palm oil production
DESCRIPTION
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 - PowerPoint PPT PresentationTRANSCRIPT
Palm Oil Production
By Morgan Hyland
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
How is the energy source being used?
Palm Oil Production
Bunch Thresher
Fruit Sterilizer
Wet and Dry Method of extracting oil….
continued…
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
Environmental Impacts
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
Other disadvantages
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
Advantages
Where produced?
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
What would it replace?
http://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