Palm oil is rich in vitamins, including Vitamin E, A, and beta-carotene, which contribute to good night vision, the health of mucous membranes and skin, and the growth of bones. It also plays a vital role in the body’s use of fats, contributing to energy reserves, thermal insulation, organ protection, tissue membrane structure, and cell metabolism. Studies have shown that a diet enriched with palm oil does not raise blood cholesterol levels and may even lower plasma cholesterol levels.

The primary use of Crude Palm Oil is for cooking, though it is also used in the manufacture of margarine, shortening, vanaspati, and soap. Crude Palm Oil is obtained from the mesocarp of fresh fruit bunches, and it appears as an orange-reddish liquid that is semi-solid at room temperature, melting into a clear red-orange liquid with slight heating. As one of the major edible vegetable oils globally, palm oil is high in saturated fats and free of trans fats. It is used in a wide range of products, including prepackaged food, cleaning products, hair care, cosmetics, and personal care items. Palm wax, derived from palm oil, is also utilized in candle production.

In addition to its use in food and consumer goods, Crude Palm Oil is also a significant feed ingredient. Palm kernel cake (PKC), a byproduct of palm kernel oil, is used as a medium-grade protein feed to fatten livestock. Palm oil’s longer shelf life is another notable benefit, as it does not become rancid easily. Furthermore, it is a rich source of carotenoids, particularly beta-carotene, with red palm oil containing seventeen times more carotenoid than carrots. Indonesia and Malaysia are the largest producers of palm oil, contributing approximately 85% of the world’s supply, with other potential producing countries including Cameroon, Thailand, Colombia, Nigeria, Papua New Guinea, and Ecuador.