Energy use in the New Zealand food system
The study covered the total energy requirements of the production, processing, wholesale distribution, retailing, shopping and household sectors of the food system in New Zealand. This included the direct energy requirements, and the indirect energy requirements in supplying materials, buildings and equipment. Data were collected from a wide range of literature sources, and converted into forms required for this research project. Also, data were collected in supplementary sample surveys at the wholesale distribution, retailing and shopping sectors. The details of these supplementary surveys are outlined in detailed survey reports fully referenced in the text. From these base data, the total energy requirements per unit product (MJ/kg) were estimated for a wide range of food chain steps. Some clear alternatives in terms of energy efficiency emerged from a comparison of these estimates. For example, it was found that it was most energy efficient to use dehydrated vegetables, followed by fresh vegetables, freeze dried vegetables, canned vegetables and then finally frozen vegetables.
- Research Organization:
- Massey Univ., Palmerston North (New Zealand). Food Technology Research Centre
- OSTI ID:
- 6089857
- Report Number(s):
- PB-86-127826/XAB
- Country of Publication:
- United States
- Language:
- English
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29 ENERGY PLANNING
POLICY AND ECONOMY
FOOD INDUSTRY
ENERGY DEMAND
ENERGY EFFICIENCY
NEW ZEALAND
DATA ANALYSIS
AUSTRALASIA
DEMAND
EFFICIENCY
INDUSTRY
320300* - Energy Conservation
Consumption
& Utilization- Industrial & Agricultural Processes
292000 - Energy Planning & Policy- Supply
Demand & Forecasting