Huile de palmiste

Palm kernel oil is an edible plant oil derived from the kernel of the oil palm tree Elaeis guineensis. It is related to other two edible oils: palm oil, extracted from the fruit pulp of the oil palm, and coconut oil, extracted from the kernel of the coconut. Palm kernel oil, palm oil, and coconut oil are three of the few highly saturated vegetable fats; these oils give the name to the 16-carbon saturated fatty acid palmitic acid that they contain. Palm kernel oil, which is semi-solid at room temperature, is more saturated than palm oil and comparable to coconut oil. Oil palm Oil from the African oil palm Elaeis guineensis has long been recognized in West African and Central African countries. European merchants trading with West Africa occasionally purchased palm oil for use in Europe, but palm kernel oil remained rare outside West Africa. The USDA has published historical production figures for palm kernel oil for years beginning October 1 and ending September 30: In the 1960s, research and development (R&D) in oil palm breeding began to expand after Malaysia's Department of Agriculture established an exchange program with West African economies and four private plantations formed the Oil Palm Genetics Laboratory. The Malaysian government also established Kolej Serdang, which became the Universiti Pertanian Malaysia (UPM) in the 1970s to train agricultural and agroindustrial engineers and agribusiness graduates to conduct research in the field. In 1979 with support from the Malaysian Agricultural Research and Development Institute (MARDI) and UPM, the government set up the Palm Oil Research Institute of Malaysia (Porim), a public-and-private-coordinated institution. B. C. Shekhar was appointed founder and chairman. Porim's scientists work in oil palm tree breeding, palm oil nutrition and potential oleochemical use. Porim was renamed Malaysian Palm Oil Board in 2000. Palm kernel oil, similar to coconut oil, is high in saturated fats and is more saturated than palm oil.