(The New York Times) - Ubiquitous in products from cookies to cosmetics, and increasingly in European fuel tanks, too, palm oil is driving the destruction of some of Southeast Asia’s last tracts of untouched rainforest and leading to huge emissions of gases that spur global warming.

Biofuel goals meant to fight climate change are worsening the problem by giving growers an even greater incentive to destroy virgin forests and peatlands that serve as huge carbon sinks, environment advocates say. The forests provide livelihoods to indigenous people and are the only home to endangered species like the orangutan and the Sumatran tiger.

Palm oil, extracted from the fruit of oil palm trees, is a low-cost vegetable oil with a long shelf life, and is almost solid at room temperature, characteristics that suit its use in processed foods like cereal, bread, candy, potato chips and margarine. It is also an ingredient in soaps, detergents and household cleaners.

For more on The New York Times article, visit: http://www.nytimes.com/2010/06/04/business/energy-environment/04iht-rbogpalm.html?adxnnl=1&partner=rss&emc=rss&adxnnlx=1275822054-xaDwZEwKELstiYuzidA+QA