THE WATER FOOTPRINT OF SOY SAUCE
Amir Hamzah Sharaai, Noor Diyana Ismail
This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
The increasing demand for food has led to the increase in crops’ planting/growing activities. This has subsequently resulted in increased competition for water. Increased demand in agriculture, domestic and industry has put pressure on existing water resources system especially when the amount of rainfall received has reduced. In today’s industry, water plays an important role in many applications and level especially in the boiling, cooling and cleaning processes. Food processing industry is one of the industries that consume a lot of water. Water is a basic component in the operations and supply chains of many companies. The objective of this study is to quantify the water footprint of soy source in a specific factory in Malaysia. The study illustrates how the water components such as Green, Blue and Grey water are used in the production of soy sauce. The average water footprint for the production of 330 liters of soy sauce is 200 liter. This paper will show the largest component water used which is green water which contributes 86% of water used in the supply chain.