Assessing greenhouse gas emissions in the cassava flour supply chain: Evidence from small‐scale production units

This study applies Life Cycle Assessment to quantify greenhouse gas (GHG) emissions across the cassava flour production chain, from cultivation to final processing. Primary data were collected in 2023 from two small‐scale artisanal facilities in Northeast Brazil (CF‐I and CF‐II). The functional unit was the annual processing of 10,400 kg of cassava roots. CF‐I separates its output into cassava flour and wet starch, whereas CF‐II retains the starch in the flour. Agricultural and machinery operations, electricity, firewood, and water consumption were accounted for. Total carbon footprints were evaluated using IPCC 2021 GWP 100a characterization factors. Reported GHG totals account for upstream supply chain burdens and non‐CO 2 combustion gases, excluding biogenic CO 2 emissions under the carbon‐neutrality convention. Overall GHG emissions were 2585.15 kg CO 2 ‐eq/year for CF‐I and 1532.47 kg CO 2 ‐eq/year for CF‐II. The highest contribution is associated with firewood consumption for flour roasting, followed by fossil fuel consumption during root transportation. Cassava peel and sieving residues used as animal feed substitutes yielded avoided emissions. Comparative analysis revealed significant differences in resource use efficiency between facilities. Scenario analysis showed that adopting CF‐I's lower‐emission transport configuration could reduce CF‐II transport emissions by 31.15%, while adopting CF‐II's metal‐pan roasting configuration could reduce roasting‐related emissions in CF‐I by 60.00% (yielding a 53.89% reduction in overall facility emissions).