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The identity characteristics of oils are usually used to determine authenticity or purity. These characteristics include the physical properties and chemical composition of the oil. The technical applications of vegetable oils and their uses in edible and non-edible products depend on physical properties such as melting behaviour, viscosity etc Slip Melting Point (SMP) Since … Continue reading
The identity characteristics of oils are usually used to determine authenticity or purity. These characteristics include the physical properties and chemical composition of the oil. The technical applications of vegetable oils and their uses in edible and non-edible products depend on physical properties such as melting behaviour, viscosity etc. Fatty acid Composition Fatty acids, esterified … Continue reading
The table below shows the parameters for Identity and Quality characteristics of palm oil. Quality is an important attribute of edible oil products and it is a very important attribute from the trade point of view. With the growing innovations of product developments and improvements, there is an increasing demand for quality improvement from consumers … Continue reading
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 … Continue reading
Palm Oil The fatty acid chains present in the palm oil triglycerides could vary in the number of carbons present in the chain (chain length) and in structure (presence of double bonds, i.e., unsaturation). It is the variations in the structure and number of carbons in these fatty acid chains that largely define the chemical … Continue reading
Palm oil is extracted from the mesocarp of the fruit of the palm Elaeis guineensis. The mesocarp comprises about 70 – 80% by weight of the fruit and about 45 -50% of this mesocarp is oil. The rest of the fruit comprises the shell, kernel, moisture and other non-fatty fibres. The extracted oil is known … Continue reading
Palm oil is used in both edible and non-edible applications. Ninety percent of palm oil and its products are used for edible purposes. Currently palm oil is used in food preparation or food manufacture worldwide. The remaining 10% of palm oil and its products are used for nonedible applications, mainly in the soap industry and … Continue reading
Oil palm is an oil-producing tropical perennial crop. Elaeis guineensis is a single-stemmed palm which bears a single vegetative shoot, which is continuously active producing a new leaf every two weeks in mature palms. Palm trees may grow up to sixty feet and more in height. The trunks of young and mature trees are wrapped in … Continue reading
The African Plantation Industry Attempts from the early 1800s to establish commercial-scale plantations in West Africa and to put palm oil production there on a firm commercial basis met with numerous obstacles that impeded development. There were impediments in terms of political instability and internal conflicts that hampered economic progress in general, as well as … Continue reading
Starting from the northernmost occurrences along the west African coast, the first concentration of palms is in the highlands of the Fouta Djallon district of Guinea. The palm belt of Africa then runs through Sierra Leone, Liberia, the Ivory Coast, Ghana, Togoland, Benin (previously Dahomey), Nigeria, the Cameroons, the People’s Republic of Congo and the … Continue reading
Oil Palm Knowledge Base 