What Is the Amount of Water Used to Produce One Metric Ton of Beef
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How Much Water Does information technology Have to Produce Meat?
26 April 2016
ANALYSIS - As the demand for meat grows around the world and production rises, the pressure level on global water resources is as well growing, writes Chris Harris.
Co-ordinate to the Earth Wildlife Fund, water used for livestock production is expected to ascension past 50 per cent by 2025 and at present it accounts for 15 per cent of all irrigated water.
The global average water footprint of beefiness is 15,400 litres per kilo, which is predominantly light-green water – water from renewable sources - (94 per cent).
The water footprint related to animal feed takes the largest share with 99 per cent of the total, while drinking and service h2o contribute just 1 per cent to the total water footprint.
However, drinking water is 30 per cent of the blue water footprint.
The major role of the water footprint of a beef cow, 83 per cent, is attributed to beef, but smaller fractions go to the other products such as offal, leather and semen.
However, analysts say that one piece of beefiness tin can be very unlike from another and the precise h2o footprint of beefiness depends on the production arrangement - grazing, mixed or industrial - the composition of the feed and the origin of the feed.
Beefiness from industrial systems generally has a lower total water footprint than beef from mixed or grazing systems because of the better feed conversion rate.
Even so, the concentrates in cattle feed and their water footprint means that beef from industrial systems has generally larger blueish and greyness water footprints than beef from mixed or grazing systems.
The h2o footprint of meat from beef cattle at 15,400 litre/kg on boilerplate globally is much larger than the footprints of meat from sheep (10,400 litre/kg), pigs (vi,000 litre/kg), goats (5,500 litre/kg) or chickens (4,300 litre/kg).
Animal products mostly have a larger water footprint than crop products.
According to studies by Mekonnen and Hoekstra (2010, 2012), the global water footprint of beef production between 1996 and 2005 was nearly 800 billion cubic metres per yr.
The global boilerplate water footprint of milk is ane,020 litre/kg and the water footprint of cheese is 5,060 litre/kg. For eggs the water footprint is 3300 litre/kg. One egg of sixty gram has a water footprint of nigh 200 litres.
While different production systems can business relationship for a variation in the water footprint of meat, dairy and eggs, so besides can different regions of the globe have varying h2o footprints.
Italy, for instance says that the water footprint for its beef product is 25 per cent below the global average.
The Italian meat trunk Carni Sostenibili said that compared to the world average Italy uses 11,500 litres of water, of which 87 per cent is water from renewable sources and of which simply 1,495 litres actually consumed.
The organisation adds that the unabridged meat sector (beef, poultry and pork) uses eighty-90 per cent h2o resources that are part of the natural h2o cycle and these are returned to the environment, such equally rain h2o. Just 10-20 per cent of the water needed to produce i kg of meat is consumed.
However, on the other paw, the Great britain'southward water footprint is 17,657 litres/kg of which 84 per cent is green water (fourteen,900 litres), 15.two per cent grey h2o (two,690 litres) and just 67 litres or 0.4 per cent is blue h2o.
In the U.s. to produce one pound (1 lb, 0.4kg) of steak requires, on average, one,799 gallons of h2o – for pork information technology is 576 gallons of water and for a pound of chicken information technology is 468 gallons of water.
Johns Hopkins University says that in general the ratios for water use are approximately 7:1 for beef, five:1 for pork and 2.5:1 for poultry.
The amount of water used for meat production has raised several questions about sustainability and has seen a growth in research into new production methods and systems that use less and recycle more water.
The international nutrient industry watchdog organisation Food Tank says: "The big water footprints for beef, pork and other meats indicate the big volumes of water used for their production.
"They also suggest a great use of resource beyond h2o. The question and then becomes, why is raising livestock and poultry for meat so resources-intensive?
"The answer is mainly based on the food that livestock eat.
"Here, the water footprint concept can provide some insight.
"What the water footprint reveals is the magnitude of water "hidden" in meat as a tally of all the h2o consumed at the various steps during production."
It says that this means the sector needs to wait at ii areas – feed conversion ratios of livestock production systems and the intensity and calibration of production.
Source: https://www.thecattlesite.com/news/49594/how-much-water-does-it-take-to-produce-meat/
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