded from the sardines during
pumping are removed from the water by screens. This residual
material is normally collected in containers for by-product
utility.
Rejected fish and offal from the trimming tables are normally
deposited into flumes and conveyed from the processing area. These
residuals are removed from the water by screens and collected in
waste hauling trucks for by-product conversion.
Product spilled onto floors are periodically hosed into the
gutters. Such materials are removed from the plant effluent by
screens and collected in waste hauling trucks for land disposal
or by-product conversion.
By-products. Fish scales which are removed from the pumping
system are used for the manufacture of cosmetics and buttons.
Rejected fish and offal are transported to fish meal plants for
processing into pet foods. Residuals recovered from the plant
wastewater effluent may also be diverted to a fish meal plant,
but more frequently, these materials are disposed of.
Liquid Waste .
The major sources of wastewater from sardine processing are
the delivery pumping system and pickling tanks. Fish scales are
the only residuals contained in these streams. This material is
removed by screens and the wastewater is discharged into the ocean
or b ay .
A significant quantity of processing wastewater is generated
to hydraulically convey residuals. Flumes and gutters are
continuously flushed, generally with sea water, to remove
residuals from the processing areas. Condensate and fish oils
from the steam rooms are added to the effluent. The flows are
ultimately combined, screened to remove particulates, and generally
discharged directly to receiving water.
150
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SPILLAGE
WHOLE FISH
>. HEADS, TAILS
SPILLAGE
OIL, SOLUBLES
SPILLAGE
Figure 26. SARDINE -- process flow arid sources of product residuals.
151
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Shrimp
Harvesting and Delivery.
The common shrimp (Panaeus setiferus) also called white shrimp
comprises the majority of the total catch. The greater part of
the catch is taken along the Gulf Coast with Louisiana accounting
for more than 65%.
Shrimp are caught with otter trawls, haul seines, and nets.
Otter trawls are most frequently used due to their simplicity of
handling. The shrimp are sorted and iced aboard' the individual
boats. The shrimp may be held aboard in ice for 1 to 5 days
until delivery to the cannery. At the wharves generally adjacent
to the cannery, the shrimp are either shoveled onto conveyors or
into wire baskets and then discharged into a tank filled with
running water. Some shrimp are hauled to the cannery aboard
trucks, then shoveled into the tank.
Product Preparation.
Initial Inspection. The shrimp are removed from the water
tanks with inclined conveyors and are transported to an inspection
table. Unacceptable shrimp and other fish are manually removed
and deposited into baskets or lug boxes. The acceptable shrimp
are automatically weighed and transported to the peeling machines
by conveyor belt or in tote bins.
Peeling and Cleaning. Shrimp are almost exclusively peeled
automatically. The shells are removed from the shrimp and
generally deposited into a flume. The peeled shrimp are
discharged into a fresh water flume and conveyed to a cleaning
machine. Shell fragments and extraneous debris are washed from
the shrimp and discharged into the gutter with the wastewater.
The cleaned shrimp are visually examined; unacceptable shrimp
and miscellaneous materials are manually removed.
Deveining and Washing. The veins, or digestive tracts, are
mechanically removed. The residuals are discharged into the. floor
gutter. The shrimp are thoroughly washed and allowed to drain on
a steel-mesh conveyor.
Blanching. The drained shrimp are then blanched for 5 to 7
minutes in open vats containing boiling salt brine. Blanching
gives the shrimp their characteristic pink color and also causes
them to curl.
Size Grading and Final Inspection. Mechanical vibrating
graders are used to grade the shrimp into various'sizes. After
being graded the shrimp are inspected to remove any odd sizes,
pieces, or extraneous material. Residual materials are generally
deposited into the floor gutter.
Filling. The shrimp are placed into cans manually or by
machine. Salt brine is added to the ''wet pack'' style, the
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predominant form in which shrimp are canned. No brine is
added to the so-called ''dry pack'' style. The filled cans
are sealed under vacuum and retorted. Spilled product which
tends to accumulate around fillers is periodically hosed into
the gutter.
Residuals Handling and Disposal.
Product residuals from shrimp processing are handled both
dry and in water.
Dry. Rejected shrimp and fish of various other species which
are removed at the initial inspection are generally deposited into
baskets or lug boxes. These containers are in turn emptied into
waste handling trucks which transport the residuals to a land
disposalsite.
Wet. Shrimp shells from the peelers are generally deposited
into a flume. At some plants, these shells are recovered by screens
for by-product recovery. At other plants, these residuals are
discharged into the floor gutter.
Residuals generated at the deveining machines, washers, and
final inspections, as well as product spilled at various points
throughout the plant, are deposited into the floor gutters. These
materials are conveyed in the wastewater discharged by various
units. Often these residuals are removed from the plant effluent
by screens and deposited into waste hauling trucks for land
dis pos al.
By-products. At some plants the shrimp shells are dried and
filled into bags. This material, which contains a high percentage
of protein, is used as animal feed. There is no economical utility
for the remaining residuals.
Liquid Waste.
Several shrimp processing operations each significantly
contributes to the volume of wastewater which is discharged from
the plant. The water tanks, in which the shrimp are received,
are provided with a continuous overflow. Lubricating and cleaning
sprays which are used in peeling and deveining machines contribute
significant quantities of organic matter. Washers provided after
the cleaning and deveining operations discharge large volumes of
wastewater. And the vats used to blanch the shrimp contribute
significantly to the organic load.
These wastewater flows, together with the water used to hos.e
down the floors, are collected in the gutter system and ultimately
consolidated, generally in a central gutter. The composite waste
stream is often screened to remove gross particulates; the plant
effluent is then generally discharged directly into a bayou or
other receiving water.
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WHOLE FISH
>. SHELLS
DEBRIS
DEBRIS
REJECTS
VISCERA
>. SPILLAGE, FRAGMENTS
REJECTS
SPILLAGE
SPILLAGE
Figure 27. SHRIMP -- process flow and sources of product residuals.
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Tuna
Harvest and Delivery.
Commercially caught tuna is almost exclusively processed by
canning. Four species (yellowfin, albacore, skipjack and l> I m: f' i. n)
constitute the bulk of the annual tuna catch. These large,
migratory fish appear to be relatively widespread, but the
majority are caught in the Pacific Ocean. Large modern boats
with 150- to 300-ton capacities and a range of 1,000 miles are used
to ply distant waters. Smaller trollers frequent water off the
coast of the Western States.
Tuna is commercially caught by the use of seines, as well as
by hook and line. Because of the distance which large fishing
vessels sail, these boats have provisions for freezing the tuna
which is hauled aboard. Fisherman using smaller local boats
place the fish directly into the holds and deliver the catch
fresh .
Fishing vessels delivering tuna to the processing plant dock
at wharves adjacent to the plant. The catch is unloaded by hoist
and placed onto drag conveyors or into flumes. The fish are then
transported over automatic scales. The weighed fish may be
diverted to one of four routes, depending upon the production
schedule and whether the fish are delivered fresh or frozen.
Fresh fish are normally conveyed directly to the processing
plant. However, if production schedules do not permit immediate
processing of a load, the fish may be diverted to a freezer, and
then held in cold storage until such time as that load can be
rescheduled into the plant. These fish are then handled
identically to the fish received prefrozen.
Fish which are delivered in a frozen state are normally flumed
to large thawing tanks. Sea water is continuously pumped through
these tanks until the fish are thawed and can be scheduled for
processing. Loads of frozen fish which cannot be quickly processed
are diverted to cold storage. Occasionally, frozen tuna may be
thawed in the holds of the fishing vessel during the final day
of transport. Fish so prethawed are handled identically to
fresh fish and are processed immediately at the time of delivery.
Sea water is used as the transport medium in the flumes commonly
used to convey fish from the boats to the processing plant. Fish
scales are inevitably scraped from the tuna during transport and
thawing. These are carried in the water from the flumes and
thawing tanks. Screens are used to remove these materials from
the water which is then returned to ocean. The screened materials
are collected in portable hoppers or similar containers and
conveyed to the by-product recovery plant.
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Product Preparation.
Butchering. Fresh or thawed tuna are placed on flat conveyor
belts and manually eviscerated. The viscera are recovered for
solubles production; frequently, the liver is separated and
diverted to an oil recovery operation. The abdominal cavity
of each fish is thoroughly washed and manually examined for
signs of spoilage. All rejected fish are diverted to the fish
meal plant. The heads are semimechanically removed and the
tails are removed from the larger fish. Extremely large tuna
are cut in half. The tuna and tuna-segments are placed into
rectangular wire baskets or cooking trays.
Cooking. The trays of tuna are loaded on racks (carts)
which are rolled into large steam chambers. The fish is precooked
in these chambers for periods of one to eight hours, depending upon
the size of the fish contained therein. A weight loss of 22 to
26 percent, mainly due to loss of moisture and oils, occurs
during the process. The oils, together with the condensate from
the cooking chambers, are collected and pumped to the solubles
plant.
Cooling. After cooking the racks of tuna are rolled into
large cooling rooms which are maintained at ambient temperature.
The precooked fish is permitted to cool to ambient temperature,
requiring up to twelve hours. When cooled the flesh of the tuna
is firm, thereby facilitating skin removal and cleaning. No
residuals are generated during this process.
Cleaning. The racks are rolled from the cooling room to the
cleaning tables. Here the cooked tuna are placed on conveyor
belts. Each tuna or tuna segment is manually stripped of its
skin and separated into four fillets or loins. The bones are
scraped as clean as practical of any adhering meat. The fillets
contain both white and red meat. Only the white portion is
canned for human consumption. Therefore, the fillets are
separated into two flows. The white portions are manually scraped
clean of all dark flesh, and directed to the packing operation.
The dark meat, commonly referred to as ''blood meat'', and
scrapings are accumulated on a second conveyor and transported
to the pet food production line.
The residuals, consisting of skin, bones, tails and heads
(if not previously removed) are deposited onto a conveyor and
transported to the meal plant. Spillages and scraps are recovered
and also diverted to the meal plant.
Filling. Tuna is packed in three styles: solid, chunk and
grated. These are semiautomatically filled into cans by special
machines. A measured quantity of salt, followed by soya or olive
oil, is added to each can. The cans are sealed, washed to remove
adhering oil, and retorted. All materials lost to spillage at the
fillers are recovered and diverted to the meal plant.
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Residuals Handling and Disposal.
Residuals generated during tuna processing are handled either
dry or in water, depending upon the unit operation at which the
material originates. All residuals, both solid and fluid, are
recovered for by-product conversion as described below.
Dry. Rejected whole fish, heads and tails from the butchering
tables are accumulated on a common conveyor and transported to the
meal plant. Where livers are separated from the viscera, these
are collected in portable hoppers or similar containers for
transport to an oil recovery operation. The viscera is generally
deposited on a conveyor and transported from the butchering room
to a solubles plant.
Skins, bones, tails, scraps and spillages from the cleaning
tables are deposited onto conveyors for transport to the meal plant.
Large bones may optionally be handled separately. If so, these
are eventually discharged onto the conveyor carrying the residuals
from the butchering tables to the meal plant. Spillages around
the fillers are swept up and deposited onto the conveyors transporting
smaller residual materials to the meal plant.
Wet. Fish scales and pieces of flesh, which are scraped off
during the unloading, fluming and thawing operations, are conveyed
in the discharged fluming and thawing waters. These materials are
recovered from the water by screens, collected in portable hoppers,
and transported to the meal plant.
Oils and fish juices which are leached from the tuna during the
cooking operation are collected in floor gutters which are
consolidated in a common sump. From here, the fluid mixture is
pumped to the solubles plant.
During plant clean-up periods, the floors are first swept. All
material accumulated during this period is deposited onto the
meal plant conveyors. Residuals washed onto the floor gutters
during hose downs are conveyed in the clean-up water to a central
point. Gross particulates are removed from the water by screens
and collected in portable hoppers. These residuals are transported
to the meal plant.
By-products. All residuals, both solid and fluid, from tuna
processing are generally utilized for one of several by-products.
Each by-product requires a separate production facility. These are
individually described below.
Pet Food. The production of pet food from tuna is not a
true by-product conversion. Since the dark flesh of the fish is
not utilized for canned tuna, pet food lines are provided as an
integral part of the overall primary production. The fillets of
red meat, as well as the scrapings, are mixed wich various
ingredients, milled to remove bones, and filled into cans. Brine
is added to each can as required; the cans are sealed and retorted.
157
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The bones and scraps, as well as spillages, are collected and
conveyed to the meal plant.
Fish Meal. The residuals from the butchering room and the
large bones from the cleaning tables are combined and passed
through a pre-breaker or hammermill. These materials are combined
with the residuals from the cleaning tables, pet food lines,
floor sweepings and wastewater screenings. The mixture is passed
through a thermal screw and then pressed to remove free moisture
and oils. The press cake is milled, dried, ground and stored
for bagging and/or shipping. The primary use of fish meal is as
a feed - supplement, mainly for poultry and fur-bearing animals.
The oils and moisture released during the pre-breaking,
cooking and pressing, collectively referred to as press liquor,
are collected and pumped to the oil recovery plant.
Oil Recovery. The press liquor is screened to remove
particulate matter which is returned to the meal plant. The
screened liquor is heated and passed through a gravity separator
or centrifuge. The sludge is collected and pumped to the solubles
plant; the oil, salable as discharged from the centrifuge, is
collected and stored for bulk shipment. Oils recovered from
tuna processing are utilized as an additive for feed, as a
carrier in paint and varnish formulations, and for several minor
applications .
Solubles. The viscera from the butchering tables are ground
in a hammermill or grinder; the resulting slurry is pumped to
treatment tanks. The fluids collected from the cookers, commonly
referred to as stickwater, are mixed with this slurry. Acid is
added to the mixture to coagulate the dissolved proteins and
to facilitate evaporation of the excess moisture, thereby
concentrating the material. The treated mixture is passed through
a multi-effect evaporator, resulting in the production of a brown,
viscous liquid called fish solubles or fish emulsion. This material
is incorporated into animal feeds or used extensively as a plant
fertilizer, primarily for home gardening.
Liquid Was te.
The major sources of wastewater from tuna processing are
the raw fish conveying flumes, where these are used, .and the thawing
tanks. These are both located in the receiving area, adjacent to
the boat docks. Sea water is used for both fluming and thawing.
The effluents from these operations are screened to remove fish
scales and other particulates, and returned generally through an
outfall pipe to the ocean.
Froir the product preparation lines the only continuous
source of wastewater is from the fish washer at the butchering
tables. Additional wastewater flows are discharged during the
washing of tuna trays and racks, as well as the general plant
cleanup. These flows are combined, screened to remove solid
particles, and generally discharged into a municipal sewer system.
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In addition to the process wastewaters, most tuna processing
plants have fish reduction, or by-product recovery, facilities
which contribute, various quantities of wastewater to the total
effluent. Although the meal plant does not directly contribute
to the plant effluent, air scrubbers are generally provided to
remove objectionable odors from the gases emanating from the
dryer. Sea water is frequently used in the air scrubber and
discharged into a floor gutter. The oil recovery plant adds
a minor volume of wastewater. Condensate from the multi-effect
evaporators is collected and discharged with the plant effluent.
All waste streams from the reduction facilities are combined with
the process wastewater, screened, and generally discharged into
a municipal sewer.
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SPILLAGE
SPILLAGE -*
FISH SCALES
OFFAL, REJECTS
OIL, SOLUBLES
OFFAL, SKINS
BONES, SPILLAGE
-^.SPILLAGE
. BONES, SPILLAGE
-^SPILLAGE
-* SPILLAGE
Figure 28. TUNA -- process flow and sources of product residuals.
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Dry Be an s
Harvesting and Delivery.
Dry beans for processing are machine harvested when fully
mature. The modern harvester cuts the plants, conveys them to
threshing and cleaning equipment within the machine, redistributes
plant material in the field, and fills the threshed beans into
bags or into a hopper on the machine. Filled bags may be dropped
in the field for later hauling; if the hopper is used it must be
periodically emptied into bins or bulk truck. Dry beans must be
allowed to cure or dry before being put into prolonged storage.
Insects common to beans can cause significant damage in storage,
so fumigation is necessary. Beans are grown commercially in
14 States and are processed in at least 35 States and one
Territory. Shipment from producer to processor is by rail or
truck, mostly in 100 pound sacks.
Pioduct Preparation.
Dumping, Soaking. Sacks of beans are dumped into large
tanks containing warm water and are allowed to soak for a few
hours to rehydrate.
Fluming. The soaked beans and water are discharged from
the tank in a continuous stream to a flume with moveable riffle
boards in the bottom. Small stones sink to the bottom and are
retained on the riffles. The boards are manually lifted from
the flume at intervals, the stones dumped to a container and
the boards returned to the flume.
Sorting. The beans are flumed or pumped to a dewatering
unit and all or part of the water returned to the tank to maintain
the fluming operation. The beans are distributed by shaker to
a sorting belt where broken beans and trash are removed to
containers.
Filling. The sorted beans are conveyed to the filler and
filled into cans for further processing.
Residuals Handling and Disposal.
The quantity of residuals from dry bean processing is very
small because there are very few foreign material and broken beans
included in the raw product. Except for incidental spillage the
residuals are handled dry and are discarded.
Dry. The stones from the flume riffles and the broken and
cull beans are collected in containers, dumped into a truck and
periodically hauled to land disposal.
Wet. A nominal amount of spilled material is flushed to the
gutter, flumed to a sump, pumped over a screen and collected in a
hopper. Periodically the hopper is emptied into a truck and the
residuals hauled to land disposal.
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By-product. There is no by-product from dry bean residuals.
Liquid Was te.
Water is used to soak and flume the product, lubricate and
clean equipment, operate sterilizing and cooling equipment and
to transport residual materials to on-site collection and
storage facilities. For conservation of water 'and efficiency of
operation, water is reused as far as practicable, and finally used
to transport residual materials.
Major sources of liquid waste include
products in flumes and pumps, washing, and
the canned product.
soaking and
sterilizing
t rans porting
and cooling
Major sources of dissolved
soaking, transporting in flumes
residuals.
organic matter include product
and pump, and transporting
Minor sources of liquid waste include continuous
washing of belts and equipment, usually by sprays, to
clean and efficient operation.
or intermitten
assure a
Liquid waste, after screening, is discharged to disposal systems
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SACKS
SOAK
TANK
RIFFLE
BOARD
INSPECTION
STONES
BROKEN BEANS.
MISC. DEBRIS
TO
MIXING TANK
OR
FILLER
Figure 29. DRY BEANS -- process flow and sources of product residuals.
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Specialties
Canned and frozen specialty products include a wide variety
of commodities. Most notable among these are baby foods, soups,
ethnic foods, health foods, and prepared dinners. Preparation
of the numerous items classified as specialties requires the
utilization of fruits, vegetables, meats, poultry and dry
ingredients (flour, sugar, salt, etc.). A final product is
frequently a formulated mixture of several ingredients. The
variety and variability in preparation of such products
preclude specific discussions of processing procedures. Instead,
the following general discussion is provided to indicate the types
of residuals which are generated during the production of specialty
items.
Product Preparation.
Many specialty processors utilize raw commodities for their
production. Fresh fruits and vegetables are received at these
plants and are processed in a manner similar to that described
in the preceding discussions. Product (food) residuals generated
by these plants are essentially as described; the comments regarding
residuals handling and disposal also apply to these situations.
However, frequently only a portion of these products is processed
directly into consumer-size containers. The remainder is bulk-stored
for subsequent repacking. Additionally, some specialty processors
have provisions for dressing meats and poultry. The residuals
from these plants are identical to abattoir and poultry processing
was tes .
Processing of specialty products is generally conducted
on a year-around basis. For this reason most specialty processors
utilize previously-processed and bulk-packaged commodities. These
materials are received either canned or frozen in a ready-to-use
form and are mixed directly into the desired formulated product.
Product residuals are limited to an insignificant quantity
resulting from spillages. These residuals are generally swept or
hosed into floor gutters.
Residuals Handling and Disposal.
Product residuals generated during the production of specialties
are handled both dry and in water. Materials discharged into flumes
and/or gutters are normally removed from the wastewater with
screens. In most cases the residuals are fed to animals. Where
this utility is infeasible, the accumulated materials are disposed
of on land.
Since specialties processing frequently involves extensive
repacking, large quantities of non-food residuals are generated.
These are primarily packaging materials such as plastic sheeting,
cardboard cartons, metal containers and lids, and paper. Salvagable
and recycleable materials are generally accumulated separately and
periodically delivered to appropriate remanufacturing facilities.
Plastic, paper and other non-usable materials are accumulated in
164
-------
containers and generally disposed of at public sanitary landfill
sites .
Liquid Waste.
Specialty plants which process fresh fruits and vegetables
generate seasonal liquid waste loads comparable to fruit and
vegetable processing plants. These high-strength waste streams
are generally screened to remove solid materials and are discharged
to a company-operated treatment and/or disposal system or to a
municipal sewerage.
Specialty plants which utilize preprocessed ingredients
consume relatively minimal quantities of fresh water. Water
taken into these plants is used to rehydrate dried ingredients
(where dehydrated materials are utilized), as part of the product
mix, to convey residual materials, and to maintain sanitary
conditions within the plant. Wastewater from these uses is generally
screened to remove gross particulates and is then discharged into
a municipal sewer system or to a company-operated treatment
and/or disposal facility.
165
-------
SOLID RESIDUAL QUANTITIES
Int roduct ion
The following data on raw products and residuals pertain
to foods processed in the United States by canning, freezing and
dehydrating. Dried fruits such as prunes and raisins were
excluded. Pickles were included but not condiments or most kinds
of sauces. Seafoods held by freezing but marketed like fresh.
products were omitted, as were meat, poultry and dairy products
except those used in soup and other canned and frozen specialties.
Most of the data were for 1968. Miscellaneous vegetables, fruit
and seafoods were intended to include all of the products not
separately listed. U.S. Department of Agriculture production
figures were used for raw tonnages where possible. Tonnages of
some items had to be estimated from reports of processed packs,
converted to raw tons by factors from the USDA and from other
sources. The distribution of processing tonnages among regions
included some estimates. The least precise data are believed to
be those on specialties, on some of the seafoods, and on non-food
materials. By ''non-food'' is meant packing and other metal, wood,
paper and plastic materials accumulated at food processing plants.
The term ''residuals'' is used for both food and non-food
materials in solid form that are not part of the plant's primary
output. Parts of the residuals are used in by-products and the
rest are disposed of as waste.
In 1968 (the base year for this report) the raw tonnage '
of ten principal vegetables for processing (excluding white potatoes)
was 30% more than the raw tonnage in 1969 and in 1970. The
very large 1968 tomato crop was mostly responsible for the
difference, although corn and peas were both larger crops in
1968 than in the two following years. The raw tonnage for
processing of the principal fruit crops totaled a few percent
more in 1969 than in 1968. The total citrus crop was
expected to be up 23% in the 1970-71 crop year compared to the
base year, but the packs of the principal canned fruits were
about 16% less in 1970 than in 1968. Overall it appears that
the generation of residuals in 1969 and 1970 was several percent
less than the 1968 estimates detailed in this report. However,
the long term trend is upward, as demonstrated in the section
''Description of the Industry.'' Figures from timely issues of
the periodic reports published by the U.S. Department of Agri-
culture Crop Reporting Board were used in these comparisons.
Tables Al and A2 in Appendix B list for each region and
each product the solid residuals by month and, separately, by
disposal method. Residuals are given to the nearest hundred
tons in order to show some entry for the smaller quantities;
but because each of the items was based on fewer data than in
the tables on the United States totals, the estimates are in
fact less precise. When items of data were lacking they were
estimated by data from adjacent regions.
166
-------
Table A3 in Appendix B summarizes similar data under products
and includes for each product: the estimated raw tons utilized in
each region; the number of plants packing the product in the survey;
the percentage of the total raw tons in the survey sample; the
estimated percent yield; the average raw tons per plant in the
survey; residual tons by region and month; and residual tons by
region and disposal method. (The number of plants and the
average raw tons per plant are not given for products represented
by only a few plants in the survey). These data are given to
the nearest 1000 tons. As in other sections of this report, the
more detailed the breakdown of the data, the less precisely they
are known.
Residuals by Product and Month
Table 32 lists estimates of the total solid residuals
from each product each month, the total residuals for a year, and
the total tonnage of raw product delivered to the industry.
Non-food wastes are given separately; the main part of the table
deals with residuals that originated as part of the food product
(including inedible parts such as cobs and shells). The
distributions of residuals among months are not as precisely
known as are the totals.
Table 32 reflects the highly seasonal operations on such
products as corn, tomatoes and peaches in contrast to the nearly
continuous operation on specialties and minor month-to-month
fluctuations in processing potatoes, some seafoods and other
products. Seasonal operation is even more marked within regions
as compared to the United States as a whole (regional data by
months are in Tables Al and A3). More than 33 million tons of raw
food products were used by the industry, and more than 9 million
tons of solid residuals were generated. Relatively few products
accounted for the bulk of the raw tonnage and of the residuals
generated by the industry; for example, about 70% of each were
from citrus, tomatoes, white potatoes, corn and specialties
combined., and more than half were from the first three of these
products. Non-food residuals were only a small fraction of the
total .
Residuals by Product and_Disposal Method
Table 33 lists the same total residuals and raw tons as
the previous table, but distributes the residuals according to
disposal method. Three columns break down the tonnages handled
as solid (sometimes wet solid) wastes, and are summed in the
column ' 'total as solid''. ''Fill'' does not imply frequent
covering and compacting; practices varied from these to simple
dumping. ''Spread'' disposal is usually on agricultural land
and may or may not include disking. ''Burn'' refers to the
materials, mostly non-food, burned at the site of the food
processing plant.
167
-------
.TABLE 32
INDUSTRY SOLID RESIDUALS BY PRODUCT AND MONTH
CTl
00
Product
asparagus
lima bean
snap bean
beet
Droc.vi sprouts,
>_ -ijliflmver
cabbage
carrot
corn
greens, spinach
mushroom
pea
wh. potato
pump, /squash
tomato
vegetable, misc
apple
apricot
berry
cherry
citrus
fruit, misc
olive
peach
pear
pineapple
plum, prune
dry bean
pickle
specialty
clam, scallop
oyster .
crab
shrimp
salmon
sardine
tuna ,
misc. seafood
TOTAL
Non-Food
Jan
2
7
4
6
2
3
99
7
11
28
X
X
330
::
1
25
1
1
X
26
1
3
2
5
X
X
7
570
39
Feb
6
4
3
2
3
90
7
12
21
X
X
330
x
I
25
1
1
X
26
1
3
2
7
X
X
7
550
38
Mar
4
7
4
4
8
3
92
6
12
15
X
X
330
X
X
30
1
1
X
26
j
2
2
7
X
1
7
560
40
Apr
14
2
2
7
3
5
7
3
1
86
6
11
5
X
X
330
X
50
X
1
X
26
1
2
2
6
X
1
7
580
43
May
14
2
1
6
2
4
3
3
5
90
10
17
4
X
X
330
1
X
55
X
X
25
1
X
1
8
X
X
8
590
43
Jun
9
X
7
1
7
1
5
8
1
3
25
62
70
19
6
3
1
330
3
X
23
55
1
X
8
24
1
2
5
8
1
8
700
55
Jul
2
X
37
9
5
9
70
2
28
69
1
140
30
7
3
13
210
4
X
84
14
55
X
X
9 .
i.3
1
1
5
12
1
9
860
69
Aug
X
5
41
16
13
8
10
620
X
2
11
100
12
150
38
2
4
11
100
8
99
33
55
X
X
8
24
1
2
5
10
1
10
1400
76
Sept
8
35
18
13
14
23
590
2
2
1
110
10
110
36
33
2
100
9
2
83
39
30
1
X
8
24
1
2
5
8
1
10
1330
78
Oct
5
9
22
16
16
33
280
2
3
X
130
22
6
38
53
X
160
8
3
3
25
25
1
1
6
25
1
2
2
5
2
X
9
920
73
Nov
X
1
14
16
14
26
48
3
3
X
130
10
6
32
64
210
2
3
6
X
1
X
25
1
2
2
5
X
X
9
640
49
Dec
X
3
10
7
12
2
3
X
120
16
56
330
1
X
X
1
X
26
1
3
2
5
X
7
600
43
Total
42
19
130
90
110
76
140
1620
33
32
74
1170
55
520
270
290
16
14
26
3080
36
11
290
120
400
7
7
41
300
13
18
22
66
40
6
99
9310
650
Raw
Tons
120
120
630
270
260
230
280
2480
240
67
580
3570
220
6970
1220
105.0
120
200
190
7800
150
85
1100
410
900
27
230
560
2500
90
20
30
120
124
26
520
33500
All figures x 1000 tons; rounded (after adding)
x = 500 tons or less
-------
TABLE 33
INDUSTRY SOLID RESIDUALS BY PRODUCT AND DISPOSAL METHOD
en
Product
a sparagus
lima bean
snap bean
beet
broc... .sprouts,
caumlcTwer
cabba.'c
carrot
corn
greens, spinach
mushroom
pea
wh. potato
pump, /squash
tomato
vegetable, misc.
apple
apricot
berry
cherry
citrus
fruit, misc.
olive
peach
pear
pineapple
plum, prune
dry bean
pickle
specialty
clam, scallop
oyster
crab
shrimp
salmon
sardine
tuna,
misc. seafood
TOTAL
non-food
total
raw
tons'
120
120
630
270
260
230
280
Z, 480
240
67
580
3, 570
220
6,970
1,220
1, 050
120
200
190
7,800
150
85
1, 100
410
900
27
230
560
2.500
90
20
30
120
120
26
520
33, 500
fill
8
1
35
18
12
19
6
3
5
4
3
57
8
250
38
35
4
4
15
4
13
130
40
30
4
3
37
37
8
5
830
300
spread
16
8
32
46
9
44
30
86
3
28
22
28
13
130
71
54
2
5
5
76
13
1
56
32
2
2
3
3
4
1
4
830
17
total
burn as
solid
24
10
67
65
21
64
x 36
x 89
8
32
x 24
85
22
x 380
4 110
90
6
1 10
x 20
80
25
x 2
180
72
30
6
x 6
40
8 48
12
0
6
3 7 '
0
0
0
18 1,680
97 410
water
x
42
21
x
x
2
13
10
5
1
x
2
16
29
35
x
180
x
pond
x
6
x
2
x
7
1
x
X
X
X
7
24
32
sewer irrig
3
6
1
2
2 1
x
4
9
x 1
52
x
X
1
1
X
1 X
X
5
X
1
18 x
12
120 5
total
in
liquid
0
0
3
6
1
6
2
3 1,
x
X
0
48 1,
9
30
52
x
x
2
1
1 3,
x
X
14
10
10
1
x
1
24
x
2
16
41
35
0
x
320 7,
32
feed
19
10
64
18
91
6
100
530
24
49
040
24
120
110
110
7
1
4
000
8
50
36
360
x
2
210
16
4
69
080
metal
130
other
x
X
2
-
87
2
x
3
2
10
44
17
16
x
2
6
30
220
o'ther
67
total
by-
products
19
10
64
18
91
6
100
1,530 .1,
24
0
49
1,040 1,
25
120
110
200
9
1
4
3,000 3,
10
10
94
36
360
0
2
0
230
0
16
0
17
6
6
99
7,300 9,
200
total
resid-
uals
42
19
130
90
110
76
140
620
33
32
74
170
55
520
270
290
16
14
26
080
36
11
290 (
120
400
7
7
41 (
300
13
18
22
66
40
6
99
310 1,
650
not
acc't,
for
3
(-3)
0
21
x
(-1)
10
42
4
(-2)
4
170
97
150
x
30
5
2
1
310
3
x
-19)
14
0
1
(:D
-15)
0
65
x
i
4
20
3
x
91
010
All figures x 1000 tons; rounded (after adding)
x = 500 tons or less
-------
Tonnages of solid residuals disposed of in a liquid medium
are listed in four columns and as a total. ''Water'' means a
stream, lake, bay or ocean; ''pond'', a holding or treatment
pond; ''sewer'', a public treatment system; and ''irrig'',
disposal by irrigation. Small percentages of all products are
leached or comminuted and disposed of in the plant liquid waste
stream aside from the tonnages listed; these quantities were
not available in the project data and they have not been
estimated.
By far the largest proportion of by-products from food processing
residuals went into animal feed. The column headed ''other use''
Includes smaller amounts for charcoal, alcohol, oil, vinegar, and
some other products. Non-food by-products have separate headings--
''metal'' and ''other''; the latter is mostly recovery of paper
and cardboard.
The column of tonnages of residuals ''not accounted for*'
arises from two methods of computing the quantity: (a) from
the tonnages listed as residuals in the survey questionnaires,
and (b) from applying the percent yields reported in the
questionnaires to the total raw tons also given in the
questionnaires. (In both cases the sample results have been
extended to the entire tonnage of raw product for the whole
United States.) The data in all three of the tables in this
section' were estimated from the first of these methods. The
differences between the two calculated tonnages should be
moderate amounts that go to leaching into waste water, evapora-
tion and other product shrinkage in the time between weighing
the raw product and processing it, and the like.
Of the million tons not accounted for, 630,000 tons were from
citrus, tomatoes and white potatoes, and only 4, 2, and 5%,
respectively, of the total raw tons of these products were
unaccounted for. Shrinkage after weighing the raw product and
before processing is expected at least for tomatoes and potatoes.
The large quantity of pumpkin and squash lost, 97,000 tons,
probably came from discrepancies in the methods of reporting the
data; these products lose a large proportion of their weight
as water during processing. The relatively large residual
tonnages of some seafoods not accounted for may also have arisen
from reporting errors; the 65,000 tons from clams and scallops
must be shell. Some of the unaccounted for tonnages were
negative, probably from errors of estimate of the percent yields
or of the residual tons disposed of. Data on peach tonnages
were possibly inaccurate because of a complex system of diverting
fruit at various stages of processing in California.
Table 33 illustrates wide variations in disposal practices
from product to product. More than three-fourths of the total food
residuals were used in by-products. About 5.6 of the total 7.1
million tons of residuals used as feeds were from only three
products: citrus, corn, and white potatoes. These are all large
crops, producing large percentages of residuals, and generally
170
-------
processed in regions where there are livestock to consume the
residuals. Citrus and potatoes are processed the year around and
corn residuals are made into silage which can be stored; the feed
by-products are therefore available over long periods. Some of
the tonnages reported as fed to animals were spread on the land
for livestock to eat. No doubt, portions were trampled in and
wasted. On the other hand, some of the tonnages reported (and
summarized) as waste spread on land were probably handled in the
same way. Only 3% of the food by-products were for uses other
than animal feed. These included oil from olives, charcoal and
other by-products from peach and apricot pits, vinegar from
apples, alcohol from various fruits, oil and fertilizer from some
seafoods, and oil and other by-products from citrus.
Fill and spread methods were about equally utilized for
solid waste disposal, but the proportions to each of these
methods varied widely among products. Only small quantities of
residuals were burned at the plant site; some disposal operations
away from the plant included burning. Very few of the industry's
food waste products would burn without prior dehydration (cull dry
beans, onion skins, and a few others), but much of the non-food
waste is paper, cardboard and wood.
Disposal of residuals to ''water'' (stream, lake, bay,
ocean) was in large measure by seafood plants returning fish
arid shellfish remains to the medium from which they came. Small
percentages of the residuals from several fruits and vegetables
were barged to the open ocean for disposal. Small quantities of
solid waste were disposed of in company-operated treatment ponds
and irrigation systems or municipal plants.
Residuals by Region and Disposal Method
Table 34 gives tonnages of residuals by the following
categories: region; disposal method; and food, non-food and
total. See preceding for explanation of tonnages not accounted
for.
Overall variations in disposal practices among regions of
the United States are shown in Table 34. Much of this variation
is associated with different products processed in different
regions. For example, citrus dominates in the South Atlantic;
and potatoes make up a large fraction of the North West raw
product, as do tomatoes in the South West; all production in
Alaska is of seafoods. Many other factors influence disposal
practices; for example, nearness to open land, accessibility
to a livestock industry, seasonality of the prodct, plant size
(and, therefore, the quantity of residuals), and such
characteristics of the product residuals as moisture and nutritive
content.
The survey sample bias toward larger plants must have
affected the data on disposal method but not by very much
because most of the tons of residuals were from the larger plants.
171
-------
-TABLE 34
INDUSTRY SOLI D RES I DUALS BY REG I ON AND DISPOSAL METHOD
I\>
total
raw
Region tons
New England
food 980
non-food
total
Mid Atlantic
food 2, 060
non-food
total
South Atlantic
food 8,320
non-food
total
North Central
food 5, 890
non-food
total
South Central
food 1,220
non-food
total
Mountain
food 240
non-food
total
Northwest
food 4,310
non-food
total
Alaska
food 160
non-food
total
Southwest
food 10,310
non-food
total
U.S. TOTAL
food 33,500
n on -food
total
fill
3
3
6
116
16
132
66
26
91
141
81
221
23
42
65
16
2
18
102
53
155
x
x
365
78
443
830
300
1,130
spread
5
5
164
164
157
157
247
247
28
28
3
3
48
48
x
X
184
17
201
830
17
850
burn
1
2
3
x
1
1
38
38
9
17
26
3
8
11
x
x
X
12
12
x
X
4
17
21
18
97
114
total
as
solid
9
6
14
280
17
300
220
64
290
400
98
500
54
50
100
20
.2
22
150
65
220
0
1
1
550
110
660
1,680
410
2,090
water
23
23
*
2
2
x
x
8
8
43
43
50
x
51
50
50
180
x
180
pond
x
x
6
6
2
2
12
12
x
X
2
2
2
32
34
x
X
24
32
56
sewer
2
2
1
1
64
64
13
13
17
17
2
2
11
11
10
10
120
120
total
in
irrig. liquid
25
0
25
7
0
7
x 68 2
0
x 68
3 28 1
0
3 28
x 25
0
x 25
3
0
3
x 57 1
32
x 89
50
x
51
1 61 1
0
1 61 .
5 320 7
32
5 350
(metal)
feed
115
109
(68)
,686
(6)
,274
(27)
215
(21)
46
,393
(x)
3
, 308
(12)
, 080 '
(134)
(dher)
ether
16
65
(34)
14
20
(21)
7
(4)
13
(x)
4
83
(8)
220 '
( 67)
total
by-
products
130
0
130
170
100
280
2,700 2,
6
2,700 3,
1,300 1,
49
1,300 1,
220
24
250
46
0
46
1,410 1,
1
1,410 l,
7
0
7
1,390 2,
20
1,410 2,
7,300 9,
200
7,500 9,
total
resid-
uals
170
6
170
460
120
580
990
70
060
720
150
860
300
70
380
69
2
71
610
98
710
57
1
58
010
130
140
310
650 -
950
not
acc't
for
180
130
330
62
43
13
110
6
130
1, 010
All figures x 1000 tons; sub-totals rounded (after adding)
x = 500 tons or less
-------
SOLID RESIDUALS MANAGEMENT
Int roduct ion
The previous sections describe for each major commodiLy
the processing operations which generate solid residuals and
the general characteristics of the residual materials, and
summarize the quantity, geographic distribution and seasonality
of residuals generation.
The characteristics of the residuals frequently dictate
the means by which the materials can be practically managed -
i.e., methods which can be employed to handle, accumulate,
store, and ultimately dispose of these solid wastes. Plant
size and geographic location also influence management practices
Therefore, the information which has been elicited during this
program regarding solid residuals management is summarized
in this section with consideration given to these factors.
In-piant Handling Methods
The questionnaire included items designed to identify
sources of residuals for each commodity and the methods
employed for the in-plant management of these materials. In
general, these items were answered in insufficient detail.
During the site-visit phase of the program, emphasis was
placed on the development of the desired information. The
results are summarized in Tables 35 through 38 and discussed
in the following.
The sources of residuals are listed on each table. The
number of plants (frequency) at which each source was found
to be a major contributor to the solid, residuals load is
expressed as a percentage. However, since certain operations
create residuals from some products and not others (for example,
washing of beets and other root vegetables versus washing of
snap beans or peas), the reported values are not to be
construed as reflecting the number of plants which conduct
those listed operations.
The frequency with which the various methods are employed
in handling the residuals from each source is also tabulated
as a percentage. Some plants utilize more than one method
for handling residuals from a single source; therefore, the
total is frequently greater than 100 percent.
173
-------
SUMMARY
FOR FRUIT,
TABLE 35
OF IN-PLANT HANDLING METHODS
VEGETABLE, AND TOMATO RESIDUALS*
Waste
Source
Dry Cleaning
Washing
Size Grading
Trimming
Initial Sort
Cutting , Slicing ,
Dicing
Peel ing
Quality Grading
Pitting
Final Sort
Pulping, Finishing
Dry
36
0
40
38
17
42
9
. 0
15
8
39
In-
Cont
Wet
5
12
6
1 1
8
6
4
7
59
5
6
plant Handling Method
inuous
Wet & Dry
2
0
4
1
3
1
2
0
19
3
0
Container
27
13
15
16
35
1 1
0
7
7
29
16
Gutter
33
82
36
37
48
40
85
86
7
63
51
Frequency
as waste
source
61
56
23
47
46
30
36
6
11
80
22
*A11 values in percent
TABLE 36
SUMMARY OF IN-PLANT HANDLING METHODS
FOR RESIDUALS FROM FRUIT PROCESSING*
Was te
Source
Dry Cleaning
Washing
Size Grading
Trimming
Initial Sort
Cutting , Slicing ,
Dicing
Peeling
Pitting
Final Sort
Pulping, Finishing
Dry
50
0
81
20
11
39
23
15
12
29
In-
Cont
Wet
18
8
13
12
4
11
6
59
10
14
plant Handl
inuous
Wet & Dry
2
0
6
0
11
0
6
19
4
0
ing Method
Container
20
0
0
28
71
11
0
7
37
43
Gutter
1 1
92
0
44
21
39
64
7
39
50
Frequency
as waste
source
80
24
29
45
51
33
56
49
93
25
*A11 values in percent
174
-------
TABLE 37
SUMMARY OF IN-PLANT HANDLING METHODS
FOR RESIDUALS FROM VEGETABLE PROCESSING*
Was te
Source
Dry
Dry Cleaning 32
Washing
0
Size Grading 22
Trimming
Initial
Cutting ,
Dicing
Peeling
Quality
Final So
Pulping ,
*A11 val
Was te
Source
Flumin g ,
Initial
Peeling
Final So
Pulping,
43
Sort 25
Slicing,
43
3
Grading 0
rt 7
Finishing 50
ues in percent .
SUMMARY
FOR RES
I n-
Cont
Wet
1
10
3
1 1
10
4
0
7
3
0
OF
plant Handling Method
i n u o u s
Wet &
1
0
3
1
0
2
0
0
2
0
TABLE
IN-PLANT
IDUALS FROM
In-
Container GuL
Dry
29 !
4
22
13
25
11
0
7
31
17
38
HANDLING METHODS
TOMATO PROCESSING*
te r
40
87
51
35
50
41
97
86
68
33
plant Handling Method
Continuous
Dry
Washing 0
Sorting 7
0
r t in g 4
Finishing 42
Wet
17
7
4
4
3
Wet &
0
0
0
4
0
Container Gut
Dry
40
21
4
0
3
ter
46
71
92
91
55
!' r e q n o 1 1 <: y
us w;is 1 1'
s o 11 r c e
68
58
26
60
36
36
20
10
78
4
Frequency
as waste
s our ce
100
80
72
66
89
*A11 values in percent.
175
-------
Description of Commonly Employed Methods. The methods
which are used to accumulate and/or convey residuals from the
processing plant are listed under the following categories:
Continuous dry handling methods include the use of
conveyor belts, screw conveyors, vibrating conveyors,
elevators, and pneumatic systems, each of which
continuously removes residuals from the point of
generation. Such systems require the addition of
little or no water, thereby eliminating the necessity
of solids-liquid separation devices and greatly
minimizing the quantity of material lost to the
liquid waste.
Continuous wet handling systems include the use of
flumes and pumping systems. Previously-used process
water is frequently utilized in such hydraulic conveying
systems. These require dewatering devices, such as
bar racks or screens, for removal of solid residuals
from the water.. Soluble solids are leached from the
product conveyed in this manner; the added weight of
water which adheres to the solids may significantly
influence the weight and moisture content of the
residuals.
Continuous wet and dry methods include combinations
of any continuous dry method with any continuous wet
method. For example, residuals which are deposited
onto a conveyor belt and subsequently transferred into
a flume would be listed as being handled by this
method. The comments pertaining to continuous wet
handling systems would apply to this situation.
Containers include buckets, pans, barrels, bins,
portable hoppers, b.oxes , etc. and are considered as
dry handling methods. Containers may be positioned
beneath residuals generating equipment or located at
inspection belts where materials are manually deposited.
Residuals so accumulated are periodically removed from
the point of generation.
Materials deposited into floor gutters are hydraulically
conveyed from the processing area. Gutters may be
periodically or continuously flushed, frequently
by wastewater from various equipment. Residuals so
handled lose soluble solids to the liquid waste while
frequently gaining weight as excess water.
The method by which the residuals from each source are
handled appears to be unrelated to plant size or geography.
Since product preparation steps for any specific product are
similar for canning and freezing, no significant variations
exist between the methods utilized by the two types of processing
plants. Rather, the method is determined more by the
characteristics of the residuals as influenced by the unit
176
-------
operation which generates the material. This is discussed in
more detail below.
Handling Methods for Residuals from Specific Sources. The
characteristics of residual materials are greatly influenced by
the unit operation responsible for their generation. Residuals
which consist of large and relatively ''dry'' particles lend
themselves readily to dry handling methods. Materials which
are discharged in water from a unit operation are most practically
handled hydraulically. Frequently, however, the choice of an
in-plant handling method is based solely on convenience.
For discussion purposes, the major waste generating
operations have been grouped into eleven categories. Not all
of these apply to each major commodity. The descriptions in
the Products and Processes section should be referred to for
operations involved in the production of specific products.
Dry Cleaning. Dry cleaning operations are provided for
removing soil, leaves, vines and other extraneous debris from
delivered raw product prior to processing. Air cleaners
(up-draft blowers), shakers, revolving reels and large-mesh steel
belts are most frequently used for this purpose and are normally
situated in the receiving area of the processing plant. Residuals
generated by dry cleaning can generally be readily handled by
dry methods, such as by belts or containers. Fruit and
vegetable processors do, in fact, utilize dry handling methods
most frequently (70% and 61% respectively, by continuous dry
methods and containers). However, a significant number of
plants discharge these materials into gutters and/or fluming
systems (29% and 41% for fruit and vegetable plants,
respectively), mainly for convenience of transporting residuals
from the often remotely situated receiving area to on-site
residuals accumulation and storage facilities.
Washing. Raw products delivered to the processing plant
are washed in dump tanks, in flood washers, in revolving drums,
with overhead sprays situated above conveyor belts, or in flumes.
The quantity and nature of residuals generated during washing
varies widely from product to product. Root vegetables, such
as beets and potatoes, are delivered with a significant quantity
of soil adhering to the product. Mechanically harvested tomatoes
are also frequently smeared with soil, as well as being mixed with
dirt clods, leaves and vines. Washing of these products results
in the generation of mud which must be handled as a residual.
Mechanically harvested fruits and vegetables are mixed with
leaves, twigs, vines, and similar debris. When washers are not
preceded by dry cleaning operations, these materials are
removed during washing.
Soil, leaves, stems, and miscellaneous debris are separated
from the raw product by and discharged with the washwater.
Therefore, the residuals generated by washers are generally
handled hydraulically, most frequently by the direct discharge
of both solid and liq.uid wastes into floor gutters. However,
177
-------
residuals from some products are separated by flotation.
Most notable are the froth cleaners or flotation washers used
by pea, lima bean, and some corn processors. Residuals Crom
these sources are normally dewatered immediately after
discharge from the washer and are deposited into containers
for subsequent dry handling.
Residuals from tomato washers are frequently handled in
containers (40%). Leaves and vines from mechanically harvested
tomatoes accumulate as floating debris in the washing flumes
and are periodically removed and deposited into containers.
However, the bulk of the residuals from tomato washers consist
of mud which is often separated from the washwater with the
aid of cyclone separators or by simple settling tanks. The
resulting aqueous slurry is frequently collected in tanks or
other containers for subsequent disposition.
Size Grading. Many fruits and vegetables are divided into
several sizes to facilitate the performance of subsequent
operations and to assure a degree of uniformity in the final
product. Commonly used size graders include revolving cylinders
or vibrating tables which are perforated with increasingly larger
openings, and divergently spaced rollers or narrow belts.
Undersized product and fragments are removed at the smaller
openings or spaces. These residuals can be readily dry handled,
as is widely done for fruits and vegetables (81% and 44%,
respectively). However, vegetable residuals from size graders
are discharged most frequently (57%) into hydraulic systems,
mainly as a matter of convenience.
Although size graders are widely employed, they are a major
source of residuals generation in only 23% of the plants. Many
products are processed into several styles, some of which
utilize product regardless of size. For example, tomatoes
which are either too small or too large for the whole peel pack
are diverted to crushers for the production of juice, sauce
and other tomato products, thereby eliminating the size grader
as a waste source.
Trimming. Trimming operations, as used here, include
cherry stemming, asparagus butt cutting, bean snipping, and
corn husking, as well as the manual removal of defective and
unusable portions from these and other commodities. Generally,
residuals from trimming operations can be dry handled. For
example, corn husks, cabbage leaves and apple trimmings are
almost exclusively handled by continuous dry systems. In practice
however, fruit and vegetable trimmings are handled with equal
frequency by dry and hydraulic methods.
Initial Sorting. Raw food products may be visually
examined at various stages early in the process f?.ow. Culls,
fragments, over-ripe and immature product, and miscellaneous
debris are manually removed from the product stream, generally
as the product is being conveyed on belts or vibrating conveyors
past the inspection stations. Residuals generated at initial
178
-------
sorting stations are handled with equal frequency by dry and
hydraulic methods (52% and 59%, respectively). Fruit residuals
are most frequently deposited into containers, while vegetable
and tomato residuals are discharged most frequently into floor
gut ters .
Cutting, Slicing, Dicing. Numerous product styles are
created by reducing the size of some raw products. With the
exception of corn kernels which are cut from the cob and
cabbage which is shredded for sauerkraut, these operations
are mechanically conducted for the sole purpose of creating
such style varieties. The cutting, slicing or dicing of
fruits and vegetables often results in the generation of
residuals consisting primarily of small fragments. These
residuals may be separated from the product by one of
several methods, including pneumatic separation, manual sorting,
and vibrating sieves or screens.
Corn cobs are almost exclusively handled by continuous
dry methods, as are most residuals from peach slicing operations.
Peach dicing and pear slicing and dicing residuals are most
frequently discharged into floor gutters. Residuals from
other products are handled with equal frequency by dry and
hydraulic means.
Peeling. All commonly used peeling equipment can be
categorized as either mechanical or chemical peelers. Mechanical
peelers include automatic fruit parers and abrasive rollers for
vegetables; chemical peelers employ a caustic solution,
generally heated to facilitate softening of the skin tissue,
and are used for both fruits and vegetables. The type of
peeler which is used markedly influences the characteristics
of the residuals generated at this waste source.
Automatic paring machines are used extensively to peel
and simultaneously core apples and pears. The relatively dry
peel and core materials from apples are extensively handled
by continuous dry methods, primarily due to the utility of
these residuals for by-product conversion; pear residuals
are most frequently conveyed hydraulically. Residuals from
all other types of peelers are generally discharged with the
water which is used by the equipment and are thus almost
exclusively handled hydraulically. These include abrasively
peeled beets and carrots; chemically peeled apples, apricots,
peaches, pears, and tomatoes; and beets, carrots and white
potatoes which are peeled by a combination of chemical and
abrasive equipment. The predominant use of hydraulic handling
systems is reflected by the 91% frequency for peeling residuals
from all products.
Quality Grading. The quality of peas and lima beans is
a function of the maturity of the product and is reflected
by the starch content. The concentration of starch affects
the specific gravity of the peas and lima beans. Brine
solutions are utilized to take advantage of the density
179
-------
differential. Overly-mature product is separated by
flotation. These residuals are dewatered from the brine and
discharged most frequently into floor gutters.
Pitting. Apricots, cherries and peaches are mechanically
pitted. Depending upon the type of pitter which is used, the
pits are automatically separated from the fruit at the time
of destoning, or shaker sieves must be subsequently provided
to effect separation. The pits from these products are
utilized for manufacturing a variety of by-products. However,
fruit flesh adhering to the pits is undesirable. For this
reason, hydraulic handling methods, which have the effect of
washing the pits, are most frequently employed. Cling peach
pits, which have excessive amounts of adhering flesh, are
often passed through a revolving cylinder to further
facilitate removal of fruit fragments.
Final Sorting. All food products are visually inspected
before being placed into containers or packages. Unacceptable
materials are manually removed and discarded. The quantity
of residuals generated during final inspection,, and thus the
significance of the operation as a waste source, is largely
influenced by the degree of quality control (sorting, trimming,
etc.) conducted prior to this point. Fruit reriduals generated
at final inspection stations are handled with equal frequency
by dry and hydraulic methods (49% and 53%, respectively).
Vegetable and tomato residuals are most frequently handled
hydraulically.
Pulping and Finishing. Pulping and finishing operations
are commonly conducted in tomato processing plants, less
frequently in fruit processing plants, and are generally
limited to pumpkin in the other major vegetable processing plants.
Residuals from these operations consist of skin, seeds, stems,
fiber, and relatively fine particles. Residuals from fruit
and vegetable pulpers and finishers are more frequently
handled by dry methods; residuals from tomato pulpers and
finishers are more frequently handled hydraulically.
On-Site Accumulation and Storage
Residuals which are handled by dry methods are normally
conveyed directly to the on-site storage facility, while
residuals which are handled hydraulically are normally
removed from the water by screens and deposited into the
on-site storage facility. Information regarding screening
and storage facilities is discussed below.
Screening. Specific data were collected on the screens
which separate solid wastes from the liquid waste stream.
Number and sizes of screens. The percentages of plants using
different types and sizes of screens for separating solids from
their liquid waste streams are in Table 39.
180
-------
TABLE 39
TYPES AND SIZES OF SCREENS
Type of
Screen
St at ic
Vibrating
Revolving
Belt
Other
None
Me s h e s
p e r i n c h e s
5-
5-14
15-24
25-34
35-54
55 +
Type of
Screen
Static
Vib rat ing
Revolving
Belt
Other
None
Me s h e s
per inch
5-
5-14
15-24
25-34
35-54
55+
New
Eng.
7
14
0
0
0
64
0
0
50
0
50
0
Frui
10
57
12
12
1
7
3
13
58
3
18
4
Mid
Atl
9
46
16
16
2
26
0
7
61
7
18
7
South Nort
. At
25
44
17
8
0
19
0
27
41
14
14
5
t Tomato
3
64
13
3
0
13
0
13
67
10
10
0
1. Cent
2
66
17
9
2
12
1
23
48
14
11
3
Vege-
table
5
67
18
9
0
4
2
15
55
9
17
3
h South
. Cent .
0
26
16
11
0
47
0
44
33
11
0
11
Mount
ain
0
64
36
9
0
0
0
0
55
0
44
0
Sea- Special-
food
0
8
0
0
0
76
0
3
0
0
3
3
ty
8
39
25
4
1
27
2
40
36
13
9
0
- North Alas
Wes
6
63
17
3
0
13
4
4
61
9
18
5
Can
Only
3
54
14
7
0
19
2
17
58
9
12
2
t ka
0
0
0
0
0
91
M H
--
Can &
Freeze
1 1
42
1 1
9
0
23
0
4
44
13
35
4
- South
Wes t
4
64
15
10
2
8
3
25
56
4
8
4
Freeze
Only
4
49
25
8
2
16
'
0
28
52
8
8
3
To
6
54
16
8
1
20
2
17
51
9
13
4
t n 1.
Any
Dehdr .
29
65
18
6
0
6
7
20
20
7
33
1 3
The columns may add to less than 100% because data were
lacking from some plants or to more than 100% because some plants
used more than one screen type or mesh size. The tabulated figures
are biased; see the discussion of screens and plant sizes, below.
By far the commonest type was a vibrating screen, with
revolving screens next. One-fifth of the plants used no screens.
The percentages without screens were significantly high in the
Alaska, New England, and South Central regions, and in seafood
plants; and were significantly low in the South West, and in fruit
and vegetable plants. (Significance was estimated from the
181
-------
difference between the number of plants in a given category and
the number of plants expected in the category if all regions,
commodities, or processes were the same.)
About half the screens had approximately 20 meshes per inch.
South Central and specialty plants had significantly more 10-mesh
screens than average, and North West plants had significantly
fewer. Plants where both canning and freezing were done and
dehydrating plants had significantly more fine-mesh screens than
average.
The type of screens in use varied significantly with plant
size; see Table 40 (percentages of plants).
TABLE 40
SCREEN TYPE AND PLANT SIZE
Plant size, 1000 raw tons/year
Type of
Screen
Vibrating
Revolving
Other
None
0-
1
14
0
9
78
1 -
5
21
9
20
55
5-
25
74
17
13
10
25-
100
80
26
16
5
100-
200
86
14
19
0
over
200
67
44
44
1 1
The percentage of plants with no screens declined with
increasing plant size, only partly because many seafood plants
were small and used disposal methods not requiring screens. The
percentages of non-seafood plants without screens in the two
smallest plant size categories were 73 and 34, respectively.
Since the survey sample over-represented large plants and
under-represented small plants, the data on the percentages of
plants with screens (by regions, products and processes) were
biased. A very rough estimate of the true number of plants
in each size category is developed elsewhere in this report (see
the discussion of costs). Using this estimate to correct the bias
in the sample data on screens resulted in doubling the overall
percentage of plants without screens. However, at least 85% of
the industry's production is probably from the four larger plant
size categories, where more than 90% of the plants used screens.
Plant size had almost no effect on the size of screens used
except that the largest plants (more than 200,000 raw tons)
tended to use either coarser or finer screens rather than
20-mesh.
Proportions of Waste Streams Screened. The survey
questionnaire asked for the percentage of each waste material
that was screened. Averages of the resulting data cannot be
182
-------
precise; screening is not appropriate for solid residuals
handled dry or disposed of by some methods; portions so handled or
disposed of would lower the percentages reported as screened.
Some products have been omitted from Table 41 because too
few figures were reported on them. Data have been rounded to
the nearest 10%.
TABLE 41
PERCENTAGES OF WASTES
SCREENED
%
Product Screened
As paragus
Bean , lima
Bean, snap
Beet
Broc. , cauli. , sprouts
Cabbage
Carrot
Corn
Pea
Potato, white
Pumpkin, squash
Spinach, greens
Tomato
Vegetables, misc.
Bean, dry
Pickle
Specialty
70
70
70
80
60
40
80
30
80
80
70
60
70
60
80
40
50
Product
Apple
Apricot
Berry
Cherry
Citrus
Frui t , mis c .
Peach
Pear
Plum, prune
Crab
Shrimp
Salmon
S ardine
Screened
30
60
70
50
40
30
60
90
70
0
20
0
0
The figures in Table 41 reflect the factors discussed above.
For example, a large proportion of corn waste is handled dry and
seafood wastes are often disposed of in ways that do not require
screening.
Residuals Holding Facilities. The survey questionnaires
specified the methods of accumulating and ''storing*' solid
residuals prior to hauling from the plant, tabulated as percentages
of facilities (Table 42).
Moveable containers were the commonest facilities for
accumulating solid residuals, followed by permanent hoppers.
Relatively few plants, fairly well scattered by region and
product, used stock piles. All Alaska plants used moveable
containers and the percentage using hoppers was high in
South West, North West and Mountain plants. Trucks were
commonest in New England and least common in the western
regions. Differences in these facilities were not very great
among product classes except for seafood.
183
-------
On-Site
Holding
Facility
Stockpiles
Bins , barrels
et c .
Pe rm . hopper
Trucks
Stockpiles
Bins ,b arrels
etc .
Perm. hopper
Trucks
ON-
New Mid
Eng. Atl.
8 4
38 44
8 29
46 23
Fruit
3
»
47
39
1 1
TABLE 42
SITE RESIDUALS HOLDING FACI
South North
Atl. Cent.
9 8
49 37
25 31
23 24
Tomato
4
36
49
10
South
Cent .
7
37
26
30
Mount -
ain
4
30
43
22
Vegetable
5
38
38
20
LITIES
North Alas-
West ka
4
45
43
8
Se
0
100
0
0
af ood
13
63
0
23
South
West
1
46
46
8
Total
5
42
36
16
Specialty
5
50
27
18
The facilities used to accumulate solid residuals were
associated with plant size, as shown in Table 43 (percentages
of fac ilities).
TABLE 43
HOLDING FACILITIES AND PLANT SIZE
On-Site
Holding Facility
Stock piles
PI
fl-
an t
1
1
5
size ,
5
5
5
1
25
5
000
25
raw
1
00
6
tons
/year
100-
200
5
Ove
200
7
r
Bins, barrels,
etc .
Perm, hoppers
Trucks
64
5
27
49
22
24
38
38
18
40
40
15
38
38
20
40
53
0
Stock piling did not vary with plant size, but the use of
moveable containers and trucks decreased and the use of hoppers
increased with increasing plant size.
On-Site Problems.
Introduction. The survey included information on problems
with on-site solid residuals storage facilities. Such ''storage'
is necessarily short term because of the nature of the materials,
but some system of accumulating the residuals for use or
disposal is a necessity. Data were gathered on leaching (that is
184
-------
separation of liquid from solid material during storage), set-pin.}1,
of liquid from the storage facility, insect problems and controls,
rodent problems and controls, and odor problems. Some responses
were ambiguous; for example, a missing response in the questionnaire'
could mean that there was no problem or that the existence of a
problem was unknown. In addition, problems were recorded as
occurring frequently, occasionally or never without strictly
defining the first two terms. Indices of frequency have therefore
been calculated from the percentage of plants giving particular
answers, omitting ambiguous questionnaires completely, and giving
double weight to frequent as compared to occasional problems.
For example, 50% of the New England plants did not respond to
the question on leaching problems; 14% reported frequent and 7%,
occasional problems; .and 28% reported never having the problem.
The index was therefore calculated as 2(14) plus 7, which equals 35.
Indices for the frequency of control programs were calculated in
the same way. The indices permit comparisons among problems,
regions, types of products, and processes, but are not to be
interpreted as the percentages of plants with the given problems
or control programs. The omitted, ambiguous questionnaires were
about one out of six for the problems with leaching, seeping, etc.,
and about one out of four for the occurrence of insect and rodent
control programs.
Problems. Odor, leaching, and seeping problems were much less
common overall than insect problems, and rodent problems were in
between; but the order of frequency of problems varied widely among
regions and somewhat among product classes and processes (Table 44).
Most striking of the regional differences was the almost complete
absence of on-site problems in Alaska (associated with the efficient
means of disposal practiced there). The most frequent leaching and
seeping problems were encountered in New England, followed by the
North West. North West, South Central and South Atlantic plants had
the commonest insect problems; the North West, South Atlantic, and
Mid Atlantic the commonest rodent problems. After Alaska, New
England plants had the fewest of these two problems. Odor problems
were commonest in the Mid Atlantic and least common in South Central
South West and Alaska plants.
Seafood plants had fewer than average problems in every
category and tomato plants the same except for an average number
of odor problems. Specialty and vegetable plants had above
average problems throughout, in some instances by only a small
margin. Freezers had higher problem indices than canners in all
categories, and plants that both froze and canned were generally
in between. Dehydraters had the expected low indices for leaching
and seeping, but more frequent insect and rodent problems than
plants using other processes.
These in-plant problems were not consistently related to
plant size.
Control Programs. Control programs for insects were
almost twice as frequent as insect problems and control programs
for rodents were three times as frequent as rodent problems, on
185
-------
the average (Table 44). The control indices were greater than the
problem indices in every comparison (except for zero problem, zero
control, Alaska insects). The plants in the various regions and
product and process classes tended to apply more frequent control
programs where their problems were greater. The principal departures
from this correlation were the extra frequent rodent control programs
in the South West and in tomato and specialty plants. Control
programs were slightly more frequent in larger than in smaller
plants.
TABLE 44
FREQUENCY
Problem
Leaching
Se eping
Ins ect
Rodent
Odor
Control
Programs
Insect
Rodent
INDICES 0
New
Eng.
35
56
21
21
14
49
56
Mid
Atl
20
18
56
44
38
116
117
F ON-SITE PROBLEMS AND CONTROL PROGRAMS
Sout
. Atl.
23
29
70
52
23
136
124
h North
Cent .
25
22
62
35
27
119 1
107 1
South
Cent.
21
16
74
32
16
10
11
Mount-
ain
18
9
54
27
9
99 1
81 1
North
West
42
30
81
56
28
11
22
Alas -
ka
0
0
0
0
10
0 1
5 1
South
West
17
19
52
26
9
08 1
18 1
Total
24
22
59
35
20
07
07
Problem
Vege -
Fruit Tomato table
Sea- Special- Can Can & Freeze Any
food ty Only Freeze Only Dehdr
Leaching
S e e p in g
Ins ect
Rodent
Odor
Control
Programs
Ins ect
Rodent
33
23
67
44
18
103
11 7
14
16
53
20
20
121
124
29
23
70
38
27
11 1
108
14
29
31
23
17
51
43
30
25
79
42
23
154
156
20
20
55
33
18
100
101
22
18
49
34
23
77
85
40
37
73
38
26
129
128
12
6
81
59
18
125
131
Holding Facilities. The occurrence of on-site problems
was strongly related to the type of accumulation and holding
facility used, as shown in Table 45 (problem frequency indices
as described previously).
In almost all
from left to right
cases,
in the
the problem
table.
frequency index decreased
186
-------
TABLE 45
HOLDING FACILITIES AND PROBLEMS
Prob lem
Leaching
Seeping
Ins ect
Rodent
Odor
Stock
Piles
37
27
94
59
36
Bins ,
Barrels
37
31
77
48
24
Hoppers
31
27
68
39
20
Trucks
23
26
57
32
23
Disposal Methods
On-site Burning. The percentages of plants that burned
at the plant site are listed in Table 46.
were burned at disposal sites off
(non-food) residuals
(In addition, some materials
the plant premises; data on these operations are given elsewhere
in this report.) On-site burning was in open fires or in
furnaces (or incinerators); and was classified in frequency
as less than or more than once per day.
TABLE 46
ON-SITE BURNING
Type of
Burn ing
None
Open ,
1-/day
1+/day
Furn ace ,
1-/day
1+/day
New
Eng.
92
8
0
0
0
Mid
Atl .
78
12
2
0
7
South
Atl .
70
9
9
6
6
North
Cent .
69
10
9
3
8
South
Cent .
72
6
0
0
22
Mount -
ain
80
10
0
0
10
North
West
78
13
5
5
0
Alas -
ka
75
5
20
0
0
South
West
73
12
1
7
7
Total
74
11
5
4
6
Vege- Sea- Special- Can Can & Freeze Any
Fruit Tomato table food ty Only Freeze Only Dehdr,
None
Op en ,
1-/day
1+/day
Furnace ,
1 -/day
1+/day
74
11
5
6
2
72
10
10
5
3
75
12
4
3
6
82
7
9
0
2
65
8
1
4
21
73
11
6
5
6
72
15
8
0
5
85
4
4
2
6
41
29
6
6
1 8
187
-------
About three-fourths of the plants did not burn at all. Among
those that did, periodic burning in open fires was the commonest
method. A significantly high proportion of dehydrating plants
and a significantly low proportion of freezing plants used onrsite
burning.
Solid Residuals Disposal Sites. Data on the size, location
and operation of disposal sites for food processing solid residuals
were given in the survey questionnaire. Most of the tabulated
information that follows is in percentages that add to 100% of the
sites for which data were reported. The columns in the table on
materials handled at fill sites (processor waste only, garbage,
etc.) add to more than 100% because many sites handled two or
more types of material. Both food and non-food processor wastes
are included in the following tables.
The survey questionnaires over-represented the largest plants
and under-represented the smallest plants in the industry. The
plant size bias affected some of the disposal site dataj.no
adjustments for plant size effects have been applied in this part
o f the report.
Number and Type of Sites. The numbers of the different types
of disposal sites reported in the questionnaires are in Table 47.
Only incomplete data were recorded for some of these sites. The
same site could have been reported by more than one processor
and the same site may be listed more than once in the products
table because some plants packed two or more products. Also
listed is the average number of sites of each kind per plant;
for example, in New England about 0.4 fill sites, 0 spread
sites, and-0.1 burn sites were reported per plant in the survey
s ample.
More than one-fourth of the smallest plants but only 5% of
the medium and large plants reported that they used no solid waste
disposal site of any type. Otherwise, plant size was not
significantly associated with the number of fill, spread, or burn
dispos al s it es .
Location and Size. The distance from the processing plant
and the number of acres occupied by the site are in Table 48
(percentages of reported sites). The acreage of burn disposal
sites was not separately tallied.
The data on disposal sites that burned some materials were
too sparse to show significant differences among regions or
products; they averaged fewer miles from the processing plant
than did all disposal sites.
Spread disposal sites averaged slightly closer to the processing
plant than did fill sites. South West plants had significantly
longer hauls than average to both fill and spread sites. Differences
in hauling distances were greater among regions than among product
classes.
188
-------
TABLE 47
NUMBER AND TYPE OF DISPOSAL SITES
New Mid South North South
Type
Fill
Spread
Burn
Fill
Spread
Burn
Fill
Spread
Burn
Fill
Spread
Burn
Eng . At
Number
5 29
0 20
2 3
Average
.4 .6
0 . 5
.1 . 1
Fruit
Number
100
42
16
Average
.7
. 3
. 1
1. Atl. Cen
of disposal
27 80
12 56
10 12
number of d
.8 .7
.3 .5
.3 .1
Tomato
of disposal
49
28
9
t. Cent.
sites in
1 1
4
2
isposal
.6
.2
. 1
Vege t
sites in
147
92
27
number of disposal
.7
.4
. 1
.6
.4
. 1
Moun
ain
the
6
3
2
sites
.6
.3
.2
able
the
sites
t- North Alas-
West ka
survey
52 4
10 3
8 3
per p 1 an t
.7 .2
.1 .1
.1 .1
Seafood
survey
12
9
4
per p 1 an t
.2
.2
. 1
South
West Total
73 287
33 141
18 60
.8 .7
.4 .3
.2 .1
Sp ecialty
60
13
17
.8
. 2
.2
189
-------
TABLE 48
LOCATION AND SIZE OF DISPOSAL SITES
Miles Fill
to
Site
Spread
Burn
Acres Fill
at
Site
Spread
Miles Fill
to
Site
Spread
Burn
Acres Fill
at
Site
Spread
1 -
1-9
10+
1-
1-9
10+
1-
1 -9
10 +
10-
10-99
100 +
10-
10-99
100 +
1 -
1 -9
10+
1 -
1-9
10+
1 -
1-9
10+
10-
10-99
100 +
10-
10-99
100+
New
Eng.
0
100
0
«. _
--
0
100
0
25
75
0
_
--
Fruit
12
68
20
7
60
33
33
53
13
25
44
31
11
43
46
Mid
Atl.
14
72
14
35
60
5
33
67
0
28
52
20
18
65
18
South
Atl.
11
70
18
17
83
0
70
30
0
75
19
6
27
55
18
Tomato
12
63
24
18
61
21
44
44
11
16
45
39
19
42
38
North
Cent.
20
70
10
17
78
5
42
50
8
20
61
19
8
51 1
41
Sout
Cent
0
82
18
25
75
0
50
50
0
11
55
33
0
00
0
Vege
15
71
14
13
68
28
44
48
7
25
53
23
7
57
26
h Mount-
ain
17
83
0
33
67
0
50
50
0
20
80
0
0
100
0
table
1
North
West
12
76
12
10
50
40
38
62
0
29
50
21
11
44
44
Alas -
ka
0
100
0
0
100
0
0
100
0
50
50
0
100
0
0
Seafood
0
92
8
1:1
78
11
0
00
0
1t2
62
25
50
25
25.
South
West
3
59
38
d
52
48
38
44
19
5
44
51
11
44
44
Speci
7
77
17
23
46
31
47
47
6
20
61
20
22
33
44
Total
11
70
18
15
68
17
41
52
7
23
51
26
14
52
34
alty
Spread sites (which were usually agricultural land) averaged
larger than fill sites. Greater variation in disposal site size
occurred among regions than among product classes. South West fill
sites were significantly larger and South Atlantic fill sites were
significantly smaller than average.
190
-------
Ownership and Materials Handled. The type of ownership (or opera-
tion) and the materials handled at disposal sites are in Table 49 (per-
centages of sites).
Under materials handled (at the disposal site), garbage, industrial
refuse and domestic refuse are in addition to processor residuals, and
two or more of these materials may be handled at the same time. Spread
sites generally are not used for these materials.
More than half of the fill disposal sites were publicly operated,
but those at which materials were burned had a comparable proportion, of
processor and public ownership. Spread sites were largely on private
land and few were publicly operated. Processor operation of fill sites
was significantly high for Mid Atlantic plants; and private operation
for tomato plants. Most of the other very high and very low percentages
in the table were based on few records and were not significantly different
from average. High private operation of South West fill sites
approached significance.
Less than one-fifth of the fill sites handled processor refuse only
and most of the rest handled more than one of the other materials. Sites
that burned material were more likely to handle processor residuals only,
in this case largely non-food wastes. Percentages significantly different
from fill site averages were--high percentages: processor residuals
only in the Mid Atlantic, garbage in the North West and for seafood and
specialty plants, and industrial refuse in the South West; low percentages:
garbage in the Mid Atlantic and for tomato plants.
The ownership-operation and (at fill sites) the materials handled
varied with plant size. At fill sites company and possibly private
ownership increased and public ownership decreased with increasing plant
size. These relationships were erratic at spread sites, but private .
ownership increased and public ownership decreased drastically with
increasing plant size at burn disposal sites. The percentage of fill
disposal sites that handled only the processing plant's waste increased
from 0% for the smallest plants to 24% for the largest; the. declines in
percentages across the range of plant sizes for sites also handling gar-
bage were 62 to 40%; also handling domestic refuse, 54 to 36%; and also
handling industrial refuse, no marked trend.
Type of Land. Percentages of disposal sites on different kinds of
md are in Table 50.
The high proportion of spread disposal sites on agricultural 'land
is expected. As with many other disposal site characteristics, land types
varied .more among regions than among product classes. Percentages sig-
nificantly different from average were (fill sites): high percentages,
gully sites for North West and seafood plants; and level sites for Mid
Atlantic plants; low percentages, gully sites for Mid Atlantic and North
Central plants; and level sites for North West plants; (spread sites'): a
low percentage of agricultural and a high percentage of ''other'' sites
for seafood plants. Data were too few to show significance in many of the
apparently high or low percentages.
191
-------
TABLE 49
OWNERSHIP OF AND MATERIALS HANDLED AT DISPOSAL SITES
Fill
Spread
Burn
Fill
Burn
Fill
Spread
Burn
Owned ,
Operated
by :
processor
private co.
public
proc ess or
private co .
pub lie
proces sor
privat e co .
publ ic
Mat erials
handled
p rocesso r
only
garbage
ind . re f us e
dom . refuse
processor
only
garbage
ind . refuse
dom. refuse
Owned ,
Operat ed
by :
processor
private co.
public
processo r
privat e co .
pub lie
processor
private co.
pub li c
New
Eng.
0
20
80
0
0
100
0
60
60
80
0
0
50
50
Fruit
18
32
50
20
57
23
31
12
56
Mid
Atl.
38
28
34
38
52
10
33
0
67
41
31
41
34
33
0
67
0
South
Atl.
19
23
58
50
42
8
70
10
20
1 1
44
41
37
60
30
30
0
Tomato
23
46
31
24
69
7
56
22
22
North
Cent .
18
38
44
25
75
0
42
25
33
27
58
55
51
42
50
67
42
South
Cent .
0
18
82
25
75
0
50
0
50
0
73
55
45
50
0
50
0
Mo un t -
ain
17
0
83
33
67
0
50
0
50
33
17
67
50
50
0
0
0
Vegetable
19
28
53
25
71
4
44
2
48
North
West
15
21
64 1
18
82
0
38
0
62
13
69 1
44
31
25
62 1
75
12 1
S e a f o o
0
17
83
33
33
33
50
0
50
Alas -
ka
0
0
00
67
0
33
67
0
33
0
00
50
50
0
00
0
00
d
South
West
7
42
51
22
56
22
39
17
44
8
51
66
45
39
39
50
33
Speci
12
35
53
54
46
0
47
24
29
Total
15
31
53
29
63
> 8
45
12
43
18
54
53
43
38
40
50
27
alty
Mat erials
handled
Fill
Burn
processor
only
garbage
ind . re fuse
dom. re f us e
p rocess or
only
garbage
ind . re f us e
dom .refuse
20
48
48
38
25
38
56
29
27
31
59
43
44
1 1
33
22
24
56
53
42
44
44
44
18
0
92
50
42
0
75
25
75
10
70
63
53
47
35
47
29
192
-------
TABLE 50
TYPES OF LAND FOR DISPOSAL SITES
Type of
Land
New
Eng.
Mid
All.
South
Atl.
North
Cent .
South
Cent .
Moun t-
ain
Nort
Went
h Alas-
ku
S o 1 1 1
West.
h
Tol ,U
Fill Sites
Pit
Gully
Level
Marsh, tidal
Other
60
20
20
0
0
8
12
62
8
8
30
25
40
5
0
25
20
39
12
4
20
30
50
0
0
17
50
33
0
0
17
56
21
4
2
0
100
0
0
0
1 1
33
36
20
0
19
32
37
1 1
3
Spread Sites
Agricultural
Was te
Other
_ _
Fruit
76
12
12
80
10
10
Tomato
91
9
0
75
25
0
Veget
100
0
0
able
73
18
9
0
0
100
Seafood
76
19
5
Spec
83
13
4
ialty
Fill Sites
Pit
Gully
Level
Marsh, tidal
Other
Spread Sites
Agricultural
Waste
Other
15
34
38
13
0
79
14
7
19
19
49
13
0
86
0
14
18
30
38
9
5
80
16
3
10
70
20
0
0
40
0
60
23
36
30
10
2
75
25
0
Delivery and Covering Frequency. The number of deliveries per day
to disposal sites and the number of coverings per day of materials at
the site were reported in Table 51 (percentages of sites). The frequency
''!-'', meaning less than once per day, ranged from about once every two
days to a few times per season.
Differences in the frequency of hauling to disposal sites and
of coverings at the sites were much greater among regions than among
product classes, although seafood plants tended to be different from
other product plants. Only a few data were reported for some regions.
Deliveries to spread sites were much more frequent on the average then
deliveries to fill sites; this was expected because in many spread disposal
operations growers take trimmed leaves and other residuals on return
trips from delivering raw product. Only small percentages of fill
disposal sites were never covered or were covered only occasionally,
and the average frequency of coverings was much greater at fill than
at spread sites. The latter contrast was also expected because of the
nature of typical fill and spread operations.
193
-------
TABLE 51
DELIVERY AND COVERING FREQUENCY AT DISPOSAL SITES
Number
per day
1 -
1
2-4
5 +
New Mid South North South Mount- North Alas- South
Eng. Atl. Atl. Cent. Cent. ain West ka West
Deliveries
0
80
20
0
Coverings
Not covered 0
1/season 0
1 - 0
1 100
2+ 0
Not
1/8
1-
1
2-4
5 +
Deliveries
Coverings
covered
eason
1-
1
2 +
Number
per day
Not
1/s
Not
1/s
1 -
1
2-4
5 +
cove
eason
1 -
1
2 +
1-
1
2-4
5 +
Total
to fill sites
16 5
8 45
28 25
48 25
at
1
2
5
1
to
1
1
6
at
4
2
1
2
Fruit
Deliveries
13
26
30
31
Coverings
red 5
8
14
60
13
Deliveries
0
1 1
25
64
Coverings
to
at
to
at
covered 15
eason 2 1
1° 12
1 30
2+ 21
fill si
0 5
2 5
5 24
0 57
2 10
spread
5 0
1 8
6 42
8 50
spread
3 0
1 18
4 36
1 27
0 18
6
24
40
30
tes
7
3
16
64
10
s ites
4
13
33
51
sites
26
22
20
26
6
Tomato
fill sites
10
12
17
62
fill si
5
8
12
62
12
spread
11
7
21
61
spread
28
24
12
32
4
tes
sites
sites
22
33
33
11
0
0
0
80
20
0
0
33
67
67
0
0
0
33
Vege t
9
28
32
30
i
4
5
16
60
15
2
17
27
54
21
21
20
31
6
0
20
60
20
0
0
17
83
0
33
67
0
0
0
0
50
50
0
able
14
40
24
21
3
1 1
25
53
8
0
67
0
33
14
43
14
29
0
Se
33
45
11
0
0
0
43
57
0
38
38
25
0
12
12
62
12
0
0
100
0
0
0
0
100
0
0
100
0
0
0
0
0
100
0
0
af ood
13
31
23
34
6
5
5
67
17
3
7
27
63
17
17
17
42
8
Speci
9
33
33
24
4
0
10
73
14
0
30
40
30
50
0
10
40
0
1 1
31
29
29
4
6
16
62
12
6
15
26
53
23
20
22
28
7
alty
194
-------
Significantly different frequencies were (fill sites): high
frequency of deliveries from Mid Atlantic, North Central and
tomato plants; low frequency of deliveries from seafood plants;'
high frequency of covering for specialty plants, and low frequency
for Alaska plants; (spread sites): low frequency of deliveries
from North West, Alaska and seafood plants; high frequency of
covering for fruit plants. The covering frequencies at spread
sites for Alaska and for seafood plants were almost significantly
low.
Disposal Site Problems.
Introduction. Data on a number of characteristics of
solid waste disposal sites are summarized and discussed above'.
The relationships between some of these characteristics and pro-
blems with insects, rodents, odors and water pollution are con-
sidered here. Disposal by spreading on land, by filling and by
burning are treated separately. Most of the spread disposal sites
were on agricultural land. Disposal by ''filling'' included
simple dumping as well as more or less careful covering and
compacting. Some materials were burned at some sites. The
problems considered in this section of the report include those
stemming from non-food as well as food residuals from processing
plants.
Only the presence or absence of a problem was indicated on the
questionnaires, and not its frequency or severity. As for on-site
problems, some of the questionnaires were ambiguous with respect
to disposal site problems; a blank could have meant either no
problem or problem unknown. The analyses were based on the
percentage of plants indicating some problem out of the total number
that recorded or implied some specific response. Questionnaires
with the pertinent section totally blank were omitted, including
those from plants that had no solid waste disposal site and,
therefore, no problems. The percentages are evidently higher
than they would be with complete knowledge and should be thought
of as indices, somewhat like the ones calculated for on-site
problems. An index was considered significant if it differed from
the overall index for the problem with approximately 95% confidence.
As elsewhere in this report, the product headings (fruit,
tomato, etc.) do not mean that the plant packed that product
only, but merely that it packed that product and perhaps others.
Fill Site Problems. Indices to fill disposal site problems
and the numbers of reported fill sites are in Table 52.
Problems with water pollution from fill disposal sites were
seldom reported and are omitted from further analysis. Three plants
wrote in air pollution (unspecified) as a problem at these sites,
too few for any conclusions. However, odor is an air pollutant.
''Non-food'' means sites that disposed of non-food wastes (paper,
wood, etc.) from processors; disposal sites under the other headings
may also have handled non-food wastes.
195
-------
FILL
TABLE 52
DISPOSAL SITE
PROBLEMS
New Mid South North South Mount- North Alas- South
Problem Eng. At 1 . Atl. Cent. Cent. ain West ka West Total
Insect
Rodent
Odor
Water
25
100
50
0
72
44
67
6
82
88
47
0
54
46
49
6
100
75
88
0
100
67
33
0
35
56
46
8
50
100
50
50
53
44
37
5
58
55
49
6
No. of
fill sites
29
27
80
1 1
52
73
287
Insect
Rodent
Odor
Water
Fruit
57
54
45
7
Tomato
71
32
42
6
Vege -
table
47
45
51
2
Sea-
food
43
86
57
17
Specialty
65
78
57
8
Non-
Food
55
62
50
--
No . of
fill sites 100
49
147
12
60
153
A substantial number of fill disposal site problems of at
least one kind were reported by every region and product class.
Problems were generally more variable among regions than
among products. Records were available from only a few sites
in some of the regions, decreasing the precision of the indices
to a low level. The prevalence of fill site problems in the different
regions and product classes (Table 52) did not correlate with
the prevalence of the same problems at the factory site. (Table
45). For example, Alaska and New England reported high indices of
rodent problems at fill sites, but the fewest rodent problems of all
regions at the plant site. (None of the four Alaska fill sites
handled any food wastes, but only non-food materials.) Significantly
high problem indices at fill sites (Table 52) were: insect problems,
South Atlantic and South Central; rodent problems, South Atlantic,
specialties and non-food; and odor problems, Mid Atlantic and
South Central. Significantly low indices were: insect problems,
North West and vegetables; rodent problems, tomatoes and vegetables;
and odor problems, South West. The only consistent relationship
to plant size was the high proportion of problems with insects,
rodents and odors at sites used by plants in the smallest size
cat egory .
Spread Site Problems. Indices to spread disposal site problems
and the number of reported spread sites are in Table 53.
As for fill sites, sparse data made the percentage figures
on spread site problems in some regions insignificant; details
on the three Mountain spread sites were lacking.
196
-------
TABLE 53
SPREAD DISPOSAL SITE PROBLEMS
Problem
Insect
Rodent
Odor
Wat er
New
Eng.
_
Mid
Atl .
47
21
60
0
South
Atl.
50
20
60
0
North
Cent.
21
5
40
2
South
Cent .
100
0
100
0
Mount-
ain
_
--
North
West
14
U
57 1
0
Alas-
ka
0
0
00
0
Sou
Wes
86
32
52
0
l.h
I Tol;il
42
15
52
1
No. of
spread sites 0
20
12
56
10
33
141
Ins ect
Pod en t
Odor
Wat er
No . of
spread
Fruit
63
30.
52
0
sites 42
Tomat o
52
14
43
0
28
Vege-
table
37
10
48
1
92
Sea-
food
22
33
67
1 1
9
Speci alty
30
12
44
0
13
Non-
Food
62
46
69
13
Except for odors, which
at spread sites were less
exception was the greater
than at fill sites in the
problem indices at spread
fruit; rodents and odors,
was for insects
averaged slightly more, problems
common than at fill sites; a clear-cut
percentage of insect problems at spread
South West. Significantly high
insects, South West and
sites were:
non-food. A significantly low index
North Central. Rodent problem indices approached
significance for South West and fruit plants (high) and for North
Central and vegetable plants (low). Non-food sites had substantially
higher indices than average for three of the problems (water problems
at non-food sites were not analyzed).
At spread disposal sites
frequency with increasing plant size; rodent
indices were not associated with plant size.
insect problems increased in
and odor problem
Burn Site Problems. Disposal sites where some of the materials
were burned (often at the plant and sometimes at fill or spread
disposal sites) were analyzed in less detail. Percentage indices
are in Table 54.
The number of burn sites listed is generally not the number
from which data were tallied; some of the sites were recorded as in
use but no data on problems were given. The number of samples in
each column is too small to show significance in any of the
individual indices, although the insect problem index for fruit
plants is almost significantly high. Overall, insect and rodent
problems apparently were less frequent and odor problems were more
frequent at sites that burned than at fill sites.
197
-------
TABLE 54
BURN DISPOSAL SITE PROBLEMS
Problem
Ins ect
Rodent
Odor
Wat er
No. of
burn sites
Ins ect
Rodent
Odor
Water
New
Eng.
2
Frui
70
60
60
10
Mid
Atl.
0
100
100
0
3
t
South
Atl .
71
57
71
0
10
Tomato
50
50
50
0
North
Cent.
36
55
55
18
12
Sout
Cent
50
0
50
0
2
Vege
29
38
47
18
h Mount-
ain
100
100
100
0
2
table
North
West
50
33
50 1
17
8
Alas-
ka
0
0
00
0
3
Seafood
25
0
100
0
South
West
40
40
50
0
18
Total
44
44
61
7
60
Specialty
46
54
67
0
No . of
burn sites
16
27
17
The insect and rodent problem indices varied erratically
among plant size categories, but odor problems decreased
signficantly and consistently with increasing plant size.
Disposal Site Operations. Differences were found among
disposal sites operated by food processors, by private companies,
and by public agencies (Table 55, frequency indices).
TABLE 55
DISPOSAL SITE OWNERSHIP AND PROBLEMS
Problem
Ins ect
Rodent
Odor
Fill Sites
Ope rat ed by :
Processor Pri
50
41
33
vate
50
40
38
Public
55
70
63
Spread
Process
46
23
63
Sites
or Private
44
17
42
Public
'55
44
75
Significantly high indices were those for rodents and odors at
publicly operated fill and spread sites. Significantly low indices
were: rodents, privately operated fill sites; and odors, processor
and privately operated fill sites. (Significance was estimated
separately for fill site and spread site data. As elsewhere,
differences from the overall average were used in judging
198
-------
significance, taking into account the numbers of items entering
into each percentage or index.)
Fill disposal sites were often used for garbage and/or
industrial and domestic refuse in addition to solid residuals from
food processors. The percentage indices of problems at fill sites
handling these classes of materials are in Table 56.
TABLE 56
MATERIALS HANDLED AND PROBLEMS
Problem
Ins ect
Rodent
Odor
Materials Handled
Process ors
Only
. 58
28
36
at Fill Site
Include
Garbage
51
66
58
Include
Refuse
52
58
50
A significantly high index was that for rodents
handling garbage; significantly low indices were for
odors at sites handling processor residuals only.
at sites
rodents and
Problems were tallied separately for spread disposal on
agricultural and on non-agricultural land. Insect problems were
practically the same at both, but rodent and odor problems were
much more prevalent in non-agricultural sites. Indices were:
insects, 46 and 45%; rodents, 17 and 30%; odors, 41 and 67%, on
agricultural and non-agricultural land, respectively.
Information was sought but not always recorded on the
frequency of covering the materials at fill and at spread disposal
sites. Problem indices are in Table 57.
TABLE 57
COVERING FREQUENCY AND PROBLEMS
Fill Sites
Spread S ites
Pr ob lem
Ins ect
Rodent
Odor
Covering
0 & Seas
77
74
69
f req
1-
62
55
55
uency , per day :
1
48
52
51
2 +
71
66
56
?
33
54
28
0 & Seas
51
13
55
1-
42
29
71
1
53
23
37
2 +
33
1 1
78
?
34
31
34
''0 & Seas'', means no covering or only about once a year;
''1-'', < < 1 > » and
-------
more times per day, respectively; and ««?»> means frequency of covering
unknown. No clear relationships were shown in Table 57. The least
frequently covered fill sites had the maximum indices (all three
significantly high), but those for the most frequently covered fill
sites were also high (significantly for insects and rodents), and
relationships were even more mixed at spread sites.
By-product Outlets. The percentages of plants in the survey
with various outlets for by-products are in Table 58. ''Feed'' in
the table means animal feed but includes some very small quantities
of h urn an
includes
food
soil
by-products (apricot seeds
conditioners.
'Non-food''
for example). ''Fertilizer5'
means the recovery of non-
food wastes such as metal, cardboard and paper.
few miscellaneous uses (cosmetics and abrasives
some unclassified by-products. ''None'' includes unknown.
' 'Other'' includes a
for example) and
TABLE 58
BY-PRODUCT OUTLETS
By-product
us e
Feed
Charcoal
Alcohol
Vinegar
Oil
Fertilizer
Non -food
Other
None
Feed
Charcoal
Alcohol
Vinegar
Oil
Fertilizer
Non-f ood
Other
None
New
Eng.
21
0
0
0
0
29
0
7
43
Frui
51
10
8
5
7 .
1
8
7
27
Mid
Atl.
26
0
0
5
0
0
5
7
63
South North South Mount1
At
50
0
0
0
3
0
3
1 1
39
t Tomato
29
9
4
1
3
0
9
4
54
1. Cent
55
1
0
4
0
2
8
2
38
Vege-
table
64
2
3
2
1
1
5
3
22 ;:
. Cent.
42
0
0
0
0
0
11
16
47
Sea-
food
23
0
0
0
8
9
0
17
57
7
2
ain
3
0
0
0
0
0
0
0
7
Special-
ty
43
1
1
1
0
3
17
13
40
- North Alas-
Wes
80
0
4
3
1
3
4
8
14
Can
Only
46
6
3
2
3
2
8
5
38
t ka
9
0
0
0
9
0
0
18
77
Can &
Freeze
44
2
2
0
4
5
4
2
42
South
West
54
16
9
0
10
3
14
7
26
Freeze
Only
73
0
0
2
1
'2
6
9
19
Total
52
4
3
2
3
3
7
7
36
Any
Dehdr.
65
0
6
0
0
0
0
6
29
The columns may add to more than
two or more by-product outlets.
100% because some, plants had
More than a third
use and just over half
use were significantly
and freeze only plants;
of the plants did not report a by-products
reported use as feed. The percentages of feed
higher than average for North West, vegetable,
and were significantly lower for New England,
Mid Atlantic, Alaska, tomato, seafood, and can only plants. South West
200
-------
and fruit plants had significantly high percentages of outlets other
than feed; North Central and vegetable plants, significantly low
percentages.
The proportions of plants with by-products are greater in
iurvey sample than they would be in the industry as a whole as
L by the survey bias toward larger plants and the data in the
i wing:
the survey
shown by t
f ollowin g:
Plant
size,
1000
raw
tons/year
0-
1
1-
5
5-
25
25-
100
100-
200
Over
200
% of plants with by-products 1_6 49 57 87 77 73
Correcting the plant size bias by the rough approximations
of the true number of plants in each size category (which is developed
elsewhere in this report) increased the percentage of plants with no
by-product outlet from 36 to just over 50%. The precision of the
bias-correcting approximations may not be very good. In any case,
the sample plant size bias had much less effect (and possibly none)
on the tons of residuals used as by-products because most of the
tonnage is handled by larger plants.
Having a by-product outlet does not imply an income from
the by-product. Some plants had net expenses in disposing of
residuals as by-products and others broke even.
The tonnages of solid residuals used as by-products and
by-product incomes are given in detail elsewhere in this report
(see the section on ''Solid Residuals Quant itites'' and that imme-
diat ely below).
Cost of Residuals Handling, Treatment and Disposal
Int roduct ion. The questionnaire for the solid wastes survey
requested information on the out-of-pocket costs for solid waste hauling
and disposal sites and on income from by-products. These data were
fairly complete and permitted a detailed summary by plant, size and
product type; plant-to-plant variation was very large. Extrapolation
to the entire surveyed industry introduced errors from the estimates
of the number of plants in each product and size class.
Data on other solid and liquid waste costs were secured
during the site visits. Some of these figures were estimates made by
the plant personnel. About 40% of them were incomplete, covering the
costs of some but not all of the equipment and operations; the
resulting summaries are therefore underestimates.
Plants were put into six classes according to the total
tons of raw products received in a year (up to 1,000; 1-5,000;
5-25,000; 25-100,000; 100-200,000; and over 200,000). Five product
classes were defined: fruit, tomato, vegetable, seafood and
specialty. Data for plants that packed a combination of fruits,
201
-------
tomatoes, and vegetables were separately summarized and a
contribution from this summary was assigned to each of the three
specific product classes. A plant packing any specialty product
was classified as a specialty plant, whether or not it also packed
other items. Seafood plants generally did not pack items from the
other product classes. The tonnage figures used to classify specialty
plants by size were less precise than those for the other product
classes; tonnages of preprocessed products for repacking were
omitted where possible.
Haul Plus Site Costs. The average annual out-of-pocket costs
per plant for solid waste hauling and disposal sites are in Table 59.
TABLE 59
AVERAGE HAUL PLUS SITE COSTS*
Product
class
fruit
t om a t o
vege tab le
seafood
H Jl l.:C. 1 U 1 I V
A 1 1
*x $IOOU
Plant siz
0- 1-
1 5
.5 1.4
0 . 8
1.2 3.9
.7 .4
. / 'I . ''i
/ 1 . 'i
e, 1000 tons
5-
5.
6.
5 .
4 .
II' .
i. .
25
9
4
1
3
i
/i
25
19
17
14
--
:'./
I /
per year
100
.2
.8
.0
--
. ')
. fi
100- Over
200 200
25
23
22
.''''
') 1
.2 14.0
.1 46.1
.4 29.8
,11 f > ' . l\
. '» r,' .11
The averages in the table were based on figures from one
to 59 plants in each product:size classification; half the averages
were of six or more plants. Individual plant costs varied widely around
the listed averages.
Economies of scale were shown in the haul plus
the larger the plant, the lower the cost per ton of
Rough estimates are:
site cos ts;
raw product.
Raw tons per plant
Average cost per raw ton
1 ,000
$1.0
10,000
$.5
100,000
$.2
Seafood plants and small tomato plants had lower costs than
average. Specialty plants apparently had generally high costs,
possibly a result of some mis classification in plant sizes.
202
-------
Estimates of the surveyed industry's total haul plus site costs are
given in a later section of this report (Table 62).
TABLE 60
HAUL PLUS SITE COSTS FOR FILL AND SPREAD DISPOSAL*
Plant size, 1
Type of
Dis pos al
Fill
Fill and Spread
Spread
0-
1 .
3.
1 .
5
9
9
1
5
9
5
5
000 tons
per year
25-
25
.3
.6
.0
1
1
2
5
8
1
100
.3
.7
.6
Over
1
00
35
2
1
5
5
.6
.0
.0
*x $1000, per year
Table
year separating
60 lists average haul plus site costs per plant per
fill and spread disposal sites. The averages were
based on figures from two to 54 plants in each disposal inethod:size
classification; half the averages were of 22 or more plants. ''Fill
and spread'' means that both disposal methods were used by the same
plant. These out-of-pocket costs were generally greater for residuals
going to fill than for those going to spread disposal sites.
By-product Incomes. Incomes from food by-products and those
from non-food by-products were summarized separately (Table 61). Non-
food by-products are metal, paper, and the like salvaged from the
processing operations. Much of the non-food by-products income was
from scrap produced in can manufacturing plants run in conjunction
with canneries; unfortunately, this source could not be consistently
identified for elimination and all such figures were therefore
included. Among other income sources were emptied cans used as
nursery planters and cardboard and paper use for re-manufacture.
By far, the largest food by-product was animal feed from peels,
husks, culls, and other discarded materials. Large differences were
reported among plants in by-products income per ton.
Some plants with by-products failed to report whether or
not they realized an income from them; these plants were omitted
entirely from the summaries. Otherwise the averages in Table 61 are
across all plants, including those with a by-product and an income,
a by-product but zero income, and no by-product. They therefore
estimate average by-product incomes per plant for all the surveyed
industry by plant size and product class.
The averages in the table were based on figures from one
to 41 plants per productrsize classification; half the averages were
of seven or more plants. The smaller plants are all assumed to have
no non-food by-products income; positive data were o.ften lacking.
203
-------
All
TABLE 61
AVERAGE BY-PRODUCT INCOMES*
Plant size,
Product
Class
fruit
tomato
vegetable
seafood
specialty
0-
1
Food
0
0
0
0
.5
1-
5
1000 tons per year
5-
25
25-
100
100-
200
Over
200
by- products
1 .0
. 3
.3
3.5
7.3
2.8
2.4
3.6
6.7
8.9
9.5
3.4
16.
...
30.
27.
0
27.
200.
.6
.3
96.
...
24.
. 1
2 .2
4 .3
18.
36.
31 .
Non-food by-products
fruit
t om a t o
vegetable
seafood
specialty
All
.8
1.4
.4
.2
.6
2
-
41
10
.6
.5
.2
.
.
-
-
-
130.
14.
mi
. 3
-
-
72 .
15.
*x $1000, per year
Specialty plants had the highest and tomato plants the
lowest by-product incomes. Seafood plants that had any by-product
outlet at all had relatively high incomes per ton, as expected.
The declines in dollars per plant for the largest plants were probably
accidents of sampling; relatively few data were available in these
size classes. Small plants had practically no by-products income.
Some plants with by-products realized no income from them.
Extrapolations to the entire surveyed industry are estimated below.
Total Industry Haul Plus Site Costs and By-Product Incomes.
Extension of the per plant average data to total industry costs and
incomes required estimates of the number of plants in each size and
product class. These estimates were made on the following bases:
a) The U.S. Census of Manufactures total of about 2800
plants in the surveyed industry.
b) The proportion of plants in each size and product
class according to the survey questionnaires.
c) Census of Manufactures data giving about half of
the plants with an average employment of 20 or less,
and the assumption that such plants would process 5000
or fewer tons per year.
204
-------
d) Adjustments to account for the total estimated raw
tons processed per year in each product class.
The reliability of these estimated numbers of plants i .s
not known, and they affect the extrapolations to total Industry
costs and incomes drastically. The latter should therefore be
considered rough estimates.
TABLE 62
PLANT NUMBERS AND INDUSTRY TOTAL HAUL/SITE AND
BY-PRODUCT INCOMES
Product
cl ass
fruit
tomato
vege table
s eaf ood
specialty
Total
fruit
tomato
vegetable
s eaf ood
specialty
Total
fruit
tomato
vegetable
seafood
spec ialty
Total
fruit
tomato
vege t ab le
s eaf ood
spec ialty
Total
Plan
0-
1
t size, 1000 tons
1 -
5
Estimated Numbe
70
20
100
130
200
520
Haul
0
0
.1
. 1
. 1
.4
Food
0
0
0
0
. 1
. 1
Non -
_
-
-
-
300
150
600
150
130
1 ,330
Plus Site
.4
. 1
2.3
. 1
.4
3.4
By-Product
.3
0
.2
.5
1 .0
2.0
5-
25
r of PI
200
60
350
10
30
650
Cos ts ,
1 .2
.4
1 .8
0
.4
3.8
Income
.6
. 1
1 .3
. 1
.3
2.3
per year
25-
100
ants
100
40
50
10
20
220
$Million
1.9
.7
.7
0
.5
3.8
100-
200
20
20
10
0
5
55
Per Year
.5
. 5
.2
. 1
1 .3
Over
200
10
5
5
0
5
25
. 1
. 2
.2
.3
.8
Total
700
295
1 ,1 15
300
390
2 ,800
4 .2
1 .9
5 .3
.2
1 .9
13.5
, $Million Per Year
1 .0
. 1
.8
0
.6
2 .5
Food By-Product Income, $Mi
-
~
-
-
.2
. 1
. 1
-
.4
.3
-
~
.8
1 . 1
.5
0
.3
1 .0
1 .8
llion Per
-
"
.6
.6
0
0
.5
. 1
.6
Year
-
.4
.4
2.4
. 3
3.0
.6
3.1
9.3
.4
. 1
. 2
0
1 . 8
2.5
205
-------
The figures in Table 62 were rounded after adding.
Total haul plus disposal site costs for solid wastes were
estimated at $13.5 million and total by-product income at $11.8 million
per year for the entire surveyed industry (Table 62). These estimates
average about $.40 and $.35 per raw ton, respectively, with a very
large range among individual plants.
Residuals Handling and Treatment Costs. The cost data on
handling and treating solid and liquid wastes collected during the
site visits were less extensive and less precise than those on solid
waste haul plus site costs and on by-product incomes. Handling and
treatment costs were therefore reduced to dollars per raw ton for
the various operations, without distinctions among plant sizes and
product classes in the first approximation. Capital costs were
summarized for five types of operation: (1) in-plant liquid waste
handling, including flumes, pipes, sumps, gutters, screens, and a
few miscellaneous items; (s) in-plant solid residuals handling,
including elevators, containers, hoppers, trucks, and miscellaneous
items; (p) simple ponds, mostly holding ponds; (t) liquid treatment
systems, including aerated and evaporation ponds, activated sludge
systems, and trickling filters; and (i) irrigation systems, mostly
spray irrigation. Average capital costs were brought up to date by
an average factor of 1-1/6, estimated from the average age of the
equipment, since installation dates were not always known. Annual
costs of capital were taken to be 10% of capital costs.
Annual operation and maintenance costs and sewer charges
were estimated as described below. The cost data represented plants
ranges in size, packing all products
with wide
regions of the
in
United
and located in all
States
Capital Costs. The average costs per raw ton of the
individual systems were (before adjustment for year installed)
Sys tern
No . of reco rds
Dollars /ton
In-plant
liquid(l)
averaged 26
.9
In-plant
solid (s )
33
1. 1
Simple
pond(p)
4
1 .4
Treat-
ment (t )
8
7. 1
Irrig-
ation (i)
13
'.2.2
Also taken into account were capital costs of combined systems, as
follows, using the system designations in the preceding list:
Systems 1+t 1+1 1+t+i 1+s 1+s+p 1+s+t 1+s+i 1+s+t+i p+i
No. of records 4 3 1 29 2 1 3 2 2
Dollars/ton 7.4 1.8 10.0 1.1 2.8 3.2 15.6 2.7 6. 1
The resulting weighted averages of all the capital costs, brought up to
date by the 1-1/6 factor, were:
206
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Sys tern
Dollars /ton
1
.9
s
1 .2
P
1 .6
t
6.0
i
4.2
About 40% of the capital cost estimates included only part of
the equipment in use. No adjustment was made for the missing items, so
the estimates are expected to be low.
Operation and Maintenance Costs. Annual operation and
maintenance (0 and M) costs were available for 28 of the liquid waste
systems, 32 of the solid residuals systems, and 28 combined systems.
The 0 and M cost per year averaged 7.2, 17.4 and 11.8%, respectively,
of the capital costs of these systems. Some of the 0 and M estimates
also were incomplete (labor costs were sometimes excluded, for example).
Annual 0 and M costs were estimated to be 1/12 of capital costs for
liquid systems and 1/6 of capital costs for solid residuals systems;
the latter ratio was fairly consistently higher than the former in
the individual plant records.
Sewer charges were available from 35 plants and they
averaged $.40 per raw ton of product for those plants that had a sewer
charge.
Combined Costs. Total liquid and solid waste costs per ton
were averaged over the industry in accordance with the estimates that
all plants had in-plant liquid and solid handling systems, 1/14 of the
plants had simple ponds, 1/5 of the plants had liquid waste treatment
systems, 1/5 of the plants had irrigation systems, and 56% of the
plants had sewer charges (Table 63). These are the proportions of
plants using the various systems recorded in the site visits of this
study. Solid waste hauling and disposal site costs averaged over all
plants were taken from a previous section of this report.
The estimated total cost of handling and treating liquid
and solid wastes, $1.44 per raw ton, multiplied by the 33.5 million
tons processed by the industry gives a total annual expenditure of
about $50 million.
This estimate of total costs is expected to be low because
of omissions of some items of cost in the original data, as explained
above. Other uncertainties in the estimates could have influenced
the total in either direction.
Costs by Plant Size. The cost data on handling and treating
liquid and solid wastes collected during the site visits were also used
to estimate the annual costs by plant size (but ignoring product class);
see Table 64. These estimates are even less precise than the ones given
above; they required considerable extrapolation and they have been
rounded. The costs of simple ponds have been omitted entirely. The
two smallest plant size classes have been combined. The extension
to total costs for the industry was by the same estimated proportions
of plants utilizing the various systems as above. As when estimating
total haul plus site costs and by-product incomes from solid residuals,
the estimated numbers of plants in the various size classes drastically
affected the extension to total industry costs.
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TABLE 63
INDUSTRY LIQUID AND SOLID RESIDUALS COST ESTIMATES*
Unit % of Average Annual Annual Annual
capital plants capital capital 0 & M total
LIQUID WASTE
in- pi ant
simple ponds
treatment systems
irrigation systems
sewer charges
Total, liquid
.90
1 .60
6.00
4 .20
.40
100
7
20
20
56
.90
. 11
1 .20
.84
-
.09
.01
. 12
.08
-
.07
.01
.09
.06
.22
. 16
.02
.21
. 14
.22
.75
SOLID WASTE
in-plant
haul, site
1 .20
100
1 .20
12
17
40
. 29
.40
Total, solid
.69
TOTAL LIQUID AND SOLID COSTS
*Dollars per ton of raw product.
1 .44
The costs were derived from widely varying figures for
individual plants. Some recorded costs were several times as great
as the listed estimates; for example, a few hundred thousand dollars
for some treatment systems. Data for the largest plants were
especially sparse and their estimates are believed to be conservative. .
Extension of the unit cost estimates in Table 64 to the
whole surveyed industry resulted in the following total costs (reducing
treatment and irrigation systems and city treatment by the proportions
of plants that use these systems and utilizing the estimated number of
plants in each size class), $million per year:
in-plant liquid waste handling $ 9
treatment systems 7
irrigation systems 4
city treatment 1.0
total liquid waste
in-plant solid residuals handling 14
haul plus disposal site costs 14
total solid residuals
industry total
$30
2_7
57
208
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TABLE 64
ESTIMATED RESIDUALS COSTS BY PLANT SIZE*
Plant size, 1000 tons per year
0-
5-
25
25-
100
100-
200
Over
200
Sys tern
i n - p 1 an t
liquid waste
treatment system
irrigation system
city treatment
in-plant
2
5
5
3
4
25
10
8
8
30
15
25
10
35
20
35
15
40
20
40
solid residuals
haul plus site
2
2
4
6
20
17
30
24
50
32
*x $1000, per year
Alternative Processes
Comparison to Residuals from Fresh Foods. Canning, freezing,
and dehydrating permit the consumption of foods at any time of the
year and therefore production on a large scale by efficient
agricultural and fishing procedures. All of the foods processed
by these methods except olives are also marketed in the fresh
state. Processed and fresh products generate the same types
of solid residuals but the sites of wastage and the total
quantities wasted are different.
Agricultural wastes such as vines, leaves, tops, and
prunings left in the field are the same for processed and
fresh foods and are not included in this survey.
for
Unsuitable product units such as those that are under- or over-
mature, odd sized or shaped, or affected by mold, insects or other
defects are somewhat the same in processing and in fresh marketing.
Sorting culls from processing commodities takes place in part during
harvest, for some products in part at intermediate central stations,
a.nd in any case at the processing plant. Culls may be removed
from fresh marketed produce during harvest and in packing sheds,
near the field or after transportation. Some kinds of culls
considered unusable in the fresh market may be utilized in whole
or in part for processing. For example, undersized or misshapen
units are satisfactory for pureed or juiced products, and parts
of units may be salvaged after trimming away defects. As a
result, the percentage of residuals from cullage is expected to
be less for processed than for fresh commodities.
209
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Another source of solid residuals is spoilage between
the points of harvest and consumption; for example, units may
become moldy or may dehydrate. Some products (apple, pumpkin)
are easily held without significant deterioration for either
processing or fresh marketing; some require cold storage (pears).
Many commodities, especially most vegetables, succulent fruit,
meat9 poultry, and seafoods, deteriorate rapidly. Less wastage
results from the short time lag for processing than from the
normal transportation and holding period for fresh marketing.
Some waste occurs from abnormally long holding of fresh products
without sale at a market or without consumption in a home. Such
losses are uncommon at processing plants.
A significant difference between processed and fresh
commodities is in the site of generation of residuals from
inedible parts. Peels, husks, shells, seeds, pits, cobs, and
the like are removed and accumulated at processing plants in
concentrations that permit, in many cases, reuse as animal
feed or other by-products, or at least disposal by relatively
efficient methods. When these residuals are removed from
fresh produce in homes or restaurants, they are generally too
widely scattered and too much mixed with other debris for economic
re~cycling . Specialized equipment may also produce less waste
in their removal; for example, lye peeling generates less waste
than knife peeling.
Losses of both processed and fresh foods occur from
spillage, crushing and other accidents.
Processed foods reach the consumer in more durable
containers than do fresh marketed foods: mostly metal, glass,
and waxed cardboard for the former; mostly paper and plastic
for the latter. In addition, processed food packages have
paper (or less often, lithographed) labels. Cardboard cases
commonly accompany processed foods as far as the retail outlet;
cardboard, burlap, or wooden containers are used for fresh foods.
Relatively small quantities of consumer packaging materials are
collected for re-cycling from the widely scattered points of
consumption, although a beginning has been made. Large quantities
are disposed of with other domestic refuse.
Data on the quantities of solid residuals generated in fresh
marketing could not be found to compare with the estimates for
processed foods in this study. However, the Market Quality
Research Division, Agricultural Research Service, U.S. Department
of Agriculture, is studying such losses in the New York and
Chicago regions; publication of their findings is expected early
in 1972.
Relation of Solid Residuals to Water and Air Pollution. Food
processing residuals, as previously described, are generally
characterized by a high moisture content and are highly putrescible,
These characteristics are primarily responsible for the
inter-relation between these solid residuals and potential
water and air pollution problems.
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In-plant handling methods significantly influence the effect
which solid residuals have on the organic load, as measured by
the biochemical oxygen demand (BOD) and suspended solids content.,
contained in the processing wastewater. Most fruits and vegetables
contain high concentrations of soluble solids. The degree, to
which these solubles are lost from both the commodity and the
residuals derived therefrom is a function of the frequency with
which these residuals come in contact with water and of the
surface area of the material which is exposed to water contact.
For example, hydraulically-conveyed pear and pear residuals
contribute significantly to the organic load of the liquid waste,
primarily through physical rinsing of exposed surfaces and
through leaching due to osmosis. When either of these materials
is immersed in water, both the BOD and suspended solids increase
as a function of the duration of immersion. The cumulative
result of repetitive immersions in batches of fresh water also
reflect similar increases. Increases in both parameters are also
related to particle size and, hence, to the exposed surface area.
Small pear fragments result in a more significant contribution
to the organic load than large pieces or whole pears. Thus,
extensive use of hydraulic conveying systems, especially for
particulated residuals, results in the generation of significantly
higher strength liquid waste.
Surface and groundwater pollution problems can occur from
dumping and landfilling of food residuals due to the high moisture
contents of these materials. Compaction of these residuals stimulates
the generation of leachate which increases the potential for water
pollution. The problem of leachate is also associated with trench-
and-cover operations. However, water pollution problems are
eliminated or greatly minimized by well-conducted spread-and-disc
operations, primarily due to the extensive evaporative loss of ,
moisture from the soil surface.
The high putrescible nature of food residuals is the
basis for the relation between these materials and potential
air pollution problems. The anaerobic degradation of organic
materials which take place in stockpiles and in landfill sites
produces gases which are aesthetically disagreeable to most
people. These gases are especially noticeable when stockpiles
or landfill sites are opened after a period of time. Such odors,
although not of public health significance, are generally
regarded as air pollutants and must, therefore, be given
consideration.
Odor problems may also be associated with wastewater
treatment systems, especially where anaerobic ponds are
utilized. Dissolved and suspended organic matter contained
in processing wastewaters are subject to anaerobic degradation,
thereby resulting in the production of malodorous gases. As
previously stated, the concentration of organic material is
significantly influenced by the degree of hydraulic conveying
employed within the processing plant. Thus, solid residuals,
water pollution and air pollution are in fact inter-related.
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In-plant Processes. Improvements in processing equipment
and development of alternative processes have historically been
directed toward improvement in the quality of food products,
toward increasing the yield or recovery of raw conraodities , and
toward increasing production rates. However, within the last
decade serious efforts have been directed toward reducing
environmental problems through process modifications. Cognizance
of the inter-relation between in-plant processes and water and air
pollution problems has resulted in operational changes which are
being implemented in many plants.
In-field Sorting and Washing. To reduce the quantity of
culls and trash which must be removed at the processing plant,
some products are initially sorted prior to delivery. Such
culling operations are generally conducted at a central station
in close proximity to the fields. Residuals generated at these
stations are most frequently returned to the fields for disposal.
To prevent excessive soil loads and debris from being
delivered to the plant, several in-field washing and sorting
stations have been established in California for
mechanically-harvested tomatoes. Soil-laden wash waters are
discharged to the fields or into settling basins; culls and
other debris are returned to the harvested fields for
incorporation into the soil.
Products and Residuals Handling. During the infancy of the
canning industry, products were carried from one operation to
another in containers, a mode of conveyance made practical by
the small size of processing plants. As the plants were
expanded, mechanical conveyors were installed. In relatively
recent times, hydraulic systems have become widely employed,
not only for conveying raw product, but for handling solid
residuals as well. The main advantages of hydraulic systems
are the ease and convenience of operation and the aesthetics
of easily cleaned and maintained units. However, the primary
disadvantage of such systems - namely, the high organic load
contained in their wastewater discharges - is becoming widely
recognized. For this reason, many processors are returning
to the use of dry handling methods.
Among the recently-instailed alternative dry handling
methods, there appears to be a preference for pneumatic
conveyors, primarily negative-air systems. However, product
and residuals being handled by such systems are currently
limited to peas, lima beans, snap beans, diced carrots, corn
and other similarly-sized materials. Negative-air systems
are also used to ''vacuum*' spilled materials from floors
prior to general plant clean-up with water and detergent
solutions. Vacuum systems are also being used at inspection
stations to remove defective and otherwise unacceptable product
from the process flow.
Vibrating or oscillating table conveyors have, been used
in some plants to replace belt conveyors and flumes. These
212
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conveyors appear to require less maintenance than belts,
contribute little or nothing to the organic load and volume of
wastewater, and are readily cleaned and sanitized.
The use of containers for accumulating and transporting.
solid residuals is perhaps the most elementary form of dry
handling. To avoid deposition of materials into gutters, as
well as to avoid or replace the use of flumes, many processors
are returning to the use of containers for handling residuals
from sorting and inspection stations. Residuals from these
operations are either deposited into pans, buckets, or barrels
and transferred to bins or portable hoppers, or deposited directly
into the larger containers. The bins or portable hoppers are
periodically transported by fork-lift and emptied into waste
hauling trucks.
The use of any of these alternative dry handling methods
minimizes or eliminates the opportunity for product to come into
contact with water. Avoidance of water contact not only reduces
the pollutional strength of the wastewater effluent from the
plant, but also reduces the amount of free moisture contained in
each residuals load. Elimination of unnecessary water will not
only result in residuals weight reductions, but may also help to
minimize those environmental problems associated with leachate
both at the on-site storage facility and at the disposal site.
Processing Operations. Chemical peelers for fruits and
root vegetables and water blanchers for vegetables are prime
contributors to the organic load contained in liquid wastes.
Alternative methods of peeling significantly influence the
solid residuals quantity; alternative blanching methods,
however, have little effect on solid residuals, but may
significantly affect liquid waste characteristics.
Major commodities which are commonly chemically peeled
include beets, carrots, sweet potatoes, white potatoes, tomatoes,
apples, apricots, peaches and pears. Much of the peel and
underlying tissue which are removed by chemical peelers are
discharged with the rinse water in a dissolved or finely
particulated form. These materials cannot be separated from
the liquid waste by conventional means and thus represent a
significant portion of the organic load in the wastewater.
Mechanical peelers are commonly used alternative equipment
for apples and pears. Mechanically removed peel materials are
readily amenable to dry handling methods and are, in fact,
frequently so handled, thereby avoiding unnecessary water contact.
Thus, the quantity of solid residuals is greater from mechanical
peelers than from chemical peelers.
A recently developed alternative peeling process for white
potatoes is being widely adopted. This process, developed by
the US DA Western Regional Research Laboratory, is called the
''dry'' caustic - infra-red peeler. A caustic solution is
initially applied to the surface of the potatoes. After a
213
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brief holding period to facilitate caustic penetration, the
potatoes are passed under infra-red heaters to further caustic
penetration and to soften the potato skin. The softened peel
is removed as a thick pumpable slurry by specially designed
rollers. The peeled potatoes are then given a light rinse to
remove residual caustic and peel. The peel slurry, which
under conventional caustic peeling procedures would have been
discharged with the rinse water, is collected and pumped to
storage hoppers and subsequently mixed with residuals from
other operations for utility as animal feed. Significant
reductions in the organic load of the liquid waste have resulted
from use of this process. Adaptations of this principle for
peeling other root vegetables and tree fruits are under study.
Current vegetable blanching techniques are limited to the
use of hot water or steam. For optimum product quality, certain
vegetables, notably peas, can be blanched only in hot water;
blanching methods do not appear to seriously affect product quality
for other vegetables. Hot water blanchers leach significant
quantities of soluble solids from the product, thereby resulting
in high concentrations of BOD and suspended solids. Steam
blanchers, on the other hand, generate minor volumes of wastewat.er
and thus contribute minimally to the effluent organic load.
Potential alternative methods which may further reduce the
organic load contribution of blanchers are under study. These
include microwave and hot air blanching, as well as air or low
water volume cooling.
Technological Changes. Several persons active in food
processing research, engineering and teaching were asked to predict
changes in the technology in the next several years and the effects
of the changes on wastes and pollution. All types of pollution
(solid, liquid, and air) were to be included in the predictions. All
of the experts responded. They expected changes in all of the 23
agricultural, harvesting, transporting, processing and waste handling
steps that were specifically listed in the query, and they generally
expected the changes to improve the waste and pollution situation.
A summary of specific comments follows:
New horticultural varieties should permit better utilization
and, therefore, less waste. One expert suggested a gain of 1%; another
a gain of 50%. Some thought new varieties would not affect waste's.
Fertilizer applications and irrigation were expected to be better
controlled with less waste and pollution by about half the experts;
a few anticipated worse effects from increased applications. Most
thought that pesticide pollution would be decreased by improved
materials and methods and by better controls. Increased use of other
chemicals was expected to increase problems by two respondents, but
a majority expected no change or an improvement.
Opinions were divided on the effects of increased mechanical
harvest; sorting in the field and once-over harvesting could reduce
problems, but more soil and trash could increase them. Similarly,
changes in containers and transportation might improve or worsen the
problems although overall they were expected to be improved. Most
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cited bulk handling or hauling in water; some expected more and some
less product damage, a factor likely to vary with the product and the
hauling method. Most thought that increased sorting and pulping
in the field would alleviate waste problems, but one expert said
less control could be exercised there.
Nearly all of the many cited examples of changes in in-plant
equipment and methods were expected to reduce waste and pollution. The
was a small minority pessimistic about product packaging, including a
suggestion of increased specialized packaging; but some thought more
functional, more re-usable or more destructable packages would come
into use. Listed in-plant improvements included: less water usage,
more water recirculation, more efficient washing, improved blanching
and peeling methods, product transportation methods using no or less
water, and more efficient product utilization. The experts expected
changes in quality standards and split on whether they would increase
or decrease waste and pollution.
Improvements in waste handling were anticipated by nearly
all the experts. Cited here were better solidrliquid separation
methods, improved or more widely used liquid waste treatment, and
the development of more by-products, although one thought the last
unlikely. Most expected better solid waste disposal methods but one
person was pessimistic about this. Pollution regulations were
expected to be stricter.
Laws and Regulations
Regulations administered by the Federal Food and Drug
Administration and the U. S. Department of Agriculture, coupled
with the food processors' desire to provide wholesome and
aesthetically appealing foods, significantly affect the
quantity of both solid residuals and liquid waste which are
generated during production. All raw commodities are thoroughly
inspected and sorted to remove unacceptable product. Defective
portions are removed from product which may be otherwise suitable
for juice or puree styles. Rejects from these operations, which
would otherwise be processed, are discarded as residuals.
Processing operations are conducted with heavy emphasis placed
on plant and equipment sanitation to assure the production of
nutritious and wholesome foods. Thorough equipment and general
plant cleanup periods are scheduled during each work shift.
Plant sanitation is generally maintained by the use of sanitizing
agents or detergent solutions, followed by rinsing with large
volumes of potable water.
The inter-relation between solid residuals and water and
air pollution necessitates the consideration of all federal,
state and local regulations pertaining to environmental
problems when handling and disposing of solid residuals. The
major federal laws which are directed toward environmental
protection include the Refuse Act of 1899(7), the Federal Water
Pollution Control Act of 1956 as amended by the Environmental
Quality Improvement Act of 1970(8), the Solid Waste Disposal Act
of 1965 as amended by the Resource Recovery Act of 1970(9), and
215
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the Clean Air Act of 1965 as amended by the Clean Air
Amendments of 1970(10). Additionally, all states have laws and
regulations dealing with one or more of these subjects; local
public health agencies also regulate operations at solid waste
disposal s ites .
216
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RESEARCH NEEDS
In-Plant Processes
Since many food processing plants are located in urban areas,
disposal and/or utilization (especially for animal feed) of food
residuals necessitate hauling, frequently for considerable
distances. Any measure which results in a reduction of the
quantity of residuals which are generated would contribute to
cost reductions incurred for handling and to alleviation of
some of the environmental problems associated with these
residuals. In-field sorting stations for cling peaches, field
sheds for cutting and boxing asparagus, and in-field sorting
and washing stations for mechanically-harvested tomatoes have
each made significant contributions toward this end. The
practicality of similar operations for other products could
beneficially be investigated.
Studies are currently being conducted to determine the
feasibility of preprocessing tomatoes in the field.
Considerations are being given to an in-field station where
tomatoes for tomato products would be inspected, washed, pulped
and finished, and stabilized for bulk aseptic transport. Thus,
product received at the plant would be completely utilizable,
with only minimal residuals created by rinsing of transport
tanks. This concept of in-field preprocessing may be
potentially applicable to other products.
The ''dry'' caustic peeling process and alternative blanching
methods, as well as pneumatic residuals handling systems, will
each significantly reduce the pollutional strength of food
processing wastewaters. It is important that all future
equipment designs and process modifications be made with
consideration given to similarly alleviating environmental
problems. Such consideration must especially be included in the
site selection, design and construction of new food processing
plants.
Solid Residuals Disposal
More than 800,000 tons of the industry's residuals were
spread on land, nearly all agricultural land, for disposal.
These materials contribute to the structure of the soil and,
in a minor way, to its available nutrients. However, in some
cases only limited quantities should be returned to the soil to
avoid odor and insect problems. In some areas both ground- and
surface-water pollution are also potential problems. Very
minimal definitive information is currently available on the
effects resulting from the incorporation of these materials
into soil. Studies to measure physical, chemical and
microbiological parameters would be useful in establishing
conditions whereby this recycling method can be optimally
conducted.
217
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Burning the residuals of many commodities by conventional
incineration methods requires significantly more heat input to
raise the temperature and especially to evaporate the water
contained in the materials than is returned by the combustion. .
Dewatering (for example, by pressing or filtering) to improve
this relationship would merely increase the need for liquid
waste treatment since the removed water would contain high
concentrations of dissolved solids. Energy input to modify
the form of the residuals (for example, by grinding or crushing)
may improve combustion efficiency for some materials. However,
air pollution problems must be considered when employing
conventional incineration systems. Recent advances in
fluidized-bed incineration and submerged combustion techniques
make these methods promising for the disposal of slurried
wastes. Implementation of feasibility studies and economic
evaluations for incineration of various food residuals would
be desirable.
More than 80,000 tons of seafood residuals were estimated
to have been returned to the water, largely to the ocean.
These highly nutritious materials were thereby made available
to large and to microscopic water-dwelling organisms. Almost
100,000 tons of fruit and vegetable residuals were also disposed
of to water and, although they may sometimes create other problems,
parts of their nutrients must be used similarly. Smaller
quantities of shell were used in shallow ocean water to harbor
young oysters. However, legislation which would ban ocean
disposal of all solid wastes is being considered. Such food
processing residuals cannot, by any established criterion, be
classified as a toxic industrial waste. Studies to determine
whether properly-conducted ocean disposal of these materials is
beneficial to the marine environment should be implemented.
Residuals Utilization
Large proportions of the solid residuals from the
surveyed industry are recycled; detailed data are in an
earlier section and in the Appendix to this report. However,
several factors exist which currently limit the extent to
which these materials can be recycled or converted to
by-products.
The largest quantity used in by-products (7 million tons) ,
was made up of trimmings, peels, husks, culls, and other portions
of many commodities fed to livestock, sometimes as silage or
dried material. Some of the factors influencing the use of
residuals as animal food are discussed in other sections of this
report. The food value of the residuals from many commodities
is comparable to that of the whole commodity; for example, spilled
products, trimmings for defects, and cullage for defects, for small
size, and for under- or over-maturity. Considerations of food
standards, contamination, sanitation, and aesthetics keep such
materials out of the human food product. Other residuals, such
as husks and peels, contain large proportions of cellulose or
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other materials digestible only after conversion, as by
micro-organisms in a ruminant's stomach.
More than 200,000 tons of the industry's food residuals
were reused for products other than animal food: charcoal, oil,
vinegar, alcohol and several minor materials. Among the factors
limiting these uses are: the short production seasons of most
commodities and, therefore, the fluctuating supply of residuals
(nearly all of which are unstable and cannot be stockpiled);
the limited demand for some products (for example, charcoal and
abrasives made from fruit pits); the readily available
alternative raw materials for some products, which may be
more suitable for a given use (for example, alternatives to
cull fruit for making alcohol); the distance to a processing
or conversion facility; and the small quantities of residuals
produced by small food processing plants.
About 200,000 of the 650,000 total tons of non-food
residuals accumulated at the industry's plants were used
for by-products, mostly remanufactured metals and paper products
Most of the limiting factors mentioned above also apply to
non-food by-products recovery.
Where comments regarding research needs were offered on
the returned questionnaires, by far the most frequently stated
need was for development of by-products from currently unusable
residuals. However, these residuals are putrescible, as
previously stated, thereby accounting for their current limited
utility. Since seasonality appears to be the most significant
reason for the limited use of these residuals, development of
economic techniques by which such materials can be stabilized
and stored for extended periods would without doubt encourage
their use for a variety of currently feasible by-products
(for example, alcohol and vinegar from fruit residuals and
better nutritionally-balanced feeds from vegetable residuals).
Chemical stabilization, microwave and gamma-irradiation
sterilization, and microbiological preservation (as by pickling)
are potential methods which can be investigated. Another
approach worthy of consideration is stabilization by
dehydration. Since much of most food residuals is water,
dehydration would also reduce the bulkiness of the residuals,
thereby reducing the required storage capacity. Improvements
in dehydration technology could be advantageously evaluated to
determine the economics of adapting such processes for this
purpose. Storageability of food residuals will prolong the
availability of these materials and may thus encourage the
development of new, as well as heretofore uneconomical,
by-products .
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APPENDICES
220
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APPENDIX A
REFERENCES
1. Executive Office of
the President/Bureau of the Budget. Standard industrial
classification manual 1967. Major group 20c--food and
kindred products. Nos. 2031 to 2037--canned and preserved
fruits, vegetables, and sea foods. Washington, U.S.
Government Printing Office. p. 44-46.
2. U.S. Bureau of
the Census. General statistics for establishments by industry
groups and industries: 1967 and ;1963. In 1967 Census of
manufactures. v.2. Industry statistics. pt.f. Major
groups 20-24. Washington, U.S. Government Printing Office, Jan
1971 . p. 28-43.
3. U.S. Bureau of
the Census. 1967 Census of manufactures. v.2. Industry
statistics. pt . 1. Major Group 20--food and kindred products.
Washington, U.S. Government Printing Office, Jan. 1971.
4. The almanac of the canning,
freezing, preserving industries 1970. Westminster, Md.,
Edward E. Judge & Sons. 546 p.
5. The directory of the
canning, freezing, preserving industries, 1968-69. 2d ed.
Westminster, Md., Edward E. Judge & Son. 564 p.
6. U.S. Bureau of
the Census, General statistics for establishments, p. 28-43.
7. U.S. Congress.
Depositing refuse in navigable waters forbidden. 55th Cong.,
3d sess., chap.425, 1899. In the statutes at large of the
United States of America, from March 1897 to March 1899. Sec.
13. Washington, U.S. Government Printing Office. p.1152.
8. Water Pollution Control
(Act). In United States code. 1970 ed. v.8. Title 33.
chap.9. sec.466. Washington, U.S. Government Printing
Office, 1971. p.8591.
9. Solid Waste Disposal
(Act). In United States code. 1970 ed. v.9. Title 42.
chap.39. sec. 3251-3259 . Washington, U.S. Government Printing
Office, 1971. p .10562-10570 .
10. U.S. Environmental
Protection Agency. The Clean Air Act. December 1970.
Washington, U.S. Government Printing Office, 1971. 56 p.
221
-------
APPENDIX B
DETAILED RESIDUALS DATA
Residuals by Region, Product and Month. Following are
tabulated data on estimated quantities of solid residuals from
each region and commodity each month and in total (Table Al).
Also listed are the total raw tonnage and total residual tonnage
estimates. The latter include the tons not accounted for (ex-
plained in a preceding section). Non-food residuals are given
separately.
222
-------
TABLE Al
SOLID RESIDUALS BY REGION, PRODUCT AND MONTH
MP\IW PMPI&Mn Tons residuals accounted for (all amounts x 1000)
Jan Fi-b Mar Apr May Jun Jul Aug Sept Oct Nov Dec
asparagus
bean , lima
bean, snap .7 .9 .7
caul, broc,
sprouts
cabbage
carrot
corn 2.5 2.5 1.6
spin, greens .1 .2.1.1 .1.1.1
mushroom .1.1 .1.1
pea 2.0 1.9
wh. potato 8.3 8.3 8.3 8.3 8.3 8.3 8.3 8.3 8.3 8.3 8.3 8.3
pump. /squash 2. 1
toi-pato
rmsc
vegetable
apple .4 .8 .4 .3 .3 .9 1.2 1.5 1.2
apricot
berry 2. 1 .7
cherry
citrus
.mi.sc
fruit .6 .3
olive
peach
pear
pineapple
plum A
prune
dry bean . 1
pickle .1 .2
specialties .4 .4 .4 .4 .5 .5 .5 .5 .4 .4 .4 .4
clam
oyster
crab
shrimo 3.1 6.3 6.3 3.1 3.1
salmon
sardine .4 .5 .7 .7 .5 .7 .7 .6 .6 .5 .3 .2
tun.a,
rmsc .3 .3 .3 .3 .3 .4 .5 .6 .7 .5 .5 .3
TOTAL 13.1 16.8 16.6 13.2 12.8 12.0 12.8 17.8 14.8 13.2 11.5 10.5
non-food .3 .3 .6 .6 .3 .6 .6 .6 .6 .5 .4 .3
Total
2.3
6.6
.8
. 4
3.9
100. 0
2. 1
7.0
2.8
.9
. 1
.3
5.2
.2
22.0
6.4
5.0
165. 4
5. 8
Total
raw
tons
10
10
3
1
8
700
4
23
32
5
40
7
30
2
40
26
35
976
Total
resid
tons
2.3
7. 0
.9
. 4
3.6
265. 0
2. 1
7.0
3.2
1.0
.2
. 3
5.2
1.8
30.0
6. 5
14.0
350. 5
-------
TABLE Al (con't)
MID ATLANTIC
ro
no
Tons residuals accounted for (all amounts x 1000)
Jan Fob Mar
asparagus 1.8
bean , lima
bean, snap
be of
caul, broc.
sprouts .6 .7
cabbage 2.9 2.9 2.9
carrot
corn
spin, greens .1 .2 .3
mushroom 1.6 1.6 1.6
pea
wh. potato .9 .9 .9
pump. /squash
tomato
misc
vegetable 2.6 2.6 2.6
apple 7.7 11.4 7.7
apricot
berry .1 .1 .1
cherry
citrus
mi,sc
fruit
olive
peach
pear
pineapple
plum/
prune .1 ; 1 .2
dry bean .1 .1 .1
pickle
specialties 2. 3 2. 3 2, 3
clam .7 .7 .7
oyster
crab
shrimp
salmon
sa rdine
tuna,
rmsc .3 .3 .2
TOTAL 19.4 23.8 22.1
Apr May Jun
3. 5 3. 5 1.7
. 7
2.0
.7
2.9 1. 8 .6
.1 .2 .1
1.6 1.6 1.6
5. 4
.9 .9 .9
1.3 1.3 2.6
3. 8
.2 .2
1.4
. 1
.1 .1
.2
2.3 2.3 1.7
.6 .6 .6
.2 .2 .3
20.1 12.6 18.1
Jul Aug
8.3 8.3
1.9
2.9
27.5
.6 .5
5. 4
.9 .9
1.0
8.2 18.4
1.3 2.6
3.8
. 1
1.9 1.4
.7 .7
. 1
. 1
.2
1.2 1.2
.6 .6
.4 .4
. 29.8 72.3
Sept
1. 4
8. 3
1.9
3. 5
27.5
. 1
.6
.9
18. 4
2.6
15.2
. 1
1.2
.6
.5
82.8
Oct Nov Dec
1. 4
. 7
5.7 5.7 2.0
4. 1 4. 1 2.9
3.0 3.0
18. 4
.2 .2 .1
1.6 1.6 1.6
.9 .9 .9
12.2
5.1 3.9 2.6
19.0 26.7 19.0
1.8 .9
.1 .1
. 1
.1 .2 .1
1.7 1.7 2.3
.7 .7 .7
.4 .4 .3
77.2 . 50. 1 3Z. 5.
Total
10.5
2.9
26.3
19. 1
2. 0
31. 5
6.0
73. 4
1.6
16.2
10.8
10.7
UO
57. 1
30. 9
114.0
.8
3. 3
2.7
2.8
.3
.6
1.0
.4
22.5
7.8
4. 0
460.8-
Total
raw
tons
21
5
117
91
10
97
14
112
10
46
22
80
2
591
60
398
8
26
20
6
1
2
20
11
180
80
30
2,060
Total
resid
tons
10.6
.8
27.0
30.0
2. 0
33.0
6.0
82. 0
1. 8
19.6
10. 0
30. 0
1.0
78. 5
33. 7
112. 0
. 8
3.6
3.0
2.8
.3
. 5
.5
. 4
22.5
69.0
13.0
594. 4
non-food io.O 10.0 10.0 7.6 8.8 6.3 8.8 12.6 11.4 13.9 10.0 10.0. 120.0
-------
TABLE Al (con't)
SOUTH ATLANTIC
PO
ro
Tons residuals accounted for (all amounts x 1000)
asparagus
bean , lima
bean , snap
beet
caul, broc,
sprouts
cabbage
carrot
corn
spin, greens
mushroom
pea
wh. potato
pump. /squash
tomato
mis c
vegetable
apple
apricot
berry
cherry
citrus
misc
fruit
olive
peach
pear
prune
dry bean
pickle
specialties
clam
oyster
crab
shrimp
salmon
sardine
tu n ti
misc
TOTAL
non -food
Jan
.4
.7
.2
2.1
6.6
2. 1
10. 0
283.0
. 1
.3
3.9
. 4
i. 3
.2
. 3
311.6
5.6
Fob
. 4
.7 .
.2
6.6
2.1
283.0
. 1
.3
3.9
. 4
1. 3
. 2
.3
299.5
6.2
Mar
. 4
1. 1
.2
2. 1
6.5
2. 1
283.0
. 1
.3
3.9
. 4
1.3
. 2
. 2
301.8
5.6
Apr
..6
1.6
. 4
. 7
.2
2. 1
6.5
2. 1
283.0
.3
3.8
. 4
1.3
. 2
. 2
303. 4
6.2
May
.8
1.6
.2
1.0
.2
2.0
4.2
6.5
2. 1
283.0
.3
3.8
.3
. . 1
. 2
306.3
6.2
Jun
.6
2. 1
. 1
. 4
.2
2.0
4.2
6.5
283.0
19.0
. 3
3.5
.3
. 1
.3
322.6
6.2
Jul Aug
.8
1.6 .5
. 1
. 4
32.2 32.3
.2 .2
4.2 2.1
10. 4
8.4 14.7
170.0 57.0
9. 5 9. 5
.1
.3 .3
3.4 3.5
.3 .4
.1 .1
.4 .4
230.6 132.8
5. 1 5. 6
Sept
.8
.5
. 1
.5
. 3
.2
2. 1
6.5
12.6
10. 0
57.0
3.5
. 4
. 1
. 5
95. 1
5. 6
Oct
. 1
.5
1.5
1. 1
.2
10.5
20. 0
114.0
.6
. 1
3.8
. 4
1.3
. 4
154. 5
5. 1
Nov
. 1
.5
1.5
1. 1
.2
10.5
20. 1
170. 0
. 2
. 1
. 1
3.9
.4
1.3
. 4
210. 4
5. 1
Dec
,
. 4
. 7
.2
6.5
4.2
20.0
283. 0
. 1
. 1
3.9
. 4
1.3
. 1
.3
321. 2
6.7
Total
2. 0
1.6
7. 8
. 4
4. 1
3. 0
64.5
7. 6
2. 4
4. 0
23.0
10. 4
52.2
71.5
80. 1
0.0
2. 550. 0
.7
38.0
. 1
.5
2.7
44.8
4.5
9. 1
1. 4
4.0
2,990. 8
69. 2
Total
raw
tons
8
16
61
2
13
7
91
42
6
40
60
20
228
340
224
1
6r 534
5
81
1
10
132
350
5
10
2
30
8, 319
Total
resid
tons
2.0
1.6
9.4
. 5
4. 5
3.0
65. 3
8. 7
2. 4
4. 0
27. 0
10. 4
64. 0
75.0
80. 1
0.0
2,850.0
.8
35.7
. 1
.6
2.6
44. 8
4.5
9.0
1. 5
13.0
3, 320. 5
-------
TABLE Al (con't)
NORTH CENTRAL
ro
ro
en
Tons residuals accounted for (all amounts x 1000}
asparagus
bean , lima
bean , snap
beet
caul, broc,
sprouts
cabbage
carrot
corn
spin, greens
mushroom
pea
wh. potato
pump. /squash
torpato
mis c
vegetable
apple
apricot
berry
cherry
citrus
jrrn.sc
fruit
olive
peach
pear
pineapple
plum A
prune
dry bean
pickle
specialties
clam
oyster
crab
shrimp
salmon
sa rdine
tun.a,
misc
TOT AX
non-food
Jan Fcb Mar Apr May Jun Jul
.2 1.1 1 .
8.
3.
.1 .1
.9 .9 .9 .9 1.8 4 1.9 6.
23.
. 2
1.0 .9 .9 .9' .9 .9
10.4 13.
19.4 12.9 12.9 6.4 6.4 6.4 12.
1.2 1.2 1. 2 1. 2 3. 6 2. 4 1.
3.2 2. 4 1. 6 1.6 .8
. 2
8.
.2 .2 .2 .2 .1
.4 .4 .4 .3 .4 .1
4. 4 4.
12.0 12.0 12.0 12.0 11.0 11.0 11.
.1 .1 . . 1 .1
33. 2 30.9 30.3 e.i.1 25.2 39.2 96.
7.3 6.8 6.8 6.3 6.3 13.6 18.
1
4
4
5
0
9
7
9
2
3
9
4
1
5
0
1
4
8
Aug
. 2
.7
12.2
6.7
4.2
7. 4
424. 0
.9
6.3
19. 4
26.0
1.2
1.6
.5
8.9
. 4
.6
.6
4.5
11.0
. 2
537.5
22.0
Sept
.
10.
10.
7.
13.
.376.
.
12.
3.
28.
1.
3.
.
.
.
1.
.
4.
12.
.
488.
22.
7
3
1
1
0
0
1
9
9
9
3
2
3
2
7
6
3
8
1
5
0
2
2
0
Oct
.6
2.8
1 1.8
8.5
10. 2
148.0
.9
25.8
9.8
20.7
4.8
8. 1
.8
.6
. 9
.4
4. 4
12.0
. 1
271.2
17.2
Nov
.1
6.7
5. 7
2.8
1.0
38.7
3.9
6.0
8.2
. 4
.6
.2
. 4
12.0
. 1
86. 8.
10. 4
Dec
. 1
1. 4
1.0
25.8
1. 2
7.3
.3
.2
. 4
12.0
49. 7
8.9
Total
2. 6
2. 2
33.6
38. 8
. 2
26.9
47.2
971.0
.3
11. 1
30. 4
200.0
17.6
75.0
26.5
38. 2
1.2
17.8
3.0
1.2
3. 1
3.0
3.3
22.3
140.0
1.0
1,717. 4,
147.0
Total
raw
tons
17
17
131
100
1
86
110
1,498
6
8
289
360
100
1, 108
80
170
28
123
20
3
9
10
90
216
1,300
10
5,890
Total
resid
tons
4. 1
2.2
32.5
48. 5
. 2
27.0
53.2
987.0
2. 1
5.5
33. 4
117. 0
91. 5
101. 0
27.3
57.0
1.6
19. 1
3. 3
1. 2
3. 1
3.2
3.3
11. 4
140. 0
4.0
1,779.7
-------
TABLE:AI (con't)
SOUTH CENTRAL
Tons residuals accounted for (all amounts x 1000)
aspa ragus
bean , lima
bean , snap
w beet ,
^ caul, broc,
sprouts
cabbage
carrot
corn
spin, greens
mushroom
pea
^_ wh. potato
pump. /squash
tomato
mis c
vegetable
apple
apricot
PS berry
>J cherry
w_ citrus
^^ m is c
fruit
olive
peach
pear
prune
dry bean
pickle
specialties
clam
oyster
shrimp
salmon
sardine
tuna,
misc
TOTAL
non -food
Jan Fob Mar Apr May Jun Jul Aug Sept
.1 .1
.3 .5
.9 .9 .9 .9 .9 1.8
2.2 1.1 1.1
.2 .1 .1
.6 .5 .5
.2 .2 .4 .7 .2
8. 5
1.5 1. 4 2.2 .7 .7 .7
.5 .5 .5 .9 .9 .9
1.0 1 . 1
3. 1
2.0 1.7
3.7 3.7 3.8 3.8 3.8 5.6 7.5 7.5 7.5
8.2 8.2 8.2 8.2 8.2 8.2 4.9 1.6 1.6
.2 .3 .3 .5 .6 .6 .6 .5 .3
.2 .1 .1 .1 .1 .1 .1 .1 .1
1.6 1.6 1.6 1.6
2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.6 2.6
.7 .7 .6 .6
1.8 .9 .9 2.7 4.5 4.6 4.6 4.6 4.6
.3 .3 .3 .3 .3 .4 .5 .6 .7
22.1 19.0 19.9 21.6 23.5 34.7 25.1 24.3 27.7
6.2 6.2 6.2 6.2 6.2 6.2 6.2 6.2 6.2
Oct Nov Dec
.2
2.7 . .9
1. 1
.5 .6
.7 1.4 1.5
.5 .5 .4
7.8 3.1
1.3
7.5 5.6 3.7
3.3 4.9 8.2
.3 .3 .3
.1 .2 .2
1.6
2.6 2.6 2.5
.6 .6 .7
4. 6 4. 6 4. 6
.5 .5 .3
34. 3 25. 7 . 24. 1
6. 2 6. 1 6. 1
Total
. 2
1. 1
9.9
5. 5
. 4
2. 7
1. 7
8.5
10. 8
5.6
2. 1
14.0
5. 0
63.9
74. 0
4.8
1.5
8.0
30. 4
4.5
43.0
5.0
302.0
74. 0
Total
raw
tons
1
7
68
27
2
9
10
10
85
10
40
37
71
180
189
10
30
79
230
5
80
35
1, 215
Total
resid
tons
.2
1. 1
10. 8
5. 6
. 4
2. 7
4. 2
8. 5
11. 5
5.6
15. 0
14. 0
6.0
64. 1
82.0
5. 2
1.4
4.0
30. 4
4.5
54. 0
14. 0
345. 2
-------
TABLE Al (con't)
MOUNTAIN
ro
oo
Tons residuals accounted for (all amounts x 1000)
Jan Fc'b Mar Apr May Jun Jul Aug Sept Oct Nov Dec
asparagus
bean , lima .1 .1 .1
bean , snap .5 .9 .5
beet .8.8
caul, broc,
sprouts
cabbage .1 .1 j
carrot
corn . 7. 5 7. 4
spin, greens
mushroom
Pe0 1.0 1.0 1.0
apple .9 .q 1. o .9
apricot
berry
cherry .9 .9
citrus
rrusc
fruit
olive
peach Z. 7
Pear .1 .1 .1 .1
pineapple
plum [
prune
dry bean .1.1
Pickle . .7 . .7 .7 .. .7
specialties
clam
oyster
crab
shrimp
salmon
sardine
tun.a,
misc
T°TAL .1 .1 2.1 4. 5 20.9 24. 9 12.6 2.2 1.9
non-food 1.3 5 4 3 1 1
Total
. 3
1.9
1.6
.3
14.9
1. 3
4 n
.5
28.9
4.0
3 7
1.8
2.7
.4
.2
2.8
69.3
1.8
Total
raw
tons
2
16
4
2
30
10
in
5
65
20
70
9
14
1
10
27
245
Total
resid
tons
.2
1.7
1.6
.3
18.7
2.6
4 n
3. 3
30.6
4.0
6. n
1.8
3.7
.4
.2
2.8
81.9
-------
TABLE Al (con't)
NORTHWEST
Tons residuals accounted for (all amounts x 1000)
Jan Fob
asparagus
bean , lima
bean , snap
w^ hci-t
^^ caul, broc .
sprouts
cabbage-
carrot 1. 4
w corn
spin, greens
mushroom .1 .1
pea
. wh. potato 68. 0 68. 0
pump, /squash
torriato
m i s c
vegetable .6 .6
apple 1.6 1.6
^o apricot
rg berry
cherry
w_ citrus
^^ mi.sc
fruit
olive
peach
w pear
pineapple
blum/
prune
dry bean . 1
^ pickle
specialties .6 .6
clam
oyster .6 .6
. crab .7 .7
shrimp
salmon . 1 .1
sardine
tun.a ,
misc 1.6 1.6
TOTAL 75.4 73.9
non-food 5.0 5.0
Mar Apr May Jun
1.5 1.6 1.6
. 1
.8
.5 .6 .1 .1
.1 .1
.8 4.5
68.0 68.0 68.0 41.0
.6 .6 .6
1.3 .6 .6
2.5
.7
.1 .1
.4
.6 .7 .7 .7
.6 .6 .5
.7 .7 .7 .4
.1 .1 .2 .2
1.6 1.7 1.7 1.7
74.2 74.7 75.5 55.3
3.9 5.0 5.6 10.0
Jul
.5
. 1
14. 2
4.6
15.0
6.0
41. 0
1.4
1. Z
.Z
Z. 4
1.3
.5
.7
.3
. 2
2. 4
92.0
10.6
Aug
.
14.
6.
7.
125.
3.
68.
1.
.
1.
.
10.
»
.
.
3.
244.
11.
2
2
1
3
0
1
6
0
4
6
4
2
6
6
1
5
7
3
3
2
4
2
Sept
.5
11. 1
6.1
7.3
2.9
5.7
179. 0
. 1
. 4
81. 0
1. 4
1.2
.6
.8
.6
Z.5
13.3
.6
. 4
.7
.3
.Z
3.Z
318.7
14. 0
Oct
.
.
4.
7.
3.
15.
117.
.
94.
Z.
1.
1.
.
1.
10.
a
f
.
2.
263.
12.
2
8
o
4
0
5
0
1
0
8
Z
0
1
2
6
1
7
5
2
4
4
8
Nov Dec
1.5
7.3
2.9 1.5
15.5 7.1
48.0
.1 .1
81.0 81.0
2.7
.6 .6
1.6 1.9
5.3
.7 .6
.6 .6
.7
. 1
2.3 1.6
170,2 95.7
9.5 5.5
Total
5.2
1.2
41. 2
23.0
29. 4
10.3
45.2
484. 0
1. 4
. 8
15.3
826.0
9.7
8.5
10.9
.2
7.2
2.2
2.4
2.5
39.9
.8
.3
1.8
8.0
4.6
5.5
1.8
25.0
1,613.4
98. 0
Total
raw
tons
24
10
174
44
42
25
83
729
11
Z
183
2, 300
20
70
50
1
97
17
10
13
115
10
10
19
60
5
8
8
170
4,310
Total
res id
tons
5. 5
1. 2
39. 4
23.0
28. 1
7.2
46.3
496.0
1. 4
.9
15.3
876.0
9.7
8. 1
13. 2
.2
7.6
2. 1
2. 4
3. 4
43. 4
1.4
.2
1. 8
8.0
4. 6
6.3
1.8
72.0
1,726.5
-------
TABlf Al (con't)
ALASKA
Tons residuals accounted for (all amounts x 1000)
Jan Fub Mar Apr May Jun Jul Aug Sept Oct Nov Dec
asparagus
bean , lima
bean, snap
w. hfpf
*"~ ca'jl, hroc.
sprouts
cabbage
carrot
w corn
spin. greens
mushroom
pea
-__ wh. potato
pump. /squash
tomato
misc
vegetable
apple
INS apricot
O berry
cherry
w_ citrus
Total Total
raw resid
Total tons tons
*^ mi.sc
fruit
olive
peach
pear
""" pineapple
Blum/
prune
dry bean
^ pickle
*"~ specialties
clam .1 .2 .1
oyster
. crab 1.5 .9 .9 .6 .3 1.5 .9 1.2 1.8 2.0 2.1 1.5
shrimp .2.1 .1.2 .3
salmon 7.7 n.6 9.7 7.7 2.0
sardine
tun.a,
misc . 6 - . 7 .-7- -.
TOTAL- 1.7 1.0 .9 .6 1.0 10.2 .13.4 11.0 9.5 4.0 2.1 1,8.
non-food .3 .4 .2 .1 .1 .1
.4 3 2. 5
15.2 20 15.2
.9 2 1.7
38.7 116 41.7
2. 0 20 2. 0
57.2 161 63. 1
1. 1
-------
TABlf Al (con't)
SOUTHWEST
ro
CO
Tons
Jan
asparagus
bean , lima
bean , snap
beef
caul, broc,
sprouts 6. 9
cabbage
carrot 3. 0
corn
spin, greens
mushroom 2
pea
wh. potato
pump. /squash
tomato
vegetable 1. 1
apple 5. 2
apricot . 5
berry
cherry
citrus 45.0
mi.sc
fruit
olive . 7
peach
pear
pineapple 25.0
prune 3
dry bean 1
pickle
specialties 4, Q
clam
oyster
crnb
shrimp
salmon
sa rdine
tun.a,
misc 4. 4
TOTAL 96.4
non -food 4. 9
residuals accounted for (all amounts
Fc-b Mar
2. 0
4.8 6.4
1.5 2.9
3. 7
.2 .2
2.2 2.2
5.2 4.1
.5 .5
45.0 45.0
.7 .4
25.0 30.0
.4 .4
.1 .1
4. 1 4. 1
4.4 4. 4
94.1 102.4
3.3 6.9
Apr
8.0
6.4
3.0
4.8
. 1
.9
._ .7
2.2
2. 1
.5
. 2
44. 0
50.0
. 1
4. 1
4. 4
131.4
10.9
May
8.0
6.4
1.5
1.0
. 1
1.6
2.0
5. 4
2. 1
.3
.2
44.0
.3
55.0
4. 1
4. 4
136. 3
9.8
Jun
4. 0
2.2
6.9
3.0
.2
. 1
1.3
3.3
6.6
6.1
. 4
.5
44.0
2.0
. 4
3.0
55.0
.7
.7
4. 1
4. 4
148.8
11.8
x 1000)
Jul
. 3
2.2
. 2
4. 8
2.9
62.2
9.8
7. 1
.4
44.0
3.5
.3
74.0
14.0
5.^.0
. 4
.8
4. 1
4. 4
.291.0
18.0
Aug
3.3
2.7
.3
5.3
3.0
.2
82.0
10.9
. 1
44.0
6.0
88.0
22.0
55.0
. 8
4. 1
4. 4
332.0.
17.5
Sept
3.6
1.8
.3
5.3
4. 4
. 3
. 1
1.2
82.0
9.8
2. 1
. 1
44.0
7.0
2.2
77.0
24.0
30.0
.8
4. 1
4. 4
304. 4
18.2
Oct
2.6
1.8
. 2
8.6
3.0
. 3
. 1
1.2
69.0
8.7
3. 1
. 1
44. 0
3.0
3.2
3.0
14. 0
25.0
4. 1
4. 4
199.3
17.0
Nov Dec Total
22. 0
.3 10.1
10.8
.1 1. 1
9.1 9.6 80.8
3.0 4.4 35.5
10. 4
.2 .2 1. 5
2. 5
4.6
.6 3. 0
6.5 305.0
5.5 3.3 67.7
5.2 6.3 35.4
15.3
1.6
. 7
45.0 45.0 533.0
21. 4
2.9 .3 11.4
245.0
74.0
405.0
2.2
.1 .5
3. 1
4. 1 4. 0 49. 0
4.4 4.4 53.0
86.9. 77.6 2,000.6
7.8 5.1 132.7
Total Tot«ii
raw
tons
45
58
50
2
200
60
82
4
20
20
36
4,903
470
161
114
38
12
1,074
80
85
981
280
900
5
20
64
350
195
10,309
res id
tons
22.8
9.2
10.8
1.0
82. 4
35.5
10.8
1.8
3.6
7. 5
23.5
392.0
61.0
43.8
20. 4
2.2
. 7
538.0
23. 4
11.5
226.0
85.0
405.0
2. 4
. 4
3. 1
49.0
58. 0
2, 130.8
-------
Residuals by Region, Product and Disposal Method. Table A2
is on estimated quantities of solid residuals from each region and
commodity and by each method of disposal or use. The last column
on each page gives the estimated tons not accounted for. Non-food
residuals are listed separately with different headings for by-
product uses; the other column headings (fill, spread, etc.) also
apply to non-food residuals.
232
-------
TABLE A2
SOLID RESIDUALS BY REGION, PRODUCT AND DISPOSAL METHOD
NEW ENGLAND
asparagus
bean, lima
bean, snap
*. beet
^ caul, broc,
sprouts
cabbage
carrot
corn
spin greens
mushroom
pea
w wh. potato
pump, /squash
tomato
misc. , ,
vegetable
GJ apple
00 *"~ apricot
berry
cherry
^. citrus
^ .mi.se.
fruit
olive
peach
v pear
" pineapple
plum A
prune
dry bean
pickle
Specialties
clam
oyster
^ crab
shrimp
salmon
sardine:
tun.a
misc.
TOTAL
Tons residuals accounted for (all amounts x 1000)
fill spread burn water pond sewer irrig feed char ale oil vin other total
1.1 .3 .9 2.3
.4 6.1 6.6
.1.1 .6 .8
.1.1 .4
.2 3.7 3.9
100.0 100.0
.3 1.8 2.1
.1 3.1 .5 3.1 7.0
.2 .7 1.8 .1 2.8
9 .9
.1 .1
.3 .3
.4 ' 4. 8 5.2
.2 .2
21.4 .5 22.0
6.4 6.4
4.0 1.0. 5.0
3.0 5.0 .7 23.2 .1 1.8 115.3 .5 15.8 165.4
tons not
acc't
for
0
. 7
.1
. 1
(-.3)
165.0
0
0
. 4
. 1
.1
0
1.6
8.0
. 1
9.0
184. °
metal paper othor
non-food
3. 2
2.5
-------
TABLE A2 (con't)
MID ATLANTIC
CO
Tons residuals accounted for (all amounts x 1000)
fill spread burn \vater pond sewer irrig feed char ale
asparagus
bean, lima
bean, snap
beet ,
caul, broc,
sprouts
cabbage
carrot
corn
spin greens
mushroom
pea
wh. potato
pump. /squash
tomato
misc.
vegetable
apple
apricot
berry
cherry
citrus
mvsc.
fruit
olive
peach
pear
prune
dry bean
pickle
specialties
clam
oyster
crab
shrimp
salmon
sardine
tun.a
misc.
TOTAL
non-food -"
1.8
13.0
6. 1
5.0
. 1
3.5
10.7
38.7
16.4
2.4
1.4
2.1
.3
.6
.6
.4
5.3
7.8
116.2
16.0
8.7
2.9
5.7
12 6
21.6
6.0
4.5
. 1
12.8
.6
.2
17. 1
14.5
50.0
.8
1.9
2.7
.2
.3 .1
163.6 .1
1.0
7.6
.4
2.0
4.9
69.1
1. 3
10.2
.9
.4 1.0
.3
.6
.2 1 4. 0
3.0
5.6 1.1 109.2
metal
68.0
oil vin other ' total
10. 5
2.9
26.3
19. 1
2.0
31. 5
6.0
73. 4
1.6
16.2
10. 8
10.7
1.0
57. 1
30.9
10.5 51.0 114.0
.8
3.3
2.7
2.8
.3
.6
1.0
.4
2.8 22.5
7.8
1.0 4.0
10.5 54.8 460.8
paper . other
34.0. 120.0
tons not
acc't
for
. 1
(-2.0)
.6
11. 0
0
1.7
0
8. 3
.2
3. 3
(-.8)
19.3
0
21. 4
2.8
(-2.0)
0
.4
.3
(-.2)
0
(-.1)
(-.5)
0
-
61.2
9.0
134.0
-------
TABLE A2 (con't)
SOUTH ATLANTIC
PO
u>
en
asparagus
bean, lima
bean, snap
beet
caul, broc,
sprouts
cabbage
carrot
corn
spin greens
mushroom
pea
wh. potato
pump. /squash
tomato
misc.
vegetable
apple
apricot
berry
cherry
citrus
mi.sc.
fruit
olive
peach
pear
pineapple
Blum/ r
prune
dry bean
pickle
specialties
clam
oyster
crab
shrimp
salmon
sardine
tun.a
misc.
TOTAL
non-food
llMla ICalUUdlS dl.1, UUULtrU lUl \ctll alllVJUIlLO A 1\J*J\JI
fill spread burn water pond sewer irrig feed char ale
'2.0
1.6
.1 .3 1.5 5.9
.1.2
.7 2.9 .7
3.0
13.5 . 51.0
1.1 .2 . ,2 6.3
2. 4
4.0
3.3 .4 3.9 15.4
1.6 8.8
33.9 18.4
8.9 7.0 1.0 49.0 5.6
4.3 75.8
4. Q 7k.fi .2 2467. 0
.7
27.5 2.9 .2 7.2
.1
.2 .3
2. 7
11.8 .3 .1 30.4
4.5
1.3
1.0 .2 .2
3.0
65.7 157.0 1.5 2.5 63.5 .3 2686.3
metal
25.5 38.2 5.5
oil vin other total
2. 0
1. 6
7. 8
. 4
4. 1
3. 0
64.5
7.6
2. 4
4.0
23.0
10.4
52.2
71.5
80. 1
0
3.0 2.550.0
.7
38.0
. 1
.5
2.7
2.3 44.8
4. 5
7.7 9.1
1.4
1.0 4.0
3.0 11.0 2.990.0
paper other
69.2
tons not
acc't
for
0
0
1. 5
. 2
. 2
0
.8
1. 1
0
0
4.0
0
11.8
3. 5
0
0
300.0
. 1
(-2.1)
0
. 1
(-- 1)
-
0
{-. 1)
. 1
9.0
330. 1
-------
ro
co
TABL£ A2 (con't)
NORTH CENTRAL
asparagus
bean, lima
bean, snap
beet
caul, broc,
sprouts
cabbage
carrot
corn
spin greens
mushroom
pea
wh. potato
pump. /squash
topiato
mis c .
vegetable
apple
apricot
berry
cherry
citrus
mi.sc.
fruit
olive
peach
pear
pineapple
plum/
prune
dry bean
pickle
specialties
clam
oyster
crab
shrimp
salmon
sardine
tun,a
misc.
Tons
fill
1.2
6.6
3. 3
7.2
. 4
2.4
1.9
18.4
. 4
27. 2
. 1
18. 0
.7
9.9
1.5
.6
3. 1
1.2
1.4
22.3
13.0
residuals accounted for (all amounts x 1000)
spread burn water
1.2
2. 1
20.5
33.6
19.7
21.5 .1
63.9 .5
10. 9 : . 2
16.7 .1
. 4.2
6.5
19.6
13. 4
1. 1
. 4
3.0 .2
1.6
. 4
1. «
1.9
3.0 8.3
pond sewer irrig feed char ale oil
.2
. 2
6.7
1.8
. 2
25.3
.1 1.0 903.0
.3
11.6
177. 4
.2 9. 7
4.9 .9 22.5
13. 0
.1 .5
. 1
.9 3. 7
.2
6.7 12.7 . 1 96.6
1.0
vin other total
2.6
2.2
33.6
38. 8
. 2
26.9
47. 2
971. 0
. 3
11. 1
30. 4
200.0
.8 17.6
75.0
26.5
18.5 38.2
1.2
17.8
3.0
1.2
3. 1
3. 0
3.3
22.3
.2 140.0
1. 0
tons not
ace ' t
for
1. 5
0
(-1.2)
9.8
. 1
6.0
16.0
1. 8
(-5.6)
3. 0
(-83.0)
73. 9
25. 5
.8
18. 8
. 4
1. 4
.3
0
0
.3
0
(-10.9)
_
3.0
TOTAL
140.8 247.0 9.2 .2 11.8 12.8 3.21273.8
18.5
metal
paper.
1.0
other
1.717.4 -61.9
non-food '
81.0
17. 0
27.0
8.0
13.0
147.0
-------
TABLE A2 (con't)
SOUTH CENTRAL
asparagus
bean, lima
bean, snap
beet
caul, broc,
sprouts
cabbage
carrot
corn
spin greens
mushroom
pea
wh. potato
pump. /squash
tomato
misc.
vegetable
apple
apricot
berry
citrus
mi.sc.
fruit
olive
peach
pear
pineapple
plum A
prune
dry bean
pickle
specialties
clam
oyster
crab
shrimp
salmon
sardine
tun.a
misc .
TOTAL
xuiia lcol*JU
-------
TABLE A2 (con't)
MOUNTAIN
fill spread burn
asparagus
bean, lima
bean, snap .3 .2
V beef u 8
^ caul, broc,
sprouts
cabbage . 3
carrot
w_ corn 2. 2
cpin greens
mushroom
pea
wh. potato . 5 .5
pump. /squash .4
tomato 7. 5
misc. ,
vegetable
-o > apple '2
Lo *"~ apricot
:?° berry
cherry 1. 8
w. citrus
^ mi.sc.
fruit
olive
peach 2. 3
. pear .2 .1
pineapple
plum/
prune
dry bean ^ 2
pickle 2.3
specialties
clam
oyster
^_ crab
shrimp
salmon
sardine
tun.a
misc.
TOTAL 16.5 3..3
vvater pond sewer irrig feed char ale oil vin
. 3
1.4
.8
12.7
1. 3
3. 0
. 1
1.8 .3 19.2
4.0
3.5
. 4
. 1
.5
1. 8 l; ft 46. 0
metal paper
other total
.3
1.9
1.6
.3
14. 9
1.3
4.0
.5
28.9
4.0
3. 7
1.8
2.7
.4
.2
2.8
69.3
other
tons not
acc't
for
0
<-.
0
0
3.
1.
0
2.
1.
0
2.
0
1.
0
0
0
12.
2)
8 ,
3
8
7
3
0
7
r.on-food
1.6
.2
1.8
-------
TABLE A2 (con't)
NORTHWEST
ro
asparagus
bean, lima
bean, snap
beet .
caul, broc,
sprouts
cabbage
carrot
corn
spin greens
mushroom
pea
wh. potato
pump. /squash
tomato
misc.
vegetable
apple
apricot
berry
cherry
citrus
mi.sc.
fruit
olive
peach
pear
pineapple
plum A
prune
dry bean
pickle
specialties
clam
oyster
crab
shrimp
salmon
sardine
tun,a
misc.
TOTAI: .
non -food
ions resiauais accounted ior (an amounts :
fill spread burn water pond sewer
2.0
11.21.4 . 1 1. 3
7.4 5.3
5.9
6.5
5.4 2.4
.91.1 1.4
.5 .1
.2 .6 ;
.3
22.5 23.5 42.0 2.0
4.0
3.0
2. 5
.2
2.1 4.0 .3 .1
1.2 .4
2. 4 .
2.2
24. 0 7.9 .2
.4 .1
.2
1.4 .4
.4
4.2 .6 .7
.6
302.4 48.3 .3 43.3 2.1 11.1
53.0 12.0 32.0
X 1 UUU )
irrig feed char ale
3. 2
1. 2
27. 2
10.3
23.5
3.8
37.3
.1 481.0
.8
14.8
736.0
5. 5
5.5
7.6
.8
.4 .2
.3
7.8
.3
7.0
.8
19. 0
. 1 1393. 1 . 2
metal
.2
oil vin other total
5.2
1.2
41.2
23. 0
29. 4
10. 3
.2 45.2
484.0
1.4
.8
.2 15. 3
826. 0
.2 9.7
8.5
.9 10.9
.2
7. 2
2.2
2. 4
2. 5
39.9
.8
. 3
1.8
.7 8.0
4.6 4. 6
5. 5
.3 .1 1.8
6.0 25.0
.3 .9 12.0 1.613.4
' paper other
.3 98.0
tons not
acc't
for
. 3
(-. 1)
(-1.7)
(-. n
(-1.2)
(-3. 1)
1.0
12. 0
0
. 1
0
50. 0
0
(-.4)
2. 5
0
. 4
(-. 1)
0
.9
3.5
. 5
(-. 1)
0
_
0
.8
. 1
47. 0
110. 3
-------
c
£,
3
TABLE A2 (con't)
ALASKA
asparagus
bean, lima
bean, snap
*- beet
*^ caul, broc,
sprouts
cabbage
carrot
corn
spin greens
mushroom
pea
wh. potato
pump./squash
toniato
misc.
vegetable
apple
apricot
berry
cherry
citrus
mi.sc.
fruit
olive
peach
pear
pineapple
plum/
prune
dry bean
pickle
specialties
clam
oys ter
crab
shrimp
salmon
sardine
tun.a
misc.
TOTAL
Tons residuals accounted for (all amounts x 1000)
fill spread burn water pond sewer irrig feed char ale
oil
other
tons not
ace1!
total lor
4
15.2
.4
15.2
.9
34.0
3.0
1.4
.3
2.0
.9
38.7
2.0
SO S
3. 0
1.4
2. 3
57. 2
2. 1
0
. 7
3.0
5. 8
metal
'paper
other
non -food
. 2
1. 1
-------
TABLf A2 (con't)
SOUTHWEST
ro
tons, not
fill spread burn water
asparagus
bean, lima
bean, snap
beet ,
caul, broc,
sprouts
cabbage
carrot
corn
?pin greens
mushroom
pea
wh. potato
pump. /squash
tomato
misc .
vegetable
apple
apricot
berry
cherry
citrus
mi,sc.
fruit
olive
peach
pear
pineapple
blumf
prune
dry bean
pickle
specialties
clam
oyster
crab
shrimp
salmon
sardine
tuna
misc.
TOTAL
3.
1.
2.
.
12.
3.
.
.
1.
2.
171.
1.
7.
4.
1.
.
9.
.
94.
12.
30.
1.
.
2.
365.
0 3. 8
2 .8
6
4
1 3. 3
? . 9
4 1. 1 :
7
7
4
0 59. 0 20. 9
5 28.5 3.7
9 . 1
1 1.8 .5
2
6
4 4.5
4 .9 .5
0 53.0 13.0
6 23.5 9.5
0 5.0
3 .1 . .9
5
3. 1
6 .1
.2
1 184. 3 4. 3 50. 1
pond sewer irrig feed char ale oil vin
15.
8.
8.
.2
. 6 65.
35.
*
. 3 5.
1.
2.
.
. 1 54.
2.1 31.
24.
7.
.1
.
1.0 532.
.2 4.
. 1
1.0 41.
28.
5.0 365.
. 1
40.
35.
.1 9.7 3.0 n08.
2
1
2
5
0
5
8
8
9
6
0
9
4 2.8
0.6 .4
3
1
0
8 2.4
9.5
0 29.0 15.0
4
0
6 .3
0 18. 0
1 29.9 17.4 27.9 2.8
metnl paper
other total
22.
10.
10.
1.
80.
35.
10.
1.
2.
4.
3.
305.
67.
35.
.9 15.
1.
f
533.
21.
11.
245.
74.
405.
2.
.
3.
4.0 49.
53.
4.9 2.000.
othu r
0
1
8
1
8
5
4
5
5
6
0
0
7
4
3
6
7
0
4
4
0
0
0
2
5
1
0
0
6
ace i
For
(-.
0
0
1.
0
t
\.
2.
20.
87.
(-6.
8.
5.
.
t
5.
2.
. ^
(-19.
10.
0
.
(-.
0
-
5.
125.
8
9)
7
4
3
1
9
5
0
7)
2
1
6
1
0
1
1
0)
7
2
1)
0
1
non -food
77.5 17.1 17.1
12.0
5.0
3.0
132.
-------
Detailed Data by Product. Table A3, with a separate page for
each commodity, lists estimates of the following: the total raw
tons processed per year in each region; the number of plants and
percentage of U.S. total raw tons in the survey; the average percent
yield (usable product as a percentage of delivered raw tons); the
total solid residuals (including tons not accounted for); the average
plant size in the survey sample in raw tons per year; and for each
region the residual tons each month and the residual tons to each
type of disposal. The number of plants and the average raw tons
per plant are not given for products represented by only a few
plants in the survey.
242
-------
REGION
TABLE A3
DETAILED DATA BY PRODUCT
ASPARAGUS '
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Total Raw
tons, 1000
21
8
17
1
24
45
TT6
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
Average raw tons /plant in survey sample
20
56 %
61 %
45,000 tons
3, 000 tons
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan
Feb
Mar Apr May
Jun
Jul
Aug Sep
Oct
Nov
Dec
x = 500 tons or less
figures rounded after adding
Total
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
2432
1 1 1
X 1 1 ;;
X X
1 2 2 x
2 8 84
4 14 14 9 2 .<
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-products
fill spread burn total water pond sewer irrig. total feed other total
2 9 10 0 0
22 o 0
112 o x x
xxx 0 0
2 2 033
347 0 15 15
816 24 019 19
10
2
3
X
5
22
42
Not.
acct d.
for
1000 T
X
0
2
0
X
1
3
243
-------
TABLE A3(con't) BEAN, LIMA
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Total
tons,
5
16
17
7
2
10
58
IT?
Raw
1000
Number of plants in survey sample 35
% of raw tons in survey sample 58 %
Estimated percent yield 86 "/»
Estimated total residuals 16,000 tons
Average raw tons/plant in survey sample 2,000 tons
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
3
2
x 2
1
x
1
10
x 19
Not.
accfd.
for
fill spread ourn total water pond sewer irrig. total feed ether total 10 JO T
X
X
X
1
1
X
X
X
3
5
2
1
1
1
x
x
4
8
1
x
x
X
X
3
5
x
X
X
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-products
8
3
2
2
1
0
0
2
10
0
0
0
0
0
0
0
0
x
x
X
1
8
10
0
0
x
x
X
1
8
10
-2
0
0
0
0
0
-1
-3
x = 500 tons or less
figures rounded after adding
244
-------
TABLE A3 (con't) BEAN, SNAP
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
. TOTAL
Total Raw
tons, 1000
10
117
61
131
68
16
174
50
627"
Number of plants in survey sample 5g
% of raw tons in survey sample 52 %
Estimated percent yield 79 %
Estimated total residuals 134, 000 tons
Average raw tons/plant in survey sample 6,000 tons
REGION
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan
Feb Mar Apr May Jun
Jul
Aug Sep
Oct
Nov Dec
Total
Now England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
RESIDUAL TONS BY
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
handled
fill
1
13
X
7
X
11
3
35
1
1
2
1 1
1 8 8
2 2 2 x
8 12
1111
x 1
1 14 14
223
3 7 37 41
DISPOSAL METHOD AND REGION,
as solid was te
spread burn
X
6
X
20
4
x
1
32
total
1
19
X
27
4
X
13
3
67
handled in liquid waste
water pond sewer irrig.
2
x 1
x 3
1
8
x
10
2
x
11
2
35
1
3
3 1
1
2
9 1
1000 tons
total
0
0
2
0
0
0
1
0
3
by-products
feed . ether
1
8
6
7
6
1
27
8
64
total
1
8
6
7
6
1
27
8
64
2
26
8
34
10
2
41
11
134
Not.
accfd.
for
1000 T
0
1
2
-1
1
x
-2
0
0
x = 500 tons or less
figures rounded after adding
245
-------
TABLE A3 (con't) BEET
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Total Raw
tons, 1000
Number of plants in survey sample
91 % of raw tons in survey sample
2
100 Estimated percent yield
27 Estimated total residuals
4
44 Average raw tons /plant in survey sample
2
lYb"
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov
2 2266
X X X X
3 7 10 12 7
2 11
1 1
56651
X X X X X
2 2 1 1 9 . 16 18 22 14
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-products
fill spread burn total water pond sewer irrig. total feed other
6 13 19 Ox
x x . x 0
3 34 37 02
0 06
1 1 11
7 7 5 5 10
X X XXX
18 46 65 6 6 18
17
46 %
59 %
110; 000 tons
7, 000 tons
Dec Total
2 ' 19
x
39
1 6
2
23
1
3 90
Not.
accfd.
for
total 1000 T
x 11
0 x
2 10
6 x
0 0
10 x
x 0
18 21
x = 500 tons or less
figures rounded after adding
246
-------
TABLE A3 (con't) BROCCOLI, SPROUTS, CAULIFLOWER
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
Total Raw
tons, 1000
Number of plants in survey sample 21
10 % of raw tons in survey sample 61 %
1 Estimated percent yield 56 %
2 Estimated total residuals 113, 000 tons
42 Average raw tons /plant in survey sample 8,000 tons
ZOO
IsT
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
x 1 1 2
XX x
XXX x
7877 29
756667. 5 5599 10 81
7 6 7 7 6 7 5 13 13 16 16 10 113
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 10UO tons Not.
accrd.
handled as solid waste handled in liquid waste by-products fo--
fill spread burn total water pond sewer irrig. total feed ether total 1000 T
0 0 2 Z 0
4
0 0 x x 0
0 0 x x 0
66 0 24 21 -1
12 3 15 1 1 65 65 ?.
TOTAL
12
21
91
91
x - 500 tons or less
figures rounded after adding
247
-------
TABLE A3 (con't) CABBAGE- SAUERKRAUT
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic-
North Central
South Central
Mountain
Northwest
A lank.,
Southwest.
Total !'<;i\v
tons, 1000
Number of plants in survey sample
97 % of raw tons in survey sample
13
86 Estimated percent yield
9 Estimated total residuals
2
25 Average raw tons /plant in survey sample
232
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov
333321 3444
x 1 x x x x xllx
47 8 6
1 1 x x
XXX
3 3 3
444321 8 14 16 14
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solii waste handled in liquid waste by-products
fill spread burn total water pond sewer irrig. total feed ether
5 22 27 5 5
1 3, 4 1 1
7 20 ' 27 0
On i
V 3
* x 0 .
. ,
' '' 04
17
45 %
68 %
75,000 tons
6, 000 tons
Dec Total
3 ' 32
x 4
1 27
1 3
x
2 10
7 76
Not.
accfd.
for
total 1000 T
0 2
0 x
0 x
3 0
') 0
I
TOTAL
19
44
64
x = 500 tons or less-
figures rounded after adding
248
-------
TABLE A3 (con1 1) CARROT
REGION
TOTAL
tons, 1000
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
Number of plants in survey sample 34
14 % of raw tons in survey sample £7 %
7
HO Estimated percent yield 52 %
10 Estimated total residuals 148,000 lon8
fj3 Average raw tons/plant in survey sample & QOO tons
60
284
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
33. 6
2 1 3
1 l ! 1 2 2 6 7 13 10 3 47
x x x 1 x 2
,
6 16 16 7 45
3233233343.34 36
6 3 45 4 5 9 10 23 33 26 12 139
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons Not.
accfd.
handled as solid waste handled in liquid waste by-products for
fill spread '.jurn total water pond sewer irrig. total feed other total 1000 T
66 000
3 3 . 0 00
x 22 22 0 25 25 6
0 0222
S C ->
b 2 2 37 x 37 1
0 n i / -\ /
30
36
100
36
100
x = 500 tons or less
figures rounded after adding
0
10
249
-------
TABLE A3 (con't) CORN
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
Total Raw
tons, 1000
10
112
91
1,498
10
30
729
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
70
52 %
33 %
1,664,000 tons
Average raw tons/plant in survey sample 18,000 tons
TOTAL
2, 480
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug
Sep
Oct
Nov
Dec
86
x = 500 tons or less
figures rounded after adding
89
3 1,530
1,530
Total
RESIDUAL TONS BY
2
28
32 32
23 420
8
7
15 120
8 70 620
DISPOSAL METHOD AND REGION,
handled as solid waste
fill sjread burn
X
4
14
2 64 x
2
1 1
total
x
4
14
67
0
2
2
handled in liquid waste
water pond sewer irrig.
x 1
1 x
3
28
380
8
180
590
2
18
150
120 48
280 48
1000 tons
total
0
0
0
1
0
0
2
by-products
feed ether total
6 6
69 69
51 51
900 900
8 8
13" 13
480 480
7
73
64
970
8
15
480
1,620
Not.
ac<;fd.
for
1000 T
1
8
1
16
0
4
12
42
250
-------
TABLE A3 (con't) GREENS, SPINACH
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
Now England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwesit
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northweat
Alaska
Southwest
TOTAL
Total Raw
tons, 1000
3 . Number of plants in survey sample
10 % of raw tons in survey sample
42
6 Estimated percent yield
85 Estimated total residuals
11 Average raw tons /plant in survey sample
82
239"
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov
X X X X XX
x x x x x x xxx
x 1 1 1 1 x x 1 . 1
x x
2 1 2 1 x x 1 1
X 1 X X X
4 5 1 x xxx
228731 x223
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-products
fill spread burn total waer pond sewer irrig. total feed ether
xxx 01
xxx 01
1 V 1
1 x 1 x x 6
0 Ox
1 1 09
x x 1 01
414 i
* 1 * x x 6
53 8 xx x 24
29
48 %
84 %
37,000 tons
4, 000 tons
Dec Total
x 1
x . 2
1 8
x
2 11
1
10
2 33
Not.
accfd.
for
total 1000 T
1 V
1 X
1 V
l X
6 1
U 1
x 2
9 i
1 0
6 x
74 4
x = 500 tons or less
figures rounded after adding
251
-------
TABLE A3 (con't) MUSHROOM
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain .
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
x = 500 tons or less
figures rounded after adding
Totnl Raw
tons, 1000
1
46
6
8
2
4
W
RESIDUAL, TONS BY
!
Jan Feb Mar
X X
222
XXX
1 1 1
' X X X
XXX
3 33
RESIDUAL TONS BY
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
Average raw tons/plant in survey sample
MONTH AND REGION, 1000 tons
Apr May Jun Jul Aug Sep Oct Nov
x
1111x112
X X X X XX X X
11111111
X XXX
XXX XXX
3.3 3 2 2 2 3 3
DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-products
fill spread burn
X X
4 13
2
11
x 1
x 1
4 28
total water pond sewer irrig. total feed other
x 0
16 0
2 .. .0
11 0
1 . 0
2 0
32 0
5
19 %
54 %
31, 000 tons
3.000 tons
Dec Total
x x
2 16
x 2
1 11
x 1
x 2
3 32
Not.
acct'd.
for
total 1000 T
0 x
0 3
0 0
0 -6
0 x
0 x
0 -2
-------
TABLE A3 (con't) PEA
ix i_» V,* *.v>- 1 1
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
tons, 1000
8 Number of plants in survey sample
22 % of raw tons in survey sample
40
,0_ Estimated percent yield
&O 7
JQ Estimated total residuals
10
jg2 Average raw tons /plant in survey sample
20
582"
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov
2 2
5 6
2 2
10 14 6
xxlllllx
X 1 X
1 4 6 4 x
1 2
1 5 25 28 11 1 1 x
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-products
fill spread burn total water pond sewer irrig. total feed other
xx 04
11 0 10
4 * . 4 0
2 17 19 0 12
0 06
0 .01
xx 0 15 x
11 02
3 22 24 o 49 x
71
55 %
87 %
78,000 tons
4, 000 tons
Dec Total
4
11
4
30
x 6
1
15
2
x 74
Not.
ac-:fd.
for
total 1000 T
4 x
10 -1
'0 0
12 3
6 0
1 . 1
15 0
2 1
49 4
x - 500 tons or less
figures rounded after adding
-------
TABLE A3 (cont) POTATO, WHITE
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Total Raw
tons, 1000
700
80
60
360
40
10
2,300
20
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals ' 1,
Average raw tons /plant in survey sample
22
26 %
. 62 %
340,000 tons
42,000 tons
3,570
RESIDUAL TONS BY
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Jan
8
1
2
19
68
99
Feb Mar
8 8
1 1
2
13 13
68 68
90 92
RESIDUAL TONS BY
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
handled
fill
11
3
18
x
22
2
57
MONTH AND REGION, 1000 tons
Apr
8
1
2
7
68
1
86
May
8
1
4
6
68
2
90
Jun
8
1
4
6
41
1
62
DISPOSAL METHOD
as solir waste
spread burn
4
x
24
28
total
0
11
3
23
0
1
46
2
85
handled
waler
42
42
Jul Aug
8 9
1 1
4 2
13 19
1 1
41 6f.
1
69 100
AND REGICN,
Sep
9
1
2
13
1
81
106
Oct Nov
9 8
1 1
26 39
1 1
94 81
130 130
Dec
8,
1
26
1
81
117
1000 tons
in liquid waste
pond
x
2
2
sewer irrig.
4
4
total
0
0
4
0
0
0
44
0
48 1,
by-products
feed other
100
15
177
2
3
736
.
3
037 1,
total
100
0
15
177
2
3
736
3
037
Total
100
11
23
200
2
4
826
5
1, 170
Not.
acct'd.
for
1000 T
165
19
4
-83
13
0
50
3
171
x = 500 tons or less
figures rounded after adding
-------
TABLE A3 (con't) PUMPKIN, SQUASH
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Total Raw
tons, 1000
4
2
20
100
37
5
20
36
224
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
14
60 %
' 38 %
152,000 tons
Average raw tons/plant in survey sample 9,000 tons
REGION
TOTAL
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan
Feb Mar Apr May Jun
Jul
Aug Sep
Oct
Nov
Dec
8
13
22
12
12
24
25
x = 500 tons or less
figures rounded after adding
Total
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
RESIDUAL TONS BY
2
1
10
4 10
3 8
X X
1123
1 1
1 12 10 22
DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste
REGION
New England
Mid Atlantic
South Atlantic
North Ce:ntral
South Central
Mountain
Northwest
Alaska
Southwest
fill
X
X
X
4
2
spread burn
X
X
2
6
5
total water
X
X
2
7
6
X
4
2
pond sewer irrig. total
2 2
1 1
9 9
x x
X X
0
0
0
4
3
3
1
10
by-products
feed
10
8
x
6
1
ether total
0
0
0
1 10
1 8
x
x 6
1
2
1
10
18
14
x
10
3
55
Not.
accfd.
for
101)0 T
0
0
0
74
0
3
0
?.n
97
255
-------
TABLE A3 (con't) TOMATO
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Total Raw
tons, 1000
Number of plants in survey sample 58
591 % of raw tons in survey sample 53 %
228
1,108 Estimated percent yield ' 90 %
71 Estimated total residuals 672,000 tons
65
Average raw tons /plant in survey sample 64,000 tons
4,903
6,966
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug Sep
8 18 18
666777 7
26 28
2 2
8 10
3 62 82 82
6 6 6 7 7 10 70 137 147
Oct Nov Dec
12
6
21
1
10
69 6
113 6 6
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
handled as soljc waste handled in liquid waste
fill spread burn total water pond sewer irrig. total
39 17 56 x x
34 34 0
27 20 * x 47 5 16
21 3 x xx
8 8 2 x 2
171 59 230 21 x 21
by-products
feed other total
1 'l
18 18
22 22
1 1
19 19
53 54
Total
57
52
75
5
29
305
523
Not.
accfd.
for
10'JO T
21
12
26
2
2
87
TOTAL
246
131
377
21
30
116
116
x = 500 tons or less
figures rounded after adding
149
256
-------
TABLE A3 (con't) VEGETABLE, MlSC.
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest:
TOTAL
Total
tons,
60
340
80
180
20
70
470
1,220
R.'iw
1000
Number of plants in survey sample 42
% of raw tons in survey sample 31 %
Estimated percent yield . 78 %
Estimated total residuals 273, 000 tons
t
Average raw tons/plant in survey sample 9, 000 tons
REGION
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov
Dec
TOTAL
x = 500 tons or less
figures rounded after adding
Total
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
3
2
1
3
1
1
11
3
2
1
4
1
2
12
RESIDUAL TONS
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
handled
. fill
16
9
x
8
3
2
38
as solid
3
2
1
4
1
2
13
BY
1
2
1
4
2
11
1 3
2
4 2
4 6
1
x 1
5 7
17 19
DISPOSAL METHOD
vaste
spread burn
14
7
13
8
28
71
4
4
total
31
16
14
16
0
3
34
113
1
8
1
8
1
1
.10
30
3
15
1
8
1
1
11
38
AND REGION,
3
13
1
7
1
1
10
36
5 4
11 10
5 6
7 6
1 1
9 6
38 32
3.
4
1
4
x
3
16
1000 tons
handled in liquid waste
water pond
1
1
sewer
49
x
2
52
irrJg.
total
0
50
0
x
0
0
2
52'
by-products
feed ether
6
13
47
4 .
6
32
107
total
0
6
13
47
4
6
32
107
31
72
26
64
4
8
. 68
273
Not.
accfd.
for
1000 T
3
4
1
x
0
x
-7
x
257
-------
TABLE A3 (con't) APPLE
REGION Total,Rn
tons,1000
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
23
398
224
170
2
20
50
161
1,048
RESIDUAL TONS BY
Jan Feb Mar
X 1 X
8118
10
3 22
2 2 1
554
28 21 15
RESIDUAL TOMS BY
Number of plants in survey sample
% of raw tons in survey sample
\
Estimated percent yield
Estimated total residuals
Average raw tons /plant in survey sample
MONTH AND REGION, 1000 tons
Apr May Jun Jul Aug
X X
4 4
21 2
1 1
22
54 6
DISPOSAL METHOD AND REGION,
Sep
1
15
10
3
1
x
2
33
Oct
1
19
20
8
1
1
3
53
Nov
2
27
20
8
1
2
5
64
26
'14%
70%
319,000 tons
6, 000 tons
Dec
1
19
20
7
1
2
T6
56
1000 tons
handled as solid waste handled in liquid waste
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
fill spread burn
x 3
2 50
4
18 1*
X
2
8
total water pond sewer irrig.
3
52 x
4
19 x
x
2
8 -x
total
0
x
0
x
0
0
V
by-products
feed
76
x
4
8
24
other
4
62
18
1
?
total
4
62
76
19
4
8
?.7
Total
7
114
80
38
4
11
35
289
Not.
acct'd.
for
10 JO T
0
-2
0
19
2
2
8
TOTAL
35
54
90
112
87
199
x = 500 tons or less
figures rounded after adding
30
258
-------
TABLE A3 (con't) APRICOT
REGION ,.
s
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwesit
Alaska
Southwest
TOTAL
Total Raw
tons,1000
1
1 14
1 15
Number of plants in survey sample j&
% of raw tons in survey sajnple 59%
Estimated percent yield H2"/»
Estimated total residuals Zl.OOOlomi
Average raw tons/plant in survey sample: 4, 000 totiH
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan
Feb Mar Apr May
Jun
Jul
Aug Sep
Oct
Nov
Dec
x
X
X
X
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-pro'ducts
__
spread burn total water pond sewer irrig. total feed ether total
x = 500 tons or les.s
figures rounded after adding
Total
15
16
Not.
accfd.
for
1000 T
259
-------
TABLE A3 (con't) BERRY
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Total Raw
tons, 1000
32
8
1
28
97
38
204
Number of plants in survey sample 33
% of raw tons in survey sample 31 %
Estimated percent yield 92 %
Estimated total residuals 15,000 tons
Average raw tons/plant in survey sample 2,000 tons
REGION
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan
Feb
Mar
Apr May
Jun
Jul
Aug Sep
Oct
Nov Dec
Total
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska- .
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
2
XXX XXX
X X 1
3 2 1
X X 1 X X
xxxxx33
-------
TABLE A3(con't) CHERRY
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Total R.iw
tons,1000
123
9
17
12
TsT
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
32
30 %
85 %
27,000 tons
Average raw tons/plant in survey sample 2,000 tons
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
REGION
Jan
Feb Mar Apr May
Jun
Jul
Aug Sep
Oct
Nov
Dec
x = 500 tons or less
figures rounded after adding
Total
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest:
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest.
TOTAL
21 ~3
99 18
1 1 2
1 1 x 2
x 1 1
x 1 13 11 26
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons Not.
acct d.
handled as solid waste handled in liquid waste by-products for
fill spread burn total water pond sewer irrig. total feed ether total 1000 T
i
123 0 Ox
10 3 x 13 114 41
22 000
1 x 2 Oxxlx
11 0 x x x
15 5 x 20 114x41
261
-------
TABLE A3 (con't) CITRUS
REGION T°t;'1,1n?n
tons,1000
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
6,534
189
1,074
7,797
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
7
18 %
56 %
3,388,000 tons
Average raw tons/plant in survey sample 200,000 tons
REGION
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan
Feb
Mar Apr May Jun
Jul
Aug Sep
Oct
Nov
Dec
Total
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southxvest
TOTAL
280 290 290 280 280 280 170 60 60 110 170 280
889888522358
45 45 45 44 44 44 44 44 44 44 ' 45 45
328 328 328 327 327 327 214 101 101 158 215 328
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-products
fill spread burn total water pond sewer irrig. total feed ether total
4 76 80 x x 2, 470 3 2,470
3 3 0 71 .. 71
0 1 1 530 530
4 79 83 11 3,000 3 3,000
2,550
. 74
533
3,083
Not.
acct'd.
for
1000 T
300
8
.-.
31:
x = 500 tons or less
figures rounded after adding
262
-------
TABLE A3 (con't) FRUIT, MISC.
''
RF'.CION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
tons,
5
20
5
20
10
10
80
Tso
Number of plants in survey s.-
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
M
5H %
7-1 %
39.000 tons
Average raw tons/plant in survey sample -1,000 tons
REGION
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan
Feb
Mar Apr May Jun
Jul
Aug Sep
Oct
Nov
Dec
x = 500 tons or less
figures rounded after adding
Total
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
XXX
XXX
RESIDUAL TONS BY
X X
1 1 1 1 x
X
246
11348
DISPOSAL METHOD AND REGION,
1
x
7
9
1 X
2 1
1 x
1 x
X X
3
8 2
-
x
X
1
1000 tons
handled as solid waste handled in liquid waste
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
fill spread burn
1
2
1 «
2 2
2
2
9 4
13 13
total water pond sewer irrig.
1
2
1
3
2
2
14 ' x
25 x
total
0
0
0
0
0
0
x
x
by-products
feed ether
3
5 2
8 2
total
0
0
0
0
3
0
7
10
1
3
1
3
5
2
21
36
Not.
acct'd.
for
10:10 T
x
X
X
X
X
0
2
3
263
-------
,nnn
tons,1000
TABLE A3 (con't) OLIVE
REGION
New England
.Viicl Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
Average raw tons/plant in survey sample
85
8?
9
82 %
86 %
1Z.OOO tons
8,000 tons
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest .
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
S ou th w e s t
TOTAL
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan
Feb Mar Apr May
Jun
Jul
Aug Sep
Oct
Nov
x
X
X
X
X
X
X
X
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-products
Fill
Dec
x
X
Total
spread burn total water pond sewer irrig. total feed ether total
11
11
Not.
accfd.
for
1000 T
x = 500 tons or less
figures rounded after adding
10
10
10
10
264
-------
TABLE A3 (con't) PEACH
REGION
New Knglancl
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
Now England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
Total Raw
tons. 1000
Number of plants in survey sample 37
i, % of raw tons in survey sample 63 %
HI
3 Estimated percent yield 75 %
Estimated total residuals 273,000 IOIIH
14
13 Average raw tons /plant in survey sample 19,000 tons
981
1,098
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
111 3
19 10 10 38
1 x i
3 3
2 2
3 74 8ft 77 3 345
23 84 99 83 3 292
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons Not.
accfd.
handled as solio waste handled in liquid waste by-products for
fill spread burn total water pond sewer irrig. total feed ether total 1000 T
2x2 o 1 1
28 3 30 x x 7 7-2
1 x I xx 00
2-2 0 x x 1
2 2 0 x x 1
94 53 147 13 1 . 14 41 44 R* .10
TOTAL
129
56
185
13
14
50
44
94
x = 500 tons or less
figures rounded after adding
-19
265
-------
TABLE A3 (con't) PEAR
REGION , Total£
tons,1000
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Number of plants in survey sample
1 % of raw tons in survey sample
9 Estimated percent yield
Estimated total residuals
1
H5 Average raw tons/plant in survey sample
280
406
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov
X X X X
1 1 1 X
X X X X
11 13 11 5
14 22 24 14
14 33 39 25 6
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-products
fill spread burn total uater pond sewer irrig. total feed ether
xx 0
3 3 0
xxx Ox
_24 8 32 x x 8
13 24 36 10 10 28
40 32 72 10 x . 10 36
24
64%
67 %
132,000 tons
11.000 tons
Dec Total
x
3
x
4C
74
118
Not.
acci.'d.
for
total 1000 T
0 0
0 0
x 0
8 4
28 11
36 . IV
x = 500 tons or less
figures rounded after adding
266
-------
TABLE A3 (con't) PINEAPPLE
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Total Haw
tons,1000
Number of plants in survey sample
% of raw tons in survey sample 37 %
Estimated percent yield 55 %
Estimated total residuals 405, 000 tons
Average raw tons/plant in survey sample - tons
900
900"
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
RESIDUAL TONS BY MONTH AND REGION. 1000 tons
Jan
Feb
Mar Apr May Jun
Jul
Aug Sep
Oct
Nov
Dec
Total
25
25
25
25
30
30
50
50
55
55
55
55
55
55
55
55
30
30
25
25
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-products
fill
spread burn total water pond sewer irrig. total feed ether total
405
405
Not.
ace frl.
foi
1000 T
30
30
30
30
10
10
365
365
365
365
x = 500 tons or less
figures rounded after adding
267
-------
TABLE A3 (con't) PLUM, PRUNE
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Total Raw
tons,1000
2
1
10
10
5
27
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
22
75 %
72 %
8,000 tons
Average raw tons/plant in survey sample 1,000 tons
REGION
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan
Feb
Mar
Apr May
Jun
Jul
Aug Sep
Oct
Nov
Dec
Total
Now England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
X X X X X
X
xxxx x llxx
X 1 X
XXX 1 X
x 1 1 x Ixxllxx
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-products
fill spread burn total water pond Sswer irrig. total feed ether total
1 1 0 0
xx 0 0
123 0 0
xx x Ox x
1x11 1 o
42 61 1 x x
1
x
3
1
2 .
7
No-.
ace t d.
for
1000 T
x
0
x
X
X
1
x = 500 tons or less
figures rounde.d after adding
268
-------
TABLE A3 (con't) BEAN, DRY
REGION
REGION
tons,1000
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
40
20
10
90
30
10
10
20
23^
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
17
20 %
97 %
7,000 tons
Average raw tons/plant in survey sample 3,000 tons
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
Niiw England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
x
X
1
X
X
X
1
X
X X
X X
1 X
X X
>;
>:
x >:
1 1
RESIDUAL TONS BY
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
handled
fill
x
1
X
1
X
X
X
3
XXX
X
X X X X
X X X X X
X
X
X
1 X X X X
DISPOSAL METHOD AND REGION,
as solid waste handled in liquid waste
spread burn
x x
^
2
2 >:
total water pond sewer irrig.
x
1
X
3
0
x
x
x x
6 x
X X
X
XXX
XXX
X 1 1
1000 tons
by-products
total feed other
0
0
x
0
0 2
0
0
x
x 2
x
X
1
X
X
1
total
0
0
x
0
2
0
0
0
2
x
1
x !
3
2
x
X
X
7
Not.
acct d.
for
1000 T
x
x
X
0
X
0
X
X
-1
x = 500 tons or less
figures rounded after adding
269
-------
TABLE A3 (con't) PICKLES
REGION
New England
Mill Atlantic
South All.iMt.ic
North Ontr.-il
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New En g hind
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
S ou thw e s t
TOTAL
Total Raw
tons, 1000
7 Number of plants in survey sample
11 % of raw tons in survi:y sample
132
-------
TABLE A3 (con't) SPECIALTIES
REGION Total
tons,
New England 3 0
Mid Atlantic 1 8 0
South Atlantic 350
North Central 1,300
South Central ?. 3 0
Mountain
Northwest 60
Alaska
Southwest 350
TOTAL 2,500
Raw
1000
RESIDUAL
REGION Jan
New England x
Mid Atlantic 2
South Atlantic 4
North Central 12
South Central 2
Mountain
Northwest x
Alaska
Southwest 4
TOTAL 26
Feb
x
2
4
12
2
x
4
26
RESIDUAL
handled as
REGION fill
New England x
Mid Atlantic 5
South Atlantic 12
North Central 13
South Central 3
Mountain
Northwest x
Alaska
Southwest 3
TOTAL 37
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
Average raw tons /plant in survey s
TONS BY
Mar
x
2
4
12
2
x
4
26
TONS BY
ample
38
71 %
. %
300,000 ton.s
15, 000 ' Ions
MONTH AND REGION, 1000 tons
Apr
x
2
4
12
2
1
4
26
May Jun
1 1
2 2
4 3
11 11
2 3
1 1
4 4
25 24
DISPOSAL METHOD
solir1 waste
spread burn
3
3
8
x
8
total
x
5
12
24
3
x
3
48
Jul
1
1
3
11
3
1
4
23
AND
Aug
1
1
3
11
3
1
4
24
REGION,
Sep
x
1
3
12
3
1
4
24
Oct
x
2
4
12
3
1
4
25
Nov
x
2
4
12
3
1
4
25
Dec
x
2
4
12
2
x
4
26
1000 tons
handled in liquid waste
water pond
7
7
sewer irrig.
x
x
13
4
18
x
x
X
total
0
x
x
19
4
0
0
24
by-products
feed
14
30
97
20
7
41
211
ether
5
3
2
x
1
1
4
17
total
5
17
33
97
21
8
45
227
Total
6
22
45
140
30
8
49
300-.
Not.
acct d.
for
1000 T
.
.
_
_
.
-
x = 500 tons or less
figures rounded after adding
271
-------
TABLE A3 (con't) CLAM, SCALLOP
REGION'
New England
Mid Atlantic
South Atlantic
North Central
South Ontral
Mountain
Northwest
Alaska
Southwest
TOTAL
Total Raw
tons,1000
2
80
5
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
Average raw tons /plant in suivey sample
10 %
13 %
78,000 IKI
tons
90
REGION
TOTAL
TOTAL
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan
Feb Mar Apr May Jun
Jul
Aug Sep
Oct
Nov
Dec
New England
Mid Atlantic 1 1 1 1 x x x x x 1 1
South Atlantic xxxxxxxxxxx
North Central
South Central
Mountain
Northwest
Alaska x x x
Southwest
1
x
8
12
x = 500 tons or less
figures rounded after adding
Total
13
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-products
fill spread burn total water pond av/er irr'g. total feed ether
xx 0
88 0
44 . 0
Ox x
total
0
0
0
0
Not
acct 'd.
for
1000 T
2
61
0
2
65
272
-------
TABLE A3, (con't) OYSTER
REGION T°Uxl,Rn
tons,1000
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Nor th w e s t
Alaska
Southwest
TOTAL
10
5
5
20
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yic;ld
Estimated tidal residuals
Average raw tons/plant in survey sample
50 %
10 "/,,
1 H, 00(1 IKI
tuns
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
REGION
TOTAL
Jan. Feb Mar Apr May Jun
Jul
Aug Sep
Oct
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
2
1
1
1
1
1
Nov
1
1
Dec
2
1
1
TOTAL
x = 500 tons or less
figures rounded after adding
16
16
Total
9
4
5
18
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solic waste handled in liquid waste by-products
fill spread burn total water pond sewer irrig. total feed ether total
".01 1 88
01 144
0 055
Not.
accf
for
10UO
X
0
0
d.
T
273
-------
TABLf A3 (con't) CRAB
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Total Raw
tons,1000
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
13
55 %
23 %
23,000 tons
8
20
Tb~
Average raw tons/plant in survey sample 1,000 tons
REGION
Now England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug Sep
1
x
1
X
1
1
X
1
X
2
Oct
Nov
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-products
__
Dec
spread burn total water pond saver irrig. total feed ether total
Total
6
15'
22
Not.
acct'd.
for
1000 T
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
1
15
1
15
TOTAL
1
x = 500 tons or less
figures rounded after adding
16
16
274
-------
TABLE A3 (con't) SHRIMP
REGION
New England
.VHd Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Total Raw
tons,1000
40
80
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
10
7 %
30 %
85,000 tons
Average raw tons/plant in survey sample 1,000 tons
122
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
Jan Feb Mar Apr May
3 ' 6 6 3 3
21134
XX X
TOTAL
Jun
Jul
Aug Sep
Oct
Nov
Dec
Total
22
43
66
RESIDUAL TONS BY DISPOSAL METHOD AND REGION,
handled as solid waste handled in liquid waste
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
fill spread burn total
0
437
0
U.EUET pond sewer irrig.
21
7 12
1
1000 tons Noi:.
ace fd.
by-products for
total feed ether total 1000 T
21 x x 8
19 16 16 11
1 0 1
TOTAL 4
x = 500 tons or less
figures rounded after adding
29
12
41
16
17
20
275
-------
TABLE A3 (con't) SALMON
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Total Raw
tons,1000
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
8
116
17?
17
37 %
. 65 %
44, 000 tons
Average raw tons/plant in survey sample 3,000 tons
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
Jan Feb Mar Apr May Jun Jul Aug
x
12
x
10
Sep
Oct
x
8
X
2
Nov
*xxxx8121082x
RESIDUAL TONS BY DISPOSAL METHOD AND REGICN, 1000 tons
handled as solic waste handled in liquid waste by -products
an
Dec
spread burn total water pond sewer irrig. total feed ether total
Total
2
39
40
Not.
accfd.
for
1000 T
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
1
34
1
34
x
2
TOTAL
x = 500 tons or less
figures rounded after adding
35
35
276
-------
TABLE A3 (con't) SARDINE
RF.GION
Now England
iViid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southvves t
TOTAL
Tot.al Uaw
tons,1000
26
Number of plants in survey sample
% of raw tons in survey sample;
Estimated percent yield
Estimated total residuals
6
52 %
75 %
6,000 tons
Average raw tons/plant in survey sample 2,000 tons
26
RESIDUAL TONS BY MONTH AND REGION, 1000 tons
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Jan
Feb
Mar
1
Apr
1
May
Jun
1
Jul
1
Aug Sep
1 1
Oct
Nov
1
1
1
RESIDUAL TONS BY DISPOSAL METHOD AND REGION, 1000 tons
handled as solid waste handled in liquid waste by-products
Dec
fill
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest.
Alaska
Southwest
TOTAL
x = 500 tons or less
figures rounded after adding
spread burn total water
0
pond sewer irrig.
total feed
0
other total
6 6
Total
6
i
Noi..
ace Id.
for
iooo T
277
-------
TABLE A3 (con't) TUNA, MISC. SEAFOOD
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Total Raw
tons, 1000
35
30
30
10
35
170
20
195
525
Number of plants in survey sample
% of raw tons in survey sample
Estimated percent yield
Estimated total residuals
Average raw tons /plant in survey sample
6
8 %
64 %
190, 000 tons
7,000 tons
RESIDUAL TONS BY MONTH AND REGION. 1000 tons
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
Jan Feb Mar Apr
X X X X
X X X X
X X X X
X X
X X X X
1122
4444
7777
May Jun Jul Aug
X X 1 1
X X X X
X X X X
X X X X
X X 1 1
2223
1 1 1
4445
8 8 9 10
RESIDUAL TONS BY DISPOSAL METHOD AND REGION,
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
handled as solid waste
fill spread burn total
0
0
0
0
0
0
0
0
handled in liquid waste
water pond .iewer irvig.
X
Sep
1
1
1
X
1
3
5
10
Oct
1
X
X
X
1
2
5
9
Nov
X
X
X
X
1
2
4
9
Dec
X
X
X
X
2
4
7
1000 tons
by-products
total
0
0
0
0
0
0
0
X
feed
4
3
3
1
4 ..
19
35
other
1
1
1
1
6
2
18
total
5
4
4
1
5
25
2
53
Total
5
4
4
1
5
25
2
53
99
Not.
acct'd.
for
1000 T
9
9
9
3
9
'7
0
5
TOTAL
x = 500 tons or less
figures rounded after adding
69
30
99
278
-------
TABLE A3 (con't) TOTAL FOOD RES IDUALS
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
x = 500 tons or less
figures rounded after adding
Total Raw
tons, 1000
980
2,060
8,320
5,890
1,220
240
4,310
160
10,310
33,490
RESIDUAL
Jan Feb
13 17
19 24
311 300
38 31
22 19
75 74
2 1
96 94
570 550
RESIDUAL
handled as
Number of plants in survey sample 417
% of raw tons in survey sample 39 %
Estimated percent yield 70 %
Estimated total residuals 10,310,000 tons
Average raw tons /plant in survey sample 31,000 tons
TONS BY
Mar
17
22
302
30
20
X
74
1
102
f>60
TONS BY
MONTH AND REGION, 1000 tons
Apr
13
20
303
24
.22
X
75
1
131
580
May
13
13
306
25
24
76
1
136
590
Jun
12
18
323
39
35
2
55
10
149
700
DISPOSAL METHOD
solid waste
fill spread burn
3 5
116 164
66 157
141 247
23 28
16 3
102 48
365 184
830 830
1
X
«
9
3
X
4
18 1
total
9
280
220
400
54
20
150
0
550
,680
handled
water
23
2
X
8
43
50
50
180
Jul
13
30
231
96
25
4
92
13
251
860
Aug
18
72
133
538
24
21
244
11
332
1,400
AND REGION,
Sep
15
83
95
488
28
25
319
10
304
1,330
Oct
13
77
154
271
34
13
263
4
199
920
Nov
12
50
210
87
26
2
170
2
87
640
Dec
11
32'
321
50
24
2
96
2
78
600
1000 tons
in liquid waste
pond
X
6
2
12
X
2
2
X
24
sewer
2
1
64
13
17
2
11
10
120
irrig.
X
3
X
X
1
5'
total
25
7
68
28
25
3
57
50
61
320
by-products
feed
115
109
2,690
1,274
215
46
1,393
3
1,308
7,080
ether
16
65
14
20
7
13
4
83
220
total
130
170
2,700
1,300
220
46
1,410
7
1,390
7,300
Total
170
460
2,990
1,720
300
69
1,610
57
2,010
9,310
Not.
acc.fd.
for
1000 T
180
130
330
62
'43.
13
110
6
130
1,010
279
-------
TABLE A3 (con't)
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
NON-FOOD
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
NON-FOOD
REGION
New England
Mid Atlantic
South Atlantic
North Central
South Central
Mountain
Northwest
Alaska
Southwest
TOTAL
NON-FOOD
(Food)
Total Raw
tons, 1000
980
2,060
8,320
5,890
1,220
240
4,310
160
10,310
Number of plants in survey sample 178 reporting non-1'ood
% of raw tons in survey sample 24% of food
. to'ns
Estimated percent yield -%
Estimated total residuals -tons
Average raw tons/plant in survey sample 41,000 tons
33,490
RESIDUAL TONS BY
Jan
X
10
6
7
6
5
5
39
Feb Mar
x 1
10 10
6 6
7 7
6 6
5 4
3 7
38 40
RESIDUAL TONS BY
handled
fill
3
16
26
81
42
2
53
X
78
300
as solid was U
spread burn
2
1
« 38
' 17
8
X
12
X X
17 17
17 97
MONTH AND REGION, 1000 tons
Apr
1
8
6
6
6
5
11
43
May
X
9
6
6
6
6
10
43
DISPOSAL ME
Jun
1
6
6
14
6
X
10
X
12
55
THOD
Jul Aug
1 1
9 13
5 6
19 22
6 6
x 1
11 11
x x
18 18
69 76
AND REGION,
Sep
1
11
6
22
6
x
14
x
18
79
Oct
x
14
5
17
6
x
13
x
17
73
Nov
x
10
5
10
6
x
10
x
8
50
.Dec
x.
10
7
9
6
x
6
5
43
1000 tons
j handled in liquid waste
total
6
17
64
98
50
2
65
1
112
414
water
X
X
pond
32
32
.sewer irrig.
total
0
0
0
0
0
0
32
x
0
32
by-products
metel
68
6
27
2.1
x
12
134
ether
34
21
4
x
8
67
toial
0
102
6
48
?.5
0
1
0
20
201
Total
6
120
69
147
74
2
98
1
132
650
Not.
accfd.
for
1000 T
_
-
.
_
_
-
_
-
-
x = 500 tons or less
figures rounded after adding
280
-------
APPENDIX C
QUESTIONNAIRE AND SITE VISIT FORMS
Quest!onn ai re. A large majority of the 421 returned
questionnaires were nearly complete, but some omissions occurred.
Some questions produced a higher percentage of useful information
than did others. Examples of differing interpretations of the
questions were:
''Yield %'' in the last column of page 2 appears to be
adequately defined under ''Instructions,' ' but an occasional
response was impossible. Probably the number of cases of
finished product per ton of raw commodity was listed, since
this is a common interpretation of ''yield*' in the industry.
Respondents generally neglected to itemize specific sources
of residuals per ''Instructions'' on pages 3 and 5. This
information included in the report was developed during
the site visit phase of the program. Many respondents
omitted non-food wastes on pages 3 and 7.
The questions on disposal in the plant liquid effluent
(page 8) were differently interpreted by different respondents
Some wrote in minute quantities that may have been estimates
of dissolved and/or of finely divided suspended solids. Many
omitted any answer, presumably implying that no significant
weight of waste was disposed of in a liquid effluent.
The questions on problems associated with on-site storage
(page 9) or with disposal (pages 10 and 11) were sometimes
left blank. The blanks could have indicated either that
there were no problems or that no problems were known.
281
-------
Budget Bureau Number 85- S 69009 Approval Expires December 1970
SOLID WASTE MANAGEMENT IN THE FOOD PROCESSING INDUSTRY
QUESTIONNAIRE
DISTRIBUTED BY THE NATIONALCANNERS ASSOCIATION
113320th STREET, N.W. - WASHINGTON, D, C. 20036
COMPANY
PLANT
ADDRESS
COUNTY
CITY
QUESTIONNAIRE COMPLETED BY-NAME
PLANT ADDRESS, IF DIFFERENT
ZIP CODE
DATE
PART I. GENERAL INFORMATION
A. PLANT CLASSIFICATION
1. PROCESSES CONDUCTED AT THIS PLANT:
(check appropriate categories)
CANNING
FREEZING
DEHYDRATING
' OTHER
(specify)
3. HOW LONG HAS THE PLANT BEEN
LOCATED AT ITS PRESENT SITE?
YEARS
Z USE OF LAND IN IMMEDIATE VICINITY
OF PLANT: (check predominant use only)
AGRICULTURAL
INDUSTRIAL
COMMERCIAL
RESIDENTIAL
OTHER
(specify)
DISTANCE TO NEAREST RESIDENTIAL
DEVELOPMENT: MILES
4 WHEN WAS THE LAST MAJOR PLANT EXPANSION COMPLETED?
(State year)
5. ARE PLANS CURRENTLY BEING CONSIDERED FOR EXPANDING. REDUCING
THE SIZE OF THIS PLANT? PLANS FOR RELOCATING?
EXPAND IF CHANGING, GIVE
txrANu APPROXIMATE PERCENTAGE
REDUCE
RELOCATE
NO PLANS
CHANGE IN SIZE OF EXISTING
OR NEW PLANT.
6. ARE PLANS CURRENTLY BEING CONSIDERED FOR INCREASING OR CURTAILING
PRODUCTION IN THIS PLANT IN THE NEAR FUTURE?
INCREASE APPROXIMATE PERCENTAGE CHANGE, IF ANY
DECREASE . .
NO PLANS
YEAR OF CHANGE
NCA D-2109
PAGE 1 OF 12
282
-------
O
m
O
-n
i1
r>o
B. RAW PRODUCTS PROCESSED BY THIS PLANT
INSTRUCTIONS: Indicate, under the appropriate months, the total WEIGHT of each raw
product received by this plant each month of the last completed season.
Also for each product, indicate in the appropriate columns the maximum
TONS PER HOUR processed, the average number of operating DAYS PER SEASON,
and the maximum numbe
Please indicate the percen
r of operating HOURS PER D/
iof each raw product utilized
WEIGHT EXPRESSED IN: 1
(Check one) 1
No.
1
2
3
4
5
6
7
8
9
10
PRODUCT
JAN
ONS
'OUNDS
FEB
MAR
\\.
(YIELD).
APR
FIGURES BASED ON: RECORDS
(Check one) ESTIMAT
MAY
JUN
JUL
AUG
SEP
OCT
NOV
ES
DEC
TONS
PER
HR.
DAYS
PER
SEAS.
HRS.
PER
DAY
YIELD
%
Attach additional page, if necessary
NCA D-2109
-------
PART II. SOLID WASTE INFORMATION
A. SOURCES AND DESCRIPTION OF SOLID WASTE MATERIALS
INSTRUCTIONS: Using the number given to each product on page 2, assign a capital letter to each unit
operation or process which produces solid waste from that product Thus, the term "1A" would
identify the first operation which produces solid waste from the product listed as "No. 1".
Subsequent waste producing operations would be identified by IB, 1C, etc Solid waste from other
products would be labeled 2A, 2B,... 3A, etc If solid wastes originate from sources other than
raw products, identify these sources with Roman numerals, beginning with "1". Include all
solid waste materials which require disposal (e. g. - scrap lumber, damaged or empty cans,
paper, etc.).
Briefly describe the unit operation producing solid waste. Also briefly describe what the solid
waste actually is at each source (e.g. - peach pits, undersized peas, corn cobs, etc).
NOTE: Any material returned to the production line is not to be
classified as solid waste.
PRODUCT
AND WASTE
IDENTIFICATION
NUMBER
OPERATION OR PROCESS
PRODUCING SOLID WASTE
BRIEF DESCRIPTION OF
WASTE MATERIAL
1A
IB
1C
Continue on next page
NCA D-2109
PAGE 3 OF 12
284
-------
A. SOURCES AND DESCRIPTION OF SOLID WASTE MATERIALS
/"
Continued from page 3.
PRODUCT
AND WASTE
IDENTIFICATION
OPERATION OR PROCESS
PRODUCING SOLID WASTE
BRIEF DESCRIPTION OF
WASTE MATERIAL
NCA D-2109
PAGE 4 OF 12
285
-------
B. IN- PLANT WASTE HANDLING SYSTEMS
INSTRUCTIONS: Use the product and waste identification numbers listed on pages 3 and 4. Check the
method used within the plant to handle solid waste from each of these sources. If combination
systems are employed, check all appropriate items.
DRY CONTINUOUS waste handling systems include belt and screw conveyors, elevators, etc
WET CONTINUOUS systems include flumes, gutters, transport pipes.
CONTAINERS - buckets, barrels, bins, portable hoppers, etc.
Also indicate how the waste from each source is handled
BY-PRODUCT MANUFACTURE includes all forms of utilization - animal feed, charcoal production,
alcohol production, etc. -- regardless of whether such utilization is by this company or
another party.
DISCARDED material includes all solid wastes disposed of by landfill, incineration, or other non-
productive method.
PRODUCT
AND WASTE
IDENTIFICATION
NUMBER
1A
IB
1C
IN- PLANT HANDLING SYSTEM
(Check or specify)
CONTINUOUS
DRY
WET
CON-
TAINERS
OTHER (Specify)
USE OF WASTE MATERIAL
FROM EACH SOURCE-
(Check appropriate use)
BY-PRODUCT
MANUFACTURE
DISCARDED
Continue on next page.
NCA D-2109
PAGE 5 OF 12
286
-------
B. IN-PLANT WASTE HANDLING SYSTEMS
Continued from page 5.
PRODUCT
AND WASH'
ID. NUMBLK
IN- PLANT HANDLING SYSTEM
(Check appropriate methods)
CONTINUOUS
WO
DRY
CONTAINERS
OTHER (Specify)
USE OF WASTE MATERIAL
FROM EACH SOURCE:
(Check appropriate use)
BY PRODUCT
MANUFACTURE
DISCARDED
Attach additional page, if necessary
NCA D-2109
PAGE 6 OF 12
287
-------
oo
00
I
O
C. QUANTITY OF SOLID WASTE AND CURRENT METHOD OF
INSTRUCTIONS: State the yearly total quantity of solid waste produ
product numbers from page 2. Also include all solid waste
raw products-use the Roman numerals from pages 3 and 4
Indicate whether the units of quantity are expressed in ton
these are based on records or estimates.
DISPOSAL
ced from each raw product-use the
originating from sources other than
if applicable, or classify as "other"
s or cubic yards and whether
Enter the percentage of each waste material which is screened, if applicable.
Enter the percentage of each waste material disposed of by each method. These should horizont-
ally total 100%. Also enter the percent hauled from the plant by each collector. These should
also total 100%.
PRODUCT
OR WASTE
NUMBER
QUANTITY
(See note below)
TONS / YR.
CU. YDS/ YR.
(check one)
BASIS
(Check one)
RECORDS
ESTIMATES
PERCENT SCREENED
METHOD OF DISPOSAL (Stated disposed of by each method)
E
z.
o
-n
r
O CO
2 -0
r »
i s
§ 0
INCINER-
ATION
3 ^
m ^
0 s
3>
I
CHARCOAL
NOTE: If units of solid waste are expressed in cubic yards, please. list
conversion factors (to obtain tons) for each product, if these
factors are known.
ALCOHOL
PRODUCT N
0
§i
~O
O
uo
1
OTHER
%
METHOD
PERCENT HAULED BY EACH
TYPE OF COLLECTOR
Ul
m
C^
PRIVATE
COLLECTOR
o -a
0 <=
5 E
0 o
o
3D
CONVERSION FACTORS:
NCA D-2109
-------
D. ON-SITE HANDLING
L IS ANY SOLID WASTE MATERIAL DISCHARGED
FROM THE PLANT WITH THE LIQUID WASTE
EFFLUENT?
YES
NO
If yes, complete item 5.
2. ARE FACILITIES PROVIDED FOR SOLID-
LIQUID SEPARATION?
YES
NO
If yes, complete items 3 and 4 below.
3. METHOD OF SOLID-LIQUID SEPARATION:
SCREENING
If solid-liquid separation method other than
screening is used, briefly describe - (e. g. -
setting basin, etc).
4 If screens are employed, check all ap-
propriate items below.
TYPE
. STATIC
. VIBRATING
. REVOLVING
_ MESH BELT
_OTHER
MESH
10 40
_20 _50
30 __
(Specify)
(Specify)
5. If solid waste material is discharged with the plant liquid effluent, describe method of handing and
disposal.
(a.) STATE IN WHICH SOLID WASTE
MATERIAL IS DISCHARGED:
WITHOUT TREATMENT
AFTER COMMINUTION
OTHER
(Describe)
(b.) WHAT PORTION OF SOLID WASTES ARE
SO HANDLED?
(C.) PLACE OF DISPOSAL OF LIQUID
WASTE CONTAINING SOLID MATERIAL
STREAM, LAKE, OCEAN, BAY
SEWAGE TREATMENT PLANT
LAGOON, POND
IRRIGATION
OTHER
(Specify)
IS INCINERATION CONDUCTED Al 1HIS
PLANT?
YES If yes, complete
NO item 7.
WHAT IS THE TOTAL ANNUAL
OUT-OF-POCKET EXPENSES
INCURRED BY THIS PLANT FOR
SOLID WASTE HAULING?
$ PER YR.
7. METHOD OF INCINERATION:
(Check appropriate items)
OPEN BURNING
FURNACE
OTHER
(Specify)
FREQUENCY OF BURN ING:
CONTINUOUS
PERIODIC
(Specify)
NCA D-2109
PAGE 8 OF 12
289
-------
WHAT METHODS ARE USED FOR ACCUMULATING AND
STORING SOLID WASTE MATERIAL TO BE HAULED FROM
THE PLANT? (Check all appropriate items)
STOCK PILING
BARRELS, BINS, ETC.
PERMANENT HOPPER
OTHER (Specify)
10.
ON- SITE STORAGE FACILITIES. The following questions are in regard to solid waste
storage facilities located on the site of the plant. Place a check in the appro-
priate column. I ndicate under COMMENTS the products with which the
problems are associated, the extent of the problem, and solutions, if any,
regarding these situations.
PROBLEM
a DOES LEACHING (SEPARATION OF
LIQUID FROM THE SOLID WASTE)
OCCUR DURING STORAGE?
DOES THIS POSE A PROBLEM?
b. IS THERE SEEPAGE OF LIQUID FROM
THE STORAGE FACILITY?
IS THIS A PROBLEM?
C. ARE INSECTS A PROBLEM AT THE
STORAGE SITE?
IS A CONTROL PROGRAM CONDUCTED?
d. ARE RODENTS A PROBLEM:
IS A CONTROL PROGRAM CONDUCTED?
e. HAVE ODOR PROBLEMS BEEN EX-
PERIENCED AS EVIDENCED BY
COMPLAINFS?
OCCURRENCE
FREQ-
UENTLY
OCCAS-
IONALLY
NEVER
COMMENTS
ORIGIN OF COMPLAINT-
SOLUTIONS?-
E. DISPOSAL SITE INFORMATION
INSTRUCTIONS: Complete the appropriate sections on pages 10 and 11 pertaining to the
methods used for disposal of solid waste material from this plant If the solid wastes
are hauled from the plant by a private or public collector, determine the method of
disposal used by the collector and complete information requested in this section.
Continued on next page.
NCA D-2109
PAGE 9 OF 12
290
-------
INSTRUCTIONS (cont'd.): State the annual cost incurred by the plant for use of each disposal site.
II such costs are included in the hauling fees listed on page 8, so indicate wherever costs are
requested.
LANDFILL
1. DISTANCE FROM PLANT TO SITE:
MILES
2. SIZE OF FILL SITE:
ACRES
3. SITE OWNED BY:
(Check one)
COMPANY
OTHER PRIVATE
PUBLIC
4 SITE OPERATED BY:
(Check one)
COMPANY
OTHER PRIVATE
PUBLIC
5. DESCRIPTION OF SITE: (Check one)
QUARRY, PIT
GULLY, CANYON
LEVEL GROUND
MARSH, TIDELAND
OTHER (Specify) _
6. USE OF DISPOSAL SITE
WASTE FROM THIS PLANT ONLY
GARBAGE
INDUSTRIAL REFUSE
DOMESTIC REFUSE OTHER THAN
GARBAGE
OTHER
7. FREQUENCY OF DISCHARGE AT
DISPOSAL SITE:
TIMES PER DAY
8. FREQUENCY OF COVERING
AT SITE:
IMMEDIATE
DAILY
9. ANNUAL COST TO COMPANY FOR USE OF SITE,
IF SEPARATE:
$
10. ENVIRONMENTAL PROBLEMS AT SITE:
(Check all appropriate items)
INSECTS
RODENTS
ODORS
WATFR POLLUTION
OTHER (Specify) _
SPREAD ON LAND
1. DISTANCE FROM PLANT TO SITE:
MILES
2. SIZE OF DISPOSAL AREA:
ACRES
3. DESCRIPTION OF
LAND USED FOR
WASTE DISPOSAL-
(Check appropriate
items)
COMPANY OWNED
CITY OWNED
AGRICULTURAL
WASTELAND
OTHER (Specify)
4 METHOD OF
COVERING:
COVER WITH TOP SOIL
DISCING INTO SOIL
CUT AND BACK-FILL
(TRENCHING)
5. ANNUAL COST TO COMPANY FOR USE OF
LAND, IF SEPARATE:
Continued on page 11
NCA D-2109
PAGE 10 OF 12
291
-------
SPREAD ON LAND continued from page 10.
6. FREQUENCY OF DISCHARGE
AT DISPOSAL SITE:
TIMES PER DAY
7. FREQUENCY OF COVER ING:
IMMEDIATE
DAILY
OTHER (Specify)-
8. ENVIRONMENTAL PROBLEMS:
(Chuck dll appropriate items)
INSECTS
RODENTS
ODORS
WATER POLLUTION
OTHER (Specify)
OTHER DISPOSAL METHODS ~ INCINERATION, COMPOSTING, ETC. DO not include waste utilization.
1. METHOD OF DISPOSAL
(Specify)
2. DISTANCE FROM PLANT TO DISPOSAL
SITE:
MILES
3. SITE OWNED BY:
COMPANY
OTHER PRIVATE
PUBLIC
4 SITE OPERATED BY:
COMPANY
OTHER PRIVATE
PUBLIC
5. ANNUAL COST TO COMPANY FOR USE OF
SITE, IF SEPARATE:
6. USE OF DISPOSAL SITE:
WASTE FROM THIS PLANT ONLY
GARBAGE
INDUSTRIAL REFUSE
DOMESTIC REFUSE OTHER THAN
GARBAGE
OTHER (Specify)
7. ENVIRONMENTAL PROBLEMS AT SITE
(Check all appropriate items)
INSECTS
RODENTS
ODORS
WATER POLLUTION
OTHER (Specify)
8. COMMENTS REGARDING OTHER DISPOSAL METHODS.
NCA D-2109
PAGE 11 OF 12
292
-------
C. WASTE UTILIZATION
INSTRUCTIONS: If any solid waste material is used (or by-product manufacture as defined on pages 5 jnd
6. complete the section below. 1 ndicate the costs incurred (preceded by " - "I or returns realized
(preceded by "«") by this plant due to utilization of solid waste materials.
WASTE
MATERIAL
USE OR
BY-PRODUCT
NAME OF
UTILIZER
HAULING
DISTANCE
(MILES)
ANNUAL COST
OR RETURNS
TO PLANT
PART III COMMENTS
A. RESEARCH NEEDS
DO YOU FEEL MORE RESEARCH SHOULD BE DEVOTED TOWARDS DISPOSAL AND/ OR
UTILIZATION OF FOOD PROCESSING WASTES?
.YES
NO
ARE THERE SPECIFIC AREAS WHICH YOU WOULD LIKE TO HAVE INVESTIGATED?
_YES
NO
IF YES TO EITHER OR BOTH, PLEASE COMMENT:
D. UlncR RLMARKb: Any additional information pertinent to this survey and/or comments regarding
this questionnaire would be greatly appreciated. If additional space is required, please attach a separate page.
PAGE 12 OF 12
293
-------
Site Visit Report Form. This form was used by the project
personnel during visits made to selected processing plants. The
information entered in these reports was elicited through inter-
views with appropriate company personnel and by tours through the
production facilities, generally during periods of active production
The reports were normally complete, with the exception of
''Equipment'' and ''Cost'' on page 2. Unit operations which
generated solid residuals were often fabricated by the plant
mechanics. The age-of equipment generally varied widely, re-
sulting in the use of many models for specific operations; thus,
cost information was of little value.
The quantities of residuals generated at each unit operation
(second column, page 4) were generally difficult to ascertain.
For this reason, emphasis was placed solely on the identification
of these sources and only incidental quantitative data were
developed for specific sources.
294
-------
Budget Bureau Number: 85-S 69009. Approval Expires December 1970
SOLID WASTE MANAGEMENT IN THE FOOD PROCESSING INDUSTRY
SITE-VIS IT REPORT
PLANT ADDRESS, IF DIFFERENT
PART I. PRODUCTION INFORMATION
A. RAW PRODUCTS UTILIZED
1
1
2
3
4
5
6
7
8
PRODUCT
IONS
PER
HOUR
TONS
PER
YEAR
UTILIZATION- PERCENT
CANNED
FROZEN
DEHYDRA
TION
B. PLANT CHANGES -
HAS THERE BEEN A SIGNIFICANT INCREASE (+) OR
DECREASE (-) IN PLANT PRODUCTION LEVELS RECENTLY?
CHANGE
NO CHANGE (STATE %)
NUMBER OF
STYLES
PACKED
OPERATING
PERIOD
(HRS/DAY)
PERCENT
MECHANICAL
HARVEST
YIELD
%
HAVE ANY PROCESSING EQUIPMENT CHANGES
BEEN MADE RECENTLY WHICH HAVE ALTERED
SOLID WASTE GENERATION? YE$
NO
REMARKS: Indicate effects of forementioned changes on solid waste production.
NCA D-2110
PAGE 1 OF 6
295
-------
PART II. SOLID WASTE INFORMATION
A. UNIT OPERATION EQUIPMENT
PRODUCT &
WASTE ID.
OPERATION
EQUIPMENT
(make and model)
COST
NCA D-2HO PAGE 2 OF 6
296
-------
B. SCHEMATIC DIAGRAM OF PRODUCT FLOW, SOLID WASTE SOURCES,
AND IN-PLANT HANDLING PROCEDURES
PRODUCTS INCLUDED IN SCHEME BELOW:
0-2110 PAGE 3 OF 6
297
-------
C. QUANTITY OF SOLID WASTE
PRODUCT
AND WASTE
ID
QUANTITY
TONS /
CU. YDS. /
BASIS
RECORDS
ESTIMATES
ULTIMATE COLLECT ION AND
STORAGE SITE (see below)
1
2
3
4
5
6
IN- PLANT HANDLING SYSTEM
CONT.
DRY
WET
on
UJ
CONTAI
OTHER
(specify)
D. ULTIMATE ON-SITE COLLECTION AND STORAGE FACILITIES
SITE
1
2
3
4
5
6
DESCRIPTION
YEAR
INSTALLED
CAPITAL AND
INSTALLATION COSTS
OPERATING AND
MAINTENANCE COSTS
NCA D-2110
PAGE 4 OF 6
298
-------
E. DISPOSITION OF SOLID WASTE FROM STORAGE SITES
SITE
METHOD OF DISPOSITION
(Check or specify all appropriate items)
3 E
o
<
cz.
o
z a
< u-
O
<_>
o:
a:
o
S o
g s
I g
< o-
OTHER
(specify)
HAULER
a:
a.
o
-J
OQ
FREQUENCY.
OF HAULING
F. SCHEMATIC DIAGRAM OF SOLID WASTE COLLECTION AND STORAGE
FACILITIES
NCA D-2110
PAGE 5 OF 6
299
-------
G. SCHEMATIC DIAGRAM OF ON-SITE DISPOSAL/UTILIZATION FACILITIES
NOTES AND COMMENTS
0-2110 PAGE 6 OF
300
-------
Cove rage. The geographic distribution of the questionnaire
returns and the geographic and product class coverage achieved
during the site visit phase of the program.are summarized in
Table A4 .
TABLE A4
QUESTIONNAIRE AND SITE VISIT COVERAGE
Ques tion -
naires
Received
Plants
Visited
Ve getable
Fruit
Misc .
Seafood
New
Eng.
14
2
0
0
0
2
Mid
Atl.
43
35
25
8
5
0
South
Atl.
36
26
17
8
3
0
North
Cent.
109
38
29
9
0
0
South
Cent .
19
11
7
1
0
3
Mount -
ain
11
10
10
1
0
0
North
West
74
44
41
16
0
2
South
West
93
59
36
33
2
3
Alas-
ka
22
4
0
0
0
4
Total
421.
229
165
76
10
14
301
-------
APPENDIX D
DEFINITION OF TERMS
b in
blanche r
b ox
cull
exhaust box
filler
finisher
hopper
a container, generally with a half ton capacity,
constructed of wood or metal and used to transport
product from the field to the processing plant;
also frequently used to accumulate and transport
residuals. The most commonly used bin has
approximate dimensions of 4* x 4* x 2' (depth) .
processing equipment serving one or more of several
functions, including destruction of oxidative
enzymes, removal of gases from product, and
preservation of certain desirable characteristics
inherent to fresh produce (color, flavor, texture,
etc.)- Blanchers in common use utilize either
steam or hot water, or a combination of the two,
to heat the product to the required blanching
temp erature.
commonly modified by field-, tote-, or lug-. A
container, generally with a 40 to 50 pounds
capacity, constructed of wood and used to
transport product from the field to the processing
plant; also frequently used to accumulate and
transport residuals within the plant.
a fruit or vegetable which is unacceptable for
processing due to immaturity, discoloration,
presence of blemishes, or other reasons.
processing equipment, generally a steam chamber
or tunnel, through which cans filled with product
and brine or syrup are passed to remove entrapped
air and gases prior to sealing of the cans.
equipment utilized to place product into containers.
Fillers may automatically perform this function (such
as piston or tumbler fillers) or may serve to assist
manual placement of product into cans or cartons
(such as trough or table fillers).
processing equipment used to reduce raw product
to a puree of desired texture and consistency by
forced passage through fine-mesh screens. Fibers
and coarse particles are generally discharged from
the unit as residual material.
device for the temporary storage of product or
residual materials. Permanent hoppers, as used
in this report, are large elevated structures in
which residuals are accumulated and sto.red. Portable
hoppers are moveable metal containers also used for
302
-------
in-plant
non-food
residuals accumulation and storage. Materials in
both are periodically emptied into waste hauling
trucks for appropriate disposition.
used in this report to describe operations and
activities conducted within the confines of the
processing plant, generally within the building
proper (intramural).
materials other than from food products accumulated
at the processing plant; including wooden boxes,
paper and plastic wrappers, cardboard containers
and dividers, metal cans and straps, glass jars,
and the like.
on-si te
product
pulper
raw tons
residual
used in this report to describe operations and
activities conducted on the property of the process-
ing plant but generally outside (extramural) of the
processing area itself.
; product' ' is
aside from its ordinary meaning, --proauct-- it;
used in this report interchangeably with ''commodity''
apricot, asparagus, etc.).
in
( ap p 1 e ,
processing equipment used to reduce raw product to
a coarse slurry by forced passage through screens
or sieves. Stems, pits, and' other coarse particles
are separated from the product which is then normally
passed through a finisher.
tons of raw product delivered to a processor. The
weight includes only those inedible parts (husks,
cobs, shells, etc.) which are normally so delivered;
pea pods, for example, are normally left in the
field and not included in the delivered weight.
material left over from processing a primary
product; a reused solid residual is called a by-
product; a wasted solid residual is called a solid
waste. The term applies to non-food as well as to
food materials.
retort
s earner
processing equipment used to sterilize
preserve the contents in sealed cans.
and thereby
Retorts are
designed to accomodate batch lots of cans;
accept and process cans continuously. Both
''cookers''
are
operated
pressure
with saturated steam, generally under
also called a can-closing machine; a device which
mechanically attaches the lid onto metal cans,
thereby creating an air-tight container. Some
models perform this function under partial vacuum,
thus imparting a negative pressure to the can contents
303
-------
(for other models, the vacuum is obtained by pre-
heating the product or head-space gas).
size grader a mechanical device used to separate a product
stream into several size categories. Commonly
used size graders consist of divergently-spaced
rollers or belts, or revolving cylinders or
vibrating tables perforated with increasingly
larger openings.
specialty in this report, a composite formulated from several
commodities, often repacked from previously processed
ingredients; examples: soup, baby food, frozen
dinner.
ya72140
304
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