Agriculture consumes 70% of the world’s freshwater, drawn from aquifers, streams, and lakes. With the global population continuing to grow, food production is expected to increase by 70% by 2050, placing additional pressure on water resources. Banana plantations require a consistent and abundant water supply, as shortages can negatively impact crop growth and yields. As a long-duration crop, bananas have high annual water requirements, ranging from approximately 1,200 mm in humid tropical regions to 2,200 mm in dry tropical regions.

Given the critical role of irrigation and drainage in banana production, water consumption and pollution have long been key concerns for the industry, especially as consumers increasingly demand products with lower environmental impact ². In response, the banana sector has implemented improved water management practices, significantly reducing its water footprint—defined as the measure of freshwater consumption and contamination associated with the production of goods and services ³.

Water footprint assessment

Water footprint assessment is a relatively new concept, and only a limited number of studies have been published on the topic. At the international level, efforts have been made to compare existing methodologies for quantifying environmental footprints related to water resource use ⁴.

Comparison of methodologies - environmental footprints and water use

The steps to measure the water footprint of products, processes, and organizations are as follows:

• Definition of objectives
• Determination of the evaluation scope (in terms of geography and time)
• Data collection and accounting for each stage of the production process
• Calculation of the water footprint
• Assessment of the sustainability of the water footprint
• Recommendations for reducing the water footprint

Studies assessing the water footprint of banana cultivation and processing measure the impact in terms of water volumes consumed and contaminated per unit of product. Results vary significantly between countries. According to the Water Footprint Network (WFN), the global average water footprint for bananas is 790 m³/tonne⁶. The results depend on the production and processing system used, as well as the water source.

Irrigation

Banana cultivation requires a large and frequent water supply throughout the production cycle to ensure productivity and fruit quality ⁷. The types of irrigation used for banana plantations include sub-foliar spray, supra-foliar spray, drip, or gravity-fed systems. The choice of irrigation system depends on the availability of resources and access to technology. Factors such as moisture retention, infiltration rate, evaporation, and overall water balance must also be considered ⁸.

Water management in banana plantations is a major concern since excessive pumping alters groundwater and surface water levels through the construction of wells, irrigation pumps, canal systems, and drainage networks. These changes affect the water balance and availability in nearby communities ⁹. To minimize social and environmental impacts, appropriate water management practices must be implemented.

Impact of Irrigation

Studies on large ^{10 11} and small ⁷ plantations have concluded that about 99% of the water footprint corresponds to the agricultural production phase. According to WFN analysis, the distribution of the blue, green, and grey water footprint depends on:

• The type of irrigation: In Costa Rica ¹⁰, where no irrigation is needed, 100% of the water footprint is green. In contrast, in Peru ⁷, where irrigation is heavily relied upon and systems are inefficient, 94% of the water footprint is classified as blue. Intermediate cases such as Honduras ¹⁰ or Ecuador ⁷ have blue water footprints between 20% and 34%, as they depend less on irrigation or employ more efficient systems.
• The production system: In conventional production systems, such as in Ecuador ⁷, the grey water footprint is approximately 18%, mainly due to nitrogen leaching from fertilization. In organic production systems, the grey water footprint is zero.

Several practices can improve water efficiency in banana plantations:

• Determining irrigation needs based on meteorological data.
• Measuring soil moisture levels at regular intervals. In multinational banana plantations, soil moisture is measured every 15 hectares at five monitoring points, with samples taken at depths of 0–15 cm and 15–30 cm.
• Applying irrigation based on water infiltration rate, soil physical conditions, moisture retention capacity, and evapotranspiration.
• Using thick layers of mulch to retain water and reduce evapotranspiration ¹¹.
• Planting cover crops with native species along drainage canals and plantation areas.
• Using tensiometers to assess water needs. Two tensiometers can be placed at different depths (e.g., 25 cm and 60 cm), and irrigation is adjusted accordingly. In mixed soils or slopes, additional tensiometers may be required.
• Training irrigation staff on banana taxonomy, water needs calculation, environmental conditions affecting irrigation, and efficient irrigation system management.
• For sprinkler irrigation, ensuring uniform water distribution across the plantation by adjusting sprinkler distances or pipe diameters. Sprinklers closer to the pumping station tend to receive more water. In cases of significant discrepancies, spacing adjustments may be necessary.
• In gravity-fed irrigation systems, such as those in Peru ⁷, studies recommend reducing the total water volume per irrigation cycle while increasing frequency. This improves water efficiency and reduces overall consumption.

Packing stations

Banana Packing Stations and Water Use

Banana packing stations use water to remove waste, insects, and latex from the fruit. Water consumption varies depending on the processes used and the availability of water sources.

An analysis conducted in packing stations in Ecuador⁷, where water is abundant and inexpensive, found that the water footprint is higher than in Peru, where water access is limited and each station pays for the water it consumes. In Ecuador, the calculated water footprint was 576 m³ per tonne, with a WFN-based assessment showing that 48% was green water, 34% was blue water, and 18% was grey water. In Peru, the water footprint was 599 m³ per tonne, with 94% classified as blue water and 6% as green water.

Water-Saving Practices in Packing Stations

Banana companies have adopted water conservation measures^{7 11}, including water recirculation and water quality monitoring to prevent fungal contamination. Some packing stations have implemented water recirculation systems that remove solids and latex, add chlorine, and allow water reuse for up to two weeks in the packing process.

Reducing water use in cleaning tanks and frequently monitoring discharged water quality—including microbiological and pesticide residue analysis— ensures that reused water meets quality standards. Water samples must be taken for laboratory analysis, with testing frequency varying based on packing station operations.

Other water-saving measures include:

• Performing de-handing and de-latexing in the field instead of in packing stations¹⁰.
• Using alum or latex-removal products in banana cleaning pools for more efficient latex removal and lower water consumption⁷.
• Adopting dry de-handing packing methods.

Results of Water Conservation Measures

Water recirculation systems reduce water consumption by approximately 80%¹². According to a water footprint study of different processing plants¹¹:

• A packing station without recirculation uses 1.3 liters of water per kg of banana.
• A packing station with water recirculation uses 0.05 liters per kg.
• A system incorporating de-handing and de-latexing in the field further reduces water use to 0.02 liters per kg.

These volumes are significantly lower compared to the water required for irrigation, which is around 500 liters per kg.

Similarly, Costa Rica’s National Banana Association (CORBANA) reported that implementing water recirculation systems resulted in:

• 55% less water consumption,
• 23% savings by reducing water depth in cleaning pools, and
• 19% savings by using additional cleaning agents to improve water quality¹³.