Palm oil derives from the tropical palm tree known as oil palm, which grows best within 10 degrees north or south of the equator. Areas best known for palm oil production include Southeast Asia, and parts of Africa and South America. The oil palm produces large quantities of fruits called fruit bunches, and individual fruits are made up of a kernel (core), a mesocarp (fleshy outer layer) and a shell. A remarkable quality of the oil palm is that it is able to produce 10x the oil yield compared to other oil crops and this oil is extraordinarily versatile in the production of goods.
- Crude Palm Oil (CPO)
- Crude Palm Kernel Oil (CPKO)
- Olein (Liquid Palm Oil)
- Stearin (Solid Palm Oil)
- Palm Acid Fatty Acid (PFAD)
- Refined, Bleached, Deodorised Palm Oil (RBDPO)
- Refined, Bleached Deodorised Palm Kernel Oil (RBDPKO)
- Palm Kernel Expeller (PKE)
Palm oil is considered to be the most widely consumed vegetable oil of today, largely because of its versatility and high applicability within many of today’s industries. Additionally palm oil is popular for its great cooking properties, being an odourless oil and having the ability to naturally preserve products and increasing the shelf life.