Oil palm (Elaeis guineensis)

Other names: Palm oil, Palm oil, Palm oil, Palm butter, Palm kernel oil

The oil palm (Elaeis guineensis), also known as the oil palm, is a plant native to tropical Africa that is now cultivated mainly in Southeast Asia. This species of palm is one of the most important plants in the world due to its use in food, cosmetics and industry. The fruit of the oil palm produces palm oil, which is one of the most widely used vegetable oils in the world. The oil palm is very popular with farmers because of its high resistance to disease and pests, rapid growth and long life span.

Palm oil or palm butter is produced by pressing the fruit of the oil palm. It is a semi-solid, yellow-orange oil that has a characteristic taste and smell. Palm oil is characterised by its high content of saturated fatty acids and antioxidants. Thanks to these properties, it is rated as nutritious and healthy. Another oil palm product is palm kernel oil, an oil extracted from the kernel of the oil palm fruit. This oil differs from regular palm oil in that it is lower in saturated fatty acids and higher in simple unsaturated fatty acids. Oil palm products are used in many areas. Palm oil is widely used in the food industry, where it is added to baked goods, confectionery, chocolate, instant soups, pasta and other foods. Palm kernel oil is then often used in the cosmetics industry to make soaps, shampoos, creams and other cosmetic products. Palm kernel oil is also used as a biofuel and in industry for the production of lubricants, candles and other products.