Posted March 03, 2018 05:27:58 The global warming threat to edible oil and its extraction is increasing and the costs associated with extraction and refining the oil are rising.
While the global economic situation remains challenging, there is a great deal of interest in the topic of edible oil, as it is likely to be one of the biggest impacts on the future of global food supply and supply chain.
The first edition of the “Edible Oil: A Global Threat Assessment” by the Centre for Food and Agricultural Policy at the University of California, Davis, was published in 2016, and this edition focuses on the environmental, health and social impacts of CO2 in the edible oil industry.
It is a well-researched, accessible and highly-acclaimed report that has received a great amount of interest and is likely the most comprehensive assessment of the topic to date.
The report identifies the three main factors that contribute to the greenhouse gas (GHG) impact of edible oils: extraction, refining and refining efficiency.
It then identifies the CO2-neutral and GHG-positive effects of edible foods as well as how edible oils can reduce CO2 emissions.
It highlights the benefits of edible crops, crops that are not as efficient as those grown for other crops and the benefits that can be derived from edible crops for climate mitigation and adaptation.
For the first time, the report looks at edible oils as a global threat, and it concludes that there are a number of different ways edible oils may be used in the future.
The researchers found that there is considerable overlap between the impacts of edible and non-edible oils.
For example, the impact of CO 2 emissions on the health of food producers may be comparable to that of crops grown for industrial use, while the CO 2 effects on health may be substantially greater.
There is also significant overlap between edible and agricultural crops and food producers.
The effects of CO-emissions on food production are significant, but not necessarily the main driver.
The impact of human health and climate mitigation on edible crops and crops in general is also less well-known.
The study suggests that there may be opportunities for food producers to reduce their emissions and still meet the climate change target.
However, the implications of the CO-dependence of edible food products on the CO‐dependence on edible foods are largely unknown, and the impact on food security and food production of non-Edible Foods is also not well understood.