EMISSION REDUCTION STRATEGIES IN MONG LINH WHITE YAM (Dioscorea Alata L.) FLOUR PROCESSING TOWARD GREEN AGRICULTURE

Abstract

    This study focuses on identifying a cleaner production pathway for Mong Linh white yam flour. By directly investigating traditional processing facilities, we assessed the current environmental impact, ranging from wastewater discharge and organic waste to total energy consumption. The findings indicate that conventional methods result in significant inefficiencies, including substantial raw material loss and high energy demands. To address these challenges, an improved model was piloted, featuring the comprehensive recycling of by-products, water usage optimization, the integration of energy-efficient dryers, and the replacement of synthetic chemicals with safe biological alternatives. These interventions led to a marked reduction in TSS and COD levels, organic waste volume, and CO₂​ equivalent emissions, while simultaneously enhancing the overall quality of the flour. Based on these results, the study recommends scaling up this cleaner production model for small and medium-sized enterprises (SMEs) in the sector.