Characterization and Development of Treatment Strategy For Industrial Effluents from Farmer’s Choice

Meat processing industries have a significant contribution to food processing wastewater. Due to growing concerns over the impact of industrial effluents on the environment, regulations have been set to monitor the quality and standards of effluents allowable for discharge. In that regard, discharge of a wastewater to the environment is proscribed by law if certain parameters exceed a set limit by concentration. This underscores the importance of installing an effective waste water treatment system in an industry.

 

Waste water from meat processing industries exhibits characteristics that if allowed to proceed to the environment in the raw state, the effects could be deleterious. Animal slaughter and meat processing introduces strong organic materials to waste water which attenuate water quality and endanger aquatic life.

 

Animal body fluids such as blood and gut contents have high BOD and COD values and their presence in water depletes the DO to life-threatening levels. Body tissues, hairs and fats also end up in the water, resulting in a further decrease in water quality.

 

Samples of waste water from Farmer’s choice were characterised at various stages of the process. These included the entry point; the point before treatment and that after treatment. These samples were determined using their chemical and physical properties as indices. The research revealed a stunning inefficiency of the available treatment process as the results would point out. Several parameters registered a large deviation from the values that have been set by NEMA.

In the course for remediation of this problem, it is important to inculcate measures that shall reduce the amount of blood, animal tissues and fats that end up in the waste water by processing them into products.

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