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How much water in grapes?Grapes are about 80 percent water, making them a delectable low-calorie snack or dessert;

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Cherries are over 70 percent made from water - just like us!

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Water makes up approximately 60% of our body weight. It plays many crucial roles in the body, from the detoxification of organs to the absorption of nutrients. Since our body requires water to function properly, the lack of water can lead to dehydration and if severe, can be possibly life-threatening.

In addition to drinking water, approximately 20% of our water intake is obtained through food. Many fruits and vegetables contain as much as 90% or more water, making them the perfect choice for a snack to help keep you hydrated. Here are 10 great choices of fruits with very high water content (when raw) to help you stay hydrated! watermelon, strawberries 92%, peaches-88%, oranges-87%, banana-74%

source: http://blog.fooducate.com/2012/09/17/water-content-fruit/

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In agriculture 60% or 1,500 trillion litres, of the 2,500 trillion litres of  available water , are wasted each year - this is 70% of the world’s accessible water.
Such big food producing countries as the US, China, India, Pakistan, Australia and Spain have reached, or are about to reach, their renewable water resource limits.
The waste and pollution of water is generally caused by misdirected subsidies, low public and political awareness of the crisis, and weak environmental legislation.
A WWF report, Thirsty Crops: Agricultural Water Use and River Basin Conservation, considers cotton, rice, sugar cane and wheat as the 'thirstiest' crops in 9 large river basins rich in biodiversity. Together, these 4 crops account for 58% of the world's irrigated farmland.

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Water and wastewater are common inputs and outputs of most food processing facilities.
Process/ equipment modifications Some ideas for reducing water use in your facility may include:

Replacing traditional faucets with low-flow faucets

Using dry caustic peeling methods for fruits and vegetables

Shutting off water during breaks or non-production hours

Installing water control units and flow meters

Reusing clean process water for pallet cleaning or other outside cleaning procedures

Reusing clean process water in other areas of the process, where appropriate

Operational and housekeeping changes
Opportunities to reduce waste being sent down the drain in your facility may include:

Placing catch pans under potential overflows/leaks

Monitoring fill machines

Covering drains during loading and unloading

Implementing pre-cleaning and dry cleanup procedures

Source: http://www.mntap.umn.edu/food/wastewater.htm

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Water footprint

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On average it takes about 108 gallons of water to produce one pound of corn. If that corn is then used as cattle feed, additional water is required for cleaning and processing. Factoring in feed and water, it can take around 1,800 gallons of water to produce a single pound of beef.

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It takes a surprisingly large amount of water to make processed foods and beverages. What we eat everyday – our diet – makes up 50 percent of our total water footprint, which includes the enormous volume of “virtual water” needed to produce our food.

For instance, wheat requires 132 gallons of water per pound, and a pound of cheese takes about 600 gallons. Therefore, a cheese sandwich represents approximately 100 gallons of water (and that’s just for a couple of cheese slices). Throw in a bag of potato chips and it takes about 150 gallons of water to make your lunch! Thirsty? If you feel like rinsing it down with a cold glass of milk, add an extra 100 gallons of water onto your tab.

source:http://www.gracelinks.org/1361/the-water-footprint-of-food

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The consumption of animal products contributes to more than one-quarter of the water footprint of humanity. The water needed to produce feed is the major factor behind the water footprint of animal products. Reviewing feed composition and the origin of feed ingredients is essential to fi nd ways to reduce the water footprint of meat and dairy. • The water footprint of any animal product is larger than the water footprint of a wisely chosen crop product with equivalent nutritional value. • In industrialized countries, moving toward a vegetarian diet can reduce the food-related water footprint of people by 36%. • Reducing the water footprint of meat and dairy requires an international approach and product transparency along the full supply chain of animal products.

source:http://www.waterfootprint.org/Reports/Hoekstra-2012-Water-Meat-Dairy.pdf

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Semi-moist foods

For foods with a high water activity correct proper refrigeration is always necessary. These include most fresh foods and many processed foods, such as soft cheeses and cured meats. However, many foods can be successfully stored at room temperature by proper control of their water activity (aw). These foods can be described as semi-moist and include fruitcakes, puddings, and chocolate and caramel sauce.

When these foods spoil, it is usually the result of surface mold growth. Most types of mold do not grow at a water activity level below 0.8. Some will grow slowly at this aw, so it is usually recommended that products of this type not have a water activity greater than 0.75. While this will not completely prevent microbial spoilage, those few yeast and molds that do grow at lower water activities need only to be considered when special shelf life conditions must be met.

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Water in food that is not bound to food molecules can support the growth of bacteria, yeast, and mold. The term water activity (aw) refers to this unbound water.

The water activity of a food is not the same thing as its moisture content. Although moist foods are likely to have greater water activity than are dry foods, this is not always so. In fact, a variety of foods may have exactly the same moisture content and yet have quite different water activities.

The water activity (aw) of a food is the ratio between the vapor pressure of the food itself, when in a completely undisturbed balance with the surrounding air media, and the vapor pressure of distilled water under identical conditions. A water activity of 0.80 means the vapor pressure is 80 percent of that of pure water. The water activity increases with temperature. The moisture condition of a product can be measured as the equilibrium relative humidity (ERH) expressed in percentage or as the water activity expressed as a decimal.

Most foods have a water activity above 0.95 and that will provide sufficient moisture to support the growth of bacteria, yeasts, and mold. The amount of available moisture can be reduced to a point that will inhibit the growth of microorganisms.