Paper Title
Process Selection For Reducing Greenhousegas Emissions In Fish Sauce Industry

Abstract
Theobjective of this research isselectionthe potential production processes for reducing greenhouse gas (GHG) emissions using Analytic Hierarchy Process (AHP). There are several processes of fish sauce industry in Thailand which emit GHG and be quite difficult to improve of all. In this study, ten experts who have experiences in GHG emissions answered questionnaires to select the potential processes for reducing GHG emissions. The result from AHP showed that the packaging and fermentation processes had the highest priority,similarly, carbon footprint measurement. Index Terms�Analytic Hierarchy Process (AHP), Carbon footprint, Greenhouse gas (GHG) emissions, Fish sauce industry.