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Palm Oil Production . By Morgan Hyland. How is the energy source being used? . Still mostly used in the manufacturing of food products Found in 1 in 10 food items in the UK Now being used as an ingredient in bio-diesel also transportation
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Palm Oil Production By Morgan Hyland
How is the energy source being used? • Still mostly used in the manufacturing of food products • Found in 1 in 10 food items in the UK • Now being used as an ingredient in bio-diesel also transportation • Also used as fuel to be burnt in power stations to produce energy • Indonesia and Malaysia are the biggest market for palm oil energy production
Palm Oil Production Bunch Thresher Fruit Sterilizer Wet and Dry Method of extracting oil….
Environmental Impacts • Largest cause of rainforest clearance • Responsible for destruction of 10 million hectares of rainforest • 6.5 million hectares of palm oil plantations have been created • Responsible for the destruction of species • responsible for at least half of the observed reduction in orangutan between 1992 and 2003 • Causes an increase in green house gas emissions • Chief cause of forest fires in Indonesia
Other disadvantages • Benefitted large companies at the expense of small communities • Lose their land and access to rainforest resources and economic profits • Palm oil production often more associated with corporate greed rather than sustainable development
Advantages • Reduces green house gases that destroy the ozone layer • Renewable resource- most commonly produced vegetable oil in the world • It has the lowest production cost of all the major oils
What would it replace? • In its use in creating biofuels, it would reduce the need for crude oil • It reduces the amount of green house gases that are emitted into the atmosphere • Renewable resource • Costs less than all other oils
http://www.foe.co.uk/resource/briefings/palm_oil_biofuel_position.pdfhttp://www.foe.co.uk/resource/briefings/palm_oil_biofuel_position.pdf • http://www.biomass-asia-workshop.jp/biomassws/04workshop/presentation_files/17_Choo.pdf • http://www.fao.org/DOCREP/005/Y4355E/y4355e04.htm