B V Water Treatment Launches Research To Tackle Water Shortages

The situation, which is expected to deteriorate as the number of households in England and Wales is forecast to grow by 4.4 million by 2016, has prompted B & V Water Treatment to fund the research through one its leading environmental chemists Yolla McCoy.

“Water is widely regarded as the most essential of natural resources, yet freshwater systems throughout the world are directly affected by human activities which are putting stress on water quality and availability,” explained Yolla.

“It is estimated that an extra 214 million litres per day will be needed to supply these new households. With serious limitations to available water resources there is a need to investigate all possibilities to reduce water wastage and improve water –use efficiency.”

The research is the latest in a series of innovative, ground breaking initiatives being undertaken by the firm, which is also working on a top secret project with BBC Apprentice winner Tom Pellereau.

Yolla is undertaking a five year PhD at the University of Birmingham into Water Recycling in the Food and Beverage Industry, with the aim of assisting the industry in reducing water wastage, improving efficiency and lowering production costs.

“Water is going to be less available in the future. The food and beverage industry is heavily reliant on water throughout its processes. In the UK around 430 million litres of water are used a day in this sector.

“Government figures reveal that to get just one turkey to the market 150 litres of water are needed, a kilo of potatoes takes ten litres. Under good water treatment regime and quality control a large percentage of this water can be reused even in areas where the water is in direct contact with the food. This is an opportunity that the UK can no longer afford to miss.”

B & V already has a highly successful division – Clearstream - which enables companies to reduce their overall water consumption for environmental and financial reasons.

This and the results of Yolla’s findings are expected to go a huge way towards helping companies maximize the use of the limited water resources available.