Palm oil is a natural vegetable oil obtained from the fruits of Elaeis Guineensis tree, unprocessed red due to its high carotene content.
Palm oil, which has many advantages both in terms of individual health and in terms of production and consumption, is used in food, cosmetics and many other sectors.
Compared to other vegetable oils, it is not seasonal and makes palm oil the number one choice for those seeking sustainability and efficiency in oil.
You can find many articles, news and informative writings on all these topics and much more on our site. Stay with palm oil.
Sustainability and Environment
Malaysia’s century-old plantations are professionally managed through Good Aglicultural Practices in compliance with corporate governance and social responsibility.
This minimises the impact of plantation activities on the environment and biodiversity. In fact, oil palm plantations in Malaysia are often cited as the best model of tropical agriculture and Malaysian standards are usually referred to as an industry benchmark.
Due to the environmentally friendly agricultural policies of the malaysia palm oil industry, many companies prefer malaysia palm oil.
Report - Article
Palm oil’s versatility and diversity make it a top choice for food manufacturers. Palm oil has a long shelf life, and... read more
Malaysia has been a recognized leader in responsible palm oil production for decades. The media has noticed! Many initiatives... read more
Today’s grocery shoppers are looking for products made with natural ingredients. And they want product labels to clearly identify... read more
Ingredients:2 eggs2 tablespoon sugar1 glass of milk1,5 glass of flour1 packet baking powder1 packet vanillinFor frying:Palm oilMethod:First, whisk sugar and eggs well.Then add the milk, flour, baking powder and... read more
Ingredients:6 eggplants300 g ground meat1 onion2 cloves of garlic1 tablespoon tomato paste1 tablespoon chili paste3 tablespoon palm oilPeppermintBlack pepperSaltRed pepperTomatoFor frying:Palm oilFor... read more
The absence of trans fats in the products we consume is extremely important. Because trans fats are scientifically proven to be harmful to human health. The World Health Organization also stated that trans fat intake should not exceed 1% of daily energy. In this context, up to 2% trans fat was considered safe on an oil basis. In addition to the voluntary “no trans fat” logo, which is still progress in our country, a legal desicion was also taken and the rate of trans fat on the basis of oil is limited 2% in our products, as in the European Union.