Life cycle inventory analysis of fresh tomato distribution systems in Japan considering the quality aspect

Roy, Poritosh; Nei, Daisuke; Okadome, Hiroshi; Nakamura, Nobutaka; Orikasa, Takahiro; Shiina, Takeo

doi:10.1016/j.jfoodeng.2007.09.033

Cited by 64 publications

(18 citation statements)

References 6 publications

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“…For both wheat and rye agriculture, the same agro-chemicals, i.e., herbicide dicamba, insecticide methomyl and the fungicide thiram [21,22,53] and the same amount of seeds, 227.7 kg/ha, are assumed to be used [54] both in Turkey and Germany. It was assumed that all the transportation was carried out with 10 ton capacity heavy-duty trucks traveling at a velocity of 90 km/h and consuming 0.287 L diesel oil/km [55]. Additionaly, 165.6 liter diesel/ha [27] is consumed in wheat agriculture and 124.3 liter diesel/ha is consumed in rye agriculture [56].…”

Section: Modeling Of Agriculture and Bread And Bun Making Processesmentioning

confidence: 99%

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Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany

Değerli

Nazir

Sorgüven

et al. 2015

Energy

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Energy and exergy efficiencies of the wheat and rye bread and hamburger bun making processes are assessed based on data from Turkey and Germany. Amount of the land required to produce the same amount of wheat in Turkey is 3.34 times of that required in Germany; this ratio is 2.30 for the rye grain. These results show that the efficiency of the conversion of the solar energy into the grain mass is low in Turkey. Cumulative degree of perfection (CDP) for the wheat and the rye grain production is 3.73 and 4.96 in Turkey, and 11.26 and 10.46 in Germany. Specific energy utilization for rye bread production is almost the same in Turkey and Germany; but it is 12 % higher in Turkey for wheat bread and hamburger bun making. Hamburger bun production requires the maximum energy utilization due to the higher weight loss in baking. The rye bread production process requires the minimum energy utilization due to the lower energy input in the agriculture and higher efficiency in the flour production. The maximum exergy destructions occur during the milling and the baking steps.Keywords: Bread making, energy efficiency, exergy efficiency, carbon dioxide emission Correspondence: mozilgen@yeditepe.edu.tr 2 Highlights• Agriculture determines the energy and exergy efficiency of bread making• Conversion efficiency of the solar energy into grain mass is lower in Turkey• The smallest energy and exergy is needed for the rye bread making• The largest energy and exergy is needed for the hamburger bun making• Energy efficiency per mass of bread production is 12 % higher in Germany 3

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Section: Modeling Of Agriculture and Bread And Bun Making Processesmentioning

confidence: 99%

“…Heavy-duty trucks (capacity=10 tons, velocity=90 km/h) utilize 0.287 L/km of fuel [77]. The data of the transportation of grains to the flour factory was calculated in the agriculture as 51 MJ/ton bread and the distance between the farm and flour factory was assumed to be 50 km [37].…”

Section: The Bread Making Processmentioning

confidence: 99%

Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany

Değerli

Nazir

Sorgüven

et al. 2015

Energy

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“…There are studies that explicitly investigate the advantageous environmental performance of different organic cultures compared to conventional farming practices (Lindenthal et al 2010;Meisterling et al 2009). Some research has been conducted to systematically compare the environmental burdens resulting from the entire tomato supply chain to the retailer in a manner that integrates agricultural production, including its upstream requirements, with those of the transport chains (Roy et al 2008;Sim et al 2007;Blanke and Burdick 2005;Andersson et al 1998).…”

Section: Introductionmentioning

confidence: 99%

Contrasted greenhouse gas emissions from local versus long-range tomato production

Theurl¹,

Haberl²,

Erb³

et al. 2013

Agron. Sustain. Dev.

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Transport from regional production requires less fossil fuel and thus produces lower greenhouse gas emissions. In addition, policies fostering the production of regional goods support rural development. Tomato consumption has increased fast in Europe over the last decade. Intensive production techniques such as heated greenhouses and long-distance transport overcome seasonal constraints in order to provide year-round fresh goods. However, studies that evaluate seasonal and off-season production are scarce. Here, we analyzed the carbon footprint of tomato production systems in Austria, Spain, and Italy using a life cycle approach. We collected data from four main supply chains ending at the point of sale in an average Austrian supermarket. We aimed to identify hotspots of greenhouse gas emissions from agricultural production, heating, packaging, processing, and transport. Our results show that imported tomatoes from Spain and Italy have two times lower greenhouse gas emissions than those produced in Austria in capital-intensive heated systems. On the contrary, tomatoes from Spain and Italy were found to have 3.7 to 4.7 times higher greenhouse gas emissions in comparison to less-intensive organic production systems in Austria. Therefore, greenhouse gas emissions from tomato production highly depend on the production system such as the prevalence or absence of heating.

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“…LCA is capable of analyzing the energy and carbon impacts of product life cycles in what is commonly known as a cradle to grave analysis, including the raw material extraction/processing, production, transportation, use, and end-of-life phases (De Benedetto and Kleme s, 2009;Rebitzer et al, 2004;Rivera et al, 2014). In the literature reviewed for this study, several studies were found that applied the LCA method to the life-cycle impacts of food products such as dairy and milk (Berlin and Sonesson, 2008;Flysj€ o et al, 2011), beef (Cederberg and Mattsson, 2000;Nguyen et al, 2010), fish (fisheries) (Pelletier et al, 2009;Ziegler and Valentinsson, 2008), rice and/or wheat (Meisterling et al, 2009;R€ o€ os et al, 2011), and potatoes and/or tomatoes (Cellura et al, 2012b;Roy et al, 2008).…”

Section: Sustainable Supply Chain Management and Life-cycle Assessmentmentioning

confidence: 99%

Linking national food production to global supply chain impacts for the energy-climate challenge: the cases of the EU-27 and Turkey

Küçükvar

Samadi

2015

Journal of Cleaner Production

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Life cycle inventory analysis of fresh tomato distribution systems in Japan considering the quality aspect

Cited by 64 publications

References 6 publications

Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany

Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany

Contrasted greenhouse gas emissions from local versus long-range tomato production

Linking national food production to global supply chain impacts for the energy-climate challenge: the cases of the EU-27 and Turkey

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