Open a struggling grease trap in Cebu and the layer on top is often grey, curdled and hard rather than soft and amber. That is not grease any more — it is calcium soap, made by our hard water. It explains why weekly bacteria dosing, skimmers and hot flushing do nothing, and why the fix starts at the tap.
Field notes from an early food processing plant project: emulsified FOG I underestimated, a combined waste stream that tightened my own compliance target, a second-floor plant that took odour complaints from the Barangay to the DOH, and the flotation and fixed-film retrofit that finally held.
