A study on transition of CO<sub>2</sub> emission by vegetable production

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  • 野菜生産によるCO<sub>2</sub>排出量の変遷に関する研究
  • 野菜生産によるCO2排出量の変遷に関する研究
  • ヤサイ セイサン ニ ヨル CO2 ハイシュツリョウ ノ ヘンセン ニ カンスル ケンキュウ

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Abstract

In this study, we analyzed transition of CO2 emission for 14 vegetables production during 1975 to 2003. The result shows that CO2 emission was reduced from about 4 million ton-CO2 in 1975 to 3 million ton-CO2 in 1984. Especially, CO2 emission for production of stem, leaf and root vegetable had decreased. This was because of the reduction of fertilizer consumption due to organic agriculture. On the other hand, CO2 emission by fruit vegetable production was more than 40% in total CO2 emission even though the production share was only 10%. Especially, CO2 emission by tomato production had increased from the 1980's. This is because fuel, heat and power had consumed five times during 1975 to 1994. Eco-efficiency value, which is production per CO2 emission (yen/kg-CO2), in tomato production had decreased as CO2 emission had increased. The eco-efficiency in that by greenhouse without oil heating, which was 600 yen/ kg-CO2, was higher than that by greenhouse with heating. In addition, gross income of tomato production by greenhouse without heating was 102,000yen/ t- CO2, which was 1.5 times as much as that by open field.

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