Ajvar, relish
Klimaaftryk i kg CO2e/kg
Detailed background data
It has been assumed that the food processing industry is located in Denmark. Ingredients are obtained from a commercial product as shown in Nemlig (2020s). 3.7% of the product mass is not declared, this is assigned evenly to 4 ingredients: sugar, salt, vinegar, garlic. The mass balance includes 1) the expected waste from peeling vegetables (Christian Chefs International 2020), 2) the mass losses due to evaporation in cooking. These are estimated based on the dry mass content in initial ingredients, waste, and final product. Manufacturing includes 2 steps: oven baking and frying. Both modelled with Agribalyse data (ADEME 2020r; 2020j). Frying includes input of cooking oil that is wasted after use. Retail is modelled assuming the following storage: Ambient. See more details as well as literature references in the methodoly report on: www.denstoreklimadatabase.dk.
Data on inputs and outputs of the food processing industry is modelled using: ADEME (2020r); ADEME (2020j); Nemlig (2020s); Christian Chefs International (2020).