Palm oil is extracted
from the nature fresh fruit bunches (FFBs) of oil palm
plantations. One hectare of oil palm yields approximately
20 FFBs, which when crushed yields 6 tons of oil (including
the kernel oil, which is used both for edible and industrial
purposes). Crude Palm Oil (CPO), Crude Palmolein, RBD
(refined, bleached, deodorized) Palm Oil, RBD Palmolein
and Crude Palm Kernel Oil (CPKO) are the various edible
forms of palm oil traded in the market. While Oil is
the stable derivative (saturated fat, solid at room
temperature) of fresh fruit crushed, Olein is relatively
unstable (unsaturated fat, liquid at room temperature,
but low cholesterol).
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