Citas bibligráficas
Condori, R., (2023). Huella de carbono en la cadena de valor del queso tipo paria de la zona lago de la cuenca Titicaca [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6157
Condori, R., Huella de carbono en la cadena de valor del queso tipo paria de la zona lago de la cuenca Titicaca []. PE: Universidad Nacional Agraria La Molina; 2023. https://hdl.handle.net/20.500.12996/6157
@phdthesis{sunedu/3671352,
title = "Huella de carbono en la cadena de valor del queso tipo paria de la zona lago de la cuenca Titicaca",
author = "Condori Cusi, Ruben",
publisher = "Universidad Nacional Agraria La Molina",
year = "2023"
}
This study analyzes the carbon footprint in the context of the value chain of "paria" type fresh cheese product produced in four plants located in the lakeside zone of the Titicaca basin in Peru. To do so, three links were determined with their respective interconnections and constraints, starting from the provision of cattle feed, dairy cow rearing, and cheese manufacturing. Subsequently, the carbon footprint (CF) of the cheese product was analyzed according to the stages of value-added (VA) generation. The market price was considered as the equivalent of the gross value of production (GVP) for the final cheese product and intermediate products. The GVP in each link of the chain was disaggregated into labor, capital, land, taxes, and producer surplus. The intermediate consumption (IC) was detailed based on its origin: domestic (D) and imported (M). The CF was calculated using the methodology of the Intergovernmental Panel on Climate Change (IPCC) at Level One, complemented with the analysis of the product's life cycle (LCA) for three links (agriculture, livestock, and manufacturing) and three greenhouse gases (GHGs): methane (CH4), nitrous oxide (N2O), and carbon dioxide (CO2). In terms of GVP, per kilogram of the final cheese product, at April 2020 prices, it was determined to be 10.68 Peruvian soles in Acora, 9.30 in Plateria, 11.51 in Huata, and 10.31 in Taraco. The magnitude of GVP is conditioned by the placement price of the final product, which is in turn limited by income, willingness to pay (WTP), consumer preferences, and tastes in the local market niches. Furthermore, more than 84.5 percent of the GVP remains within the local scope. Regarding the CF, it was determinedto be 10.54 kg of CO2eq per kilogram of cheese product in Acora, 10.98 in Plateria, 9.98 in Huata, and 9.41 in Taraco. The majority of CF is emitted during the livestock phase (at least 50.5 percent of GHGs), followed by the agricultural phase (at least 24.8 percent), and to a lesser extent, the manufacturing phase. The highest CF in livestock corresponds to CH4emissions from enteric fermentation, and in the agricultural phase, it is attributed to N2O emissions. Finally, the GVP was linked to the CF through an indicator, highlighting the Huata plant as having the best environmental profitability (1.15 Peruvian soles per kilogram of CO2eq for cheese product).
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