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The popularity of palm oil as a raw material for both food and non-food products has been increasing. Today, many food products on the supermarkeet shelves around the world contain palm oil. These include margarine, chocolatesi chips, spreads, ice creami cakes and cookies. Palm-based oleochemicals, meanwhile, are highly suitable for the manufacture of non-food items such as personal care, cosmetics, and household and industrial products.

Ther are reasons to explain this. Food manufacturers prefer to use palm oil because of its nutritional content and competitive pricing. Palm oil is a ‘balanced’ oil that is free of cholesterol, trans fats and genetically modified organisms (GMO). It is also one of the richest sources of micronutrients such as pro-Vitamin A carotenoids and vitamin E tocotrienols as well as an excellent substitute for vegetable oils that require hydrogenation – the process that creates harmful trans fats in the food manufacturing process.

Furthermore, it is easily fractionated into various products such as olein, stearin, super olein and palm mid fraction, which have different applications in food manifacturing; making production of various food products possible. Finally, palm oil is abundantly available all year long –conveniently appreciated by food manufacturers who can source and purchase it easily and at lower prices compared to other vegetable oils.