High use of city water and pollution reduction are the primary focus when considering water conservation at Pacific Seafood Group Shrimp in Newport. City water is used in nearly every step of shrimp processing, from brining to cooking to peeling. In addition, shrimp effluent water streams have been shown to have the highest concentration of pollutants compared to other Pacific Seafood Group facilities.
Processing shrimp is extremely water-intensive and has a great impact on the City of Newport’s water supply. The following are recommendations that Kristina made for saving freshwater during shrimp processing.
Use water brooms for cleaning the floors to reduce water use to almost a fifth of what it is now.
Use cleaning methods that do not require water, such as floor squeegees.
Process the runoff wastewater from shrimp cleaning to sell as fertilizer as it is rich in nitrogen, potassium, sodium, and calcium; all are common ingredients in organic fertilizers.
Purchase peeling machinery to help save water and increase efficiency.