This week, an important grape industry project to reduce process water volume and salinity was awarded funding for an additional three years. Dr. Gour Choudhury at Cal Poly State, San Luis Obispo was notified he will receive $450,000 from the Agricultural Research Institute, (ARI) for the project - Green Approaches to Reduce Water Use and Discharge Salinity in California Winery and Food Processing Cleaning Operations. This is a project jointly supported by NGWI, the Wine Institute and the League of California Food Processors.

"This project has the potential to benefit every winery and food processor in California and across the nation," according to Dr. Choudhury. "The development of green chemistry and cleaning process improvement has the potential to significantly reduce salts in the waste stream, a benefit not only to industry, but to municipal wastewater treatment plants, groundwater, communities and the environment as a whole," Choudhury added.

The wastewater salinity and disposal issues are raising big questions about the future of wine making and food processing, particularly in the San Joaquin Valley of California because of ever increasing treatment costs, limited wastewater treatment capacity in some areas, and increased regulatory requirements. These challenges are mirrored in winery and grape processing facilities throughout the United States. Salinity discharge associated with cleaning and sanitizing food processors and wineries can account for nearly 50% of the total salinity discharged from a facility. If this source is effectively controlled, it will have a significant impact on the overall environmental impact of these types of operations.

NGWI is very pleased with the action taken by ARI in awarding the grant to Dr. Choudhury.The overall goal of the project is to test and adapt or develop green physical and/or chemical approaches to reduce wastewater salinity and fresh water use during cleaning operations in winery and food processing plants. The specific objectives are to: 1) Review green chemicals and/or processes for cleaning plant and equipment in allied industries; 2) Work with suppliers to modify green cleaning approaches to meet industry need and environmental standards; 3) Develop analytical methods to determine soil load and successful cleaning operation; 4) Develop new physical and chemical approaches for cleaning; 5) Examine potential reduction of wastewater salinity and fresh water use; 6) Determine economics of the green approaches; 7) Facilitate industry-wide adoption; and 8) Measure industry-wide impact. Results of the research will be shared with the grape industry in California and across the US.