About Palm Oil

Palm oil is a natural vegetable oil produced from the palm (Elaeis Guineesis Jacq), which when grown within a small band of latitude either side of the equator, will produce fruit that when processed and refined, produces an oil that is rich in colour, pure in clarity and is free from cholesterol. It is very popular in markets throughout Europe and Asia, its main use(s) being associated with the food preparation and confectionary manufacturing industries.

Crude Palm Oil (CPO) is the primary oil produced by crushing the fruit followed by clarification and drying. The crude oil is then furthered processed and fractionated into the following products:

Refined Bleached & Deodorised Palm Oil Used for the manufacture of margarines, shortenings, frying fats and ice cream;   Standard & Super Grade Oleins For packaging and distribution of domestic and commercial cooking oils, manufacture of shortenings and margarine products;   Palm Stearin (Vegetable Fat) Used extensively for the manufacture of food shortenings, margarines and perfumed soap products;   Palm Fatty Acid Distillate Mainly, used for the manufacture of soap products and some food emulsifiers.