The Water Footprint Of Soy Sauce

Amir Hamzah Sharaai () and Noor Diyana Ismail
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Amir Hamzah Sharaai: Faculty of Environmental Studies, Universiti Putra Malaysia, Serdang, 43400 Seri Kembangan, Selangor.
Noor Diyana Ismail: Faculty of Environmental Studies, Universiti Putra Malaysia, Serdang, 43400 Seri Kembangan, Selangor.

Journal of Wastes and Biomass Management (JWBM), 2020, vol. 2, issue 1, 01-04

Abstract: The increasing demand for food has led to the increase in crops’ planting/growing activities. This has subsequently resulted in increased competition for water. Increased demand in agriculture, domestic and industry has put pressure on existing water resources system especially when the amount of rainfall received has reduced. In today’s industry, water plays an important role in many applications and level especially in the boiling, cooling and cleaning processes. Food processing industry is one of the industries that consume a lot of water. Water is a basic component in the operations and supply chains of many companies. The objective of this study is to quantify the water footprint of soy source in a specific factory in Malaysia. The study illustrates how the water components such as Green, Blue and Grey water are used in the production of soy sauce. The average water footprint for the production of 330 liters of soy sauce is 200 liter. This paper will show the largest component water used which is green water which contributes 86% of water used in the supply chain.

Keywords: Water footprint; Soybean; Industry; Soy sauce.Journal: Journal of Wastes and Biomass Management (JWBM) (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbjwbm:v:2:y:2020:i:1:p:01-04

DOI: 10.26480/jwbm.01.2020.01.04

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