Energy utilization and carbon dioxide emission during production of snacks

Energy utilization and carbon dioxide emission during production of the roasted in-shell pistachio nuts, pitted dried apricots, pretzels, potato chips, chocolate, baklava and two different varieties of pastry is calculated. Production baklava requires the highest, 32,543 MJ/ton, and that of the pitted dried apricots, 3125 MJ/ton, requires the smallest energy utilization. Production of one joule of nutrient energy requires 0.34-2.44 J of production energy input; and 0.12-2.05 ton of carbon dioxide is emitted per ton of the snacks produced. About 1-4% of the total emissions occur during the transportation of the ingredients to the factory; up to 48% of the total emissions are caused by packaging. Energy allocated to the production of the snacks themselves varies between 81 and 96% of the total energy utilization and causes 51-99% of the total emission. The results of this study point the production of the food itself as the focus of the forthcoming research to make further energy savings and reduce the emissions.