Farms.com Home   News

HOPA Moves to Revive Hamilton Biodiesel Facility

A shuttered biodiesel plant in Hamilton, ON is set to get a new lease on life thanks to the Hamilton Oshawa Port Authority (HOPA). 

HOPA announced earlier this week it had purchased the Biox facility - which has been shut down since December - from its former owner, World Energy/Hartree. HOPA is now in the process of identifying a suitable operator to get the plant up and running again, it said. 

The Biox facility has operated on port lands for more than two decades, converting used cooking oil, animal fats, and seed oils into biodiesel. Over its lifespan, the plant has seen more than $70 million in investment. The plant has a production capacity of 67 million litres annually. 

According to a HOPA release, regulatory changes have bolstered the outlook for domestic biodiesel. The Ontario government has enacted a regulatory amendment that requires a portion of the biodiesel blended with regular diesel to be produced in Canada. This change, along with other recently announced federal production incentives, helps secure a ‘viable, competitive future for local producers,’ the release said. 

Having the facility operating again will also support jobs in Hamilton and the surrounding area, provide diesel suppliers with a local source of biodiesel for blending, and ‘fortify Ontario’s agricultural sector by maintaining a reliable market for local feedstock,’ the release added. Additionally, it aligns with the Great Lakes fleet’s transition to marine biofuels and HOPA’s own “Buy Canada” goals. 

Click here to see more...

Trending Video

2. Unpacking the Complex Nature of Flavour Chemistry in Pea

Video: 2. Unpacking the Complex Nature of Flavour Chemistry in Pea


>> Guidance for Analyzing Flavour Compounds in Peas
>> Relevance of gustation and somatosensory perceptions in research
>> Strategies for identifying perceptible flavour molecules in peas
>> Importance of sensory-guided approaches
>> Research Highlights: Impact of ultra-high temperature processing and storage conditions on pea protein aroma, Molecular origins of off-tastes in pea, Umami in pea protein – MSG levels in commercial samples and importance of umami-enhancing compounds, NMR methods to evaluate protein-flavour binding behaviour and mechanisms

This video is part of the Pulse Discovery Series: Addressing Flavour Challenges in Pulse Ingredients, an in-depth course exploring flavour drivers, processing considerations, and formulation strategies for pulse ingredients.