Procédé : Mise en conserve
Nom technique : Canning fruits or vegetables, industrial, 1kg of canned product {FR} U
Localisation : FR
Catégories : food
Unité : kg
Source : Agribalyse 3.2
Coût environnemental (points d'impact) : 19.54
AGRIBALYSE v3.2 dataset, 2024.
This dataset is gate-to-gate and covers all stages from peeled fruit or vegetable to canned fruit or vegetable: slicing of fruit or vegetable, can filling and sterilization. It is assumed to take place in France. Consequently, all datasets are chosen for France and Europe, when not available for France.
The figure below represents the life cycle boundaries.
The downstream stages from plant gate to consumer are out of scope, in accordance with the Agribalyse 3.0 methodology. The following stages are excluded from the system:
o The washing of fruit and vegetable prior to canning (excluded in Agribalyse 3.0 LCIs)
o The production and EoLof packaging, included elsewhere in upstream or downstream LCIs in Agribalyse v3.0

The figure represents the system modelling.

A review of bibliography has been done to collect data on canning processes, along with an interview with a French canning process expert. The expert reviewed and validated the data collected from literature. Our research on vegetables led to compiling five studies, calculating the average electricity, steam and water consumption for each step of the canning process. For fruits, we reviewed the data for peach canning, which amounted to a single study (Folinas et al., 2015). The data was considered not robust enough, leading to excluding fruit canning from the scope of the model.
_From the bibliography and the interview with a canning expert, we derived the energy consumptions for the vegetable canning process see section 8. One study provided the total energy consumption for canning (steam and electricity), it was used as a reference (Rao, 1977).  As explained previously, considering that water and steam circulates in a closed loop throughout the process, only the energy for pumping and heating water has been considered in the modelling of the water circuit.
_The canning process involves water and steam consumption. However, according to the data provided by our canning process expert, water and steam are processed within a closed loop. Thus, water consumption for steam, cooling and other processes was not included in the scope. In order to calculate the water quantity in the cans, we calculated an average among data from Openfoodfacts website (Google Play app, 2019)
_In the Cradle to Consumer Life Cycle Greenhouse Gas Accounting of Sweet Corn in Minnesota (Miller, 2017) considers the addition of 7,27 g of salt per kg of canned corn. This value has been adopted after validation by our canning expert.
_The food losses at the sub-steps of the process have not been modelled. The loss are modelled at a global process level. Therefore, a 1% default loss rate is applied at the end of the process. This is a conservative approach since all flows are augmented by 1%. The resulting waste (food, water and salt) are included in the inventory.
_Emissions are related to solid waste due to the global product loss. Consequently, 1% of input food, water and salt are treated at the end of life.
_ Transportation is not modelled in the inventory, as it is already accounted for in the electricity and salt inventories. The electricity inventory is an ecoinvent "market" inventory accounting for electricity transportation, and the salt Acyvia inventory relies on an ecoinvent sodium chloride "market" inventory.
_ The packaging life cycle is not included. The future practitioner will be in charge of adding the appropriate packaging manufacture and end of life, as well as the 1% loss rate related to the canning process.