Environmental Impacts of Cocoa Production and Processing in Ghana - LCA Approach

Posted by Angela Lebadi
Type: 
Full LCA available on the web
Comparative: 
no
Publication year: 
2007
Language: 
English
Code: 
Food, Plants
Product: 
cocoa
Quality and sources
Is the study a: 
Detailed LCA
Was a critical review performed?: 
No
Is the study compliant with ISO 14044?: 
No
Sponsor name(s): 
Kwame Nkrumah University of Science & Technology, Kumasi, Ghana
Sponsor name(s): 
Koforidua Polytechnic, Kororidua, Ghana
Sponsor type: 
University
Practitioner(s): 
Augustine Ntiamoah
Practitioner(s): 
George Afrane
Practitioner(s) type: 
University
Summary
Functional unit: 
1 kg of cocoa beans processed
Goal and scope of the summary: 
3 steps : - cocoa production : the extraction of raw materials (e.g. fossil fuels, minerals), the production of farming inputs (e.g. fertilizers and pesticides) and all agricultural operations in the field (e.g. tillage, fertilizer and pesticides application, harvest, etc.). - transportation of beans to processing factory - industrial processing of the beans into cocoa butter, liquor, cake and powder were also included.

9 impacts were studied : abiotic depletion potential, acidification potential, eutrophication potential, freshwater eco toxicity, GWP, human toxicity potential, ozone layer depletion potential, photochemical ozone creation potential, terrestrial eco toxicity potential.
Results :  freshwater aquatic eco-toxicity (FAETP), human toxicity (HTP) and global warming potentials (GWP) are the most significant environmental impacts associated with the system studied.

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