The first generation of biofuels was relatively easy to
produce. Plants produce their own concentrated stores of energy in seeds or
tubers, and biofuels simply tapped into those, taking oils from seeds and
ethanol from the sugars in tubers. But such crops compete directly with food
for agricultural resources, and after the initial enthusiasm, it became clear
that the quantities of fuel needed to make a difference would make serious
inroads into food security.