Resumen

SIROTIUK, P.V  y  VIGLIZZO, E.F. Estiación de la Huella de Carbono del proceso de panificación en la cadena agroindustrial del trigo. RIA. Rev. investig. agropecu. [online]. 2013, vol.39, n.3, pp.281-289. ISSN 1669-2314.

Food chains are responsible, in the world, of a large part of the total emissions of greenhouse gases. The carbon footprint (CF) represents an indicator that attempts to quantify the total amount of greenhouse gas emissions - expressed in carbon dioxide equivalent - caused directly or indirectly, by an activity or the accumulated during life or stages of a product. The objective of the present work was to estimate the CF of the baking process, including the stages of primary production, milling, baking, consumption and the corresponding transport of wheat and flour and in addition, compare the CF of the bread produced in Argentina with respect to that produced in Brazil and China, according to the energy matrices of each country. For the calculation of the CF, related the average energy consumption per functional unit of each stage, with their emission factor unit of greenhouse gases, expressed in Kg eq-CO₂. The value of CF of 1 kg of bread, it has varied between 0.502 and 1.323 Kg eq-CO₂. The more advanced stages of contribution were consumption, baking and primary production. Taking into account, the matrices of power generation from Argentina, Brazil and China, it was observed that the CF of the bread produced in Argentina, was higher at 0.42 Kg eq-CO₂ Kg of bread^-1 with respect to the bread produced in Brazil, but lower in 0.62 Kg eq-CO₂ Kg of bread^-1 that produced in China. The foregoing, determines that one of the main responsible of the size of the CF of the products, it is the energy matrix of each country. Knowing the value of the CF of the wheat bread, the consumer can decide which product buy and how consuming it and the actors involved in the bakery chain, optimize the productive process.

Palabras clave : Carbon Footprint; Energy consumption; Greenhouse gases; Wheat bread.

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