A study on transition of CO₂ emission by vegetable production

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.