Publication Name

Second-generation biofuels

The technologies to produce fuels from waste from agriculture and forestry,

or specific plants with high cellulose content are still a few years away from

competitive commercialization. The industry assumes that second-generation

biofuels will not be available in significant commercial quantities for five to 10

years. The advantages put forward are high energy efficiency, and the use of

plants that grow on degraded land or in areas less important for biodiversity.

How efficient are biofuels in reducing GHGs?

In order to utilize the full potential of biofuels for reducing GHG emissions it

is crucial that the total of emissions created during their production are both

as low as possible and below that of their fossil alternative. There are many el-

ements that can lead to higher greenhouse gas emissions from biofuels than

in the optimal case: GHG emissions are mainly due to fossil fuel inputs into

cultivation and downstream processing. But the final result also depends on

the type of crops and finally the efficiency of the engine running on it. The In-

ternational Energy Agency says about 15–25 per cent reduction in GHG emis-

sions compared to fossil fuels can be achieved by using starch based crops,

for example corn in the United States, but a 90 per cent reduction with sugar

cane as feedstock as grown in Brasil. In some cases the climate balance of

biofuels is even negative. Nitrous oxide emissions from fertilizer application

during the cultivation of the plants partially reduces CO

emissions savings.

The controversy

Although growing fuel in fields sounds highly promising for solving our ener-

gy and climate problems, there are a number of controversial issues around

biofuel production.

Energy versus Food:

Sceptics are concerned that where biofuels are grown,

no food will be harvested, and some even call for a moratorium. In a world

where 850 million are considered undernourished any potential threat to ag-

gravate this situation requires thorough and critical examination. Over the

past three years, global food prices have risen 83 per cent. Governmental

subsidies and targets for biofuel in developed countries has created a sudden