Estimation of virtual water waste due to wasted products in wholesale fruit and vegetable markets; case study of Tehran city

Document Type : Research Paper

Authors

1 Department of Agricultural Economics, Faculty of Agricultural Economics and Development, Tehran, Karaj, Iran

2 Department of Agricultural Economics Faculty of Agricultural Economics and Development Tehran, Karaj, Iran

Abstract

the results of the present study showed that, the highest percentage of wastage of crops in Tehran's central wholesale fruit and vegetable is for vegetables, celery and tomatoes with 30, 30 and 15 percent. Kiwi, grapefruit and sour lemon have almost no wastage. At the level of Tehran's wholesale fruit and vegetable, the highest amount of wastage is related to lettuce, oranges, vegetables and grapes, with 50, 43, 40 and 40 percent, respectively. The lowest amount of wastage is for watermelon and kiwi with 10%. Also, most of the virtual water wastage is for tomato, potato, watermelon, onion and apple with the amounts of 55824, 39345, 34927, 30432 and 29684 thousand cubic meters. The lowest amount of virtual water losses is for kiwi, beet and cabbage with 109, 144 and 151 thousand cubic meters.

Keywords

References

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Spiess, W. E. L. (2014). Virtual water and water footprint of food production and processing

Iranian Journal of Agricultural Economics and Development Research
Volume 52, Issue 2
May 2021
Pages 229-246

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