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Emission Factor

Parma dry-cured ham

10.6
kgCO2e/kg

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Emission factor summary

Emission intensity of parma dry-cured ham. Category: meats / eggs / fish. Subcategory: deli meats. Code Ciqual: 28844. Published in the Agribalyse database v3.2. Data retrieved from the excel file AGRIBALYSE3.2_Tableur produits alimentaires_PublieNov24.xlsx from the column Changement climatique (kg CO2 eq/kg de produit) - Agriculture.

PropertyValue
NameParma dry-cured ham
SectorAgriculture/Hunting/Forestry/Fishing
CategoryFood Production
SourceAgribalyse
Source DatasetAgribalyse v3.2
Region
France (FR)
Unit Type
Weight
Year
2024
Year Released
2024
Emission Factor
  • CO2e10.6kg/kg
Scopes3.1
LCA Activity
agriculture
CO2e Calculation Origin
Source
CO2e Calculation Method
AR6
Supported CO2e Calculation Method
AR6
Data Versioning
  • Status: Current

API Reference

Activity ID
food-type_parma_dry_cured_ham
UUID
68eddb85-d2e0-4bf0-8816-34a40f5641fb
Code Snippet
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