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This podcast focuses on carbon dioxide (CO2) as a by-product of
ethanol production, and how reduced ethanol demand in the wake of
COVID-19 is limiting supply to the food industry in which is it
used in meatpacking, frozen fruit and vegetable processing and the
beverage industry.
The dramatic decline in gasoline demand has correspondingly
decreased the requirement of ethanol that is mandated to be blended
with gasoline. Several ethanol plants, particularly in the Midwest
region, have cut down production or shut down. This has impacted
the availability of carbon dioxide that is extracted from these
plants and purified for use mostly in the food and beverage
industries.
Experts from across the Energy & Natural Resources division
at IHS Markit explore what has led to the change in ethanol and CO2
production, how CO2 us utilised in the food supply chain, and the
impact for producers and manufacturers.
