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BAT in fish processing industry

Nordic perspective

image of BAT in fish processing industry

The Nordic Council of Ministers, the BAT Group under the Working Group for sustainable consumption and production, has requested the consultant to prepare a report on Best Available Techniques (BAT) in fish processing industry in the Nordic countries. The project describes the present status of the used techniques, their emissions and impacts on the environment and technologies that can be considered BAT. The provided information can be utilized by operators, environmental consultants and competent environmental authorities. The report will also be used as an input from the Nordic countries to the EU process under the Industrial Emissions Directive (IED) for preparation of the BAT Reference Document for Best Available Techniques in the Food, Drink and Milk Industries (FDM BREF) concerning the fish processing sector.

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Consumption and emissions

In fish processing industry, the large quantities of water and energy are consumed, which cause that significant quantities of organic material, both as liquid waste and as solid waste are generated. The consumption and emission of the utilities (water, energy) varies in wide range, depending on the process technology, product characteristics, plant location, equipment characteristics and source of utilities. Figure 10 presents the environmental balance in fish processing industry. Tables 10–12 present the inputs and outputs of fish production processing, canning process and fishmeal production (Arvanitoyannis and Kassaveti, 2008; Ghaly et al., 2013). Data presented in Tables 10–12 are mostly similar to BREF, but the table is organized differently. Over the past years no significant changes in the value of inputs and outputs in fish processing industry has been reported.

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