We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Emissions Reduction Strategies for the Orange and Cherry Industries in New South Wales.
- Authors
Simmons, Aaron T.; Simpson, Marja; Bontinck, Paul-Antoine; Golding, John; Grant, Tim; Fearnley, Jess; Falivene, Steven
- Abstract
The orange and cherry industries in New South Wales, Australia, are major horticulture industries with a high export value. Climate change has resulted in the carbon footprint of products being used by consumers to guide purchases meaning that products with a relatively high carbon footprint risk losing market access. The carbon footprint of cherry and orange production is unknown and there is no assessment of the success of climate change mitigation strategies to reduce the carbon footprint of their production and move production towards being carbon neutral. This study assesses the climate change mitigation potential of five management changes to on-farm cherry and orange production (revegetation, the use of nitrification inhibitors, renewable energy, green N fertilisers, and pyrolysis of orchard residues) over a 25-year period. for example, orchards in relevant growing regions. The results show that the carbon footprint of production can be reduced by 73 and 83% for cherries and oranges, respectively, when strategies that avoid emissions are included in their production. When strategies that sequester C from the atmosphere are also included, cherry and orange production becomes C negative in the first few years of the scenario. The economics of implementing these strategies are unfavourable, at present; however, our results indicate that the NSW cherry and orange industries can be confident in achieving emissions reductions in on-farm production to assure market access for their products.
- Subjects
NEW South Wales; ORANGES; GREENHOUSE gas mitigation; CLIMATE change mitigation; CARBON offsetting; NITRIFICATION inhibitors; CHERRIES
- Publication
Foods, 2023, Vol 12, Issue 18, p3328
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods12183328