Palm Oil Commercial Specifications and Quality
Crude Palm/Palm Kernel Oil
Crude palm oil and crude palm kernel oil quality is generally determined by trading specification as specified by Bursa Malaysia Derivatives (BMD) FCPO (Crude Palm Oil Futures) and FPKO (Crude Palm Kernel Futures) contracts.
FCPO Contract
Crude Palm Oil (CPO) of good merchantable quality, in bulk, unbleached, in Port Tank Installations approved by the Exchange located at the option of the seller at Port Kelang, Penang/Butterworth and Pasir Gudang (Johor).
Free Fatty Acids (FFA) of palm oil delivered into Port Tank Installations shall not exceed 4% and from Port Tank Installations shall not exceed 5%.
Moisture and impurities shall not exceed 0.25%.
Deterioration of Bleachability Index (DOBI) value of palm oil delivered into Port Tank Installations shall be at a minimum of 2.5 and of palm oil delivered from Port Tank Installations shall be at a minimum of 2.31.
FPKO Contract
Crude Palm Kernel Oil (CPKO) of good merchantable quality and stored at a Port Tank Installations located at the option of the seller at Port Kelang, Penang/Butterworth and Pasir Gudang (Johor). Free Fatty Acids (FFA) content (as Lauric Acid of CPKO) delivered into Port Tank Installations shall not exceed 3.5% and out of Port Tank Installations shall not exceed 4%. Moisture and impurities shall not exceed 0.5%. Iodine value at range 16.5 – 18.75. Colour range 4 Red – 8 Red & 60 Yellow Max.
MEOMA (Malaysia Edible Oil Manufacturers’ Association) also has its standard specifications for CPKO.
The Malaysia Standards (MS) specifies the quality requirements of crude palm and crude palm kernel oil.
MS 814:2007 Palm Oil – Specification
MS 815.2007 Palm Stearin – Specification
MS 816: 2007 Palm Olein – Specification
MS 80:2011 Palm Kernel Oil – Specification
MS 1436: 2010 Specification for Palm Kernel Olein
MS 1437: 2010 Specification for Palm Kernel Stearin
The use of Malaysian Standards is voluntary except in so far as they are made mandatory by regulatory authorities by means of regulations, local by-laws or any other similar ways.
Quality Specification of CPO as per MS814
Identity Characteristics of CPO as per MS814
Quality Specification of CPKO and RBDPKO as per MEOMA
Identity Characteristics of Crude Palm Kernel Oil as per MS80
Quality Specification of CPK Olein and CPK Stearin as per MEOMA
Processed Palm/ Palm Kernel Oil
Trading specifications for processed palm and palm kernel oil are specified by PORAM (Palm Oil Refiners Association of Malaysia) and MEOMA (Malaysia Edible Oil Manufacturers’ Association)
The Palm Oil Refiners Association of Malaysia (PORAM) was formed in 1975 primarily to present a representative voice to the Government and the trade in all matters related to the palm oil industry. Being a trade association, PORAM is a voluntary, non-profit organization. Its members comprise of companies involved in the refining and related downstream processing of palm oil, palm kernel oil and other vegetable oils including ancillary services
PORAM established the quality specifications for refined palm oil products, and these formed the normal specifications for refined oil trade based on the Federation of Oils, Seeds and Feeds Association (FOSFA) Free On Board (FOB) contract for bulk oils. These normal specifications are generally referred to as the PORAM specifications, which are accepted for international trading of refined palm oil products in bulk.
PORAM Standard Specifications for Processed Palm Oil
Identity Characteristics of Palm Olein as per MS816
Identity Characteristics of Palm Stearin as per MS815
Identity Characteristics of Superolein as per MS1762
MEOMA Standard Specifications for Processed Palm Oil
MEOMA or (Malaysia Edible Oil Manufacturers’ Association) was established in 1961 and represents about 80% of edible oil manufacturers in Malaysia. They play a prominent role for the palm kernel crushers representing their interest in the industry.
Identity characteristics of kernel oil, kernel stearin and
kernel olein as per MS 80, MS 1436 and MS 1437
Identity characteristics of hydrogenated kernel oil, kernel
stearin and kernel olein.
Reference:
1) Vegetable Oil in Food Technology, Blackwell Publishing, 2002
2) http://www.poram.org.my
Oil Palm Knowledge Base 
So good to have this here.
Posted by hon chuks oriala | May 18, 2016, 1:24 am