Comparison of environmental indicators in Sangak and Lavash bread production in Eslamabad-e-Gharb, Kermanshah

Document Type : Original Article

Authors

1 Mechanical Engineering of Biosystems Department, Faculty of Agriculture, Ilam University, Ilam, Iran.

2 Mechanical Engineering of Biosystems Department, Faculty of Agriculture, Razi University, Kermanshah, Iran.

Abstract

Environmental indicators are considered by researchers as one of the sustainability criteria in various production and service activities. Sangak and Lavash bread have a high production and consumption rate in Iran. The purpose of the present study is to investigate the environmental indicators of producing one ton of Sangak and Lavash breads in Eslamabad-e-Gharb, Kermanshah. Using questionnaire method, the data related to inputs and outputs of Sangak and Lavash bread production were collected and recorded. Eleven environmental indicators were determined using SimaPro Software. The results showed that due to the higher consumption of inputs in Sangak bread than those of Lavash bread, the values of environmental indicators in Sangak bread were higher. Most environmental loads were from wheat flour as main input. The analysis of the results also showed that in the production of one ton of bread, the effects of marine water ecotoxicity, depletion of inorganic sources (fossil fuels), global warming, fresh water ecotoxicity and acidification potential compared to other indicators had more environmental effects.

Keywords

Journal of Environmental Science Studies
Volume 5, Issue 4
January 2021
Pages 3198-3203

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