Assessment of Groundwater Quality in Areas Irrigated with Food Industry Wastewater: a Case of Wastewater Utilisation from Sugar and Yeast Factories

Abstract

This work presents the outcomes from two independent studies evaluating the chemical quality of groundwater in agricultural areas irrigated with wastewater from sugar and yeast industries. The evaluation was determined using chemical parameters representing typical contaminants of sugar industry wastewater (SIWW) and yeast industry wastewater (YIWW), and characterising the content of organic matter (BOD5), nutrients (NH4-N, NO3-N, TN and TP) and salts (Cl, SO4, Na and K). The studies reveal that food industry wastewater constitutes a valuable water-nutrient-rich medium that can be reused in agricultural applications as an alternative water resource for irrigation and nutrients for fertilisation. Furthermore, the reuse facilitates the sustainable discharge of wastewater through a soil-aquifer zone to the natural environment. This does not affect chemical quality of groundwater, which was comparable in areas irrigated and non-irrigated with SIWW and YIWW. Although some parameters (NO3-N, NH4-N, SO4, Cl and Na) displayed higher concentrations in groundwater from the fields irrigated with wastewater, these contents were within recommended health-based guideline limits defined in either the groundwater quality standards or the drinking water quality norms. Only the contents of K revealed an exclusive groundwater impact from wastewater irrigation. This was confirmed in statistical tests employing the Ward’s hierarchical clustering method, which exposed excessive amounts of K introduced into groundwater through irrigation with both SIWW and YIWW. However, this parameter is not considered to pose any health risk to humans or the environment, and its content is not restricted by quality guideline values for either groundwater or drinking water.