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Crude Palm Oil is a reddish-orange oil extracted from the pulp of the fruit of the African palm which originated from the Elaeis guineensis tree of West Guinea.
Palm oils contain many vitamins including; vitamin E, A and beta-carotene which promote good night vision, health of mucous membranes and skin, and the growth of bone. Palm oil plays a role in the body’s use of fat which includes; energy reserve, thermal insulation, organ protection, tissue membrane structure and cell metabolism. Studies have shown that a palm oil enriched diet does not raise blood cholesterol and even leads to lower plasma cholesterol levels.
The main usage of Crud Palm Oil (CPO) is for cooking purposes.It can also be used in manufacture of margarine, shortening, vanaspathy and soap.
Crud Palm Oil is obtained from the mesocarp of fresh fruit bunches. It is an orange-reddish liquid and semi-solid at room temperature, melting to a clear red-orange liquid on slight heating.
Palm oil is one of the major edible vegetable oils consumed globally. Palm oil is high in saturated fats and free of trans-fats. Palm oil and its derivatives are used in the manufacture of prepackaged food, cleaning products, hair care, cosmetics, and personal care products. Palm wax is utilized in the manufacturing of candles. It is also used as feed for livestock known as palm kernel cake (PKC) which is a byproduct of palm kernel oil. It considered as a medium grade protein feed used to fatten livestock’s.
Palm oil has a longer shelf life as it does not become easily rancid. It is also high in carotenoid which is a rich source of vitamin A. Red palm oil has seventeen times more carotenoid than carrots. Indonesia and Malaysia produce approximately 85% of the world’s palm oil. Other potential producer countries include Thailand, Columbia, Nigeria, Papua New Guinea and Ecuador.