Every day, each of us generally consumes about 100 gallons of water for our basic needs of drinking, bathing, cooking, toiletries, etc. (USGS, 2019; Kobir, 2024; and Philadelphia City Government, 2024). The United States Geological Survey (USGS) estimates that the average American needs 80-100 gallons per day for basic use and consumption (indoor use). The Arizona Department of Water Resources (ADWR) estimates that Arizonans consume an average of 146 gallons of water per day (ADWR, 2024).
As discussed in a recent article in this newsletter (Silvertooth, 2024) the water required to produce the food supporting an average Arizonan can range from 800 to 1,500 gallons per day. Thus, we can use an estimate of 1,000 gallons consumed per day to support our individual food requirements (Anyabwile and Walker, 2019; Wheeler, 2022; Food Print, 2024; Michel, 2023; Smith, 2012).
If this estimate of “virtual water” use is expanded to include clothing, appliances, vehicles, and other items in our common daily use the average water footprint for Americans easily comes up to 2,000 gallons of water per day (ASPE, 2022).
Looking at this more closely, we can see quite a wide range of water requirements to produce some common food items (Figure 1). It is interesting to note the increasing water requirements associated with meat products and that beef is commonly found at the top of the list.
Figure 1. Water requirements to produce some common food
items. Source: World resources institute, Anyabwile and Walker, 2019.
Considering daily indoor use and diet, a person can develop estimates on their own personal daily water consumption and water footprint by use of one of the water footprint calculators available on-line (i.e., Water Footprint Calculator).
Some good examples of water requirements (footprint) for basic food and daily use products include the following (Wade, 2024):
The important point to consider is that we all use more water every day than is commonly realized. Water is essential to support all life and it takes a lot of water to grow plants and support animals that everyone needs to live and survive.
There is a strong demand for the food products shown in Figure 1 and all other food products as well. As consumers, we are all the direct beneficiaries of the water used to produce the crops with all the fruits and vegetables that come from them. Healthy animals require good food, which all comes from plants, i.e., alfalfa. Everything we consume has a significant water footprint.
We commonly devour our way through tons of good food while being totally oblivious to the reality of what it takes to put it all in the markets and ultimately on our kitchen tables. It is good for us to recognize the realities of the water requirements that support the production and provision of our food, particularly in these times of water shortages.
References:
Anyabwile, A. and S. Walker. 2019. 5 Ways to put food on a water diet. World Resources Institute. https://www.wri.org/insights/5-ways-put-food-water-diet
Arizona Department of Water Resources. 2019. Water Your Facts. Arizona Water Facts. https://www.arizonawaterfacts.com/water-your-facts
Arizona Department of Water Resources (ADWR). 2024. Conservation. https://www.azwater.gov/conservation/public-resources
ASPE. 2022. New research shows most Americans are unaware of their daily water consumption. ASPE Pipeline. https://aspe.org/pipeline/new-research-shows-most-americans-are-unaware-of-their-daily-water-consumption/#:~:text=Most%20believe%20they%20use%20less%20than%20100%20gallons,indirectly%20%28e.g.%2C%20the%20water%20required%20to%20produce%20food%29.
Food Print. 2024. The Water Footprint of Food. https://foodprint.org/issues/the-water-footprint-of-food/
Kobir. 2024. How many gallons of fresh water do we use per day. https://medium.com/rocklinca/how-many-gallons-of-freshwater-do-we-use-per-day-7987edf6b1bb
Michel, D. 2023. Water and Food: How, When, and Why Water Imperils Global Food Security. Center for Strategic and International Studies. https://www.csis.org/analysis/water-and-food-how-when-and-why-water-imperils-global-food-security
Philadelphia City Government. 2024. Gallons Used Per Person Per Day. https://water.phila.gov/pool/files/home-water-use-ig5.pdf
Smith, T. 2012. World Water Day: How much water do you use in a day? Climate Home News. https://www.climatechangenews.com/2012/03/22/world-water-day-how-much-water-do-you-use-in-a-day/
United States Geological Survey. 2019. How much water do I use at home each day? https://www.usgs.gov/special-topics/water-science-school/science/water-qa-how-much-water-do-i-use-home-each-day
Wade, M. 2024. Where does our water wind up? Ag Alert, California Farm Bureau Federation. 7 February 2024.
Water Footprint Calculator. 2024. https://watercalculator.org/water-footprint-of-food-guide/
Wheeler, M. 2022. Did You Know’ Series: How Much Water Are We Actually Using? Virginia Water Resources Research Center, Virginia Tech University. https://www.vwrrc.vt.edu/2022/03/31/did-you-know-series-how-much-water-are-we-actually-using/
Frost and freeze damage affect countless fruit and vegetable growers leading to yield losses and occasionally the loss of the entire crop. Frost damage occurs when the temperature briefly dips below freezing (32°F).With a frost, the water within plant tissue may or may not actually freeze, depending on other conditions. A frost becomes a freeze event when ice forms within and between the cell walls of plant tissue. When this occurs, water expands and can burst cell walls. Symptoms of frost damage on vegetables include brown or blackening of plant tissues, dropping of leaves and flowers, translucent limp leaves, and cracking of the fruit. Symptoms are usually vegetable specific and vary depending on the hardiness of the crop and lowest temperature reached. A lot of times frost injury is followed by secondary infection by bacteria or opportunist fungi confusing with plant disease.
Most susceptible to frost and freezing injury: Asparagus, snap beans, Cucumbers, eggplant, lemons, lettuce, limes, okra, peppers, sweet potato
Moderately susceptible to frost and freezing injury: Broccoli, Carrots, Cauliflower, Celery, Grapefruit, Grapes, Oranges, Parsley, Radish, Spinach, Squash
Least susceptible to frost and freezing injury: Brussels sprouts, Cabbage, Dates, Kale, Kohlrabi, Parsnips, Turnips, Beets
More information:
The Yuma Fresh Vegetable Association recently published a video highlighting the importance of crops raised in Yuma during the “offseason”. The video is well done, covering most crops including durum wheat, melons, hay, sorghum sudangrass, cotton, medjool dates and citrus. Even if you’re well versed in Yuma agriculture, I think you’ll find the piece interesting and informative.
Check it out by clicking here or on the image below.
Fig. 1. Yuma Fresh Vegetable Association’s “Yuma : Always in Season video. (Photo Credit: Yuma Fresh Vegetable Association)
These types of herbicides are also called contact herbicides. PPO inhibitor means they slow down the production of the protoporphyrinogen oxidase (PPO) enzyme, which is used in chlorophill production. This inhibition also results in the formation of highly reactive molecules that attack and destroy lipids and protein membranes which ultimately affect cell membranes. This result in leaky cells and disintegration of the tissue.
Goal (Oxyfluorfen) is one of the earliest registered of these products (1980) but has only been used widely over the about the last 16 years. This is the only one of these that has problems with “lift off” or codistillation with water. (1)
According to University of CA IPM “In dry bulb onions, GoalTender may be tank-mixed with other pesticides such as bromoxynil, but tank mixes must only be used on older onions with well-developed cuticles to avoid unacceptable crop injury. Unacceptable injury may occur if applied to small onions without adequate cuticle development, and in conditions such as after cloudy or rainy weather. Follow the label closely to avoid crop injury when tank mixing.
Oxyfluorfen has some residual soil activity after application. It controls small broadleaf weeds, some grasses, and nightshade, and controls little mallow (cheeseweed) well ”. (1)
Other PPO herbicides are: Aim or Shark, Chateau, Sharpen or Treevix, ET, and Spartan. They work as contact herbicides and do not move through the plant.
Most of these products don’t have preemergence activity but when used at higher rates Goal and Chateau do.(2) As the plant emerges from the soil and contacts the herbicide it dies, so it is recommended to avoid disturbing soil after the application of these products.
This week in Yuma oxyfluorfen uses:
References
Results of pheromone and sticky trap catches can be viewed here.
Corn earworm: CEW moth counts remain at low levels in all areas, well below average for this time of year.
Beet armyworm: Trap increased areawide; above average compared to previous years.
Cabbage looper: Cabbage looper counts decreased in all areas; below average for this time of season.
Diamondback moth: DBM moth counts decreased in most areas. About average for this time of the year.
Whitefly: Adult movement beginning at low levels, average for early spring.
Thrips: Thrips adult counts reached their peak for the season. Above average compared with previous years.
Aphids: Aphid movement decreased in all areas; below average for late-March.
Leafminers: Adults remain low in most locations, below average for March.
