Catalogue; Ice Cap Water

Summary

In 2005, the government of Greenland decided to promote the export of ice and water from Greenland. A large programme was initiated to investigate the resources and the markets for water products and to inform potential investors about the opportunities. Investigations into the resources were carried out in 2006 and 2008. These included sampling from glaciers, springs and surface water resources, and the results were presented in the form of a comprehensive analytical programme for water and ice samples. This product catalogue summarises the results of the glacier investigations and provides an overview of the resources considered most feasible for development. This product catalogue contains a summary of the options for bottled, still water and ice cube production based on calved ice from glaciers in Greenland. Three glaciers are presented, namely the Sermilik, Nigerlikasik and Narsap glaciers. Analyses of samples taken from the glaciers showed that the water quality is characterised by a very low content of inorganic components and that it has no buffer capacity1. Furthermore, the analyses showed an elevated content of NVOC (Non Volatile Organic Carbon), elevated turbidity and elevated content of aggressive carbon dioxide resulting in a low pH. In some samples elevated contents of iron and ammonia were observed. However, the samples taken from ice growlers from the front of one of the glaciers showed no content of NVOC and lower turbidity. The water is pure and complies with Greenlandic and EU standards for drinking water, except for the low pH and, in few samples, elevated iron content. These parameters are not considered to be a problem for the production of bottled Greenlandic ice cap water of high quality. Analyses indicate no penetration of salt into the icebergs. It is concluded that the quality of the water from melted icebergs from the glaciers is suitable for consumer goods such as bottled water and ice cubes. The water may also be used as base material for different kinds of beverages or as admixture in cosmetics and skincare products. 1 If a solution has no buffer capacity, addition of a small amount of acid or base will make the solution either acidic or basic. As the pH of drinking water should be maintained between 7- 8.5 (EU 6.5 -9.5), the absence of buffer capacity means that the pH could easily be disturbed. The glaciers have a number of features which add value for the customer, e.g. age, authenticity, untouched by industrial pollution etc. These vary slightly according to location but are, on the whole, a convincing argument for further exploitation. It is preferred that water from glaciers is produced by melting calved ice such as small icebergs, e.g. on an ice-class fishing trawler with facilities for the hygienic production of foodstuffs. This method will not have an impact on the glaciers and their surroundings. Mining of the ice from the glaciers is not considered sustainable, and it may be difficult to avoid the occurrence of suspended material from the ice surface in the melted water. Under the circumstances, Greenland has an excellent general infrastructure. The assessment of the overall potential, market surveys and field surveys certainly indicates that the production of water, based on melted water and ice from glaciers, for the high-end markets in e.g. the USA and Japan will be rewarding. Because of the very unique story about the Greenlandic ice cap and its opportunities, it is important that the consumers can trust that the products they buy really are from Greenland, and that they contain 100% water from the Greenlandic ice cap. Therefore, the government of Greenland has developed a mark of origin which will guaranty these matters.