En esta Monografia se trata el tema de la utilizacion del cloro y sus compuestos como medio de alcanzar los requisitos sanitarios que deben cumplir las aguas utilizadas en la industria alimentaria. Se explica la terminologia empleada en cloracion asi como la quimica del cloro en el agua y su comportamiento en funcion de Ph y temperatura. Se ejemplifican distintos sistemas de cloracion y finalmente se hace referencia a un posible programa de control de la cloracion en planta y a metodos analiticos para la evaluacion del cloro activo.

The continued population growth associated with an increased demand for food constitute a great challenge for land and water engineers, managers and policy makers since food security is a main issue in the XXI century. In fact, land availability is likely decreasing and soils are degrading, which call for new, innovative measures of land protection and soil conservation and preservation. In association, water scarcity is increasing at same time that there is an increased demand for water, particularly for irrigated agriculture. However, land and water productivity under irrigation are increasing and there is potential for its sustainable growth. Issues required for sustainability of food production need to be well known and related policies must be considered. Issues include those referring to the sustainability of family farming vs. capital intensive farming, questions relative to the sustainability of surface irrigation vs. pressurized, energy demanding methods, and to the adequate mix of knowledge and practice when looking for land and water productivity. A few examples are given.