Palm oil is extracted from the brown fruit (Elaeis Guineensis) on the oil palm tree (frying equipment), and it has been used as a natural food for more than five thousand years. The origin of palm oil is in West Africa. In 1870, palm oil was introduced to Malaysia.
Oil palm is a crop that blossoms and bears in all seasons and has been harvested for many years. Commercial production of oil palm can be maintained for 25 years. Frying equipment
Oil palm is the most productive oil-producing plant in the world. In Malaysia, oil palm can currently produce up to about 5 tons of oil per hectare. Oil palm per hectare produces five times more oil than peanuts of the same area and nine times more than soybeans. The average oil palm that has reached maturity in Malaysia has an average yield of 3.7 tons of palm oil per hectare per year.
Palm oil is a type of vegetable oil that can partially replace other oils. Soy oil, peanut oil, sunflower oil, coconut oil, lard, and tallow can be replaced. Due to the interrelationship between palm oil and various oils and fats, the price of palm oil also fluctuates with the general price of oils and fats in the world. At the same time, the price of palm oil fluctuates greatly.
Palm oil is widely used in the world for cooking (frying equipment) and food manufacturing. It is used as cooking oil, crunchy fat and margarine. Like other edible oils, palm oil is easily digested, absorbed, and promotes health. Palm oil is an important ingredient in fats. It has mild properties and is a good material for making food. From the perspective of the palm oil composition, its high solid glycerin content keeps foods from being hydrogenated and stable, and effectively resists oxidation. It is also suitable for hot climates to become a good condiment for pastry and bakery products. Because of its several properties, palm oil is very popular in the food manufacturing industry.