Palm Oil

Palm oil is an edible vegetable oil extracted from the fruit of oil palm trees, especially *Elaeis guineensis*.

Palm oil is an edible vegetable oil extracted from the fruit of oil palm trees, especially Elaeis guineensis. It is widely used in food products, cosmetics, and other manufactured goods, and is a major global commodity. Palm oil production is also associated with environmental concerns, particularly deforestation and habitat loss in tropical regions.

Description

Palm oil is a vegetable oil made by pressing the fruit of oil palm trees. It is naturally semi-solid at room temperature and is used because of its stability, texture, and versatility in manufacturing. Palm oil comes from the fleshy fruit of oil palm trees rather than the seed. Two main oils are produced from the fruit: palm oil and palm kernel oil.

Production and major growers

Oil palms grow in tropical climates near the equator. The oil palm tree is native to Africa but is now cultivated widely in tropical regions. Commercial production is concentrated in Indonesia and Malaysia, which account for most global output. Palm oil is one of the highest-yielding oil crops per hectare.

Uses

Palm oil is widely used in processed foods such as margarine, baked goods, chocolate, and confectionery, as well as in personal care products like shampoo, soap, and cosmetics. It is also used in some biofuels. Palm oil is used in many packaged foods and consumer products.

Environmental concerns

Palm oil expansion has contributed to deforestation, land conversion, and habitat loss in some tropical forests. This has raised concerns for endangered species and biodiversity conservation. Production has been linked to deforestation in biodiversity-rich forests.

Nutrition and composition

Palm oil contains both saturated and unsaturated fatty acids, with a relatively high proportion of saturated fat. Some unrefined forms contain carotenoids and vitamin E compounds.