LI FE CYCLE ASSESSMENT OF CHOCOLATE PRODUCED I N GHANA GEORGE - - PowerPoint PPT Presentation

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LI FE CYCLE ASSESSMENT OF CHOCOLATE PRODUCED I N GHANA

GEORGE AFRANE

Koforidua Polytechnic Koforidua, Ghana

AUGUSTI NE NTI AMOAH

Department of Chemical Engineering Kwame Nkrumah University of Science & Technology, Kumasi, Ghana.

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I ntroduction Life Cycle Assessment Methodology Life Cycle I mpact Assessment Results Conclusion and Recommendations Acknowledgements

Presentation Outline

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• GHANA land area: 94,000 sq. km
• Population: 22 million
• Cocoa contributes 12% to national GDP
• Population associated with cocoa

business: 6 million

• Percentage of total population: 27
• Earnings as % of foreign exchange: 45

I ntroduction: About Ghana

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• 1. Study aimed to introduce LCA to the

Ghanaian cocoa industry

• 2. To specifically conduct LCA on

chocolate, the main cocoa product.

Aim of study

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Interpretation (ISO 14043) Goal and Scope Definition (ISO 14040) Inventory Analysis (ISO 14041) Impact Assessment (ISO 14042)

I SO LCA Methodology

Source: ISO 14040

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Goal

• To identify and quantify key environmental impacts along

chocolate’s production chain.

• To assess the relative contribution of each stage of production

to the identified environmental impacts.

• To suggest a number of improvement options based on the

results obtained.

Target Group

• Ghana Cocoa Board (COCOBOD)
• All stakeholders of Ghana’s Cocoa Industry

Functional Unit

1 kg chocolate

LCI A method

CML 2001 method

Life Cycle Stages Studied

Cocoa Production, Bean Transportation, Cocoa Processing, Chocolate Manufacturing

Goal and Scope of the LCA study

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LI FE CYCLE OF CHOCOLATE

Cocoa Cultivation Harvesting, Fermentation and Drying Bagging and Storage Fertilizer production Pesticides production I ndustrial cleaning, roasting, breaking and winnowing, and grinding of cocoa beans Consumption phase Expired food & packaging disposal Jute bag cultivation and Manufacturing Sugar production Mixing of cocoa liquor, cocoa butter, milk, sugar and other ingredients Conching and Refining Tempering and Moulding Chocolate packaging Distribution and Retail Milk production Production of packaging Transport of beans to Processing factory

NB: Processes captured in dotted boxes are excluded from the study

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Data collection Relating data to functional unit Modeling data to give inventory table

Life Cycle I nventory Analysis

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Classification - assign inventory data to

Impact categories

Characterization - calculate potential

environmental impacts of inventory data by using their equivalency factors

Life Cycle I mpact Assessment (using LCA software)

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Environmental I mpact Category Overall I mpact Score Unit Acidification Potential 9.7351E-03 kg SO2-Equiv Eutrophication Potential 9.1568E-04 kg PO4

3- -Equiv

Freshwater Aquatic Ecotoxicity Pot. 5.0797E+ 00 kg DCB -Equiv Global Warming Potential 3.5602E-01 kg CO2-Equiv Human Toxicity Potential 4.4426E+ 00 kg DCB -Equiv Ozone Layer Depletion Potential 4.9805E-09 kg R11-Equiv

• Photochem. Ozone Creation Potential

9.3002E-04 kg C2H4-Equiv Terrestric Ecotoxicity Potential 6.3796E-03 kg DCB -Equiv

Life Cycle I mpact Assessment Results

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Overall environmental profile for the profile for the production of 1 kg chocolate in Ghana 0.00E+00 1.00E+00 2.00E+00 3.00E+00 4.00E+00 5.00E+00 6.00E+00 AP EP FAETP GWP HTP ODP POCP TETP

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CML2001, Terrestric Ecotoxicity Potential (TETP inf.) [kg DCB-Equiv.] CML2001, Photochem. Ozone Creation Potential (POCP) [kg Ethene-Equiv.] CML2001, Ozone Layer Depletion Potential (ODP, steady state) [kg R11-Equiv.] CML2001, Human Toxicity Potential (HTP inf.) [kg DCB-Equiv.] CML2001, Global Warming Potential (GWP 100 years) [kg CO2-Equiv.] CML2001, Freshw ater Aquatic Ecotoxicity Pot. (FAETP inf.) [kg DCB-Equiv.] CML2001, Eutrophication Potential (EP) [kg Phosphate-Equiv.] CML2001, Acidification Potential (AP) [kg SO2-Equiv.] Chocolate manufacturing Cocoa processing Cocoa production Transportation 100 95 90 85 80 75 70 65 60 55 50 45 40 35 30 25 20 15 10 5

Contribution by Life Cycle Stages to the total I mpact Scores

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Freshwater aquatic eco-toxicity, Human toxicity,

and Global warming are most significant environmental impacts associated with product.

Cocoa production, followed by cocoa processing

identified as the key life cycle stages.

Need to review government’s current pests and

diseases management programme towards a more organic cocoa production.

Conclusions and Recommendations

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Need to improve on efficiency of energy use in

energy-intensive equipments such as roasters and boilers at processing factory.

Future

work should include

• ther

relevant environmental impacts such as loss of biodiversity, disposal impacts of cocoa pod husks at the farming

• stage. Must also include packaging and other phases
• f life cycle omitted in current study.

Conclusions and Recommendations cont‘d

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• UNEP/SETAC Life cycle Initiative for awarding the GaBi

LCA software used for the analysis

• Management of Cocoa Processing Company, Tema
• Management of Cocoa Research Institute of Ghana,

Tafo

Acknowledgements

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THANK YOU!