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生命周期评估在巧克力行业中的应用：基于系统综述的最新分析

Applications of Life Cycle Assessment in the Chocolate Industry: A State-of-the-Art Analysis Based on Systematic Review.

作者信息

Wang Shuhan, Dong Yahong

机构信息

Macau Environmental Research Institute, Macau University of Science and Technology, Macao, China.

National Observation and Research Station of Coastal Ecological Environments in Macao, Macau University of Science and Technology, Macao, China.

出版信息

Foods. 2024 Mar 18;13(6):915. doi: 10.3390/foods13060915.

DOI:10.3390/foods13060915
PMID:38540905
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10969383/
Abstract

Chocolate is a popular food for its unique flavor and taste, rich nutritional value, and the psychological values brought to people. The raw material production of chocolate, product manufacturing, sales and transportation have different degrees of environmental impact. This review explores the environmental hot spots in the life cycle of chocolate and puts forward corresponding suggestions for the improvement. By applying a systematic review method, this paper collected 25 articles on life cycle assessment (LCA) of the environmental impact of the chocolate industry. It is found that the life cycle of chocolate has the highest environmental impact in the raw material production and chocolate manufacturing stages (accounting for 77-97% of total impacts), among which milk powder, sugar and cocoa derivatives are the important contributors to significant environmental burden. Dark chocolate generates the lowest carbon emissions (1.67 kg CO eq/kg product) among existing chocolate categories, while the chocolate confectionery products release the highest carbon emissions (6.76 kg CO eq/kg product) among chocolate-containing products. Improvement measures are proposed for reducing environmental impacts and for selecting environmentally friendly product formulae. This study can provide benchmarking for the chocolate industry and improves the understanding of life cycle environmental impacts of chocolate products.

摘要

巧克力因其独特的风味和口感、丰富的营养价值以及给人们带来的心理价值而成为一种受欢迎的食品。巧克力的原料生产、产品制造、销售和运输对环境都有不同程度的影响。本综述探讨了巧克力生命周期中的环境热点问题，并提出了相应的改进建议。通过运用系统综述方法，本文收集了25篇关于巧克力行业环境影响的生命周期评估（LCA）文章。研究发现，巧克力生命周期在原料生产和巧克力制造阶段对环境的影响最大（占总影响的77 - 97%），其中奶粉、糖和可可衍生物是造成重大环境负担的重要因素。在现有巧克力品类中，黑巧克力的碳排放量最低（1.67千克二氧化碳当量/千克产品），而巧克力糖制品在含巧克力产品中碳排放量最高（6.76千克二氧化碳当量/千克产品）。针对减少环境影响和选择环保产品配方提出了改进措施。本研究可为巧克力行业提供基准，并增进对巧克力产品生命周期环境影响的理解。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/2ffe2f410193/foods-13-00915-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/99a60a8585c7/foods-13-00915-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/29c575d8433e/foods-13-00915-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/720c986d64ad/foods-13-00915-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/51a28b3e2269/foods-13-00915-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/4f9ed48d37b4/foods-13-00915-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/c9cd15a68517/foods-13-00915-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/c5e58b848b2c/foods-13-00915-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/840f1a0774dd/foods-13-00915-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/629b6c408fa7/foods-13-00915-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/2ffe2f410193/foods-13-00915-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/99a60a8585c7/foods-13-00915-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/29c575d8433e/foods-13-00915-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/720c986d64ad/foods-13-00915-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/51a28b3e2269/foods-13-00915-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/4f9ed48d37b4/foods-13-00915-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/c9cd15a68517/foods-13-00915-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/c5e58b848b2c/foods-13-00915-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/840f1a0774dd/foods-13-00915-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/629b6c408fa7/foods-13-00915-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d010/10969383/2ffe2f410193/foods-13-00915-g010.jpg

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本文引用的文献

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Assessment of the environmental impact and economic performance of cacao agroforestry systems in the Ecuadorian Amazon region: An LCA approach.厄瓜多尔亚马逊地区可可农林复合系统的环境影响与经济绩效评估：一种生命周期评价方法
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Accounting for land use changes beyond the farm-level in sustainability assessments: The impact of cocoa production.在可持续性评估中考虑农场层面以外的土地利用变化：可可生产的影响。
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Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry.
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Crit Rev Food Sci Nutr. 2022;62(2):475-489. doi: 10.1080/10408398.2020.1819769. Epub 2020 Sep 17.
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Transportation can cancel out the ecological advantages of producing organic cacao: The carbon footprint of the globalized agrifood system of ecuadorian chocolate.运输可能会抵消生产有机可可豆的生态优势：厄瓜多尔巧克力全球化农业食品系统的碳足迹。
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Using the full PICO model as a search tool for systematic reviews resulted in lower recall for some PICO elements.使用完整的 PICO 模型作为系统评价的搜索工具，会导致某些 PICO 元素的召回率降低。
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