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Descripción
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| This chapter evaluates the water footprint (WF) of Spanish tomatoes and olive oil over the period 1997?2008. It analyses the three types of water: green, blue and grey. Water apparent productivity (WAP) and virtual water exports for tomatoes and olive oil have been studied. The ranges of the WF of tomatoes and olives per unit of product (m3/t) show that providing a unique value for a product WF may be a strong assumption because of the widely different climatic conditions, production systems, productivity levels and irrigation schedules across the country. | |
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Internacional
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Si |
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DOI
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Edición del Libro
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1 |
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Editorial del Libro
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Taylor & Francis Group London, UK |
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ISBN
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978-0-415-63152-5 |
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Serie
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Título del Libro
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Water, Agriculture and the Environment in Spain: can we square the circle? |
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Desde página
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123 |
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Hasta página
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138 |