Life Cycle Assessment of Argentinian Dry Bean Flour

Plant-based sources are being assessed as alternatives to animal-based foods as a strategy to reduce environmental impacts. This study aimed to calculate the environmental footprint of dry bean flour made from Phaseolus vulgaris sp. cultivated in the Argentine Northwest. Since grain pre-treatment influences the flour’s nutritional value, three different processing methods were evaluated. A comparative Life Cycle Assessment was conducted for 1 kg of flour. Primary stages assessed were seed and grain production, transportation, processing, and flour production. Agrochemicals used in the field stages had a significant impact on ecotoxicity. Energy consumption from non-renewable sources represents a significant burden on pretreated flour.