JAS法に準拠した加工食品成分表示データに基づくライフサイクル評価手法の検討

抄録

Objective. To validate effectiveness of a simplified calculation method of CO₂ emission at a raw materials procurement stage using raw materials indication on the label of processed food which is obligated by JAS (Japanese Agricultural Standard) and also using secondary data covering domestic products. The validation aims to promote assessment of products environmental load and environmental influence by calculating CO₂ emission (LC-CO₂) through the total life cycle in the processed food manufacturing industry.
Materials and Methods. On two frozen processed foods, frozen pork cutlet and frozen grilled rice ball, the inventory data (primary data) of raw materials are developed based on items of raw material indication following JAS. The primary data is connected to the unit requirement of CO₂ emission (called “IDEA unit requirement” hereafter) compiled in LCA inventory database IDEA (Inventory Database for Environmental Analysis), and CO₂ emission in the procurement stage of food raw materials excluding packaging material and transportation process is calculated. (We will call the above method as “JAS raw materials indication application method” hereafter.) At the same time, more detail raw materials inventory is developed based on product recipe used for product producing as an ideal calculation model based on primary data, then the same calculation as described above is done (called “the Recipe application method” hereafter), and quantitative assessment is done on analysis precision of “JAS raw materials indication application method” by comparing calculated value of the both method. Additionally, qualitative comparison is done throughout the total life cycle. In conjunction with these activities, the conformance of the above raw material inventory and the IDEA unit requirement is analyzed by each inventory items, and the ratio of matching cases where IDEA unit requirement and the inventory item matches is compared between “JAS raw materials indication application method” and “the Recipe application method”.
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