Palm Oil Indonesia
Palm oil, derived from the fruit of the oil palm tree, is a widely used vegetable oil found in many products, from food to cosmetics, and is known for its versatility and efficiency in production, though its expansion has also raised environmental concerns.
Here’s a more detailed look: What is Palm Oil?
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Source:
Palm oil is extracted from the fleshy, orange-red mesocarp of the fruit of the oil palm tree (Elaeis guineensis).
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Global Production:
Indonesia and Malaysia are the world’s largest producers, accounting for about 85% of global supply.
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Uses:
- Food: Used in cooking, food processing, and as a key ingredient in various products like margarine, chocolate, ice cream, and baked goods.
- Non-Food: Used in the production of soaps, detergents, cosmetics, and biofuels.
- Food: Used in cooking, food processing, and as a key ingredient in various products like margarine, chocolate, ice cream, and baked goods.
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Properties:
- Semi-solid at room temperature: This makes it suitable for use in spreads and other products.
- Stable at high temperatures: It’s resistant to oxidation and can withstand high temperatures, making it suitable for frying.
- Versatile: It’s used in a wide variety of products due to its properties and relatively low production costs.
- Efficient: Palm oil production is highly efficient, yielding a large amount of oil per hectare compared to other vegetable oils.
- Semi-solid at room temperature: This makes it suitable for use in spreads and other products.
