1
SUMMARY
INFORMATION
FOR
CANNED
AND
PRESERVED
FRUITS
AND
VEGETABLES
PROCESSING
(
40
CFR
PART
407)

INDUSTRY
DESCRIPTION
SIC
codes
identified
as
Part
407
in
the
PSC/
SIC
code
crosswalk
SIC
code
2033
­
Canned
Fruits,
Vegetables,
Preserves,
Jams,
and
Jellies
Establishments
primarily
engaged
in
canning
fruits,
vegetables,
and
fruit
and
vegetable
juices;
and
in
manufacturing
catsup
and
similar
tomato
sauces,
or
natural
and
imitation
preserves,
jams,
and
jellies.

SIC
code
2034
­
Dried
and
Dehydrated
Fruits,
Vegetables,
and
Soup
Mixes
Establishments
primarily
engaged
in
sun
drying
or
artificially
dehydrating
fruits
and
vegetables,
or
in
manufacturing
packaged
soup
mixes
from
dehydrated
ingredients.

SIC
code
2035
­
Pickled
Fruits
and
Vegetables,
Vegetable
Sauces
and
Seasonings,
and
Salad
Dressings
Establishments
primarily
engaged
in
pickling
and
brining
fruits
and
vegetables,
and
in
manufacturing
salad
dressings,
vegetable
relishes,
sauces,
and
seasonings.

SIC
code
2037
­
Frozen
Fruits,
Fruit
Juices,
and
Vegetables
Establishments
primarily
engaged
in
freezing
fruits,
fruit
juices,
and
vegetables.
These
establishments
also
produce
important
by­
products
such
as
fresh
or
dried
citrus
pulp.

SIC
code
2096
­
Potato
Chips,
Corn
Chips,
and
Similar
Snacks
Establishments
primarily
engaged
in
manufacturing
potato
chips,
corn
chips,
and
similar
snacks.
2
Table:
Number
of
Facilities
SIC
Code
1997
Census
PCS
TRI
total
major
minor
total
reporters
no
reported
discharge
direct
discharge
indirect
discharge
both
direct
and
indirect
2033
695
70
8
62
12
11
1
0
0
2034
152
1
0
1
8
5
0
3
0
2035
354
12
2
10
11
7
0
4
0
2037
258
20
7
13
57
42
9
5
1
2096
368
2
1
1
20
14
2
4
0
Source:
PCSLoads2000,
TRIReleases2000
Applicability
of
40
CFR
Part
407
Subpart
A
­
Apple
Juice
Subcategory.
The
provisions
of
this
subpart
are
applicable
to
discharges
resulting
from
the
processing
of
apples
into
apple
juice
or
apple
cider.

Subpart
B
­
Apple
Products
Subcategory.
The
provisions
of
this
subpart
are
applicable
to
discharges
resulting
from
the
processing
of
apples
into
apple
products.
The
processing
of
apples
into
caustic
peeled
or
dehydrated
products
is
specifically
excluded.

Subpart
C
­
Citrus
Products
Subcategory.
The
provisions
of
this
subpart
are
applicable
to
discharges
resulting
from
the
processing
of
citrus
into
citrus
products.

Subpart
D
­
Frozen
Potato
Products
Subcategory.
The
provisions
of
this
subpart
are
applicableto
discharges
resulting
from
the
processing
of
white
potatoes
into
frozen
potato
products.

Subpart
E
­
Dehydrated
Potato
Products
Subcategory.
The
provisions
of
this
subpart
are
applicable
to
discharges
resulting
from
the
processing
of
white
potatoes
into
dehydrated
potato
products.

Subpart
F
­
Canned
and
Preserved
Fruits
Subcategory.
The
provisions
of
this
subpart
are
applicable
to
discharges
resulting
from
the
processing
of
the
following
fruit
products:
apricots;
caneberries;
sweet,
sour
and
brined
cherries;
cranberries;
dried
fruit;
grape
juice
canning
and
pressing;
olives;
peaches;
pears;
fresh
and
processed
pickles,
and
pickle
salting
stations;
pineapples;
plums;
raisins;
strawberries;
and
tomatoes.

Subpart
G
­
Canned
and
Preserved
Vegetables
Subcategory.
The
provisions
of
this
subpart
are
applicable
to
discharges
resulting
from
the
processing
of
the
following
vegetable
products:
beets;
3
broccoli;
carrots;
canned
and
frozen
corn;
dehydrated
onions
and
garlic;
dehydrated
vegetables;
dry
beans;
lima
beans;
mushrooms;
canned
onions;
peas;
sauerkraut
canning
and
cutting;
snap
beans;
spinach;
squash;
and
canned
potatoes.

Subpart
H
­
Canned
and
Miscellaneous
Specialties
Subcategory.
Applicable
to
discharges
resulting
from
the
processing
of
the
following
specialty
products:
added
ingredients;
baby
food;
corn,
potato,
and
tortilla
chips;
ethnic
foods;
jams
and
jellies;
mayonnaise
and
dressings;
soups;
and
tomato­
starch­
cheese
canned
specialties.
definitions:
The
term
chips,
potato
shall
mean
the
processing
of
fried
chips,
made
from
fresh
or
stored
white
potatoes,
all
varieties.
The
term
chips,
corn
shall
mean
the
processing
of
fried
corn,
made
by
soaking,
rinsing,
milling
and
extruding
into
a
fryer
without
toasting.

Potential
new
Subcategories:
°
SIC
code
2075
­
Soybean
Oil
Mills;
°
SIC
code
2082
­
Malt
Beverages;
°
SIC
code
2085
­
Distilled
and
Blended
Liquors;
and
°
SIC
code
21
­
Tobacco
Products.

REGULATORY
BACKGROUND
Regulatory
History
°
Effluent
limitations
were
first
proposed
°
Final
versions
of
the
effluent
limitations
for
Subparts
A
­
E
were
promulgated
March
21,
1974.

°
Final
versions
of
the
effluent
limitations
for
Subparts
F,
G,
and
H
were
promulgated
April
16,
1976.

°
The
technology
basis
of
existing
regulations
was
[

Existing
Limitations
°
BAT
and
NSPS
limitations
guidelines
are
normalized
on
the
basis
of
metric
ton
(
kkg)
of
raw
material.

°
EPA
established
no
limitations
for
PSES
or
PSNS.
4
°
NSPS
for
Subparts
F,
G,
and
H
is
reserved.

Table:
Effluent
Guidelines
for
Canned
and
Preserved
Fruits
and
Vegetables
Processing,
Part
407
BPT
30­
day
averages
(
kg/
kkg)
NSPS
30­
day
averages
(
kg/
kkg)

BOD5
0.05
to
3.34
0.07
to
0.55
TSSb
0.00
to
5.09
0.1
to
0.55
Oil
and
Greasea
20
mg/
L
none
pH
within
the
range
6
to
9c
within
the
range
6
to
9b
a
Oil
and
grease
limits
for
Subpart
H,
only.
b
BPT
TSS
limit
for
"
added
ingredients"
in
Subpart
H
is
0
kg/
kkg.
NSPS
limits
for
Subpart
H
are
"
reserved."
c
pH
range
6
to
9.5
for
subparts
F,
G,
and
H
WASTEWATER
CHARACTERISTICS
AND
POLLUTANT
SOURCES
Wastewater
Characteristics
°
Fruit
and
vegetable
processing
plants
are
located
in
large
agricultural
producing
regions,
especially
California
and
Florida.

°
Processing
is
seasonal
for
most
producers.

°
Water
use
and
wastewater
pollutant
loads
vary
according
to
the
specific
raw
material
processes
(
e.
g.,
2,400
gal/
ton
apples
to
17,000
gal/
ton
cauliflower).

°
Total
pollutant
loads
are
directly
correlated
to
the
amount
of
water
used
in
processing.

°
Water
conservation
practices
reduce
pollutant
loads.

°
Most
processors
employ
secondary
(
biological)
treatment.
5
Table:
Wastewater
Flows
SIC
code
Number
of
Major
Facilities
Reporting
Nonzero
Flows
Median
Facility
Flow
2000
(
MG)
Range
of
Facility
Flows
2000
(
MG)
Total
Flow
2000
(
MG)

2033
7
82
15
to
542
1,330
2034
none
­
­
­

2035
2
103
84
to
123
207
2037
7
889
9
to
1510
5,170
2096
1
101
NA
101
Source:
PCSLoads2000.

1NA
indicates
that
no
range
was
calculated
because
only
one
facility
reported
a
nonzero
flow.

Pollutant
Sources
Table:
Sources
of
Process
Wastewater
in
Fruits
and
Vegetable
Processing
Process
Wastewater
Pollutants
Washing:
general
cleaning
and
dirt
removal
of
raw
products
suspended
solids
including
fibers
and
soil
particles;
possibly
pesticides
residues
Grading,
stemming,
pitting,
and
seeding
dissolved
organic
material
(
BOD5),
suspended
solids
including
fibers
and
soil
particles,
and
possibly
pesticides
residues
Peeling,
steam
or
lye
and
washing
sodium
hydroxide
(
high
pH),
BOD5,
and
suspended
solids
Blanching
(
scald
with
water
or
steam)
dissolved
organic
material
(
BOD5)
and
suspended
solids
Post­
blanching
washing
and
cooling
dissolved
organic
material
(
BOD5)
and
suspended
solids
Fluming
(
conveyance)
dissolved
organic
material
(
BOD5)
and
suspended
solids
Filling
and
packaging
,
including
adding
syrup,
brine,
etc.
dissolved
organic
material
(
BOD5),
salt,
oil
and
grease
(
depending
on
product)

Sanitation
and
plant
clean­
up
dissolved
organic
material
(
BOD5)
and
suspended
solids,
residual
disinfectant
(
e.
g.,
chlorine)

Source:
References
1,2,
and
3.

TREATMENT
TECHNOLOGY
AND
POLLUTION
PREVENTION
INFORMATION
Treatment
Technology
°
Standard
treatment
is
biological
treatment
with
primary
solids
removal,
oil
and
6
grease
removal,
and
neutralization
(
pH
adjustment)
depending
on
products.
Treatment
systems
must
be
sufficiently
robust
to
handle
seasonal
variations
in
pollutant
loads.

°
Direct
discharge
plants
may
disinfect
wastewater
with
chlorine
prior
to
discharge.

°
Advanced
treatment
would
replace
chlorine
disinfection
with
ozone
or
ultraviolet
light.

°
Most
advances
are
water
conservation
and
other
pollution
prevention
practices.
7
Pollution
Prevention
Table:
Water
Conservation
and
Pollution
Prevention
Alternatives
for
Fruits
and
Vegetable
Processing
Process
Water
Conservation/
Pollution
Prevention
Alternatives
Washing:
general
cleaning
and
dirt
removal
of
raw
products
Perform
washing
and
cleaning
at
the
agricultural
site,
so
wastes
are
reused
at
the
farm.
Air
flotation
to
remove
suspended
debris
from
raw
crop
materials.
Minimize
water
use.

Grading,
stemming,
pitting,
and
seeding
Minimize
water
use.

Peeling,
steam
or
lye
and
washing
Use
dry
peeling
methods.

Blanching
(
scald
with
water
or
steam)
Use
steam
blanching
rather
than
water
blanching.
In
the
future,
replace
blanching
with
nonthermal
means
of
destroying
microbes.

Post­
blanching
washing
and
cooling
Use
air
cooling.
Reuse
relatively
clean
cooling
water
for
peeling,
primary
washing,
or
post­
peeling
washing.

Fluming
(
conveyance)
Replace
water
flumes
with
pneumatic
(
air
based)
transport.
Reuse
relatively
clean
fluming
water
for
peeling,
primary
washing,
or
post­
peeling
washing.

Filling
and
packaging
,
including
adding
syrup,
brine,
etc.
Minimize
water
use.

Sanitation
and
plant
clean­
up
Use
low
volume/
high
pressure
cleaning
systems.

Source:
US
AEP,
CAST,
foodsci.
unl
8
INDUSTRY
TRENDS
Table:
1992
and
1997
Census
Data
Number
of
Establishments
Value
of
Goods
Shipped
SIC
code
1997
1992
%
Change
1997
1992
%
Change
2033
Canned
Fruits,
Vegetables
Preserves,
Jams,
and
Jellies
695
683
1.8
14.5
mil
15.0
mil
­
3.7
2034
Dried
and
Dehydrated
Fruits,
Vegetables,
and
Soup
Mixes
152
159
­
1.9
2.9
2.8
1.3
2035
Pickled
Fruits
and
Vegetables,
Vegetable
Sauces
and
Seasonings,
and
Salad
Dressings
354
377
­
6.1
7.1
7.8
­
9.6
2037
Frozen
Fruits,
Fruit
Juices,
and
Vegetables
258
255
1.2
9.6
7.5
27.9
2096
Potato
Chips,
Corn
Chips,
and
Similar
Snacks
368
408
­
9.8
9.1
7.3
25.6
Source:
U.
S.
Economic
Census
°
NAICS
code
311
represents
food
manufacturing,
including
grains,
fruits
and
vegetables,
dairy,
meats,
seafood,
and
miscellaneous
food.
Advance
comparative
statistics
from
the
2002
Economic
Census
for
NAICS
code
311
show,
for
the
five
year
period
1997
to
2002,
a
very
small
increase
in
the
number
of
establishments
(
0.27
percent)
and
an
8.4
percent
increase
in
the
value
of
shipments
(
not
adjusted
for
inflation).

­
Establishments:
2002
26,374
1997
26,302
­
Value
of
Shipments:
2002
$
457
billion
1997
$
422
billion
9
REFERENCES
US
EPA,
(
date?)
Development
Document
for
Effluent
Limitations
Guidelines
and
New
Source
Performance
Standards
for
the
Apple,
Citrus,
and
Potato
Processing
Segment
of
the
Canned
and
Preserved
Fruits
and
Vegetables
Point
Source
Category.
440174027a
US
EPA,
(
date?)
Development
Document
for
Interim
Final
and
Proposed
Effluent
Limitations
Guidelines
and
New
Source
Performance
Standards
for
the
Fruits,
Vegetables,
and
Specialties
Segment
of
the
Canned
and
Preserved
Fruits
and
Vegetables
Point
Source
Category.
440175046.

1.
Council
for
Agricultural
Science
and
Technology,
1995.
Waste
Manaagement
and
Utilization
in
Food
Production
and
Process,
Chapter
5,
Water
and
Wastewater
Use
in
the
the
Food
Processing
Industry.
Accessed
at:
<
http://
www.
p2pays.
org/
ref/
01/
0069205.
pdf>
on
June
15,
2004.

2.
Food
Manufacturing
Coalition
for
Innovation
and
Technolgy
Transfer,
State­
of­
the­
Art
Report,
Wastewater
Reduction
and
Recycling
in
Food
Processing
Operations.
Accessed
at:
<
http://
foodsci.
unl.
edu/
fmc/
7wastewa.
htm>
on
June
15,
2004.

3.
U.
S.­
Asia
Environmental
Partnership,
Clean
Technologies
in
U.
S.
Indlustries:
Food
Processing.
Accessed
at
<
http://
www.
p2pays.
org/
ref/
09/
08853.
htm>
on
June
15,
2004
4.
World
Bank
Group,
1998.
Pollution
Prevention
and
Abatement
Handbook,
Fruit
and
Vegetable
Processing.
Accessed
at
<
http://
ifcln1.
ifc.
org/
ifcext/
enviro.
nsf/
AttachmentsByTitle/
gui_
fruitveg_
WB/$
FILE/
fruitan
dvg_
PPAH.
pdf>
on
June
15,
2004.
