KENRAM is came from the words kenap and rami that is the first products before the shareholders and board of directors decided to used the African palm oil its because it has a large capital and less expenses in terms of maintenance. It was located in the capital of Sultan Kudarat the Isulan, kenram is a barangay. This place was bought by Don Juan P. Garcia Sr. but he is already dead. African palm-oil that used in different kinds of products to be one of the ingredients for example in the powdered milk, cooking oil, bath soap, noodles and many more. This business is form as Joint-stocks company such as (KIDI) KENRAM INDUSTRIAL DEVELOPMENT Inc., (KPI) KENRAM PHILIPPINE Inc. and KARBEMCO. This products is popular also from other country. KPI is using nursery to the young plant of African to prepare in changing of older tress. The seeds was bought and came from the country Papua New Guinea.
They have their own plantation in milling the fruits of the African to produce palm oil.
On the other hand, not only oil we can get in this but also theirs also different products that this tree can produce the kalakat that used in making basket and walls of a native house. It really helps the people of the kenram to have money by using this resources and putting their creativity. This business employed a lot people that improves the status of living. Only in Kenram in the Sultan Kudarat has milling that is why other part of municipalities and cities that has a products of African goes to Kenram to sell it and to make palm oil. Most of the business person that has interest in terms of agriculture one of the best product I think is this it's because it has a lot of uses and it has lot of products to make that it means this is profitable business. it terms of tourist spot barangay Kenram has a KIDI underground basketball court, a large income because of plantation of African, and every festival we having a motor cross competition.Our place is being awarded since 2008 as of the peaceful barangay of Sultan Kudarat.
THE IMPORTANCE OF AFRICAN PALM-OIL
African palm oil provides another option for consumers and food
manufacturers looking for alternatives to trans fats and products high
in saturated fats. Palm oil has been used in Africa and in Asia for
years to fry food, to treat wounds, as skin moisturizers and more. The
demand for palm oil in Western countries is growing as its health
benefits are becoming more widely known. A 2007 report in "Oil World"
put vegetable oil production around the world at 130 million tons. Of
those 130 million tons, over 38 million were produced by the oil
palm--the greatest amount for a single oil-producing crop.
-
High in Beta-Carotene
-
African palm oil contains high levels of carotenoids, which give the oil, among other things, its red-orange hue. "Palm Oil: a Nutritional Overview," a study by Wayne State University's Department of Nurtition and Food Science highlights palm oil as one of the richest sources of carotenoids available, above tomatoes and carrots. Carotenoids contain vitamin A, which in turn helps to boost the body's immune system and has been found reduce the risk of cancer, heart disease and cataracts. The absence of enough vitamin A in a diet can lead to blindness as well as other medical problems.
Antioxidant Properties
-
A Carnegie Mellon University study titled "Refinery of Palm Oil", cites this oil as being rich in two types of vitamin E, tocopherols and tocotrienols, antioxidants that help the body rid itself of toxins and appear to help people stay younger-looking and healthy longer. According to the study, as these antioxidants fight free radicals in the body, they can prevent chronic disease and keep the skin and other organs in healthier condition.
Fatty Acids
-
While too much fat is not healthy, it must understood that our bodies also require fats and oils to a certain degree. Palm oil is a nutritious oil, not only because of the carotenoids, but also because it supplies our bodies with fatty acids, which are the raw materials required for the construction of cell membranes, as well as vitamins D, E and K.
High Density Lipoprotein
-
The same study from Carnegie Mellon confirmed that African palm oil was found to be one of the best options (in the oil category) for fighting high cholesterol thanks to the presence of high-density lipoprotein (HDL), sometimes called the "good cholesterol".
-
RED PALM OIL
A Daily Dose of Vitamins
from A Cooking Oil
Bruce Fife, ND
Palm oil,
particularly virgin or “red” palm oil, is a traditional fat that has
been a part of the human diet for at least 5000 years. For generations
red palm oil has been revered as both a nutritious food and a valuable
medicine. It was prized by the pharaohs of ancient Egypt as a sacred
food. The oil was so highly valued that it was entombed with the
pharaohs so that they would have access to it in the afterlife.
Palm oil
comes from the fruit of the oil palm (Elaesis guineensis).Originating
in tropical Africa, it has now spread throughout much of world. Today it
is an important crop in Southeast Asia, West Africa, and South America.
Throughout
history palm oil has served as the primary source of dietary fat for
countless numbers of people. Its nutritional and healing properties have
been recognized for generations. Until modern medicine arrived, red palm
oil was the remedy of choice for nearly every illness in many parts of
Africa. When someone was sick, downing a cup full of palm oil was
common. Even today many people in the villages rely on this age old
method of treatment. Palm oil is regarded among many as essential in the
diet for pregnant and nursing women in order to assure good health for
the mother and child.
Today,
medical doctors are recognizing the value of red palm oil in the
treatment and prevention of malnutrition and vitamin deficiency
diseases. Governments around the world are incorporating it into
programs to wipe out deficiency diseases which are still rampant in many
impoverished areas.
Red palm
oil not only supplies fatty acids essential for proper growth and
development, but it is packed with an assortment of vitamins,
antioxidants, and other phytonutrients important for good health. Red
palm oil gets its name from its characteristic dark red color. The color
comes from carotenes such as beta-carotene and lycopene—the same
nutrients that give tomatoes and carrots and other fruits and vegetables
their rich red and orange colors.
Carotenes
are valuable nutrients and powerful antioxidants. They are also
important because our body can convert them into vitamin A, an essential
nutrient. Vitamin A deficiency can cause blindness, weaken bones, lower
immunity, and adversely affect learning ability and mental function.
Vitamin A is only found in animal foods. Such foods, are too expensive
for many people. Carotenes in fruits and vegetables can supply the
needed vitamin A if an adequate amount of fat is also consumed.
Carotenes require fat for conversion into vitamin A. Unfortunately,
those who can’t afford animal products often do not eat much fat either.
Populations with ample carotene-rich foods available often suffer from
vitamin A deficiency because they don’t get enough fat in their diet.
Red palm
oil provides a perfect solution. It supplies the needed fat and vitamin
A precursors. Red palm oil is the richest dietary source of provitamin A
carotenes (beta-carotene and alpha-carotene). It has 15 times more
provitamin A carotenes than carrots and 300 times more than tomatoes.
This has made it a valued resource in the treatment of vitamin A
deficiency. Just one teaspoon a day of red palm oil supplies children
with the daily recommend amount of vitamin A. Nursing mothers are
encouraged to supplement their diet with palm oil to enrich their milk
with the vitamin. Studies show that adding red palm oil into the diet
can double or triple the amount of vitamin A in mother’s milk.
The
children are not only getting the vitamin A they need but other
important nutrients as well. Red palm oil is a virtual powerhouse of
nutrition. It contains by far, more nutrients than any other dietary
oil. In addition to beta-carotene, alpha-carotene, and lycopene it
contains at least 20 other carotenes along with vitamin E, vitamin K,
CoQ10, squalene, phytosterols, flavonoids, phenolic acids, and
glycolipids. Palm oil is one of the richest natural sources of vitamin
E. In addition to ordinary vitamin E, it also contains the highest
amount of a super potent form of vitamin E known as tocotrienol. There
are four tocotrienols. Palm oil contains all of them. These tocotrienols
have up to 60 times the antioxidant activity of ordinary vitamin E. The
combination of vitamin E, tocotrienols, carotenes, and other
antioxidants makes palm oil a super antioxidant food.
Red palm
oil is loaded with so many nutrients and antioxidants it’s like a
natural dietary supplement. In fact, it is currently being encapsulated
and sold as a vitamin supplement. The oil is also available in bottles
like other vegetable oils for kitchen use.
In
government programs for the treatment of nutritional deficiencies, palm
oil is simply incorporated into the food. It’s easy for a child to get a
teaspoon of red palm oil when it is used to cook vegetables or bread.
Palm oil is an excellent for cooking and baking. It consists of 50
percent saturated fatty acids, 40 percent monounsaturated fatty acids,
and 10 percent polyunsaturated fatty acids. The high saturated and
monounsaturated fatty acid content makes palm oil a very heat resistant
and stable oil. It has a high smoke point of 437 degrees F. The high
saturated fat and antioxidant content makes it extremely resistant to
oxidation and free-radical formation.
Over the
past two decades researchers have painstakingly studied palm oil’s
effect on cardiovascular health. The results have been surprising to
researchers. Although high in saturated fat, it protects against heart
disease.
Studies
show that adding palm oil into the diet can remove plaque build up in
arteries and therefore, reverse the process of atherosclerosis. This has
been demonstrated in both animal and human studies.
In one study, for instance, 50 subjects were
divided into two equal groups. All the participants had been diagnosed
with atherosclerosis and had suffered at least one stroke. At the
beginning of the study the degree of blockage of their carotid arteries
ranged from 15 to 79 percent. Without any other changes to their diets
or medications, half of the subjects began taking a daily palm oil
supplement. The other half received placebos and served as the control.
The degree of atherosclerosis was monitored using ultrasound scans over
an 18 month period. In the group receiving palm oil, atherosclerosis was
halted in 23 of the 25 subjects. In seven of these subjects
atherosclerosis was not only stopped but regressed. In comparison, none
of those in the control group showed any improvement, in fact, the
condition in 10 of them worsened (Tomeo, 1995).
This study demonstrated that palm oil can not only stop, but even
reverse atherosclerosis.
Removing
plaque is not the only way palm oil protects against strokes and heart
attacks. Palm oil can also improve cholesterol values. In a study at the
University of Illinois College of Medicine researchers demonstrated a 10
percent decrease in total cholesterol in 36 hypercholesterolemic (high
cholesterol) subjects given palm oil capsules for four weeks. A
follow-up study of 16 subjects resulted in a 13 percent lowering of
total cholesterol (Qureshi, 1995).
In another study 31 subjects took a palm oil
supplement every day for 30 days. No other changes were made to their
diets. They continued to eat whatever they desired. The results showed
that palm oil supplementation lowered both total cholesterol and LDL
(bad) cholesterol in all the volunteers. The magnitude of reduction of
total cholesterol ranged from 5 to 35.9 percent and the reduction of LDL
cholesterol ranged from 0.9 to 37 percent. What was even more important
was the effect the palm oil had on the cholesterol ratio. The
cholesterol ratio was reduced in 78 percent of the subjects,
demonstrating a highly significant and favorable response to
supplementation (Tan, 1991).
Palm oil
helps maintain proper blood pressure. The high antioxidant content of
the oil quenches free radicals and keeps inflammation under control. In
one study researchers induced inflammation in the arteries of test
animals. Inflammation causes swelling which narrows artery passageways,
restricting blood flow to vital organs such as the heart. Half of the
animals received palm oil in their diet while the other half served as
the control. In the control group artery passageways were severely
constricted and 42 percent of the animals died. However, those that
received the palm oil showed far less inflammation and constriction
resulting in a 100 percent survival rate.
Tocotrienols also strengthen the heart so that it can better withstand
stress. Researchers can purposely induce heart attacks in lab animals by
cutting off blood flow to the heart. This causes severe injury and
death. However, if the animals are fed palm oil the survival rate is
greatly increased, injury is minimized, and recovery quicker (Esterhuyse,
2005).
After
looking at studies like this it becomes obvious that palm oil protects
against heart disease. This is confirmed in populations where palm oil
consumption is particularly high. Heart disease in
Malaysia, Indonesia, Papua New Guinea, and Nigeria—where palm oil is a
major if not the sole source of visible fat in the daily diet—are among
the lowest in the world (Sron, 2005).
The high antioxidant content of palm oil makes it a
potent anticancer food. Palm tocotrienols are especially benefical in
this respect. Antioxidants have long been known to offer
protection against various forms of cancer. Tocotrienols being highly
potent antioxidants have demonstrated remarkable anticancer properties
far superior to most other antioxidants.
Studies show palm tocotrienols inhibit the
growth of skin, stomach, pancreas, liver, lung, colon, prostate, breast
and other cancers. Most of the research to date has been done with
breast cancer where tocotrienols show great promise. They not only
prevent cancer from taking hold but actively block its growth and
initiate apoptosis—a process where diseased cells commit suicide. This
is a normal process that is programmed into all of our cells in order to
remove old and diseased cells. However, in cancer cells this process is
blocked and affected cells continue to multiply and grow without
restraint. Ordinary vitamin E, does not induce programmed cell death in
cancer cells. Only tocotrienols have this effect.
Initial research has been so impressive that
cancer researchers have called tocotrienols the most powerful natural
anticancer substances known to science (Yano, 2005). That’s quit a bold
statement, but illustrates the potential tocotrienols have in cancer
prevention and treatment.
The antioxidant power of palm oil has also
shown to be of benefit in protecting against neurological degeneration.
Two of the most significant factors that affect brain function are
oxidative stress and poor circulation. Oxidative stress generates free
radicals that damage brain and nerve tissue. Poor circulation affects
the brain by restricting oxygen and glucose which are vital for proper
brain function. Researchers have found correlations between oxidative
stress and reduced blood flow to the brain to senile dementia,
Alzheimer’s disease, Parkinson’s disease, Huntington’s disease, and even
schizophrenia. All of these conditions involve brain cell death.
Tocotrienols aid the brain by reducing oxidative stress and improving
blood flow.
Researchers can mimic much of the destruction
seen in the above neurological disorders by feeding test animals
glutamate—an amino acid that kills brain cells. The primary action of
cell death is caused by free radicals. Ordinary vitamin E is not strong
enough to prevent glutamate-induced cell death. But palm tocotrienols
can quench the destructive action of glutamate. In laboratory
studies tocotrienol-treated neurons maintain healthy growth and motility
even in the presences of excess glutamate (Khanna, 2003).
Research is
showing that the antioxidant power of red palm oil can be of help in
protecting against a variety of health problems including osteoporosis,
asthma, cataract, macular degeneration, arthritis, and liver disease. It
can even stunt the processes that promote premature aging. It’s no
wonder it was regarded as a sacred food by the ancient Egyptians. Red
palm oil is not just for pharaohs, it’s available to everyone. It is
sold as a cooking oil and as a dietary supplement at most good health
food stores and online.
For more
information about the health aspects of red palm oil read
The Palm
Oil Miracle by Dr. Bruce Fife, ND.
click here
Palm Oil Facts
The oil palm (Elaeis Guineensis) has ancient roots. Oil
from this attractive palm, which grows wild in West Africa and
Equatorial Africa, has been used as a food and energy source for
millennia. Ancient Egyptians used it -- as attested by the discovery of
an earthenware jar containing residues of palm oil, in a tomb over 5000
years old at Abydos in Egypt -- as have the peoples of Africa through
the ages.
In 2006, palm oil accounted for 52% or 26.3 mil MT of the total world oils and fats exports. Soybean oil was a distant second at 19%. Palm oil demand was significantly increased by 10.6% to 33.17 mil MT in 2006. In 2006, the total world oils and fats consumption was estimated at 137.9 mil MT, an additional demand of nearly 7 mil MT over 2005, reflecting a very strong growth of 5.3%. Over the same period, soybean oil use has grown rapidly, up by 5.3% to 32.8 mil MT. Both palm and soybean oils combined, dominate almost 48% of global oils and fats consumption in 2006. In terms of the world market, both Malaysia and Indonesia account for 90% of the palm oil world export trade and will likely remain the key players in the palm oil sector, accounting for 28.5 million MT or 85% of the world’s palm oil production.
Palm oil, a well-balanced healthy edible oil is now an important energy source for mankind. Today it is widely acknowledged as a versatile and nutritious vegetable oil, trans fat free with a rich content of vitamins and antioxidants. The commercially grown oil palm planted in large plantations in Malaysia, Indonesia and other tropical countries within10˚ N and S of the equator, is the highest oil bearing crop in the world. It has an economic life of 20 to 25 years with an average annual oil yield of 3.5-5 tons per hectare. A palm bears 8-12 fruit bunches annually, each weighing 15-25 kg and containing 1000-3000 fruits. The oil palm fruit is unique in producing two oils. Palm oil is obtained from the fleshy mesocarp and palm kernel oil from the seed, usually in a ratio of ten to one. Crude palm oil which is orange red in color is refined, bleached and deodorized to produce the universally known bright golden oil. Palm oil is a natural semi-solid oil. It is fractionated into a liquid olein and solid stearin to increase its versatility in food applications. Olein is mostly used as a cooking and frying oil. Stearin finds many applications in solid fat formulations and is extensively used in food processing. Palm kernel oil is used to make specialty fats for various food products. It is also an important raw material for the oleochemical industry.
Malaysia contributes 10% of the global oils and fats utilizing only four million hectares of land. The oil palm currently yields an average of 3.7MT/ha of oil per year, which is 2.5 times higher than rapeseed and about seven times more than soy. Thus where agriculture land is limited, cultivation of palm oil can meet increasing demand. The mere 4.04 mil hectares of planted oil palm in Malaysia, which corresponds to 1.84% of the world’s total 219 million hectares of oilseeds, can produce a whopping 11% of the global vegetable oils- significant when compared to its planting area size!
Forests, including some of the world’s oldest virgin rain forests, account for more than 59% of the total land mass in Malaysia. Despite the country’s emergence as the world’s largest producer and exporter of palm oil, less than 19% of the country’s total landmass of about 32 million hectares has been brought under various agricultural crops, of which two thirds or 4 million hectares are under palm oil plantations. If one takes into account overall “green cover” provided by untouched forests and planted agriculture areas, a stunning 76% of the total land mass can be counted upon. This is far greater than the “green cover” of most developed economies around the world.
About 80% of the palm oil produced globally is used as food. Its excellent properties make it an ideal domestic and commercial cooking and frying oil. Palm oil, with its moderate content of linoleic acid and high levels of antioxidants is less prone to oxidation and deteriorations.
Beyond the frying pan, palm oil is a major ingredient in many foods; in most cases you would not guess its inclusion. In many margarines, for example, palm oil provides the body or texture such that no further modification of the oil is necessary, a superb bonus in the current health conscious world. Margarines containing mostly partially hydrogenated fats are being phased out for natural formulations and palm oil has become a favored ingredient. Food technologists and major food manufacturers dedicate time and effort to prepare solid fat formulations that minimize trans fatty acids content. Many food companies invest in a series of food research programs that allow them to become their own equivalent of technology chefs with palm as the major ingredient. Often, palm oil is incorporated as the preferred solid fat to achieve dated “zero-trans” formulation. By suitable modifying palm oil through fractionation, interesterification of blending, it is possible to produce a wide variety of margarine incorporating various palm fractions and thus achieving zero-trans content. Reduced fat spreads are formulated to contain 40-80% fat content and are sold as soft tubs, stick, liquid and whipped forms. Typical soft oils used in these products include safflower, palm olein, rapeseed and soybean oils which are combined with semi solid palm oil to obtain the desired characteristic. Palm oil is an attractive ingredient in these spreads since it contains high proportion of higher melting triglycerides. The solid to liquid ratio in the blend which affects final spreadability of the product can be easily adjusted with palm oil. While the rest of the globe struggles with hydrogenation and ill effects of trans fatty acids, palm oil stands alone in providing a natural trans-free choice.
Palm oil combined with palm stearin and often blended with liquid oils makes an excellent fat blend for manufacturing shortenings. The quantity of palm oil in shortenings generally varies from 30-40 %. In many formulations up to 80 % of palm oil and its fractions can be accommodated. Used extensively through out the baking industry, palm shortenings make excellent bakery fats. The versatility of palm products is also demonstrated in meat analogues including sausages, frankfurters and patties.
Palm oil has so many food uses you hardly notice its presence. The creamer you add to your coffee has a palm fat cleverly woven in; without it the creamer loses functionality. Confectioneries made from palm and similar products made available through the marvels of modern technology and palm oil.
About 20% of palm oil and 70% of palm kernel oil are used in non food applications. Nevertheless, this is a sector fast gaining importance due to the suitability of the oils and the higher added value of their derived products. The oils can be used directly, for example in soap manufacture or processed into oleochemicals such as fatty acids and alkyl esters before being made into final products. Oleochemicals are widely used to produce washing and cleaning agents, cosmetics, pharmaceuticals, lubricants and plastics. They are also used in a number of other industries such as paper, leather, rubber and textile. Oleochemicals have several advantages over petrochemicals, As a natural product, they are fully biodegradable and non toxic, therefore the easier disposal and contributing to a healthier environment. As a renewable resource, their continued availability as raw material is assured. They are also of better quality, more versatile and their products are acceptable to all religions. The Malaysian palm oil industry is well organized at every level to ensure high quality production of palm oil products that conform to international standards. Malaysia is in fact the global gold standard bearer for palm oil products with is excellent R&D facilities and strict quality control at all levels of production.
Technology driven research on palm oil has made major inroads to the health arena. Successful launching of vitamin E and red palm oil have already given palm oil a niche in the health sector. Palm vitamin E tocotrienols has antioxidant effects, cholesterol lowering properties and possible anti-cancer activities. Palm tocotrienols are already available as supplements. And don’t forget that the cooking oil that you consume also contains these tocotrienols. The palm oil industry has developed the red palm oil technology – a process that retains the pro-vitamin A carotenoids in the oil. This is “Malaysia’s gift to the children of the world”, simply because its consumption can restore vision in children at risk of going blind due to vitamin A deficiency. Spearheaded by such research efforts, there exists a world-class compilation of this ability of red palm oil in combating vitamin A deficiency in malnourished populations.
The American Heart Association (AHA) Step-1 diet advocates equal balancing of the saturated, monosaturated and polysaturated fatty acids in a 30% fat energy diet to reduce overall fat consumption and lipid-lipoprotein associated CHD risk factors. No commercial oil or fat can currently meet this specified fatty acid distribution. Incorporating palm oil/olein as a major component in a blend with other liquid oils including soybean oil results in AHA-advocated ratio of fatty acids. The patented benefits of such palm based blend include improved LDL.HDL-cholesterol ratio beneficially increasing HDL-C significantly.
Trans fatty acids (TFA) negatively impact human plasma lipoprotein profile and have untoward implications of atherogenesis. TFA deleteriously affect lipoproteins by increasing TC, LDL-C, lipoprotein Lp(a) and decreasing HDL-C relative to their cis isomers (8). This has increased the need to replace hydrogenated fats with natural solid fats in a large number of food formulations.
In essence, trans and saturated fatty acid exhibit differences in their cholesterolemic responses, an observation that is critical for legislations that seek separate nutritional labeling of trans from saturated fatty acids. The solid-fat food profile of palm oil makes it a natural contender to replace hydrogenated fats in solid-fat food formulations. The use of palm oil in such products could virtually eliminate their TFA content. In several studies the impact of TFA on the lipoprotein profile of humans appeared to be worse than that of saturates occurring in natural oils and fats.
Palm oil/olein when consumed as part of a recommended fat diet (~30% energy) has been shown effective in maintaining desirable plasma cholesterol and lipoprotein cholesterol levels. Palm olein (rich in oleic and palmitic acids) when compared with monosaturated oils such as olive, rapeseed and canola, rich in oleic acid and currently touted among the healthiest of the edible oils in the human diet, resulted in similar plasma and lipoprotein cholesterol values. This showed that in healthy normocholesterolemic humans, palm olein could be exchanged for monounsaturated-rich oils without adversely affecting plasma lipids and lipoprotein levels.
The palm oil industry is also embarking on the production of palm methyl esters as biodiesel for export and as a substitute for diesel in taxis, buses, trucks, tractors and stationary engines. Studies indicate that the performance of engines using palm biodiesel is good; engines start easily and run smoothly with less smoke and reduced content of hydrocarbon, oxides of nitric, carbon monoxides and sulphur dioxide in the exhaust fumes; therefore it is more environmentally friendly. The fuel consumption of palm biodiesel is also comparable to petroleum diesel. The use of palm methyl esters a diesel substitute differs from the use of crude palm oil, which does not require any modification of the engines. Palm biodiesel does not produce explosive air/fuel vapor. It also offers enhanced safety characteristic with higher flash point (174˚ C compared to 96˚C of petroleum diesel). Palm biodiesel is biodegradable, where up to 98% biodegrades within three weeks, harmlessly disappearing. The economic viability of palm methyl ester as diesel substitute will depend on the costs of diesel, crude palm oil and glycerin. In Malaysia, a blend of 5% palm biofuel and 95% regular diesel is called a B5 blend and branded as “Envodiesel” nationwide. The usage of palm biodiesel provides an opportunity for the industry to diversify, adding to its conventional supply of the narrow food system. The green fuel also sets a value-addition for the palm industry, as well as providing the cushion to price pressures, which most commodities are subject to.
The Malaysian palm oil industry is a fine example of an environmentally conscious industry. Its investment in R&D to convert all waste into useful products has been most successful and the zero waste concept practiced by the industry is internationally acclaimed and lauded. Compared to other major annual oilseed crops planted in the US and the EU, per hectare oil palm produces 10 times more oil with fewer resulting emissions and pollutants. Combining such natural efficiency and a productive life span of 25-30 years ensures a steady supply of this essential food commodity that feeds millions around the globe. This make Malaysian oil palm a comparatively superior and sustainable crop compared to any current large scale agriculture in the tropics or temperate countries to further underscore Malaysia’s investment in sustainability, the Malaysian Palm Oil Wildlife Conservation Fund has been implemented.
Palm oil, the natural and excellent choice of the millennium is the preferred oil by billions by more than 120 countries. To those who wish to reap the benefits form this oil and its products, the Malaysian Palm Oil Council (MPOC) will be your trusted source. The council promotes Malaysian palm oil by packaging and disseminating technical information, generating and collating market information, facilitating new businesses and off shore joint ventures and maintaining an IT capability to meet global market challenges and demands. For real time information visit our website at www.mpoc.org.my .
References
1. 2007 Soya and Oilseed Bluebook Supplement - “Malaysia’s Sustainable Palm Oil”
2. Malaysian Palm Oil Council Corporate Video
Information for this Palm Oil Facts page was provided by the Malaysian Palm Oil Council and the American Palm Oil Council.
In 2006, palm oil accounted for 52% or 26.3 mil MT of the total world oils and fats exports. Soybean oil was a distant second at 19%. Palm oil demand was significantly increased by 10.6% to 33.17 mil MT in 2006. In 2006, the total world oils and fats consumption was estimated at 137.9 mil MT, an additional demand of nearly 7 mil MT over 2005, reflecting a very strong growth of 5.3%. Over the same period, soybean oil use has grown rapidly, up by 5.3% to 32.8 mil MT. Both palm and soybean oils combined, dominate almost 48% of global oils and fats consumption in 2006. In terms of the world market, both Malaysia and Indonesia account for 90% of the palm oil world export trade and will likely remain the key players in the palm oil sector, accounting for 28.5 million MT or 85% of the world’s palm oil production.
Palm oil, a well-balanced healthy edible oil is now an important energy source for mankind. Today it is widely acknowledged as a versatile and nutritious vegetable oil, trans fat free with a rich content of vitamins and antioxidants. The commercially grown oil palm planted in large plantations in Malaysia, Indonesia and other tropical countries within10˚ N and S of the equator, is the highest oil bearing crop in the world. It has an economic life of 20 to 25 years with an average annual oil yield of 3.5-5 tons per hectare. A palm bears 8-12 fruit bunches annually, each weighing 15-25 kg and containing 1000-3000 fruits. The oil palm fruit is unique in producing two oils. Palm oil is obtained from the fleshy mesocarp and palm kernel oil from the seed, usually in a ratio of ten to one. Crude palm oil which is orange red in color is refined, bleached and deodorized to produce the universally known bright golden oil. Palm oil is a natural semi-solid oil. It is fractionated into a liquid olein and solid stearin to increase its versatility in food applications. Olein is mostly used as a cooking and frying oil. Stearin finds many applications in solid fat formulations and is extensively used in food processing. Palm kernel oil is used to make specialty fats for various food products. It is also an important raw material for the oleochemical industry.
Malaysia contributes 10% of the global oils and fats utilizing only four million hectares of land. The oil palm currently yields an average of 3.7MT/ha of oil per year, which is 2.5 times higher than rapeseed and about seven times more than soy. Thus where agriculture land is limited, cultivation of palm oil can meet increasing demand. The mere 4.04 mil hectares of planted oil palm in Malaysia, which corresponds to 1.84% of the world’s total 219 million hectares of oilseeds, can produce a whopping 11% of the global vegetable oils- significant when compared to its planting area size!
Forests, including some of the world’s oldest virgin rain forests, account for more than 59% of the total land mass in Malaysia. Despite the country’s emergence as the world’s largest producer and exporter of palm oil, less than 19% of the country’s total landmass of about 32 million hectares has been brought under various agricultural crops, of which two thirds or 4 million hectares are under palm oil plantations. If one takes into account overall “green cover” provided by untouched forests and planted agriculture areas, a stunning 76% of the total land mass can be counted upon. This is far greater than the “green cover” of most developed economies around the world.
About 80% of the palm oil produced globally is used as food. Its excellent properties make it an ideal domestic and commercial cooking and frying oil. Palm oil, with its moderate content of linoleic acid and high levels of antioxidants is less prone to oxidation and deteriorations.
Beyond the frying pan, palm oil is a major ingredient in many foods; in most cases you would not guess its inclusion. In many margarines, for example, palm oil provides the body or texture such that no further modification of the oil is necessary, a superb bonus in the current health conscious world. Margarines containing mostly partially hydrogenated fats are being phased out for natural formulations and palm oil has become a favored ingredient. Food technologists and major food manufacturers dedicate time and effort to prepare solid fat formulations that minimize trans fatty acids content. Many food companies invest in a series of food research programs that allow them to become their own equivalent of technology chefs with palm as the major ingredient. Often, palm oil is incorporated as the preferred solid fat to achieve dated “zero-trans” formulation. By suitable modifying palm oil through fractionation, interesterification of blending, it is possible to produce a wide variety of margarine incorporating various palm fractions and thus achieving zero-trans content. Reduced fat spreads are formulated to contain 40-80% fat content and are sold as soft tubs, stick, liquid and whipped forms. Typical soft oils used in these products include safflower, palm olein, rapeseed and soybean oils which are combined with semi solid palm oil to obtain the desired characteristic. Palm oil is an attractive ingredient in these spreads since it contains high proportion of higher melting triglycerides. The solid to liquid ratio in the blend which affects final spreadability of the product can be easily adjusted with palm oil. While the rest of the globe struggles with hydrogenation and ill effects of trans fatty acids, palm oil stands alone in providing a natural trans-free choice.
Palm oil combined with palm stearin and often blended with liquid oils makes an excellent fat blend for manufacturing shortenings. The quantity of palm oil in shortenings generally varies from 30-40 %. In many formulations up to 80 % of palm oil and its fractions can be accommodated. Used extensively through out the baking industry, palm shortenings make excellent bakery fats. The versatility of palm products is also demonstrated in meat analogues including sausages, frankfurters and patties.
Palm oil has so many food uses you hardly notice its presence. The creamer you add to your coffee has a palm fat cleverly woven in; without it the creamer loses functionality. Confectioneries made from palm and similar products made available through the marvels of modern technology and palm oil.
About 20% of palm oil and 70% of palm kernel oil are used in non food applications. Nevertheless, this is a sector fast gaining importance due to the suitability of the oils and the higher added value of their derived products. The oils can be used directly, for example in soap manufacture or processed into oleochemicals such as fatty acids and alkyl esters before being made into final products. Oleochemicals are widely used to produce washing and cleaning agents, cosmetics, pharmaceuticals, lubricants and plastics. They are also used in a number of other industries such as paper, leather, rubber and textile. Oleochemicals have several advantages over petrochemicals, As a natural product, they are fully biodegradable and non toxic, therefore the easier disposal and contributing to a healthier environment. As a renewable resource, their continued availability as raw material is assured. They are also of better quality, more versatile and their products are acceptable to all religions. The Malaysian palm oil industry is well organized at every level to ensure high quality production of palm oil products that conform to international standards. Malaysia is in fact the global gold standard bearer for palm oil products with is excellent R&D facilities and strict quality control at all levels of production.
Technology driven research on palm oil has made major inroads to the health arena. Successful launching of vitamin E and red palm oil have already given palm oil a niche in the health sector. Palm vitamin E tocotrienols has antioxidant effects, cholesterol lowering properties and possible anti-cancer activities. Palm tocotrienols are already available as supplements. And don’t forget that the cooking oil that you consume also contains these tocotrienols. The palm oil industry has developed the red palm oil technology – a process that retains the pro-vitamin A carotenoids in the oil. This is “Malaysia’s gift to the children of the world”, simply because its consumption can restore vision in children at risk of going blind due to vitamin A deficiency. Spearheaded by such research efforts, there exists a world-class compilation of this ability of red palm oil in combating vitamin A deficiency in malnourished populations.
The American Heart Association (AHA) Step-1 diet advocates equal balancing of the saturated, monosaturated and polysaturated fatty acids in a 30% fat energy diet to reduce overall fat consumption and lipid-lipoprotein associated CHD risk factors. No commercial oil or fat can currently meet this specified fatty acid distribution. Incorporating palm oil/olein as a major component in a blend with other liquid oils including soybean oil results in AHA-advocated ratio of fatty acids. The patented benefits of such palm based blend include improved LDL.HDL-cholesterol ratio beneficially increasing HDL-C significantly.
Trans fatty acids (TFA) negatively impact human plasma lipoprotein profile and have untoward implications of atherogenesis. TFA deleteriously affect lipoproteins by increasing TC, LDL-C, lipoprotein Lp(a) and decreasing HDL-C relative to their cis isomers (8). This has increased the need to replace hydrogenated fats with natural solid fats in a large number of food formulations.
In essence, trans and saturated fatty acid exhibit differences in their cholesterolemic responses, an observation that is critical for legislations that seek separate nutritional labeling of trans from saturated fatty acids. The solid-fat food profile of palm oil makes it a natural contender to replace hydrogenated fats in solid-fat food formulations. The use of palm oil in such products could virtually eliminate their TFA content. In several studies the impact of TFA on the lipoprotein profile of humans appeared to be worse than that of saturates occurring in natural oils and fats.
Palm oil/olein when consumed as part of a recommended fat diet (~30% energy) has been shown effective in maintaining desirable plasma cholesterol and lipoprotein cholesterol levels. Palm olein (rich in oleic and palmitic acids) when compared with monosaturated oils such as olive, rapeseed and canola, rich in oleic acid and currently touted among the healthiest of the edible oils in the human diet, resulted in similar plasma and lipoprotein cholesterol values. This showed that in healthy normocholesterolemic humans, palm olein could be exchanged for monounsaturated-rich oils without adversely affecting plasma lipids and lipoprotein levels.
The palm oil industry is also embarking on the production of palm methyl esters as biodiesel for export and as a substitute for diesel in taxis, buses, trucks, tractors and stationary engines. Studies indicate that the performance of engines using palm biodiesel is good; engines start easily and run smoothly with less smoke and reduced content of hydrocarbon, oxides of nitric, carbon monoxides and sulphur dioxide in the exhaust fumes; therefore it is more environmentally friendly. The fuel consumption of palm biodiesel is also comparable to petroleum diesel. The use of palm methyl esters a diesel substitute differs from the use of crude palm oil, which does not require any modification of the engines. Palm biodiesel does not produce explosive air/fuel vapor. It also offers enhanced safety characteristic with higher flash point (174˚ C compared to 96˚C of petroleum diesel). Palm biodiesel is biodegradable, where up to 98% biodegrades within three weeks, harmlessly disappearing. The economic viability of palm methyl ester as diesel substitute will depend on the costs of diesel, crude palm oil and glycerin. In Malaysia, a blend of 5% palm biofuel and 95% regular diesel is called a B5 blend and branded as “Envodiesel” nationwide. The usage of palm biodiesel provides an opportunity for the industry to diversify, adding to its conventional supply of the narrow food system. The green fuel also sets a value-addition for the palm industry, as well as providing the cushion to price pressures, which most commodities are subject to.
The Malaysian palm oil industry is a fine example of an environmentally conscious industry. Its investment in R&D to convert all waste into useful products has been most successful and the zero waste concept practiced by the industry is internationally acclaimed and lauded. Compared to other major annual oilseed crops planted in the US and the EU, per hectare oil palm produces 10 times more oil with fewer resulting emissions and pollutants. Combining such natural efficiency and a productive life span of 25-30 years ensures a steady supply of this essential food commodity that feeds millions around the globe. This make Malaysian oil palm a comparatively superior and sustainable crop compared to any current large scale agriculture in the tropics or temperate countries to further underscore Malaysia’s investment in sustainability, the Malaysian Palm Oil Wildlife Conservation Fund has been implemented.
Palm oil, the natural and excellent choice of the millennium is the preferred oil by billions by more than 120 countries. To those who wish to reap the benefits form this oil and its products, the Malaysian Palm Oil Council (MPOC) will be your trusted source. The council promotes Malaysian palm oil by packaging and disseminating technical information, generating and collating market information, facilitating new businesses and off shore joint ventures and maintaining an IT capability to meet global market challenges and demands. For real time information visit our website at www.mpoc.org.my .
References
1. 2007 Soya and Oilseed Bluebook Supplement - “Malaysia’s Sustainable Palm Oil”
2. Malaysian Palm Oil Council Corporate Video
Information for this Palm Oil Facts page was provided by the Malaysian Palm Oil Council and the American Palm Oil Council.
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