Manganese in groundwater has mainly natural ( pyrite ) or agricultural ( soil-texture improvers ) origins. 

​

Presence in drinking water may create acceptance problems ( dark-coloured water and taste ).

 

Above 0.1 mg/l, manganese cause staining problems ( as does iron ), and a black deposit can be formed in water pipes.

 

Certain organisms concentrate manganese, which leads to turbidity and taste problems.
 

In-situ analysis is recommended.

​

• AEP standard upper limit is  0,05 mg / l Mn..

• WHO guideline 2003 ( health )  : 0,4 mg/l.