The Application of Stabilization
Basins to Vegetable Cannery Wastes
GLENN DICKSON, Manager
Scientific Research, Midwest Division
California Packing Corporation
Rochelle, Illinois
INTRODUCTION
So that there can be no misunderstanding of the subject under discussion, I
will begin this paper with a definition; "A stabilization basin is any pond, lake,
lagoon,  or any other impounded body of waste water that is being held so that
the natural forces of self-purification can remove the pollutional burden."
The use of stabilization basins for the purification of vegetable cannery
wastes has been widely used by a large segment of the canning industry for the
past quarter of a century, and is well documented in the literature. Considerable
research has been done on the subject and many papers written. Perhaps the best
known is National Canners Association Bulletin No. 29-L, "Cannery Waste Disposal Lagoons," by L. F. Warrick and T. F. Wisniewski ofthe Wisconsin State
Board of Health, and the late N. H. Sanborn ofthe National Canners Association.
So far as this paper is concerned, there will be no rehash of the literature,
but rather an attempt will be made to discuss with you, in as much detail as the
time allows, the application of stabilization beds to the treatment of liquid cannery wastes in the Midwest Division of the California Packing Corporation.
THE PROBLEM
The Midwest Division of the California Packing Corporation includes nine
operating vegetable plants: four in Illinois, two in Minnesota, two in Wisconsin,
and one in Indiana. The combined annual pack of these nine plants will run to
several million cases. Peas, corn, and tomato products are the main products;
but snap and lima beans, pumpkin, and sauerkraut are also items of considerable
importance.
The liquid waste from these nine plants is treated as follows: One plant discharges its waste into the municipal sewer system; two plants dispose of their
liquid waste by spray irrigation; six plants dispose through stabilization basins,
ultimately discharging the effluent into a public waterway.
Geographically the plants served by stabilization basins are located as follows: Three in Illinois, two plants using one facility; one in Wisconsin; and two
in Minnesota.
All five of the stabilization installations have been in operation for a number
of years, although all have been modified or enlarged from time to time. The
enlargements have been necessary to accommodate additional loading caused by
increased production.
As you all realize, the preparation of vegetables for canning necessitates the
use of large quantities of water. Depending on the layout of the plant, it is safe
to say that for each case of vegetables canned at least 30 to 50 gals of water has
- 95  -