Optimization model of peach production relevant to input energies - Yield function in Chaharmahal va Bakhtiari province, Iran

The aim of this study was to determine the amount of input output energy used in peach production and to develop an optimal model of production in Chaharmahal va Bakhtiari province, Iran. Data were collected from 100 producers by administering a questionnaire in face-to-face interviews. Farms were selected based on random sampling method. Results revealed that the total energy of production is 47,951.52 MJ/ha and the highest share of energy consumption belongs to chemical fertilizers (35.37%). Consumption of direct energy was 47.4% while indirect energy was 52.6%. Also, Total energy consumption was divided into two groups; renewable and non-renewable (19.2% and 80.8% respectively). Energy use efficiency, Energy productivity, Specific energy and Net energy were calculated as 0.433, 0.228 (kg/MJ), 4.38 (MJ/kg) and -27,161.722 (MJ/ha), respectively. According to the negative sign for Net energy, if special strategy is used, energy dismiss will decrease and negative effect of some parameters could be omitted. In the present case the amount is indicating decimate of production energy. In addition, energy efficiency was not high enough. Some of the input energies were applied to machinery, chemical fertilizer, water irrigation and electricity which had significant effect on increasing production and MPP (marginal physical productivity) was determined for variables. This parameter was positive for energy groups namely; machinery, diesel fuel, chemical fertilizer, water irrigation and electricity while it was negative for other kind of energy such as chemical pesticides and human labor. Finally, there is a need to pursue a new policy to force producers to undertake energy-efficient practices to establish sustainable production systems without disrupting the natural resources. In addition, extension activities are needed to improve the efficiency of energy consumption and to sustain the natural resources. (C) 2015 Elsevier Ltd. All rights reserved.