The need for provision of adequate water supply for both domestic cooking and industrial food technology use, especially for small scale food processing industries are discussed. The in-adequacy of water results in unhygienic and burdensome preparation and processing activities. In addition, the new appropriate technologies have worsened water-related problems and improved technologies are not optimally serving small-scale food processors, most of whom are women. In designing and installing these improved technologies for operation, the scope must be increased to cover water management as well as fuel saving as part of a comprehensive local programme for health and welfare improvement

Strong acidic electrolyzed water (SAcEW) is generated by using a diaphragm type electrolytic cell and adding a small amount of salt solution to the tap water. The acidity of this water causes chloride ions, as the major factor in sterilization process, to form hypochlorous acid. Therefore, it is said that the sterilization time with SAcEW is shorter than with sodium hypochlorite generally used for food sterilization. After being registered as a food additive (2002) in Japan, SAcEW began to be used for washing food in food processing facilities in order to improve the food sterilization level. In this research, the possibility of an enhanced sterilization effect of SAcEW generated by a water electrolyzer was evaluated by adding physical washing methods (ultrasonic, stream overflow, bubbling) and pre-washing with strong alkaline electrolyzed water (SAlEW) which is generated at the same time. As a result, the combination with pre-washing with SAlEW was found to be less effective than washing with SAcEW only when comparing the same washing time. As for the supplementation of physical washing methods, the stream type was found most effective. In addition, comparison between the sodium hypochlorite treatments (200 mg/L, soaked for 5 minutes) recommended by the Japanese Ministry of Health, Labor and Welfare for raw food materials and the SAcEW treatment for 10-30 seconds suggested equivalent sterilization effects on raw food materials.

Vigna unguiculata, V. aureus, Peureria phaseoloides and Phaseolus vulgaris were suitable as alternate legume food sources for nymphal development of Acanthomia tomentosicollis Stal. Gentrosema pubescens, Galopogonium mucunoides, Grotolaria juncea and Sphenostylis stenocarpa did not support nymphal development beyond the first in star stage and Glycine max supported A. tomentosicollis only to the fourth-instar stage. Nymphal development was completed in 13-21 days on the various suitable food sources. Nymphal mortality was affected by the type of food source. Weights of freshly-emerged adult males and females were significantly influenced by the legume source of food. The longevity of adults reared on Gajanus cajan and V. unguiculata was not different, but the fecundity of the females reared on the latter plant was significantly higher. Access to free water decreased the rate of development but significantly increased both the fecundity and longevity of females