Evaluation of sustainability of Leafy Vegetable Production in Khash County Based on Energy Analysis and Ecological Footprint

Articles in Press

Document Type : Research Paper

Authors

Department of Agronomy. Faculty of Agriculture. University of Zabol. Zabol. Iran

10.22034/saps.2025.67017.3361

Abstract

Abstract
Background and Objective: This study aimed to analyze the sustainability of leafy vegetable production including leek, coriander, basil, and spinach based on energy and ecological footprint assessment.
Materials and Methods: The study was conducted in Khash County, in the agricultural year of 2019-2020, through questionnaires and interviews with vegetable growers. The number of gardens studied was determined by the Cochran formula. After determining the most important inputs and outputs of the gardens, the indicators related to energy, energy distribution, and ecological footprint were calculated and analyzed.
Results: The net energy for the production of leek, coriander, basil, and spinach was 1055.48, -8979.38, -13923.50 and 12418.32 MJ ha-1, respectively, which indicates energy loss in the coriander and basil ecosystems. The ecological footprint of leek, coriander, basil, and spinach production in Khash County was 1.56, 1.49, 1.70, and 1.52 global hectares, respectively, indicating that the production of these vegetables in Khash County is environmentally sustainable. However, based on the assessment of energy indicators, the production of coriander and basil in Khash County is not sustainable.
Conclusion: It is recommended to reduce the production of basil and coriander and expand the production of spinach and leek in this county. Also, due to the large contribution of two inputs of nitrogen fertilizer and fossil fuel to the ecological footprint in all four vegetable ecosystems studied and their role in reducing the sustainability of producion, it is recommended to manage the consumption of these inputs in order to increase the sustainability of production.

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Journal of Agricultural Science and Sustainable Production

Articles in Press, Accepted Manuscript
Available Online from 20 April 2027

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