Yoghurt
Temperatures
Composition
More information from other databases:
Sector | Emission | |
---|---|---|
Agriculture | 1.53 kg C02/kg | 72.9% |
Processing | 0.15 kg C02/kg | 7.1% |
Packaging | 0.18 kg C02/kg | 8.6% |
Transport | 0.2 kg C02/kg | 9.5% |
Retail & distribution | 0.04 kg C02/kg | 1.9% |
Consumption | 0.01 kg C02/kg | 0.5% |
2.1 kg C02/kg | 100% | |
Quality criteria
Name | Initial value | Units | Source |
---|---|---|---|
Evident spoilage | 10 | Mataragas et al., 2008, . Quantifying the spoilage and shelf-life of yoghurt with fruits, Food Microbiology, 28:611-616 |
Product
Primary packaging
Weight of this packaging: | 0.007162831250184729 kg |
Emission due to this packaging: | 125 g CO2e / kg of product |
Secondary packaging
Weight of this packaging: | 0.012400000000000003 kg |
16 products / primary packages | Estimated total weight: 2.13 kg |
Emission due to this packaging: | 5 g CO2e / kg of product |
Tertiary packaging
Weight of this packaging: | 0.0792 kg |
7680 products / primary packages | Estimated total weight: 1021.04 kg |
Emission due to this packaging: | 0 g CO2e / kg of product |