Comparative studies on energy efficiency and GHG emissions between conventional and organic olive groves in Greece and Portugal

• Autor(a) principal: Balafoutis, A
• Data de Publicação: 2014
• Outros Autores: Baptista, F, Briassoulis, D, Silva, LL, Panagakis, P, Murcho, D
• Tipo de documento: Artigo de conferência
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10174/11312
• topic: energy efficiency; GHG; olive groves; organic farming

Nowadays, traditional farming based on achieving high yields using high inputs, shifts gradu-ally towards maximum possible crop yield using minimal inputs in an optimized way or to-wards organic farming. This is usually accomplishing by low yield of high quality products without using conventional agrochemicals (i.e. fertilizers, pesticides). In general, this last ap-proach leads to lower energy consumption per unit area of land, therefore lower cost and reduced greenhouse gas (GHG) emissions. However, in a global perspective it has the risk of significant total production reduction. Hence, it is vital to consider energy efficiency im-provement, namely the decrease of primary energy consumption for the production of a unit of agricultural product (expressed in weight or volume units), within the farm boundaries. Im-provement of energy efficiency is a key parameter affecting positively the overall efficiency of crop farming systems in terms of energy and GHG emissions. In the present paper, two show cases of olive groves in Greece (“Sterea Ellada” region) and Portugal (“Alentejo” re-gion) were compared to illustrate the effect on energy efficiency and GHG emissions when moving from conventional to organic olive grove cultivations in these different locations. The analysis was based on two simple framework models using information provided by farmers and literature data regarding the inputs and outputs of each olive grove. The models were adjusted according to the olives’ variety, the agricultural practices followed and the location of the production system. Considering the specific energy consumption per unit of product, in the case of the Greek olive grove, organic farming reduces energy consumption by 13.9%, while the final yield is reduced by 30%. GHG emissions are reduced by 58%. In the case of the Portuguese olive grove, organic farming significantly reduces crop yield (54.5%), while, energy efficiency is improved by 9.7% and GHG emissions are reduced by 26%.