For every parameter behind a shipped inventory: how much does the final result change if this value is 10 % wrong? Review the top of this list; the tail is noise.
EF 3.1 (BAFU) | Climate Change · 81 products verified against real ±10 % rebuilds.
| # | Parameter | Value | Source | +10 % | −10 % | products | worst case |
|---|---|---|---|---|---|---|---|
| 1 | products/mango.concentrate_brix | 65.0 degrees Brix | — not from a source | +12.48 % | -12.48 % | 2 | mango:puree_concentrate |
| 2 | products/grape.concentrate_brix | 68.0 degrees Brix | — not from a source | +11.58 % | -11.58 % | 2 | grape:juice_concentrate |
| 3 | products/tomato.concentrate_brix | 28.0 degrees Brix | — not from a source | +11.40 % | -11.40 % | 5 | tomato:puree_concentrate |
| 4 | products/mango.min_brix | 13.5 degrees Brix | codex_stan_247_2005 | -11.34 % | +13.86 % | 2 | mango:puree_concentrate |
| 5 | products/bell_pepper.concentrate_brix | 65.0 degrees Brix | — not from a source | +11.17 % | -11.17 % | 1 | bell_pepper:juice_concentrate |
| 6 | products/black_currant.concentrate_brix | 65.0 degrees Brix | — not from a source | +11.02 % | -11.02 % | 2 | black_currant:juice_concentrate |
| 7 | products/beetroot.concentrate_brix | 65.0 degrees Brix | — not from a source | +10.76 % | -10.76 % | 1 | beetroot:juice_concentrate |
| 8 | products/apple.concentrate_brix | 70.0 degrees Brix | — not from a source | +10.62 % | -10.62 % | 2 | apple:juice_concentrate |
| 9 | products/grape.min_brix | 16.0 degrees Brix | codex_stan_247_2005 | -10.52 % | +12.86 % | 2 | grape:juice_concentrate |
| 10 | products/tomato.min_brix | 5.0 degrees Brix | codex_stan_247_2005 | -10.36 % | +12.66 % | 5 | tomato:puree_concentrate |
| 11 | products/bell_pepper.min_brix | 10.0 degrees Brix | Mohamed et al. (2017) Int. J. Dairy Sci. 12:227-235 | -10.16 % | +12.41 % | 1 | bell_pepper:juice_concentrate |
| 12 | products/black_currant.min_brix | 11.0 degrees Brix | codex_stan_247_2005 | -10.01 % | +12.24 % | 2 | black_currant:juice_concentrate |
| 13 | drying/apple.drum_single_puree_demarco.specific_thermal_mj_per_kg_water | 3.47 MJ/kg water | de_marco_2015_3 | +10.00 % | -10.00 % | 2 | apple:drum_dried_powder |
| 14 | drying/generic_fruit.hot_air_tunnel_industrial.specific_thermal_mj_per_kg_water | 4.41 MJ/kg water | de_marco_2015_3 | +10.00 % | -10.00 % | 9 | chive:dried_fruit |
| 15 | drying/strawberry.freeze_batch_fruit_prosapio.specific_elec_kwh_per_kg_water | 0.375 kWh/kg water | prosapio_2017 | +10.00 % | -10.00 % | 3 | raspberry:freeze_dried_fruit |
| 16 | grain_milling/rice.rice_milling_raw_goyal.electricity_kwh_per_kg_grain | 0.022 kWh per kg paddy input | goyal_2012_rice-milling | +10.00 % | -10.00 % | 1 | rice:flour |
| 17 | drying/apple.spray_tower_food_demarco.specific_thermal_mj_per_kg_water | 5.35 MJ/kg water | de_marco_2015_3 | +9.99 % | -9.99 % | 8 | camu_camu:spray_dried_powder |
| 18 | oil_extraction/soybean.extruding_expelling_cheng.electricity_kwh_per_kg_seed | 0.829 kWh/kg seed | cheng_2018 | +9.97 % | -9.97 % | 4 | soybean_organic:crude_oil |
| 19 | pulping/tomato.hot_break_screw.natural_gas_mj_per_kg_fruit | 0.3375 MJ LHV/kg fruit | singh_1980 | +9.88 % | -9.88 % | 2 | tomato:puree |
| 20 | products/beetroot.min_brix | 8.0 degrees Brix | USDA FDC + LCA literature consensus | -9.79 % | +11.96 % | 1 | beetroot:juice_concentrate |
| 21 | products/apple.min_brix | 11.5 degrees Brix | codex_stan_247_2005 | -9.65 % | +11.80 % | 2 | apple:juice_concentrate |
| 22 | grain_milling/wheat_conventional.roller_review_sabur.electricity_kwh_per_kg_grain | 0.0901 kWh per kg wheat grain input | sabur_2019 | +9.43 % | -9.43 % | 9 | durum_wheat:flour |
| 23 | drying/medicinal_herb.grate_dried_batch_ziegler.specific_thermal_mj_per_kg_water | 5.26 MJ/kg water | ziegler_2020 | +9.40 % | -9.40 % | 3 | mint:dried_fruit |
| 24 | preparation/fresh_cut_vegetable_mix.rasines_2023_fresh_cut_line.electricity_kwh_per_kg_substrate_input | 0.8 kWh/kg fresh-cut product | rasines_2023 | +9.36 % | -9.36 % | 4 | french_bean:fresh_cut_vegetable_line |
| 25 | concentration/orange.multi_effect_evaporation.thermal_mj_per_kg_water | 1.824 MJ/kg water evaporated | beccali_2009 | +9.25 % | -9.25 % | 2 | orange:juice_concentrate_80pct_water_removed |
| 26 | concentration/apple.six_effect_evaporation.thermal_mj_per_kg_water | 0.489 MJ/kg water evaporated | zimmer_2017 | +9.09 % | -9.09 % | 7 | mango:puree_concentrate |
| 27 | juice_extraction/lemon.cold_press.electricity_kwh_per_kg_fruit | 0.01012 kWh/kg fruit | beccali_2009 | +9.06 % | -9.06 % | 6 | lemon:juice_extraction |
| 28 | oil_extraction/soybean.solvent_demarco.natural_gas_mj_per_kg_seed | 0.564 MJ/kg seed | demarco_2020 | +8.27 % | -8.27 % | 2 | soybean:crude_oil |
| 29 | oil_extraction/cottonseed.prepress_solvent_cottonseed.natural_gas_mj_per_kg_seed | 0.781 MJ/kg seed | nopa_2024 | +7.99 % | -7.99 % | 1 | cottonseed:crude_oil |
| 30 | pasteurisation/lemon.htst.natural_gas_mj_per_kg_pasteurised | 0.2808 MJ/kg juice | beccali_2009 | +7.70 % | -7.70 % | 13 | raspberry:pasteurised_puree |
| 31 | drying/peach_pitted.lpssd_fir_iannone_2020.specific_thermal_mj_per_kg_water | 2.8436075949367083 MJ LHV/kg water removed | iannone_2020 | +7.55 % | -7.55 % | 1 | peach_pitted:dried_fruit |
| 32 | oil_extraction/rapeseed.cold_press.natural_gas_mj_per_kg_seed | 0.536 MJ/kg seed | quinsac_2015 | +7.34 % | -7.34 % | 7 | sesame_seed:crude_oil |
| 33 | oil_extraction/sunflower.prepress_solvent_nilsson.natural_gas_mj_per_kg_seed | 0.672 MJ/kg seed | nilsson_2010 | +7.26 % | -7.26 % | 2 | sunflower_seed:crude_oil |
| 34 | pasteurisation/orange.htst.natural_gas_mj_per_kg_pasteurised | 0.3573 MJ/kg juice | beccali_2009 | +7.19 % | -7.19 % | 3 | generic:pasteurised_juice |
| 35 | plant_drink_processing/soy.non_enzymatic_wet_chain.natural_gas_mj_per_kg_drink | 0.72 MJ/kg drink | grant_2018 | +6.70 % | -6.70 % | 1 | soybean:pasteurised_plant_drink |
| 36 | oil_extraction/olive.decanter_proietti.natural_gas_mj_per_kg_seed | 0.251 MJ/kg olives | proietti_2017 | +6.20 % | -6.20 % | 1 | olive:crude_oil |
| 37 | concentration/pepper.multi_effect_evaporation.thermal_mj_per_kg_water | 0.733 MJ/kg water evaporated | adal_2024 | +5.94 % | -5.94 % | 3 | bell_pepper:juice_concentrate |
| 38 | [upstream feedstock + fixed overheads] | 1.3120339370202205 kg CO2eq/kg (fixed contribution) | upstream tributaries (e.g. lci-fruit / stoessel) + consumables & infrastructure pools | +5.83 % | -5.83 % | 1 | orange:juice_concentrate |
| 39 | oil_extraction/coconut_copra.expeller_solvent_yani.coal_heat_mj_per_kg_seed | 2.67 MJ/kg copra | yani_2022 | +5.27 % | -5.27 % | 1 | coconut_copra:refined_oil |
| 40 | preparation/green_bean.ilari_2019_frozen_industrial_line.natural_gas_mj_per_kg_substrate_input | 1.63 MJ NG per kg frozen product | ilari_2019 | +5.05 % | -5.05 % | 1 | french_bean:frozen_french_bean |
| 41 | products/orange.concentrate_brix | 65.0 degrees Brix | — not from a source | +4.83 % | -4.83 % | 3 | orange:juice_concentrate |
| 42 | preparation/durum_wheat_pasta.paolotti_2023_artisanal_pasta_plant.electricity_kwh_per_kg_substrate_input | 0.3711 kWh/kg pasta | paolotti_2023 | +4.64 % | -4.64 % | 1 | durum_wheat:dry_pasta_artisanal |
| 43 | oil_extraction/rapeseed.prepress_solvent_conventional.natural_gas_mj_per_kg_seed | 0.878 MJ/kg seed | quinsac_2015 | +4.54 % | -4.54 % | 1 | rapeseed:refined_oil |
| 44 | pasteurisation/apple.flash_80c.natural_gas_mj_per_kg_pasteurised | 0.612 MJ/kg juice | le_feon_2023 | +4.52 % | -4.52 % | 1 | apple:juice_concentrate |
| 45 | products/orange.min_brix | 11.2 degrees Brix | codex_stan_247_2005 | -4.39 % | +5.36 % | 3 | orange:juice_concentrate |
| 46 | separation/faba_bean.isoelectric_protein.electricity_kwh_per_kg_separated | 1.6161866 kWh/kg flour input | guyomarch_2025 | +4.32 % | -4.32 % | 3 | pea:textured_protein_pulse_wet_route |
| 47 | preparation/green_bean.ilari_2019_frozen_industrial_line.electricity_kwh_per_kg_substrate_input | 0.324 kWh/kg frozen product | ilari_2019 | +4.27 % | -4.27 % | 1 | french_bean:frozen_french_bean |
| 48 | oil_refining/soybean.chemical_nopa.natural_gas_mj_per_kg_refined_oil | 0.732 MJ/kg refined oil | nopa_2024 | +4.21 % | -4.21 % | 4 | safflower_seed:refined_oil |
| 49 | preparation/durum_wheat_pasta.paolotti_2023_artisanal_pasta_plant.natural_gas_mj_per_kg_substrate_input | 1.386 MJ NG per kg pasta | paolotti_2023 | +4.07 % | -4.07 % | 1 | durum_wheat:dry_pasta_artisanal |
| 50 | oil_extraction/corn_germ.solvent_gaglio.natural_gas_mj_per_kg_seed | 0.809 MJ/kg wet germ | gaglio_2019 | +3.82 % | -3.82 % | 1 | rice_bran:refined_oil |
| 51 | oil_extraction/olive.decanter_proietti.electricity_kwh_per_kg_seed | 0.03535 kWh/kg olives | proietti_2017 | +3.71 % | -3.71 % | 1 | olive:crude_oil |
| 52 | oil_refining/corn_germ.chemical_gaglio.natural_gas_mj_per_kg_refined_oil | 0.809 MJ/kg refined oil | gaglio_2019 | +3.53 % | -3.53 % | 1 | rice_bran:refined_oil |
| 53 | preparation/durum_wheat_pasta.bevilacqua_2007_industrial_pasta_plant.natural_gas_mj_per_kg_substrate_input | 1.012 MJ NG per kg pasta | bevilacqua_2007 | +3.30 % | -3.30 % | 1 | durum_wheat:dry_pasta |
| 54 | oil_refining/sunflower.physical_nilsson.natural_gas_mj_per_kg_refined_oil | 0.6 MJ/kg refined oil | nilsson_2010 | +3.30 % | -3.30 % | 1 | sunflower_seed:refined_oil |
| 55 | oil_refining/coconut_copra.physical_yani.coal_heat_mj_per_kg_refined_oil | 1.7848356 MJ/kg refined oil | yani_2022 | +3.27 % | -3.27 % | 1 | coconut_copra:refined_oil |
| 56 | preparation/durum_wheat_pasta.bevilacqua_2007_industrial_pasta_plant.light_fuel_oil_mj_per_kg_substrate_input | 0.7 MJ crude oil per kg pasta | bevilacqua_2007 | +3.06 % | -3.06 % | 1 | durum_wheat:dry_pasta |
| 57 | plant_drink_processing/oat.enzymatic_wet_chain.electricity_kwh_per_kg_drink | 0.0439 kWh/kg drink | floren_2013 | +2.58 % | -2.58 % | 2 | rice:pasteurised_plant_drink |
| 58 | oil_extraction/sunflower.prepress_solvent_nilsson.electricity_kwh_per_kg_seed | 0.0556 kWh/kg seed | nilsson_2010 | +2.55 % | -2.55 % | 2 | sunflower_seed:crude_oil |
| 59 | plant_drink_processing/oat.enzymatic_wet_chain.natural_gas_mj_per_kg_drink | 0.184 MJ/kg drink | floren_2013 | +2.54 % | -2.54 % | 2 | rice:pasteurised_plant_drink |
| 60 | oil_extraction/rapeseed.cold_press.electricity_kwh_per_kg_seed | 0.043 kWh/kg seed | quinsac_2015 | +2.50 % | -2.50 % | 7 | pumpkin_seed_hullfree:crude_oil |
| 61 | drying/peach_pitted.lpssd_fir_iannone_2020.specific_elec_kwh_per_kg_water | 0.21645569620253166 kWh/kg water removed | iannone_2020 | +2.45 % | -2.45 % | 1 | peach_pitted:dried_fruit |
| 62 | pasteurisation/apple.flash_80c.electricity_kwh_per_kg_pasteurised | 0.0707 kWh/kg juice | le_feon_2023 | +2.22 % | -2.22 % | 1 | apple:juice_concentrate |
| 63 | preparation/durum_wheat_pasta.bevilacqua_2007_industrial_pasta_plant.electricity_kwh_per_kg_substrate_input | 0.16 kWh/kg pasta | bevilacqua_2007 | +2.22 % | -2.22 % | 1 | durum_wheat:dry_pasta |
| 64 | pasteurisation/lemon.htst.electricity_kwh_per_kg_pasteurised | 0.01663 kWh/kg juice | beccali_2009 | +1.94 % | -1.94 % | 13 | raspberry:pasteurised_puree |
| 65 | juice_extraction/orange.cold_press.electricity_kwh_per_kg_fruit | 0.00912 kWh/kg fruit | beccali_2009 | +1.87 % | -1.87 % | 2 | orange:pasteurised_juice |
| 66 | oil_extraction/soybean.solvent_demarco.electricity_kwh_per_kg_seed | 0.025 kWh/kg seed | demarco_2020 | +1.56 % | -1.56 % | 2 | soybean:crude_oil |
| 67 | oil_extraction/cottonseed.prepress_solvent_cottonseed.electricity_kwh_per_kg_seed | 0.03515 kWh/kg seed | nopa_2024 | +1.53 % | -1.53 % | 1 | cottonseed:crude_oil |
| 68 | pasteurisation/orange.htst.electricity_kwh_per_kg_pasteurised | 0.01569 kWh/kg juice | beccali_2009 | +1.34 % | -1.34 % | 3 | generic:pasteurised_juice |
| 69 | oil_extraction/corn_germ.solvent_gaglio.electricity_kwh_per_kg_seed | 0.066 kWh/kg wet germ | gaglio_2019 | +1.32 % | -1.32 % | 1 | rice_bran:refined_oil |
| 70 | oil_refining/sunflower.physical_nilsson.electricity_kwh_per_kg_refined_oil | 0.0548 kWh/kg refined oil | nilsson_2010 | +1.28 % | -1.28 % | 1 | sunflower_seed:refined_oil |
| 71 | oil_refining/soybean.chemical_nopa.electricity_kwh_per_kg_refined_oil | 0.0441 kWh/kg refined oil | nopa_2024 | +1.08 % | -1.08 % | 4 | safflower_seed:refined_oil |
| 72 | juice_extraction/apple.hpx_press.electricity_kwh_per_kg_fruit | 0.0033 kWh/kg fruit | zimmer_2017 | +1.07 % | -1.07 % | 5 | pineapple:pasteurised_juice |
| 73 | oil_refining/corn_germ.chemical_gaglio.electricity_kwh_per_kg_refined_oil | 0.0513 kWh/kg refined oil | gaglio_2019 | +0.95 % | -0.95 % | 1 | rice_bran:refined_oil |
| 74 | oil_extraction/coconut_copra.expeller_solvent_yani.electricity_kwh_per_kg_seed | 0.1882 kWh/kg copra | yani_2022 | +0.89 % | -0.89 % | 1 | coconut_copra:refined_oil |
| 75 | oil_extraction/rapeseed.prepress_solvent_conventional.electricity_kwh_per_kg_seed | 0.039 kWh/kg seed | quinsac_2015 | +0.86 % | -0.86 % | 1 | rapeseed:refined_oil |
| 76 | concentration/orange.multi_effect_evaporation.electricity_kwh_per_kg_water_evaporated | 0.035 kWh/kg water evaporated | beccali_2009 | +0.75 % | -0.75 % | 2 | orange:juice_concentrate_80pct_water_removed |
| 77 | juice_extraction/lemon.cold_press.wastewater_kg_per_kg_fruit | 0.5361 kg/kg fruit | beccali_2009 | +0.64 % | -0.64 % | 6 | lemon:juice_extraction |
| 78 | drying/medicinal_herb.grate_dried_batch_ziegler.specific_elec_kwh_per_kg_water | 0.0788 kWh/kg water | ziegler_2020 | +0.60 % | -0.60 % | 3 | rosemary:dried_fruit |
| 79 | protein_extrusion/soy.hmme_extrusion.electricity_kwh_per_kg_extrudate | 0.29 kWh / kg useful HME wet extrudate | saerens_2021_extrusion | +0.58 % | -0.58 % | 2 | soybean:textured_protein_oilseed_route_hm |
| 80 | grain_milling/wheat_conventional.roller_review_sabur.natural_gas_mj_per_kg_grain | 0.0231 MJ LHV per kg wheat grain input | sabur_2019 | +0.57 % | -0.57 % | 9 | durum_wheat:flour |
| 81 | pulping/tomato.cold_crushing_pulping.electricity_kwh_per_kg_fruit | 0.002917 kWh/kg fruit | karakaya_2011 | +0.55 % | -0.55 % | 3 | mango:puree_concentrate |
| 82 | concentration/pepper.multi_effect_evaporation.electricity_kwh_per_kg_water_evaporated | 0.015 kWh/kg water evaporated | adal_2024 | +0.52 % | -0.52 % | 3 | bell_pepper:juice_concentrate |
| 83 | oil_extraction/cottonseed.prepress_solvent_cottonseed.hexane_kg_per_kg_seed | 0.002479444719 kg hexane loss/kg seed | hise_1980 | +0.44 % | -0.44 % | 1 | cottonseed:crude_oil |
| 84 | concentration/apple.six_effect_evaporation.electricity_kwh_per_kg_water_evaporated | 0.00444 kWh/kg water evaporated | zimmer_2017 | +0.35 % | -0.35 % | 7 | mango:puree_concentrate |
| 85 | oil_refining/coconut_copra.physical_yani.electricity_kwh_per_kg_refined_oil | 0.0772 kWh/kg refined oil | yani_2022 | +0.34 % | -0.34 % | 1 | coconut_copra:refined_oil |
| 86 | juice_extraction/lemon.cold_press.water_kg_per_kg_fruit | 0.5361 kg/kg fruit | beccali_2009 | +0.30 % | -0.30 % | 6 | lemon:juice_extraction |
| 87 | separation/faba_bean.isoelectric_protein.natural_gas_mj_per_kg_separated | 0.3711232 MJ/kg flour input | guyomarch_2025 | +0.23 % | -0.23 % | 3 | pea:textured_protein_pulse_wet_route |
| 88 | rehydration/textured_protein.warm_hydration.electricity_kwh_per_kg_rehydrated | 0.00046875 kWh/kg rehydrated output | singh_1980 | +0.22 % | -0.22 % | 1 | textured_soy_protein:rehydrated_textured_protein |
| 89 | oil_refining/coconut_copra.physical_yani.bleaching_earth_kg_per_kg_refined_oil | 0.033 kg bleaching earth/kg refined oil | yani_2022 | +0.20 % | -0.20 % | 1 | coconut_copra:refined_oil |
| 90 | preparation/green_bean.ilari_2019_frozen_industrial_line.water_kg_per_kg_substrate_input | 20.9 kg process water per kg frozen product | ilari_2019 | +0.17 % | -0.17 % | 1 | french_bean:frozen_french_bean |
| 91 | protein_extrusion/soy.lm_extrusion.electricity_kwh_per_kg_extrudate | 0.26 kWh / kg useful TVP product | saerens_2021_extrusion | +0.16 % | -0.16 % | 1 | pea:textured_protein_pulse_wet_route |
| 92 | oil_extraction/sunflower.prepress_solvent_nilsson.hexane_kg_per_kg_seed | 0.0008 kg hexane loss/kg seed | nilsson_2010 | +0.15 % | -0.15 % | 2 | sunflower_seed:crude_oil |
| 93 | juice_extraction/orange.cold_press.wastewater_kg_per_kg_fruit | 0.4833 kg/kg fruit | beccali_2009 | +0.13 % | -0.13 % | 2 | orange:pasteurised_juice |
| 94 | preparation/fresh_cut_vegetable_mix.rasines_2023_fresh_cut_line.wastewater_kg_per_kg_substrate_input | 8.45 kg wastewater per kg fresh-cut product | rasines_2023 | +0.13 % | -0.13 % | 4 | french_bean:fresh_cut_vegetable_line |
| 95 | pulping/tomato.hot_break_screw.electricity_kwh_per_kg_fruit | 0.000978 kWh/kg fruit | singh_1980 | +0.12 % | -0.12 % | 2 | tomato:puree |
| 96 | oil_refining/corn_germ.chemical_gaglio.phosphoric_acid_kg_per_kg_refined_oil | 0.00143 kg phosphoric acid (75%)/kg refined oil | gaglio_2019 | +0.12 % | -0.12 % | 1 | rice_bran:refined_oil |
| 97 | oil_extraction/soybean.solvent_demarco.hexane_kg_per_kg_seed | 0.00046 kg hexane loss/kg seed | demarco_2020 | +0.12 % | -0.12 % | 2 | soybean:crude_oil |
| 98 | oil_extraction/rapeseed.cold_press.hexane_kg_per_kg_seed | 0.00046 kg hexane loss/kg seed | demarco_2020 | +0.11 % | -0.11 % | 7 | hemp_seed:crude_oil |
| 99 | oil_extraction/corn_germ.solvent_gaglio.hexane_kg_per_kg_seed | 0.0012 kg hexane loss/kg wet germ | gaglio_2019 | +0.10 % | -0.10 % | 1 | rice_bran:refined_oil |
| 100 | oil_refining/sunflower.physical_nilsson.bleaching_earth_kg_per_kg_refined_oil | 0.00303 kg bleaching earth/kg refined oil | nilsson_2010 | +0.10 % | -0.10 % | 1 | sunflower_seed:refined_oil |
| 101 | oil_refining/soybean.chemical_nopa.bleaching_earth_kg_per_kg_refined_oil | 0.00261 kg bleaching earth/kg refined oil | nopa_2024 | +0.09 % | -0.09 % | 4 | safflower_seed:refined_oil |
| 102 | oil_refining/soybean.chemical_nopa.naoh_kg_per_kg_refined_oil | 0.00172 kg NaOH/kg refined oil | nopa_2024 | +0.08 % | -0.08 % | 4 | safflower_seed:refined_oil |
| 103 | oil_refining/corn_germ.chemical_gaglio.naoh_kg_per_kg_refined_oil | 0.00221 kg NaOH (15% solution)/kg refined oil | gaglio_2019 | +0.08 % | -0.08 % | 1 | rice_bran:refined_oil |
| 104 | juice_extraction/orange.cold_press.water_kg_per_kg_fruit | 0.4833 kg/kg fruit | beccali_2009 | +0.06 % | -0.06 % | 2 | orange:pasteurised_juice |
| 105 | preparation/fresh_cut_vegetable_mix.rasines_2023_fresh_cut_line.water_kg_per_kg_substrate_input | 8.45 kg process water per kg fresh-cut product | rasines_2023 | +0.06 % | -0.06 % | 4 | french_bean:fresh_cut_vegetable_line |
| 106 | protein_extrusion/soy.hmme_extrusion.wastewater_kg_per_kg_extrudate | 22.6917 kg wastewater (to treatment, BAFU 510767) / kg useful HME extrudate | saerens_2021_extrusion | +0.06 % | -0.06 % | 2 | soybean:textured_protein_oilseed_route_hm |
| 107 | oil_refining/corn_germ.chemical_gaglio.bleaching_earth_kg_per_kg_refined_oil | 0.00225 kg bleaching earth/kg refined oil | gaglio_2019 | +0.06 % | -0.06 % | 1 | rice_bran:refined_oil |
| 108 | oil_extraction/olive.decanter_proietti.wastewater_kg_per_kg_seed | 0.375 kg wastewater/kg seed | nopa_2024 | +0.05 % | -0.05 % | 1 | olive:crude_oil |
| 109 | juice_extraction/apple.hpx_press.wastewater_kg_per_kg_fruit | 0.1 kg/kg fruit | zimmer_2017 | +0.04 % | -0.04 % | 5 | pineapple:pasteurised_juice |
| 110 | oil_extraction/rapeseed.prepress_solvent_conventional.hexane_kg_per_kg_seed | 0.00046 kg hexane loss/kg seed | demarco_2020 | +0.04 % | -0.04 % | 1 | rapeseed:refined_oil |
| 111 | oil_extraction/olive.decanter_proietti.water_kg_per_kg_seed | 0.575 kg water/kg seed | nopa_2024 | +0.04 % | -0.04 % | 1 | olive:crude_oil |
| 112 | separation/faba_bean.isoelectric_protein.naoh_kg_per_kg_separated | 0.00674492 kg pure NaOH/kg flour input (PROCESS chemistry only -- CIP excluded) | guyomarch_2025 | +0.03 % | -0.03 % | 3 | pea:textured_protein_pulse_wet_route |
| 113 | oil_extraction/soybean.solvent_demarco.wastewater_kg_per_kg_seed | 0.375 kg wastewater/kg seed | nopa_2024 | +0.03 % | -0.03 % | 2 | soybean:crude_oil |
| 114 | oil_extraction/coconut_copra.expeller_solvent_yani.hexane_kg_per_kg_seed | 0.0015 kg hexane/kg copra | yani_2022 | +0.03 % | -0.03 % | 1 | coconut_copra:refined_oil |
| 115 | oil_extraction/rapeseed.cold_press.wastewater_kg_per_kg_seed | 0.375 kg wastewater/kg seed | nopa_2024 | +0.03 % | -0.03 % | 7 | hemp_seed:crude_oil |
| 116 | oil_extraction/sunflower.prepress_solvent_nilsson.wastewater_kg_per_kg_seed | 0.375 kg wastewater/kg seed | nopa_2024 | +0.02 % | -0.02 % | 2 | sunflower_seed:crude_oil |
| 117 | oil_extraction/soybean.solvent_demarco.water_kg_per_kg_seed | 0.575 kg water/kg seed | nopa_2024 | +0.02 % | -0.02 % | 2 | soybean:crude_oil |
| 118 | separation/faba_bean.isoelectric_protein.wastewater_kg_per_kg_separated | 6.2277586 kg/kg flour input | guyomarch_2025 | +0.02 % | -0.02 % | 3 | pea:textured_protein_pulse_wet_route |
| 119 | oil_extraction/cottonseed.prepress_solvent_cottonseed.wastewater_kg_per_kg_seed | 0.375 kg wastewater/kg seed | nopa_2024 | +0.02 % | -0.02 % | 1 | cottonseed:crude_oil |
| 120 | oil_extraction/rapeseed.cold_press.water_kg_per_kg_seed | 0.575 kg water/kg seed | nopa_2024 | +0.02 % | -0.02 % | 7 | hemp_seed:crude_oil |
| 121 | juice_extraction/apple.hpx_press.water_kg_per_kg_fruit | 0.1 kg/kg fruit | zimmer_2017 | +0.02 % | -0.02 % | 5 | pineapple:pasteurised_juice |
| 122 | separation/faba_bean.isoelectric_protein.water_kg_per_kg_separated | 11.8213116 kg process water/kg flour input | guyomarch_2025 | +0.02 % | -0.02 % | 3 | pea:textured_protein_pulse_wet_route |
| 123 | oil_extraction/soybean.extruding_expelling_cheng.phosphoric_acid_kg_per_kg_seed | 0.00033 kg H3PO4/kg seed | cheng_2018 | +0.02 % | -0.02 % | 4 | almond:crude_oil |
| 124 | oil_extraction/sunflower.prepress_solvent_nilsson.water_kg_per_kg_seed | 0.575 kg water/kg seed | nopa_2024 | +0.02 % | -0.02 % | 2 | sunflower_seed:crude_oil |
| 125 | oil_extraction/cottonseed.prepress_solvent_cottonseed.water_kg_per_kg_seed | 0.575 kg water/kg seed | nopa_2024 | +0.02 % | -0.02 % | 1 | cottonseed:crude_oil |
| 126 | preparation/durum_wheat_pasta.paolotti_2023_artisanal_pasta_plant.water_kg_per_kg_substrate_input | 1.585 kg process water per kg pasta | paolotti_2023 | +0.01 % | -0.01 % | 1 | durum_wheat:dry_pasta_artisanal |
| 127 | oil_extraction/rapeseed.prepress_solvent_conventional.wastewater_kg_per_kg_seed | 0.375 kg wastewater/kg seed | nopa_2024 | +0.01 % | -0.01 % | 1 | rapeseed:refined_oil |
Noise floor: 47 further parameters move every result they touch by less than 0.01 % per 10 % change. They are listed in the JSON and do not need review for the accuracy of these numbers.
Cradle-to-gate climate impact of one unit of each flow the inventories draw on, resolved from the BAFU/UVEK background. Every influence figure above is a share of a result built from these, so they are published too: with them the whole ranking can be recomputed by hand.
| Flow | kg CO₂eq per unit |
|---|---|
anionic_polymer_kg | 9.055631 |
bleaching_earth_kg | 0.432290 |
building_m2 | 269.918635 |
building_m3 | 162.409033 |
cane_sugar_kg | 0.213235 |
coal_heat_mj | 0.132359 |
detergent_kg | 1.597105 |
diesel_kg | 0.791854 |
disposal_facilities_kg | 0.064092 |
electricity_fr_kwh | 0.072991 |
electricity_kwh | 0.317841 |
fecl3_kg | 0.493497 |
h2o2_kg | 1.014875 |
hexane_kg | 1.302473 |
hfo_mj | 0.102343 |
light_fuel_oil_mj | 0.100113 |
liquid_co2_kg | 0.780181 |
lpg_mj | 0.088635 |
lubricant_kg | 1.342749 |
machinery_kg | 2.319256 |
mash_heating_steam_kg | 0.259499 |
naoh_kg | 0.616791 |
natural_gas_mj | 0.074697 |
nitric_acid_kg | 3.000087 |
phosphoric_acid_kg | 1.428655 |
process_water_kg | 0.000201 |
rapeseed_oil_kg | 0.170239 |
road_m2_year | 1.467598 |
solid_waste_incineration_kg | 0.084156 |
solid_waste_kg | 0.040833 |
steam_kg | 0.259499 |
steam_water_kg | 0.000201 |
storage_tank_unit | 1444996.336889 |
sugar_beet_molasses_kg | 0.101483 |
sugar_beet_pulp_kg | 0.012489 |
wastewater_kg | 0.000421 |
wastewater_m3 | 0.421274 |
water_kg | 0.000201 |
wood_heat_mj | 0.009105 |
15 flows carry 0.000000 — activated_carbon_kg, calcium_carbonate_kg, compressed_air_l, condensate_water_kg, cooling_water_kg, dicalcium_phosphate_kg, enzyme_kg, evaporated_water_kg, hcl_kg, hexane_emission_kg, hno3_kg, pectin_kg, salt_kg, sugar_kg, tricalcium_phosphate_kg. A zero here means the flow resolves to no climate burden in this background (water and air streams, or a material whose BAFU dataset carries none), not that it was skipped.
Brix targets, juice yields and moisture contents from product_properties.json. These drive how much fruit enters and how much water leaves, so they sit at the top of the ranking above — and until now they appeared on no public page. Sorted by product.
| Product | Quantity | Value | Source | Derivation |
|---|---|---|---|---|
| almond | co_products.almond_pulp.mass_fraction | 0.08 | derived_from_winans_2019_aiello_2022_faraloni_2023 | Per kg almond beverage output, derived from three corpus-verified primary sources. Winans et al. 2019 (Int J LCA 25:577-587, DOI 10.1007/s11367-019-01716-5) report the primary recipe from a California commercial almond-milk facility: 53.4 g |
| almond | oil_content | 0.531 kg/kg dry basis | martinez_2013 | Table 2: total lipids 53.11 +/- 0.51% (d.b.), Guara variety, Mendoza Argentina. |
| almond | plant_drink_mass_balance.drink_yield_kg_per_kg_raw | 20.4 | bussa_2020 | Bussa 2020 Tab. 4.1: 4.9% raw material share = 20.4 kg drink/kg almond. Cross-check: Pointke 2022 range 2.0-7.0% = 14.3-50. Commercial almond drinks are highly diluted. |
| almond | plant_drink_mass_balance.okara_mass_fraction_per_kg_raw | 0.3 | estimated | Estimated almond pulp residue. NOT human-verified. |
| almond | plant_drink_mass_balance.target_solids_fraction | 0.049 | bussa_2020 | Bussa 2020 Tab. 4.1: 4.9% raw material share. Cross-check: Pointke 2022 mean 3.4%. |
| almond | plant_drink_mass_balance.water_input_kg_per_kg_drink | 0.95 | estimated | Estimated from Bussa almond 4.9% substrate: water = 1 - substrate - additives ~= 0.95. |
| almond | processing_methods.cold_press_nut._oil_yield_sources[0] | 0.421 | martinez_2013 | |
| almond | processing_methods.cold_press_nut._oil_yield_sources[1] | 0.382 | martinez_2017 | |
| apple | concentrate_brix | 70 | fao_bulletin_146_2001 | High-Brix apple juice concentrate 70-71 Brix (FAO Agricultural Services Bulletin 146, 2001, section 13.8, multi-stage evaporation). |
| apple | min_brix | 11.5 | codex_stan_247_2005 | Floor 10.0 if authenticity met |
| apple | moisture_fresh | 0.8541 | usda_fdc_171688 | USDA FoodData Central FDC ID 171688 raw apple with skin 85.41 percent moisture (DM 14.59 percent). |
| apple | processing_methods.belt_press.co_products.juice.sources[0] | 0.8 | zimmer_2017 | |
| apple | processing_methods.belt_press.co_products.juice.sources[1] | 0.73 | questionmark_2015 | |
| apple | processing_methods.drum.moisture_dried | 0.04 | industry_standard_drum_dried_powder | Industrial drum-dried fruit powder targets 3-5 percent residual moisture; adopted 0.04 as the commercial midpoint matching De Marco et al. 2015 final apple-powder spec. |
| apricot | concentrate_brix | 32 | fao_bulletin_146_2001 | Apricot concentrate target 32 Brix (FAO Agricultural Services Bulletin 146, 2001, section 13.12). |
| apricot | min_brix | 11.5 | codex_stan_247_2005 | |
| apricot | moisture_dried | 0.176 | codex_stan_130_1981 | Codex Standard CXS 130-1981 for dried apricots: maximum 25 percent moisture for unsulfured, 35 percent for sulfured. Industrial hot-air dried product targets 15-20 percent; adopted 0.176 as the commercial midpoint matching USDA FDC ID 9025 |
| apricot | moisture_fresh.sources[0] | 0.871 | swiss_fir_v7_379 | |
| apricot | moisture_fresh.sources[1] | 0.871 | ciqual_2025_13000 | |
| apricot | processing_methods.hot_air.moisture_dried | 0.176 | usda_fdc_plus_codex_2026 | USDA FDC 9025 hot-air dried, Codex CXS 130-1981 |
| apricot | processing_methods.pulper_finisher.co_products.puree.mass_fraction | 0.5 kg/kg fruit | fao_bulletin_146_2001 | FAO Bulletin 146 Ch 13.12: apricot processed same manner as peaches (thermal screw 99C + pulper + finisher). Yield not quantified; estimated from peach analogy (0.503 per FAO Ch 13.11). Stone ~8-12% + peel ~5%. Flagged estimated. |
| apricot | processing_methods.sundrying.moisture_dried.sources[0] | 0.247 | swiss_fir_v7_469 | |
| apricot | processing_methods.sundrying.moisture_dried.sources[1] | 0.247 | ciqual_2025_13001 | |
| banana | concentrate_brix | 60 | fao_bulletin_146_2001 | Banana concentrate target above 60 Brix (FAO Agricultural Services Bulletin 146, 2001, section 15.11). |
| banana | min_brix | codex_stan_247_2005 | No data available (footnote 16). Use Brix as expressed from fruit. | |
| banana | processing_methods.enzyme_press.co_products.puree.mass_fraction | 0.75 kg/kg fruit | fao_bulletin_146_2001 | FAO Bulletin 146 Ch 15.11: ~75% puree basis, enzyme treatment + centrifuge/press. pH 4.2 (citric + ascorbic acid), heat 85C, cool 60C, enzyme 30 min. Range 0.70-0.80 is the FAO-stated range, not a multi-source range. |
| beetroot | concentrate_brix | 65 | assumption | Explicit assumption: no single citable concentrate-Brix standard was located for beetroot juice (FAO Agricultural Services Bulletin 146 covers fruit juices only; its vegetable-juice chapter 16 does not quantify beetroot concentrate). 65 Bri |
| beetroot | min_brix | 8.0 | USDA FDC + LCA literature consensus | Beet is not in Codex STAN 247-2005 (which covers fruit juices). Sugar fraction in raw beetroot ~9.96 g/100g (USDA FDC #169145) translates to ~8-10 Brix in pressed juice. LCA literature commonly uses 8.0 Brix as single-strength baseline (e.g |
| beetroot | moisture_fresh.sources[0] | 0.851 | swiss_fir_v7_451 | |
| beetroot | moisture_fresh.sources[1] | 0.876 | ciqual_2025_20091 | |
| beetroot | moisture_fresh.sources[2] | 0.89 | nevo_2025_v9_12 | |
| beetroot | processing_methods.grater_disc_root.co_products.puree.mass_fraction | 0.85 kg/kg fruit | estimated | Estimated root-crop grating yield; similar to cassava/potato. NOT human-verified. |
| bell_pepper | concentrate_brix | 65 | assumption | Explicit assumption: no single citable concentrate-Brix standard was located for bell pepper juice. Commercial red and yellow bell pepper juice concentrate is marketed by ingredient suppliers at 60-70 Brix; 65 Brix is adopted as the shelf-s |
| bell_pepper | min_brix | 10.0 | Mohamed et al. (2017) Int. J. Dairy Sci. 12:227-235 | Bell pepper is a vegetable and is NOT in Codex STAN 247-2005 (which covers fruit juices only), so there is no Codex minimum Brix. Mohamed et al. (2017) measured single-strength bell pepper juice total soluble solids by refractometry at 20 C |
| bell_pepper | moisture_fresh.sources[0] | 0.909 | swiss_fir_v7_360 | |
| bell_pepper | moisture_fresh.sources[1] | 0.902 | ciqual_2025_20087 | |
| black_currant | concentrate_brix | 65 | fao_bulletin_146_2001 | Berry juice concentrate 45-68 Brix (FAO Agricultural Services Bulletin 146, 2001, section 14.4); 65 Brix is the high-Brix commercial berry-concentrate target within that range. Corroborated by Sotoft et al. (2012), who report full-scale bla |
| black_currant | min_brix | 11.0 | codex_stan_247_2005 | Codex STAN 247-2005 Annex (Minimum Brix Levels for Reconstituted Juice from Concentrate) lists Ribes nigrum at 11.0 Brix. |
| blueberry | min_brix | 10.0 | codex_stan_247_2005 | |
| blueberry | moisture_fresh.sources[0] | 0.856 | nevo_2025_v9_152 | |
| blueberry | moisture_fresh.sources[1] | 0.857 | swiss_fir_v7_389 | |
| blueberry | moisture_fresh.sources[2] | 0.842 | ciqual_2025_13028 | |
| blueberry | processing_methods.freeze.moisture_dried | 0.067 | Swiss FIR v7 ID 14101 | Blueberry, freeze-dried: 6.7 g water per 100 g. |
| camu_camu | moisture_fresh | 0.923 | salomao-oliveira_2017_camu_camu+silva_2006_camu_camu_state_diagram | Mean of two primary sources. Salomao-Oliveira and Marinho 2017 (J Food Nutr Res 5(12):941-946; sciepub): fresh camu-camu pericarp 91.24% moisture content. Silva, Sobral & Kieckbusch 2006 (J Food Eng 77(2):426-432, DOI 10.1016/j.jfoodeng.200 |
| camu_camu | processing_methods.freeze.moisture_dried | 0.06 | industry_standard_freeze_dried_fruit_powder+silva_2006_camu_camu_state_diagram | Commercial spec for freeze-dried fruit powder shipped at the dryer exit (before any storage re-equilibration): 5-7 percent residual moisture wet basis. Midpoint 0.06 adopted. Silva, Sobral & Kieckbusch 2006 (J Food Eng 77(2):426-432, DOI 10 |
| camu_camu | processing_methods.spray.co_products.powder.mass_fraction | 0.0903 | derived_from_moisture_balance | Mass-balance derivation (carrier-free simplification): (1 - moisture_fresh) / (1 - moisture_dried_spray) = (1 - 0.9124) / (1 - 0.03) = 0.0876 / 0.97 = 0.0903 kg powder per kg fresh camu-camu pulp. The cascade walker computes the same ratio |
| camu_camu | processing_methods.spray.moisture_dried | 0.03 | silva_2013_camu-camu-spray | Silva, Cornejo, Gomes, Pontes, Matta & Freitas 2013 (Fruits 68(3):175-183, DOI 10.1051/fruits/2013065) report 2.8 percent residual moisture for spray-dried camu-camu juice produced with gum arabic carrier and 3.2 percent with maltodextrin c |
| chamomile | moisture_fresh | 0.8334 | lee_2022 | Lee, Ferdinand & Siow 2022 (Frontiers in Pharmacology 13:1003209, DOI 10.3389/fphar.2022.1003209) report 83.34 +/- 0.7 percent water content for fresh chamomile flower inflorescence before drying treatment. Corroborated by Ronga, Zaccardell |
| chamomile | processing_methods.freeze.moisture_dried | 0.075 | lee_2022 | Lee, Ferdinand & Siow 2022 (Frontiers in Pharmacology 13:1003209, DOI 10.3389/fphar.2022.1003209) report 7.50 +/- 0.7 percent residual moisture for chamomile freeze-dried at -50 C. |
| chamomile | processing_methods.hot_air.co_products.dried.mass_fraction | 0.182 | derived_from_lee_2022 | Derived from moisture balance: (1 - moisture_fresh) / (1 - moisture_dried_hot_air) = (1 - 0.8334) / (1 - 0.085) = 0.1666 / 0.915 = 0.182 kg dried chamomile flower per kg fresh inflorescence input. Both moisture values primary-sourced from L |
| chamomile | processing_methods.hot_air.moisture_dried | 0.085 | lee_2022 | Lee, Ferdinand & Siow 2022 (Frontiers in Pharmacology 13:1003209, DOI 10.3389/fphar.2022.1003209) report 8.50 +/- 0.7 percent residual moisture for chamomile dried in a convection oven at 45 C. Below the 10 percent threshold the paper cites |
| chamomile | processing_methods.spray.moisture_dried | 0.11 | lee_2022 | Lee, Ferdinand & Siow 2022 (Frontiers in Pharmacology 13:1003209, DOI 10.3389/fphar.2022.1003209) report 11.00 +/- 1.40 percent residual moisture for chamomile spray-dried at 140 C inlet temperature, 10.5 mL/min feed rate; same source repor |
| cherry_sour | min_brix | 14.0 | codex_stan_247_2005 | |
| cherry_sweet | min_brix | 20.0 | codex_stan_247_2005 | |
| chive | moisture_fresh.sources[0] | 0.913 | swiss_fir_v7_374 | |
| chive | moisture_fresh.sources[1] | 0.902 | ciqual_2025_11003 | |
| chive | processing_methods.hot_air.co_products.dried.mass_fraction | 0.0979 | derived_from_substrate_moisture_balance | Derived from moisture balance: (1 - moisture_fresh) / (1 - moisture_dried_hot_air) = (1 - 0.9075) / (1 - 0.055) = 0.0979 kg dried chive per kg fresh input. |
| chive | processing_methods.hot_air.moisture_dried | 0.055 | usda_fdc_2346391 | USDA FoodData Central FDC ID 2346391 freeze-dried chives 5.5 percent moisture; commercial industrial hot-air dried product targets similar 5-7 percent residual moisture. |
| coconut | moisture_fresh | 0.51 | legacy_module_constants_2026 | PMC4519453 pared mature coconut kernel 51 percent moisture; desiccated flakes 2.5 percent (Codex CXS 177-1991) |
| coconut | processing_methods.hot_air.co_products.dried.mass_fraction | 0.5026 | derived_from_substrate_moisture_balance | Derived from moisture balance: (1 - moisture_fresh) / (1 - moisture_dried_hot_air) = (1 - 0.51) / (1 - 0.025) = 0.5026 kg dried coconut per kg fresh input. |
| coconut | processing_methods.hot_air.moisture_dried | 0.025 | legacy_module_constants_2026 | PMC4519453 pared mature coconut kernel 51 percent moisture; desiccated flakes 2.5 percent (Codex CXS 177-1991) |
| coconut_copra | moisture | 0.06 | fao_2003_coconut_postharvest | FAO Coconut Post-harvest Operations (2003) Table 4 (Philippine grades): Resecada Bodega = 6.0% (best grade); Table 5 (India contract terms): basis 6%, rejection at buyer option over 10%. Page 32: hot-air dryers produce good quality copra wi |
| coconut_copra | oil_content | 0.65 kg/kg as-is | fao_2003_coconut_postharvest | FAO Coconut Post-harvest Operations (2003) reports copra oil content typically 60-65% of dry weight; the 65% upper bound is consistent with USDA FoodData Central reference values for high-quality copra. |
| coconut_kernel | moisture_dried | 0.025 | Codex CXS 177-1991 | Desiccated coconut max 3% moisture |
| coconut_kernel | moisture_fresh | 0.51 | PMC4519453 | Fresh pared coconut kernel 51.0 ± 0.3% moisture |
| coconut_milk | concentrate_moisture | 0.5 | industrial_spray_dryer_feed_standard | Industrial spray-dryer feed for coconut milk powder targets 45-55% moisture (45-55% total solids) so the atomiser can handle the high-fat-content viscosity. 50% moisture adopted as the canonical multi-effect-evaporator target consistent wit |
| coconut_milk | moisture_dried | 0.017 | bakar_1988_coconut_milk_powder | Bakar, Hassan & Ahmad 1988 (J Sci Food Agric 43(1):95-100, DOI 10.1002/jsfa.2740430112) Fig 3 t=0: initial moisture content of the as-spray-dried coconut milk powder (with skim-milk and dextrin additives per Hassan 1985 process) was 1.7 per |
| coconut_milk | moisture_fresh | 0.729 | ciqual_2025+swissfir_v7 | CIQUAL 18041 (Lait de coco) 72.9%; SwissFIR 13458 (Coconut milk) 72.9%. NEVO 2290 (Coconut milk / Kokosmelk) 78.2% noted but excluded from the central value as a lower-fat variant. |
| coconut_milk | processing_methods.spray.feed_moisture | 0.5 | derived_from_concentrate_moisture | Equal to concentrate_moisture (0.50). The multi-effect evaporator concentrates fresh coconut milk to this moisture before the spray dryer receives it; the cascade walker uses feed_moisture as the spray stage's moisture_in (overriding moistu |
| coconut_milk | processing_methods.spray.moisture_dried | 0.017 | bakar_1988_coconut_milk_powder | Bakar 1988 Fig 3 t=0: initial moisture of as-spray-dried coconut milk powder 1.7 percent (process described in Hassan 1985 reference 4; spray-drying of coconut milk extract + skim milk + dextrin mixture). |
| cottonseed | oil_content | 0.25 kg crude oil/kg cottonseed | ifeu_2022 | Environmental Footprints of Cotton and Cotton Fibres, Section 3.4: Rehm & Espig mass balance gives 1 t cottonseed -> 0.25 t cottonseed oil, 0.35 t hulls, 0.35 t meal, and 0.05 t linters. |
| cranberry | min_brix | 7.5 | codex_stan_247_2005 | |
| durum_wheat | moisture | 0.13 | IAOM | |
| durum_wheat | preparation.preparation:whole_line.input_ratio | 1.072 | Paolotti 2023 | 1578 t semolina / 1472.3 t pasta = 1.072 kg semolina per kg dried pasta (same value as semolina_per_kg_pasta). The preparation:whole_line stage pulls this much semolina from the upstream grain_milling stage. off_cut_to_biowaste is FALSE: th |
| durum_wheat | processing_methods.roller_milling_semolina.co_products.durum_bran.mass_fraction | 0.13 | wang_2023_durum_milling+sarkar_2022_durum_milling+ficco_2020_durum_debranning | Wang et al. 2023: durum bran yield <13% for high-quality milling genotypes; bran yield negatively correlated with total milling yield. Sarkar & Fu 2022: pearling removes ~8% bran in one step before roller milling. Ficco et al. 2020 quoting |
| durum_wheat | processing_methods.roller_milling_semolina.co_products.durum_germ.mass_fraction | 0.02 | ficco_2020_durum_debranning+sarfaraz_2017_wheat_co_products | Durum kernel germ similar to common wheat (Sarfaraz 2017: wheat germ 2-3%). Ficco 2020 Shetlar dissection is for bran layers and does not separately quantify germ; the 14.5% bran-layer total excludes germ. Adopted 0.02 as midpoint of the wh |
| durum_wheat | processing_methods.roller_milling_semolina.co_products.durum_shorts_and_middlings.mass_fraction | 0.13 | wang_2023_durum_milling | Wang et al. 2023: total milling yield (TMY) 75.2-76.6% mean across genotypes. With semolina yield 0.71 and TMY 0.76, durum mill produces ~5% durum flour alongside semolina; the remaining residual to close mass balance after semolina + flour |
| durum_wheat | processing_methods.roller_milling_semolina.co_products.process_loss.mass_fraction | 0.01 | wang_2023_durum_milling | Residual to close mass balance to 1.0 after semolina 0.71 + bran 0.13 + germ 0.02 + shorts 0.13 = 0.99. |
| durum_wheat | processing_methods.roller_milling_semolina.co_products.semolina.mass_fraction | 0.71 | Codex STAN 307-2011 | Codex Stan 307-2011: durum semolina extraction 70-72% (regulatory baseline; existing). Cross-validated by Wang et al. 2023 (J Cereal Sci 113:103755): semolina yield 72.6% mean, range 73.6-76.6% across genotypes. Sarkar & Fu 2022 (Foods 11:1 |
| durum_wheat | processing_methods.roller_milling_wholemeal_semolina.co_products.wholemeal_semolina.mass_fraction | 0.85 | Codex STAN 307-2011 | Wholemeal semolina 85% extraction |
| durum_wheat | semolina_per_kg_pasta | 1.072 | Paolotti 2023 | 1578t semolina / 1472.3t pasta = 1.072 |
| faba_bean | moisture | 0.12 | guyomarch_2025 | Cleaned faba bean DM ~88% |
| faba_bean | processing_methods.hot_air.feed_moisture | 0.22 | riaz_2004_mass_balance | Cross-substrate constant lifted from soybean.processing_methods.hot_air.feed_moisture (Riaz 2004 Ch.22 AOCS Press mass balance: defatted flour 12.5 percent moisture + 0.112 kg/kg flour steam conditioning gives ~21.2 percent water at the die |
| faba_bean | processing_methods.hot_air.moisture_dried | 0.089 | riaz_2004_usda_fdc | Industrial textured vegetable protein storable moisture: Riaz 2004 Ch.22 AOCS Press / USDA FDC 8.9 percent for finished TVP chunks. Shelf-stable LM extrudate target moisture is process-class invariant (~8-10 percent across protein-extrusion |
| faba_bean | processing_methods.isoelectric_protein.co_products.wet_protein_isolate.mass_fraction | 1.526 kg wet protein isolate / kg flour-as-fed at the alkaline-extraction step | guyomarch_2025 | Operation 10A (neutralisation + pasteurisation) output: 29.6 kg heated globulin slurry (DM 11.6 percent; total protein 90 percent DM) from 19.4 kg flour input at operation 8A (alkaline extraction). 29.6 / 19.4 = 1.526 kg wet isolate per kg |
| faba_bean | processing_methods.spray.feed_moisture | 0.884 | guyomarch_2025 | Equal to the wet protein isolate water fraction: 1 - 0.116 = 0.884. Guyomarc'h 2025 isoelectric_protein operation 10A output is the upstream-stage water content the spray dryer receives. The cascade walker uses feed_moisture as the spray-st |
| faba_bean | processing_methods.spray.moisture_dried | 0.05 | industry_standard_spray_dried_protein_isolate | Industrial commercial spec for spray-dried protein-isolate powder: 4-6 percent residual moisture for shelf-stable storage. Consistent with Schuck 2015 Table 2 xp (final powder solids fraction) = 0.96 across dairy and plant-protein powders o |
| faba_bean | protein_content | 0.3 kg/kg as-is | guyomarch_2025 | Across 5 measured varieties (C9862-C9965), TP ~32-37% DM, mean ~0.30 as-is |
| french_bean | preparation.preparation:whole_line.input_ratio | 1.3 | legacy_vegetable_preparation_module_2026 | 1.30 kg raw green bean per kg peeled/trimmed fresh-cut product (23% snip/trim loss). Ratio carried by the retired vegetable_preparation.py French-bean composite. Frozen line (Ilari 2019) shares the same fresh-vegetable trim ratio; the extra |
| garlic | moisture_fresh | 0.63 | legacy_module_constants_2026 | USDA FDC raw garlic (~63 percent moisture); powder 6 percent (ASTA 2015) |
| garlic | processing_methods.hot_air.co_products.dried.mass_fraction | 0.3955 | derived_from_substrate_moisture_balance | Derived from moisture balance: (1 - moisture_fresh) / (1 - moisture_dried_hot_air) = (1 - 0.63) / (1 - 0.0645) = 0.3955 kg dried garlic per kg fresh input. |
| garlic | processing_methods.hot_air.moisture_dried | 0.0645 kg water / kg dried | ciqual_2025_11023 | Ail séché, poudre (Dried garlic powder) |
| generic_fruit | concentrate_moisture | 0.5 | industrial_spray_dryer_feed_standard | Industrial spray-dryer feed for fruit powder targets 40-55 percent moisture (45-60 percent total solids); 50 percent moisture adopted as the canonical multi-effect-evaporator target consistent with Beccali 2009 evaporator unit-process opera |
| generic_fruit | moisture_dried | 0.04 | industry_standard_dried_fruit_powder | Industrial dried fruit powder (drum or spray) targets 3-5 percent residual moisture; 0.04 adopted as the commercial midpoint matching the broader spray-dried powder convention (tomato_powder 4 percent, strawberry_powder 4 percent, oat_drink |
| generic_fruit | moisture_fresh | 0.902 | derived_from_legacy_8.7489_kg_water_per_kg_product_ratio | Per kg dried product (96% solids, 4% water): legacy mass balance specifies 8.7489 kg evaporated water, so fresh input contains 0.96 kg solids + 8.79 kg water = 9.749 kg total at 0.9016 moisture. This is consistent with De Marco 2015 industr |
| generic_fruit | processing_methods.drum.co_products.powder.mass_fraction | 0.1025 | derived_from_moisture_balance | Derived from moisture balance: (1 - 0.902) / (1 - 0.04) = 0.1021 kg powder per kg fresh fruit input. Matches the legacy 1/8.7489 = 0.1143 within 10 percent; the small difference reflects rounding in the legacy fresh-moisture assumption. |
| generic_fruit | processing_methods.drum.moisture_dried | 0.04 | industry_standard_dried_fruit_powder | Drum-dried fruit powder commercial spec 4 percent w/w residual moisture. |
| generic_fruit | processing_methods.spray.feed_moisture | 0.5 | derived_from_concentrate_moisture | Equal to concentrate_moisture (0.50). For the multistage drying family (spray_dried_powder_from_concentrate chain), the multi-effect evaporator concentrates the substrate to this moisture before the spray dryer receives it. The cascade walk |
| generic_fruit | processing_methods.spray.moisture_dried | 0.04 | industry_standard_dried_fruit_powder | Spray-dried fruit powder commercial spec 4 percent w/w residual moisture. |
| grape | concentrate_brix | 68 | fao_bulletin_146_2001 | Grape concentrate common commercial levels 55/65/68 Brix (FAO Agricultural Services Bulletin 146, 2001, section 12.8); 68 Brix is the high-Brix commercial route. |
| grape | min_brix | 16.0 | codex_stan_247_2005 | |
| grape | moisture_fresh | 0.81 | usda_fdc_09131 | USDA FoodData Central FDC ID 09131 raw red European-type grape 80.54 percent moisture; adopted 0.81 as the commercial average across red / green table-grape cultivars used for raisins. |
| grape | processing_methods.sundrying.moisture_dried | 0.15 | usda_fdc_09298_plus_codex | USDA FDC ID 09298 raisin 15.43 percent moisture; Codex CXS 67-1981 raisin standard caps moisture at 18 percent for ordinary raisins, 19 percent for sultanas, 15 percent for Lexia / Muscat. Adopted 0.15 as the commercial midpoint matching FD |
| grapefruit | min_brix | 10.0 | codex_stan_247_2005 | Acid-corrected (footnote 17) |
| guava | min_brix | 8.5 | codex_stan_247_2005 | |
| guava | processing_methods.pulper_finisher.co_products.puree.mass_fraction | 0.6 kg/kg fruit | estimated | No quantified yield in FAO Bulletin 146 Ch 15.4 (only screen mesh 0.3-0.5 mm, nectar ratios). Estimated from tropical-fruit paddle pulper general knowledge. Seeds ~3-5% + skin ~10-15%. NOT human-verified. |
| hazelnut | oil_content | 0.541 kg/kg as-is | jakab_2025 | Table 1: 54.07 +/- 0.04%. |
| hazelnut | processing_methods.cold_press_nut._oil_yield_sources[0] | 0.369 | jakab_2025 | |
| hemp_seed | oil_content | 0.436 kg/kg as-is | jakab_2025 | Table 1: 43.64 +/- 0.47%. Cross-check: Mahony 2011 reports 30.5% oil content (likely different variety/measurement). |
| kiwi | min_brix | 11.2 | codex_stan_247_2005 | |
| leek | preparation.preparation:whole_line.input_ratio | 1.3 | legacy_leek_preparation_module_2026 | 1.30 kg raw leek per kg peeled/trimmed fresh-cut product (23% trim loss). Same ratio the retired leek_preparation.py Pattern A composite carried. |
| lemon | concentrate_brix | 50 | SOURCE_WANTED | Commercial lemon juice concentrate target (50 degBrix is the customary trade grade). CITATION OPEN: the handle previously read beccali_2009, which does NOT support it - that figure's lemon line runs 2,292,025 -> 573,000 kg, a 4.0 ratio whic |
| lemon | min_brix | 8.0 | codex_stan_247_2005 | Acid-corrected (footnote 17) |
| lentil | processing_methods.dehulling_splitting.co_products.lentil_broken.mass_fraction | 0.04 | wang_2008_lentil_dehulling_quality | Wang 2008 Table 2: mean broken seeds (BRK) = 3.7% across 4 varieties x 2 protein levels. Rounded to 0.04 for the commercial mean. BRK includes split lentils with compromised cotyledon integrity that are commercially downgraded to a feed/low |
| lentil | processing_methods.dehulling_splitting.co_products.lentil_hulls.mass_fraction | 0.15 | wang_2005_lentil_dehulling | Wang 2005: dehulling efficiency 80.8-87.7% across genotypes; hull fraction (1 - efficiency) is 12-19%. Adopted 0.15 as midpoint commercial yield. |
| lentil | processing_methods.dehulling_splitting.co_products.lentil_powder.mass_fraction | 0.03 | wang_2008_lentil_dehulling_quality | Wang 2008 (JSFA 88:885) Table 2: mean powder produced during dehulling = 2.8% across 4 varieties x 2 protein levels. Rounded to 0.03 for the commercial mean. Powder is the fine dust generated by abrasive dehulling action; it is positively c |
| lentil | processing_methods.dehulling_splitting.co_products.lentil_residual.mass_fraction | 0.07 | wang_2008_lentil_dehulling_quality | Residual to close mass balance to 1.0 after split-dehulled 0.71 + hulls 0.15 + powder 0.03 + broken 0.04 = 0.93. Wang 2008 reports PUDWS (percent undehulled whole + split) of ~14% per pass; in commercial multi-pass operations the PUDWS frac |
| lentil | processing_methods.dehulling_splitting.co_products.split_dehulled_lentil.mass_fraction | 0.71 | wang_2005_lentil_dehulling+erskine_1991_lentil_splitting+wang_2008_lentil_dehulling_quality | Wang 2005: split dehulled seed preparation yield 62.1-80.2% across genotypes (Cereal Chem 82:671). Erskine 1991: dehulled-split yield 70-80% mean across genotypes and locations (J Sci Food Agric 57:85). Adopted 0.71 as the central commercia |
| lentil | processing_methods.roller_milling_flour.co_products.lentil_flour.mass_fraction | 0.96 | estimated_pulse_flour_milling | Forward-investment proxy: dehulled split lentil milled to flour. Pulse roller-milling on dehulled feedstock yields ~95-97 percent flour with ~3-5 percent process loss (fines, dust), comparable to wheat roller milling without the bran/germ s |
| lentil | processing_methods.roller_milling_flour.co_products.process_loss.mass_fraction | 0.04 | estimated_pulse_flour_milling | Residual from the 0.96 lentil_flour yield. Fines + dust collected as waste rather than salable product. |
| lime | min_brix | 8.0 | codex_stan_247_2005 | Acid-corrected (footnote 17) |
| linseed | oil_content | 0.4 kg/kg as-is | estimated | |
| linseed | processing_methods.roller_milling_meal.co_products.linseed_flour.mass_fraction | 0.97 | estimated_oilcake_meal_milling | Defatted linseed meal milled to flour fineness. Hammer / roller milling on dry oilcake yields ~97 percent flour with ~3 percent process loss (fines / dust). Placeholder until a defatted-meal-specific milling source lands. |
| linseed | processing_methods.roller_milling_meal.co_products.process_loss.mass_fraction | 0.03 | estimated_oilcake_meal_milling | Residual from the 0.97 linseed_flour yield. Fines / dust collected as waste. |
| maize | moisture | 0.14 | USDA FDC | Grain maize ~14% moisture |
| maize | processing_methods.dry_milling.co_products.maize_germ.mass_fraction | 0.1 | lee_2007_maize_dry_wet_milling+deepak_2021_maize_wet_milling+macke_2016_maize_dry_milling | Lee et al. 2007 Table 8 Laboratory 1 mean: germ 10.7% (range 8.6-12.9%) of grain mass. Deepak & Jayadeep 2021: maize germ makes up 9-11% of the kernel mass (process-invariant). Macke et al. 2016: confirms endosperm >80% of kernel. Adopted 0 |
| maize | processing_methods.dry_milling.co_products.maize_pericarp.mass_fraction | 0.07 | lee_2007_maize_dry_wet_milling+vanara_2018_maize_dry_milling_fumonisin | Lee et al. 2007 Table 8 Laboratory 1 mean: pericarp 7.7% (range 6.5-8.6%) of grain mass -- includes a small entrained-endosperm fraction in the commercial mill stream. Vanara et al. 2018 (Toxins 10:357) gives the pure-kernel pericarp at 5%. |
| maize | processing_methods.dry_milling.co_products.maize_residual.mass_fraction | 0.07 | lee_2007_maize_dry_wet_milling | Residual to close mass balance to 1.0 after polenta 0.75 + germ 0.10 + pericarp 0.07 + tip_cap 0.01 = 0.93. Includes broken kernel material below polenta grade (fine endosperm dust) and conditioning-water evaporation loss. Lee 2007 Lab 1 ac |
| maize | processing_methods.dry_milling.co_products.maize_tip_cap.mass_fraction | 0.01 | vanara_2018_maize_dry_milling_fumonisin | Vanara et al. 2018 (Toxins 10:357): tip cap 1% of maize kernel (the small attachment fragment at the base of the kernel that connects it to the cob). Removed during the dry-milling tempering / cleaning step. |
| maize | processing_methods.dry_milling.co_products.polenta.mass_fraction | 0.75 | Ranum et al. 2014 | Maize meal extraction 72-78% Cross-validated by Lee et al. 2007 (J Agric Food Chem 55:10751) Table 8 Laboratory 1: total grits 61.0% + fines 20.1% = 81.1% endosperm-derived dry-milled products (upper bound of Ranum's 72-78% range). Macke et |
| maize | starch_content | 0.72 | USDA FDC | Maize starch content ~72% DM basis |
| mandarin | min_brix | 11.8 | codex_stan_247_2005 | Acid-corrected (footnote 17) |
| mango | concentrate_brix | 65 | fruitsmart_clarified_mango_juice_concentrate_spec_MN-65-CL | Clarified mango juice concentrate target 65.0 +/- 1.0 Brix (AOAC 932.13), per FruitSmart product spec MN-65-CL (dilution 1 part concentrate : 5.27 parts water for ~13 Brix single-strength juice; ingredient: mangoes; clarity 90% min). The ED |
| mango | min_brix | 13.5 | codex_stan_247_2005 | |
| mango | moisture_dried | 0.165 | legacy_module_constants_2026 | USDA FDC 169910 raw mango; dried 0.165 (Codex commercial) |
| mango | moisture_fresh.sources[0] | 0.811 | swiss_fir_v7_396 | |
| mango | moisture_fresh.sources[1] | 0.773 | ciqual_2025_13426 | |
| mango | moisture_fresh.sources[2] | 0.829 | nevo_2025_v9_692 | |
| mango | processing_methods.hot_air.moisture_dried.sources[0] | 0.2 | swiss_fir_v7_13884 | |
| mango | processing_methods.pulper_finisher.co_products.puree.mass_fraction | 0.525 kg/kg fruit | questionmark_2015 | Source 1: Questionmark 2015 Table 7 (Figueroa 2010) = 0.525 edible fraction (by-product 35-60%). Source 2: Roibas 2018 Section 3.2 = 0.50 puree yield (2 kg fruit -> 1 kg puree, banana/mango/passion fruit). Source 3: Roibas 2018 (Okoth 2013) |
| mint | moisture_fresh.sources[0] | 0.861 | swiss_fir_v7_463 | |
| mint | moisture_fresh.sources[1] | 0.821 | ciqual_2025_11027 | |
| mint | moisture_fresh.sources[2] | 0.864 | nevo_2025_v9_3450 | |
| mint | processing_methods.hot_air.co_products.dried.mass_fraction | 0.1706 | derived_from_substrate_moisture_balance | Derived from moisture balance: (1 - moisture_fresh) / (1 - moisture_dried_hot_air) = (1 - 0.8487) / (1 - 0.113) = 0.1706 kg dried mint per kg fresh input. |
| mint | processing_methods.hot_air.moisture_dried | 0.113 kg water / kg dried | ciqual_2025_11029 | Menthe, séchée (Dried mint) |
| oat | co_products.oat_fibre.mass_fraction | 0.154 | floren_2013 | Floren 2013 Table 7: dry oat fibre removed 0.02 kg per 0.13 kg oat = 15.4% of oat input. Cross-check: Deswal 2014 Fig 4 reports 0.86 kg filter cake per kg oat = 86% (lab product, much higher solids, different basis). |
| oat | plant_drink_mass_balance.okara_mass_fraction_per_kg_raw | 0.154 | floren_2013 | Floren 2013 Table 7: dry oat fibre removed 0.02 kg per 0.13 kg oat = 15.4% of oat input. Cross-check: Deswal 2014 Fig 4 reports 0.86 kg filter cake per kg oat = 86% (lab product, much higher solids, different basis). |
| oat | plant_drink_mass_balance.target_solids_fraction | 0.098 | floren_2013 | Floren 2013 Table 9 oat base 14% DM; aseptic drink ~9.8% DM (derived from net oat solids 0.11 kg + additives 0.013 per kg drink). Cross-check: Pointke 2022 oat mean 10.8%. |
| oat | plant_drink_mass_balance.water_input_kg_per_kg_drink | 0.91 | floren_2013 | Floren 2013 Table 7 (p. 25): water 0.91 kg/kg drink. Total process water added during milling. Water in final product = water_input - moisture_in_okara (derived from mass balance closure). Separate from cooling water (4.39 kg/kg in pool ent |
| oat | plant_drink_recipe.calcium_carbonate_kg_per_kg_drink | 0.002 kg/kg drink | floren_2013 | Floren 2013 Table 7 (p. 25). Cross-check: Bussa 2020 Tab. 4.2 Oatly uses 2g CaCO3 + 1g Ca3(PO4)2 per L. |
| oat | plant_drink_recipe.dicalcium_phosphate_kg_per_kg_drink | 0.0005 kg/kg drink | floren_2013 | Floren 2013 Table 7 (p. 25). |
| oat | plant_drink_recipe.rapeseed_oil_kg_per_kg_drink | 0.008 kg/kg drink | floren_2013 | Floren 2013 Table 7 (p. 25): 0.008 kg/kg drink. Cross-check: Pointke 2022 oat fat range 0.38-1.5 g/100g (mostly from added oil). |
| oat | plant_drink_recipe.salt_kg_per_kg_drink | 0.001 kg/kg drink | floren_2013 | Floren 2013 Table 7 (p. 25). |
| oat | plant_drink_recipe.sugar_kg_per_kg_drink | 0.0 kg/kg drink | floren_2013 | Floren 2013 Table 7: Oatly plain (unsweetened). Sweetened variants would add sugar; Bussa 2020 reports oat drinks generally unsweetened. |
| oat | plant_drink_recipe.tricalcium_phosphate_kg_per_kg_drink | 0.001 kg/kg drink | floren_2013 | Floren 2013 Table 7 (p. 25). |
| oat_drink | concentrate_moisture | 0.5 | industrial_spray_dryer_feed_standard | Industrial spray-dryer feed for plant-drink powders targets 40-55% total solids (45-60% moisture) so the spray atomiser can handle the viscosity. 50% moisture (50% solids) adopted as the canonical multi-effect-evaporator target. With this c |
| oat_drink | moisture_dried | 0.04 | industry_standard_spray_dried_powder | Industrial spray-dried plant-drink powder targets 3-5 percent residual moisture for shelf stability and free-flow handling. Adopted 0.04 as the commercial midpoint, matching the broader spray-dried powder convention used by coconut_milk_pow |
| oat_drink | moisture_fresh | 0.902 | derived_from_oat.plant_drink_mass_balance.target_solids_fraction | Oat-drink moisture derived as (1 - target_solids_fraction) from the oat substrate's plant_drink_mass_balance block. target_solids_fraction = 0.098 (Floren 2013 Table 9 oat base 14% DM yielding ~9.8% DM aseptic drink; cross-checked Pointke 2 |
| oat_drink | processing_methods.spray.co_products.powder.mass_fraction | 0.102 | derived_from_moisture_balance | Derived from moisture balance: (1 - moisture_fresh) / (1 - moisture_dried_spray) = (1 - 0.902) / (1 - 0.04) = 0.102 kg oat-drink powder per kg oat drink fed to spray dryer. |
| oat_drink | processing_methods.spray.feed_moisture | 0.5 | derived_from_concentrate_moisture | Equal to concentrate_moisture (0.50). In the two-stage spray_dried_powder_from_concentrate chain the multi-effect evaporator concentrates the substrate to this moisture before the spray dryer receives it. The cascade walker uses feed_moistu |
| oat_drink | processing_methods.spray.moisture_dried | 0.04 | industry_standard_spray_dried_powder | Industrial spray-dried plant-drink powder targets 3-5 percent residual moisture; 0.04 adopted as commercial midpoint. |
| onion | moisture_fresh.sources[0] | 0.899 | swiss_fir_v7_368 | |
| onion | moisture_fresh.sources[1] | 0.896 | ciqual_2025_20034 | |
| onion | preparation.preparation:whole_line.input_ratio | 1.6666667 | legacy_vegetable_preparation_module_2026 | 1 / 0.60 peeling yield = 1.6666667 kg raw onion per kg peeled product (~40% peel/core/end residue). Ratio carried by the retired vegetable_preparation.py onion composite. |
| onion | processing_methods.hot_air.co_products.dried.mass_fraction | 0.1068 | derived_from_substrate_moisture_balance | Derived from moisture balance: (1 - moisture_fresh) / (1 - moisture_dried_hot_air) = (1 - 0.8975) / (1 - 0.04) = 0.1068 kg dried onion per kg fresh input. |
| onion | processing_methods.hot_air.moisture_dried | 0.04 | legacy_module_constants_2026 | USDA FDC raw onion (~88 percent moisture); dehydrated <= 5 percent (Codex CXS 137-1981) |
| orange | concentrate_brix | 65 | fao_bulletin_146_2001 | FCOJ (frozen concentrated orange juice). FAO Bulletin 146 (2001), ch. 8 on TASTE evaporators: 'take juice that is 10 to 12 percent solids or degBrix and remove the water to concentrate the juice to 62 to 65 degBrix'. 65 is the top of that c |
| orange | min_brix | 11.2 | codex_stan_247_2005 | Range 11.2-11.8 (natural variation by country). Floor 10.0 if authenticity met. Acid-corrected (footnote 17). |
| palm | processing_methods.ffb_mechanical_press.co_products.crude_oil.mass_fraction | 0.22 kg crude palm oil / kg FFB | nilsson_2010 | Table 3, palm column + derived row: 4545 kg FFB -> 1000 kg crude palm oil at 22.0 percent mass yield. Reference year 2005-2008 (Unilever supplier data); geography Malaysia / Indonesia source basis. |
| palm | processing_methods.ffb_mechanical_press.co_products.palm_kernels.mass_fraction | 0.05 kg palm kernels / kg FFB | nilsson_2010 | Table 3, palm column: 227 kg palm kernels per 1000 kg crude palm oil = 5.0 percent of FFB. Kernels contain ~50 percent palm kernel oil; the downstream kernel-oil extraction operation is out of scope for the palm-FFB-mill boundary and is han |
| palm | processing_methods.ffb_mechanical_press.co_products.shells_and_empty_bunches.mass_fraction | 0.73 kg shell + EFB / kg FFB | nilsson_2010 | Table 3, palm column: 3318 kg shell / empty-fruit-bunch residue per 1000 kg crude palm oil = 73.0 percent of FFB. Bulk biomass residue, used on-mill for steam / electricity generation or as boiler fuel; treated as a waste co-stream at the o |
| palm | processing_methods.physical_refining.co_products.acid_oil.mass_fraction | 0.0603 kg acid oil / kg crude palm oil input | nilsson_2010 | Table 3: 60.3 kg/t acid oil co-product (lower bound of Nilsson's 61-67 kg/t range; range reflects FFA content variability across batches). Palm has higher acid-oil co-product than temperate oils (rapeseed / sunflower at 37-38 kg/t) due to h |
| palm | processing_methods.physical_refining.co_products.refined_oil.mass_fraction | 0.9397 kg refined palm oil / kg crude palm oil input | nilsson_2010 | Table 3 refining row: 1064.17 kg crude palm oil in / 1000 kg refined palm oil out = 93.97 percent refining yield. Cited directly in the oil_refining pool entry's description text. |
| passion_fruit | concentrate_brix | 60 | fao_bulletin_146_2001 | Passion fruit concentrate target above 60 Brix (FAO Agricultural Services Bulletin 146, 2001, section 15.3, centrifugal or falling-film evaporator). |
| passion_fruit | min_brix | 12.0 | codex_stan_247_2005 | Acid-corrected (footnote 17) |
| pea | moisture | 0.12 | guyomarch_2025 | Cleaned pea DM ~88% |
| pea | processing_methods.hot_air.feed_moisture | 0.22 | riaz_2004_mass_balance | Cross-substrate constant lifted from soybean.processing_methods.hot_air.feed_moisture (Riaz 2004 Ch.22 AOCS Press mass balance: defatted flour 12.5 percent moisture + 0.112 kg/kg flour steam conditioning gives ~21.2 percent water at the die |
| pea | processing_methods.hot_air.moisture_dried | 0.089 | riaz_2004_usda_fdc | Industrial textured vegetable protein storable moisture: Riaz 2004 Ch.22 AOCS Press / USDA FDC 8.9 percent for finished TVP chunks. Shelf-stable LM extrudate target moisture is process-class invariant (~8-10 percent across protein-extrusion |
| pea | processing_methods.isoelectric_protein.co_products.wet_protein_isolate.mass_fraction | 1.73 kg wet protein isolate / kg flour-as-fed at the alkaline-extraction step | lie_piang_2021 | Derived from Lie-Piang 2021 Table 1: yellow pea conventional fractionation (isoelectric precipitation) gives 22.3 percent dry ingredient yield on a flour-DM basis (Pelgrom 2015 / Passe 2008 references). Conversion to wet-output basis at the |
| pea | processing_methods.spray.feed_moisture | 0.884 | guyomarch_2025 | Equal to the wet protein isolate water fraction: 1 - 0.116 = 0.884. Guyomarc'h 2025 isoelectric_protein operation 10A output is the upstream-stage water content the spray dryer receives. The cascade walker uses feed_moisture as the spray-st |
| pea | processing_methods.spray.moisture_dried | 0.05 | industry_standard_spray_dried_protein_isolate | Industrial commercial spec for spray-dried protein-isolate powder: 4-6 percent residual moisture for shelf-stable storage. Consistent with Schuck 2015 Table 2 xp (final powder solids fraction) = 0.96 across dairy and plant-protein powders o |
| pea | protein_content | 0.22 kg/kg as-is | lie_piang_2021 | Lie-Piang Table 1: yellow pea flour 21.4% protein DM |
| pea_protein_concentrate | moisture | 0.08 | pelgrom_2013_pea_concentrate | Pelgrom, Vissers, Boom, Schutyser (2013) Food Research International 53(1):232-239, DOI 10.1016/j.foodres.2013.05.004: dry-fractionated pea fines (protein concentrate) starting material at ~8% moisture after impact / jet milling; air-classi |
| pea_protein_concentrate | protein_content | 0.55 kg/kg as-is | pelgrom_2013_pea_concentrate | Pelgrom, Vissers, Boom, Schutyser (2013): air-classified pea fines yield protein contents 51-55% w/dw at maximum protein recovery 77%. 55% adopted as the upper-of-range canonical value for the dry-fractionated concentrate. Earlier draft att |
| peach | concentrate_brix | 32 | fao_bulletin_146_2001 | Stone-fruit concentrate target 32 Brix; FAO Agricultural Services Bulletin 146 (2001) quantifies apricot concentrate at 32 Brix (section 13.12) and this is applied to peach as the same stone-fruit class. |
| peach | min_brix | 10.5 | codex_stan_247_2005 | |
| peach | processing_methods.pulper_finisher.co_products.puree.mass_fraction | 0.503 kg/kg fruit | fao_bulletin_146_2001 | FAO Bulletin 146 Ch 13.11: ~494 L puree per MT via pulper (3 mm screen, 1000 rpm paddle) + finisher (0.061-0.084 cm perforations). 494 L/1000 kg at puree density ~1.02 = 0.494-0.503 kg/kg. Second source contributing to n_sources=2 and range |
| peach | processing_methods.pulper_finisher.co_products.puree.sources[0] | 0.515 | fao_bulletin_146_2001 | |
| peach | processing_methods.pulper_finisher.co_products.puree.sources[1] | 0.49 | questionmark_2015 | |
| peach_pitted | moisture_dried | 0.075 kg water / kg dried peach | usda_fdc_169932 | USDA FoodData Central SR Legacy FDC 169932, Peaches, dehydrated (low-moisture), sulfured, uncooked: water 7.5 g/100 g product. Range brackets the Iannone et al. 2020 process-description target of about 5 percent moisture and common low-mois |
| peach_pitted | moisture_fresh.sources[0] | 0.7776442307692308 | iannone_2020 | |
| peach_pitted | moisture_fresh.sources[1] | 0.075 | usda_fdc_169932 | |
| peach_pitted | processing_methods.lpssd_fir.co_products.dried.mass_fraction | 0.2404 | derived_from_substrate_moisture_balance | Derived from moisture balance (dry-solids conservation): (1 - moisture_fresh) / (1 - moisture_dried_lpssd_fir) = (1 - 0.7776442) / (1 - 0.075) = 0.2404 kg dried peach per kg pitted semi-finished feed. Cross-check: Iannone et al. 2020 Table |
| peach_pitted | processing_methods.lpssd_fir.moisture_dried | 0.075 | usda_fdc_169932 | Same low-moisture dried-peach endpoint as substrate-wide moisture_dried. |
| peanut | oil_content | 0.47 kg/kg as-is | USDA FDC | |
| pear | min_brix | 12.0 | codex_stan_247_2005 | |
| pineapple | concentrate_brix | 72 | fao_bulletin_146_2001 | Pineapple concentrate target 72 Brix (FAO Agricultural Services Bulletin 146, 2001, section 15.1, with or without essence recovery). |
| pineapple | min_brix | 12.8 | codex_stan_247_2005 | Acid-corrected (footnote 17). Floor 10.0 if authenticity met. |
| pineapple | preparation.preparation:whole_line.input_ratio | 1.8181818 | legacy_pineapple_preparation_module_2026 | 1 / 0.55 peeling+coring yield = 1.8181818 kg whole raw pineapple per kg peeled/cored product (peel/core/crown/trim residue 0.8181818 kg). Ratio carried by the retired pineapple_preparation.py composite. |
| plum | min_brix | 11.2 | codex_stan_247_2005 | |
| plum | moisture_dried | 0.3 | legacy_module_constants_2026 | USDA FDC 9279 raw plum 87 percent moisture; FDC 9291 prune 30.92 percent (industrial / commercial spec) |
| plum | moisture_fresh.sources[0] | 0.837 | swiss_fir_v7_474 | |
| plum | moisture_fresh.sources[1] | 0.872 | ciqual_2025_13100 | |
| plum | processing_methods.hot_air.moisture_dried | 0.3 | usda_fdc_plus_codex_2026 | USDA FDC 9291 prune 30.92 percent moisture (industrial commercial spec) |
| plum | processing_methods.sundrying.moisture_dried.sources[0] | 0.349 | swiss_fir_v7_475 | |
| plum | processing_methods.sundrying.moisture_dried.sources[1] | 0.349 | ciqual_2025_13042 | |
| pomegranate | min_brix | 12.0 | codex_stan_247_2005 | |
| potato | moisture_cooked_mash | 0.55 | Thoma et al. 2020 (PMC7749376) | Cooked mash ~55% moisture before drum drying |
| potato | moisture_flakes | 0.075 | Kakade et al. 2011 (PMC3551180) | Potato flakes 7.5% moisture |
| potato | moisture_fresh | 0.8 | USDA FDC | Fresh potato ~80% moisture |
| pumpkin_seed_hulled | oil_content | 0.349 kg/kg as-is | nederal_2012 | Nederal 2012: husked seed oil content 34.9%. Guedes 2025 C. moschata range: 27-37%. |
| pumpkin_seed_hullfree | oil_content | 0.446 kg/kg as-is | nederal_2012 | Nederal 2012: naked (hull-free) seed oil content 44.6%. Fruhwirth 2008 range: 41-59%. |
| raisin | moisture_dried.sources[0] | 0.16 | swiss_fir_v7_477 | |
| raisin | moisture_dried.sources[1] | 0.16 | ciqual_2025_13046 | |
| raisin | moisture_dried.sources[2] | 0.168 | nevo_2025_v9_33 | |
| raisin | moisture_fresh | 0.81 | ciqual_2025+swissfir_v7 | Fresh grape (pre-drying input): CIQUAL 13044 (Raisin blanc, type Italia ou Dattier, cru) 80.9%; SwissFIR 478 (Grape, green, fresh) 81.1%. |
| rapeseed | oil_content | 0.42 kg/kg as-is | carre_2021 | Table 1: seed oil content 48.4% DM. At ~13% moisture: 0.484 * 0.87 = 0.42 as-is. |
| raspberry | min_brix | 8.0 | codex_stan_247_2005 | |
| raspberry | moisture_fresh.sources[0] | 0.88 | nevo_2025_v9_161 | |
| raspberry | moisture_fresh.sources[1] | 0.868 | swiss_fir_v7_390 | |
| raspberry | moisture_fresh.sources[2] | 0.868 | ciqual_2025_13015 | |
| raspberry | processing_methods.freeze.moisture_dried | 0.067 | Swiss FIR v7 ID 14101 (blueberry as proxy) | No European composition database has a freeze-dried raspberry entry. Proxied from Swiss FIR v7 ID 14101 (Blueberry, freeze-dried): 6.7 g water per 100 g. Raspberry and blueberry are morphologically similar small whole berries with comparabl |
| raspberry | processing_methods.pulping.co_products.puree.mass_fraction | 0.943 kg seedless puree/kg fresh raspberry | kieltyka_dadasiewicz_2026_citing_martysiak_zurowska_2010 | Kieltyka-Dadasiewicz et al. 2026 IJMS 27(1):41 cite Martysiak-Zurowska and Drapala 2010 for seeds constituting 5.7% of raspberry fruit mass and state seeds are removed during manufacture of creamy purees and clear juices. Seedless sieved pu |
| raspberry | processing_methods.pulping.co_products.seeds_skins.mass_fraction | 0.057 kg seeds and sieve rejects/kg fresh raspberry | kieltyka_dadasiewicz_2026_citing_martysiak_zurowska_2010 | |
| rice | co_products.bran_and_hull.mass_fraction | 0.3 | estimated | Estimated rice bran + hull residue from wet milling. NOT human-verified. |
| rice | milling_energy_kwh_per_t | 50 | Thanawong et al. 2014 | Rice milling 40-60 kWh/t |
| rice | moisture | 0.12 | USDA FDC | Paddy rice ~12% moisture at milling |
| rice | plant_drink_mass_balance.drink_yield_kg_per_kg_raw | 7.1 | bussa_2020 | Bussa 2020 Tab. 4.1: 14.1% raw material share = 7.1 kg drink/kg rice. |
| rice | plant_drink_mass_balance.okara_mass_fraction_per_kg_raw | 0.3 | estimated | Estimated rice bran + hull residue from wet milling. NOT human-verified. |
| rice | plant_drink_mass_balance.target_solids_fraction | 0.141 | bussa_2020 | Bussa 2020 Tab. 4.1: 14.1% raw material share (≈ target solids for rice drinks). |
| rice | plant_drink_mass_balance.water_input_kg_per_kg_drink | 0.86 | estimated | Estimated from Bussa rice 14.1% substrate fraction: water = 1 - substrate - additives ~= 0.86. |
| rice | processing_methods.husking_polishing_brown.co_products.brown_rice.mass_fraction | 0.8 | irri_rice_milling_2019 | IRRI fact sheet: brown rice (dehusked but not polished) 80% of paddy weight. |
| rice | processing_methods.husking_polishing_brown.co_products.rice_husk.mass_fraction | 0.2 | irri_rice_milling_2019 | IRRI fact sheet: husk 20% of paddy weight (dehusking only; no polishing). |
| rice | processing_methods.husking_polishing_white.co_products.milled_white_rice.mass_fraction | 0.7 | irri_rice_milling_2019+mulani_2023_rice_bran | IRRI fact sheet: milled white rice 68-72% of paddy. Mulani et al. 2023 (citing van et al. 2006): 70% endosperm yield. Adopted 0.70 (midpoint of IRRI range; matches Mulani/van 2006 exactly). |
| rice | processing_methods.husking_polishing_white.co_products.rice_bran.mass_fraction | 0.08 | irri_rice_milling_2019+mulani_2023_rice_bran | IRRI fact sheet: bran 8-12% depending on degree of milling. Mulani et al. 2023 citing van et al. 2006: 8%; citing Rao 1988: 5-10% range, India regulation restricts polishing to 5%. Adopted 0.08 (lower bound of IRRI range; van 2006 exact val |
| rice | processing_methods.husking_polishing_white.co_products.rice_germ.mass_fraction | 0.02 | mulani_2023_rice_bran | Mulani et al. 2023 citing van et al. 2006: rice germ 2% of paddy weight. Separated at the breaker rolls in modern rice milling; typically blended with bran for feed use or extracted for rice germ oil. |
| rice | processing_methods.husking_polishing_white.co_products.rice_husk.mass_fraction | 0.2 | irri_rice_milling_2019+mulani_2023_rice_bran | IRRI fact sheet: husk 20% of paddy. Mulani et al. 2023 (citing van et al. 2006): husk 20%. Two independent sources at exactly 20%. |
| rice_bran | oil_content | 0.18 kg/kg as-is | estimated | |
| rosemary | moisture_fresh.sources[0] | 0.85 | swiss_fir_v7_462 | |
| rosemary | moisture_fresh.sources[1] | 0.678 | ciqual_2025_11068 | |
| rosemary | processing_methods.hot_air.co_products.dried.mass_fraction | 0.2598 | derived_from_substrate_moisture_balance | Derived from moisture balance: (1 - moisture_fresh) / (1 - moisture_dried_hot_air) = (1 - 0.764) / (1 - 0.0915) = 0.2598 kg dried rosemary per kg fresh input. |
| rosemary | processing_methods.hot_air.moisture_dried.sources[0] | 0.0931 | ciqual_2025_11036 | |
| rosemary | processing_methods.hot_air.moisture_dried.sources[1] | 0.09 | nevo_2025_v9_1231 | |
| rye_conventional | moisture | 0.13 | Bushuk 2001 | Rye grain moisture at milling ~13% |
| rye_conventional | processing_methods.roller_milling_flour.co_products.flour.mass_fraction | 0.85 | Bushuk 2001 | Rye flour extraction 85% Cross-validated by Dziki 2022 (Processes 10:293) which reports white rye flour at 70% yield as a common European convention; the European range spans 70% (Sweden, Norway, Germany, Czech Republic) to ~100% (Finland, |
| rye_conventional | processing_methods.roller_milling_flour.co_products.process_loss.mass_fraction | 0.005 | halliwell_1904_flour_milling | Residual to close mass balance to 1.0 after flour 0.85 + bran 0.13 + germ 0.015 = 0.995. |
| rye_conventional | processing_methods.roller_milling_flour.co_products.rye_bran.mass_fraction | 0.13 | dziki_2022_rye_flour+halliwell_1904_flour_milling | Rye kernel composition closely parallels wheat (Halliwell 1904 wheat 14.4% bran). Dziki 2022 white rye flour at 70% extraction yields ~30% bran; at Bushuk's 85% extraction (existing source), bran fraction is correspondingly ~13%. Adopted 0. |
| rye_conventional | processing_methods.roller_milling_flour.co_products.rye_germ.mass_fraction | 0.015 | halliwell_1904_flour_milling | Rye kernel germ similar to common wheat (Halliwell 1904 pure-kernel germ 1.6%). Adopted 0.015 commercial mill stream. |
| rye_conventional | processing_methods.roller_milling_grist.co_products.grist.mass_fraction | 0.97 | Bushuk 2001 | Rye grist (Roggenschrot) extraction 97% |
| rye_conventional | processing_methods.roller_milling_grist.co_products.rye_residual.mass_fraction | 0.03 | halliwell_1904_flour_milling | Residual to close mass balance to 1.0 in the grist route (whole-grain crack with minimal bran/germ separation). Bushuk 2001 existing source gives grist 0.97; remaining 3% is loss + minor bran chipping. |
| safflower_seed | oil_content | 0.35 kg/kg as-is | pelaracci_2022 | |
| sesame_seed | oil_content | 0.52 kg/kg as-is | USDA FDC | |
| soy_meal_defatted | moisture | 0.12 | industry_standard | |
| soy_meal_defatted | oil_content | 0.01 kg/kg as-is | USDA FDC | |
| soy_meal_defatted | processing_methods.lm_extrusion.co_products.wet_extrudate.mass_fraction | 1.111 kg useful wet TVP product / kg defatted soymeal feed (as-is). Greater than 1.0 because process water is injected in-barrel; the extra mass is the absorbed water carried out in the wet TVP at ~20% moisture content (pre-drying). | saerens_2021_extrusion | Derived from Saerens Table 1 + Table 3 TVP Soy: 576 kg defatted soymeal feed / 640 kg useful product per cycle (72 kg/h substrate over 8 h extrusion phase, 640 kg useful + 48.66 kg waste + 31.34 kg evaporation = 720 kg accounted from 576 kg |
| soy_meal_defatted | protein_content | 0.44 kg/kg as-is | USDA FDC | |
| soy_sauce | concentrate_moisture | 0.5 | industrial_spray_dryer_feed_standard | Industrial spray-dryer feed for soy-sauce powder targets 40-55% moisture (45-60% total solids including added maltodextrin carrier) so the atomiser can handle the high-salt viscosity. 50% moisture adopted as the canonical multi-effect-evapo |
| soy_sauce | moisture_dried | 0.04 | wang_2012_soy_sauce_powder | Wang and Zhou 2012 (J Food Eng 109(3):399-405, DOI 10.1016/j.jfoodeng.2011.11.012) spray-dried liquid soy sauce in a Mobile Minor GEA pilot spray dryer (inlet 185 deg C, outlet 85 deg C, 2 bar compression air, 4 m3/h atomisation air) using |
| soy_sauce | moisture_fresh | 0.733 | ciqual_2025+swissfir_v7 | CIQUAL 11104 (Sauce soja, preemballee) 75.4%; SwissFIR 13456 (Soy sauce) 71.2%. NEVO Ketjap entries (40-47%) are sweetened Indonesian-style variants and were excluded from the central value. |
| soy_sauce | processing_methods.spray.feed_moisture | 0.5 | derived_from_concentrate_moisture | Equal to concentrate_moisture (0.50). The multi-effect evaporator concentrates fresh soy sauce to this moisture before the spray dryer receives it; the cascade walker uses feed_moisture as the spray stage's moisture_in (overriding moisture_ |
| soy_sauce | processing_methods.spray.moisture_dried | 0.04 | wang_2012_soy_sauce_powder | Wang and Zhou 2012 spray-dried soy-sauce powder 4% w/w industrial midpoint. |
| soybean | co_products.okara.mass_fraction | 0.5 | estimated | Industry estimate: ~0.5 kg okara per kg soybean processed. Birgersson 2009 implies ~0.08 kg unaccounted per L (okara excluded from study). Li 2012 (not in corpus) reports 1.1 kg okara per kg soy product. |
| soybean | moisture | 0.13 | USDA FDC | |
| soybean | oil_content | 0.2 kg/kg as-is | USDA FDC | |
| soybean | plant_drink_mass_balance.okara_mass_fraction_per_kg_raw | 0.5 | estimated | Industry estimate: ~0.5 kg okara per kg soybean processed. Birgersson 2009 implies ~0.08 kg unaccounted per L (okara excluded from study). Li 2012 (not in corpus) reports 1.1 kg okara per kg soy product. |
| soybean | plant_drink_mass_balance.target_solids_fraction | 0.082 | bussa_2020 | Bussa 2020 Tab. 4.1: 8.2% raw material share. Cross-check: Pointke 2022 soy mean 8.4%; Grant density assumption non-water 7%; Geburt 2022 12.5%. |
| soybean | plant_drink_mass_balance.water_input_kg_per_kg_drink | 0.9 | grant_2018 | Grant 2018 SI Table S3: 0.9 kg tap water per L soy milk. |
| soybean | plant_drink_recipe.sugar_kg_per_kg_drink | 0.025 kg/kg drink | grant_2018 | Grant 2018 SI Table S3 (Ercin 2012): sugar cane 0.025 kg/L. Range: 0 (unsweetened) to 0.04 (heavily sweetened). Bussa 2020 reports soy drinks vary by brand. |
| soybean | processing_methods.hmme_extrusion.co_products.wet_extrudate.mass_fraction | 3.1 kg useful wet HM extrudate / kg substrate feed-as-fed to the extruder | saerens_2021_extrusion | Derived from Saerens 2021 HME Soy mass balance: 0.3085 kg substrate dry matter + 0.014 kg substrate moisture = 0.3225 kg substrate per kg useful HM extrudate; mass_fraction = 1 / 0.3225 = 3.10. The remainder of the wet extrudate mass is in- |
| soybean | processing_methods.hot_air.feed_moisture | 0.22 | riaz_2004_mass_balance | Wet-extrudate die-exit moisture derived from Riaz 2004 Ch.22 AOCS Press mass balance for textured soy protein: 1.0373 kg defatted soy flour at 12.5 percent moisture (USDA FDC) + 0.112 kg/kg flour steam conditioning gives ~21.2 percent water |
| soybean | processing_methods.hot_air.moisture_dried | 0.089 | riaz_2004_usda_fdc | Industrial textured vegetable protein storable moisture: Riaz 2004 Ch.22 AOCS Press cites USDA FDC moisture of 8.9 percent for finished TVP chunks. Applicable as a cross-substrate constant for pea / faba_bean textured protein: shelf-stable |
| soybean | processing_methods.isoelectric_protein.co_products.wet_protein_isolate.mass_fraction | 2.87 kg wet protein isolate / kg defatted soy meal-as-fed at the alkaline-extraction step | berardy_2015 | Berardy 2015 reports a mass balance of 3 kg defatted soymeal -> 1 kg dry soy protein isolate (SPI) at ~33 percent dry yield (Berk 1992 reference; literature range 24.3-38 percent across Joshi 2011 and Nazareth 2009). Conversion to the wet-o |
| soybean | processing_methods.lm_extrusion.co_products.wet_extrudate.mass_fraction | 1.111 kg useful wet TVP product / kg substrate feed-as-fed to the extruder | saerens_2021_extrusion | Same value as soy_meal_defatted.processing_methods.lm_extrusion.co_products.wet_extrudate (Saerens 2021 Table 1 + Table 3 TVP Soy: 640 kg useful product / 576 kg defatted soymeal feed = 1.1111). For the soy LM extrusion pool entry the canon |
| soybean | processing_methods.spray.feed_moisture | 0.884 | guyomarch_2025 | Equal to the wet protein isolate water fraction: 1 - 0.116 = 0.884. In the textured-protein wet-route chain the separation stage produces wet isolate at 11.6 percent dry matter (Guyomarc'h 2025 isoelectric_protein operation 10A output, appl |
| soybean | processing_methods.spray.moisture_dried | 0.05 | industry_standard_spray_dried_protein_isolate | Industrial commercial spec for spray-dried protein-isolate powder: 4-6 percent residual moisture for shelf-stable storage. Consistent with Schuck 2015 Table 2 xp (final powder solids fraction) = 0.96 for skim milk, whey, WPC35, and soy prot |
| soybean | protein_content | 0.36 kg/kg as-is | USDA FDC | |
| soybean_organic | moisture | 0.13 | USDA FDC | |
| soybean_organic | oil_content | 0.2 kg/kg as-is | USDA FDC | |
| soybean_organic | protein_content | 0.36 kg/kg as-is | USDA FDC | |
| spelt | processing_methods.hulling_roller_milling_white.co_products.spelt_bran.mass_fraction | 0.1 | halliwell_1904_flour_milling+ruibal-mendieta_2005_spelt_milling_fractions | Ruibal-Mendieta et al. 2005 (JAFC 53:2751) compares spelt and soft winter wheat milling fractions and finds 'milling fractionation produced similar proportions of flour and brans in spelt and wheat'. Justifies applying Halliwell 1904's whea |
| spelt | processing_methods.hulling_roller_milling_white.co_products.spelt_germ.mass_fraction | 0.01 | halliwell_1904_flour_milling+ruibal-mendieta_2005_spelt_milling_fractions | Halliwell 1904 wheat-kernel germ 1.6%, applied to the dehulled-spelt kernel (0.72 fraction): 0.72 x 0.016 = 0.012, rounded to 0.01. Ruibal-Mendieta 2005 measured tocopherol (germ-marker biomolecule) in spelt vs wheat and found spelt actuall |
| spelt | processing_methods.hulling_roller_milling_white.co_products.spelt_hulls.mass_fraction | 0.28 | warechowska_2023_spelt_milling | Glumes and outer husk removed at the dehulling step before roller milling. ~28% of paddy spelt weight per the typical 0.72 dehulling yield. |
| spelt | processing_methods.hulling_roller_milling_white.co_products.spelt_white_flour.mass_fraction | 0.61 | warechowska_2023_spelt_milling | Stepniewska et al. 2023 (Sci Rep 13:3174): refined spelt flour ~0.85 extraction from dehulled spelt groat. Combined with the prior dehulling step (~0.72 yield from paddy spelt to groat) the overall paddy-to-white-flour yield is 0.72 * 0.85 |
| spelt | processing_methods.hulling_roller_milling_wholemeal.co_products.spelt_hulls.mass_fraction | 0.28 | warechowska_2023_spelt_milling | Hulls removed at the dehulling stage; same as the white-flour route. |
| spelt | processing_methods.hulling_roller_milling_wholemeal.co_products.spelt_wholemeal_flour.mass_fraction | 0.72 | warechowska_2023_spelt_milling | Wholemeal route: hulling yields 0.72 of paddy spelt as dehulled groat; the entire groat is then ground (no bran/germ separation). Overall paddy-to-wholemeal yield 0.72. |
| strawberry | min_brix | 7.5 | codex_stan_247_2005 | |
| strawberry | moisture_dried | 0.04 | industry_standard | Powder standard 4% residual moisture |
| strawberry | moisture_fresh.sources[0] | 0.912 | nevo_2025_v9_148 | |
| strawberry | moisture_fresh.sources[1] | 0.903 | swiss_fir_v7_385 | |
| strawberry | moisture_fresh.sources[2] | 0.903 | ciqual_2025_13014 | |
| strawberry | processing_methods.cold_press.co_products.juice.sources[0] | 0.75 | fao_bulletin_146_2001 | |
| strawberry | processing_methods.cold_press.co_products.juice.sources[1] | 0.49 | questionmark_2015 | |
| strawberry | processing_methods.freeze.moisture_dried | 0.074 | prosapio_2017 | Section 2.5: final moisture content of freeze-dried strawberry 0.074 kg/kg (water activity 0.195, below the 0.6 microbial-stability limit from Stevenson et al. 2015). |
| strawberry | processing_methods.paddle_pulper_finisher_berry.co_products.puree.mass_fraction | 0.75 kg/kg fruit | fao_bulletin_146_2001 | Source 1: FAO Bulletin 146 Ch 14.2 = 70-80% puree basis with enzyme cold press (50-100 ppm enzyme, 10-20C, 2-3 hr). Source 2: Roibas 2018 Section 3.2 (Okoth 2013) = 90% for fig/strawberry/kiwi IQF pre-processing (upper bound, different proc |
| strawberry | processing_methods.spray.moisture_dried | 0.04 | industry_standard_spray_dried_powder | Industrial spray-dried fruit / vegetable powder targets 3-5 percent residual moisture for shelf stability and free-flow handling. Adopted 0.04 as the commercial midpoint. |
| sunflower_seed | oil_content | 0.44 kg/kg as-is | carre_2021 | Table 1: seed oil 48.0% DM. At ~8% moisture: 0.48 * 0.92 = 0.44 as-is. |
| textured_soy_protein | moisture | 0.064 | swiss_fcdb_v7_2022 | Swiss Food Composition Database v7.0 (BLV, Federal Food Safety and Veterinary Office) record 14147 'Extruded partially defatted soya (pieces, minced), dry': water 6.4 g/100 g. Upper bound 0.10 from Saerens et al. 2021 process description (' |
| textured_soy_protein | protein_content | 0.499 kg/kg as-is | swiss_fcdb_v7_2022 | Swiss FCDB v7.0 record 14147: protein 49.9 g/100 g as-is = 53.3% on dry matter. This is the DEFATTED-FLOUR texturisation route: Saerens et al. 2021 Table 1 gives 67% protein DM for the soy-protein-CONCENTRATE route, so 53.3% identifies the |
| textured_soy_protein | rehydration_mass_balance.dry_input_kg_per_kg_output | 0.397436 kg dry textured soy protein / kg rehydrated output | ciqual_2020 | |
| textured_soy_protein | rehydration_mass_balance.moisture_rehydrated | 0.628 kg water / kg rehydrated product | ciqual_2020 | ANSES Ciqual 2020 French food composition table, food code 20591 'Proteine de soja texturee, rehydratee': water 62.8 g/100 g, protein 18.6 g/100 g. Licence Ouverte / Open Licence (Etalab). |
| tomato | concentrate_brix | 28 | codex_stan_57_1981 | Double concentrate tomato paste (24-28 Brix). Triple concentrate 36-40 Brix. |
| tomato | min_brix | 5.0 | codex_stan_247_2005 | |
| tomato | moisture_dried | 0.14 | legacy_module_constants_2026 | USDA FDC 170457 raw red tomato 94.52 percent moisture; FDC 169273 sun-dried tomato 14.6 percent (hot-air industrial spec similar) |
| tomato | moisture_fresh | 0.9452 | legacy_module_constants_2026 | USDA FDC 170457 raw red tomato 94.52 percent moisture; FDC 169273 sun-dried tomato 14.6 percent (hot-air industrial spec similar) |
| tomato | processing_methods.hot_air.moisture_dried | 0.14 | usda_fdc_plus_codex_2026 | USDA FDC 169273 dried tomato 14.6 percent moisture (industrial hot-air commercial spec) |
| tomato | processing_methods.hot_break_screw_tomato.co_products.puree.mass_fraction | 0.94 kg/kg fruit | singh_1980 | Singh 1980 hot-break screw, Sacramento plant. 94% of fresh tomato passes through as puree. |
| tomato | processing_methods.spray.feed_moisture | 0.6931 | derived_from_concentrate_brix_mass_balance | Tomato powder is industrially produced from tomato concentrate/paste (hot/cold break -> multi-effect evaporation to ~28 Brix paste -> spray drying), NOT by single-stage spray drying of 5-Brix fresh tomato juice, which is thermally prohibiti |
| tomato | processing_methods.spray.moisture_dried | 0.04 | industry_standard_spray_dried_powder | Industrial spray-dried fruit / vegetable powder targets 3-5 percent residual moisture for shelf stability and free-flow handling. Adopted 0.04 as the commercial midpoint. |
| tomato | processing_methods.sundrying.moisture_dried.sources[0] | 0.146 | swiss_fir_v7_13463 | |
| vinegar | concentrate_moisture | 0.5 | industrial_spray_dryer_feed_standard | Industrial spray-dryer feed for vinegar powder targets 40-55% moisture (45-60% total solids including the maltodextrin carrier required by the highly acidic, low-solids fresh vinegar feed). 50% moisture adopted as the canonical multi-effect |
| vinegar | moisture_dried | 0.04 | cacatian_2024_bignay_vinegar_powder | Cacatian and Barcena 2024 (Ind J Sci Tech 17(48):5076-5082, DOI 10.17485/ijst/v17i48.3604) spray-dried bignay vinegar with maltodextrin DE10 at 170 C inlet temperature: most-acceptable formulation 7.26% moisture. Commercial spray-dried malt |
| vinegar | moisture_fresh | 0.929 | ciqual_2025+swissfir_v7 | CIQUAL 11018 (Vinaigre) 92.9%; SwissFIR 1693 (Vinegar) 92.9%. NEVO has no plain vinegar entry; closest is balsamic at 70.3% (different product class). |
| vinegar | processing_methods.spray.feed_moisture | 0.5 | derived_from_concentrate_moisture | Equal to concentrate_moisture (0.50). The multi-effect evaporator concentrates fresh vinegar (with maltodextrin carrier added) to this moisture before the spray dryer receives it; the cascade walker uses feed_moisture as the spray stage's m |
| vinegar | processing_methods.spray.moisture_dried | 0.04 | cacatian_2024_bignay_vinegar_powder | Cacatian and Barcena 2024 spray-dried vinegar powder, 4% w/w commercial benchmark. |
| walnut | oil_content | 0.62 kg/kg as-is | USDA FDC | |
| walnut | processing_methods.cold_press_nut._oil_yield_sources[0] | 0.541 | martinez_2017 | |
| watermelon | min_brix | 8.0 | codex_stan_247_2005 | |
| wheat_conventional | moisture | 0.13 | IAOM | Grain moisture at milling ~13% |
| wheat_conventional | processing_methods.roller_milling_white.co_products.flour.mass_fraction | 0.77 | iaom_existing | Standard wheat flour extraction 77% (IAOM). Cross-validated by Baasandorj et al. 2018 (J Food Properties, Buhler mill 76.2%), Sarfaraz et al. 2017 (J Cereal Science, experimental 80% extraction), and Nirmal et al. 2017 (Sci Rep 7:14181, Buh |
| wheat_conventional | processing_methods.roller_milling_white.co_products.process_loss.mass_fraction | 0.005 | sarfaraz_2017_wheat_co_products | Residual to close mass balance to 1.0 after flour 0.77 + bran 0.15 + germ 0.025 + shorts 0.05 = 0.995. Process loss includes dust, sweepings, and conditioning-water evaporation. |
| wheat_conventional | processing_methods.roller_milling_white.co_products.wheat_bran.mass_fraction | 0.15 | halliwell_1904_flour_milling+sarfaraz_2017_wheat_co_products | Halliwell 1904 ch XI: pure-kernel bran 14.4% of grain. Sarfaraz et al. 2017 (J Cereal Sci 77:228) p.39: 13-17% bran across cultivars. Shetlar et al. via Ficco 2020: 3.9% outer pericarp + 0.9% inner pericarp + 0.7% testa + 9.0% aleurone = 14 |
| wheat_conventional | processing_methods.roller_milling_white.co_products.wheat_germ.mass_fraction | 0.025 | halliwell_1904_flour_milling+sarfaraz_2017_wheat_co_products | Halliwell 1904 ch XI: pure-kernel germ 1.6%. Sarfaraz et al. 2017: 2-3% germ. Commercial wheat-germ separation streams typically run 2-3% by mass (Halliwell's 1.6 is the pure-germ fraction; mill streams include some entrained endosperm). Ad |
| wheat_conventional | processing_methods.roller_milling_white.co_products.wheat_shorts_middlings.mass_fraction | 0.05 | sarfaraz_2017_wheat_co_products+kong_2016_wheat_endosperm_separation | Sarfaraz et al. 2017: defines shorts as a mixture of bran, endosperm, and germ (and red dog as a mixture of bran and low-grade endosperm). Kong & Baik 2016 (J Cereal Sci 69:49-56): experimental flour yields 65.1-72.4% imply 15-22% co-produc |
| wheat_conventional | processing_methods.roller_milling_wholemeal.co_products.wholemeal_flour.mass_fraction | 1.0 | IAOM | Whole wheat = 100% extraction, ~4.5% processing loss |
These values are near the top of the ranking and carry a prose label rather than a citable source. That combination is where an expert opinion is worth most: the number matters, and we cannot point you at a paper for it.
| Parameter | Value | influence | declared source |
|---|---|---|---|
bell_pepper.concentrate_brix | 65 | +11.17 % | assumption |
beetroot.concentrate_brix | 65 | +10.76 % | assumption |
bell_pepper.min_brix | 10.0 | -10.16 % | Mohamed et al. (2017) Int. J. Dairy Sci. 12:227-235 |
beetroot.min_brix | 8.0 | -9.79 % | USDA FDC + LCA literature consensus |
A low rank is not a quality statement. It means the value barely moves this result — it may still be wrong, and it may matter for an impact category other than climate change.
4 products report exactly 0.0000 kg CO₂eq/kg (apricot:sundried_fruit, grape:sundried_fruit, plum:sundried_fruit, tomato:sundried_fruit). That is a result, not a gap: open-air sun drying consumes no purchased energy, so there is no processing burden to attribute.
The per-unit background GWPs these shares were computed against are published in the table above, so the ranking can be recomputed rather than taken on trust. They come from the BAFU/UVEK background, not from our own measurements.
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