Palm oil is the most versatile o 17 major oils traded in the
global edible oils and fats market. About 80% of Malaysia palm oil
goes into food uses. It is found in one out of 10 food products
worldwide as it can be used without - or only minimal-modification.
Palm oil and palm kernel oil is used wholly or in blends with
other oils. Look for these basic ingredients in frying/cooking oils,
shortenings, vegetable ghee (vanaspati), margarines and spreads, and
New applications include use in emulsion-based powdered and
consumer foods such as pourable margarine, mayonnaise, soup-mixes,
imitation cheese and micro-encapsulated palm oil. Red palm oil or
red palm olein offers healthy alternatives to conventional cooking
and salad oils.
Non food uses
palm oil by-products are biodegradable and often cheaper,
"greener" and equally-effective substitutes for materials like
petrochemicals. They are suited to making soaps; skincare and
cosmetic products; floor-cleaning liquids and fabric detergents;
candles; and plasticisers and stabilisers for industrial processes.
A proportion of Malaysia palm oil is channelled into bio-fuel
production for a clean, renewable source of energy.
Palm oil is competitively priced because of its guaranteed
Malaysia is one of the world's largest producers and exporters of
palm oil. From its 4.17 million ha of oil palm, it produces about
15.9 million tonnes of palm oil annually to corner the biggest share
of the global export market to date.
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