Open AccessEstimation the Virtual Water Content and the Virtual Water Transfer for Iraqi Wheat
Author(s) -
Salam Hussein Ewaid,
Salwan Ali Abed,
Abtisam Jasim Abbas,
Nadhir AlAnsari
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1664/1/012143
Subject(s) - virtual water , water use , environmental science , sustainability , water resources , population , business , water scarcity , agronomy , ecology , demography , sociology , biology
The amounts of clean waters on our planet are limited by global climate change, growing population, and pollutant rates. Therefore it is important to use more effective water management strategies. The methodology of water footprint (WF) analyzes, directly and indirectly, the blue, green and gray components of water (consumed and polluted). It is also possible to calculate the virtual water contents (VWC) behind the products. In terms of the sustainability and efficiency of freshwater resources, particularly in water-scarce regions, the approach to WF contributes towards water management studies and the analysis of the total water used in the import and export products supply chain. The VWC approach provided new insights into international water transfers that give water an economic value. The objective of this research is to help to build the national water management and sustainable development strategy. In this sense, it was measured separately the WF of the imported quantities of wheat. Virtual water flow was identified in the most important countries. Savings and losses arising from wheat trading on national and global water were also noted and addressed. It was found that in 2019, the wheat WF was 1876 m 3 /ton of water, WF of production was 8,147,468,000 m 3 /year and for import was 1,184,007,630 m 3 /year. From importing wheat, Iraq saved 46,672,673 m 3 of water but there is no global water saving.