Palm oil, derived from the oil palm tree’s fruit, is a versatile and widely used vegetable oil with a significant role in the global agricultural and food industries. Originating in West Africa in 1875, palm trees were introduced to Southeast Asia for ornamental purposes. Indonesia and Malaysia currently account for over 85% of the world’s palm oil supply, with cultivation in 42 additional countries.
Palm oil’s versatility extends to various industries, including cooking oils, margarines, processed foods, personal care items, and cosmetics. Its unique balanced fatty acid composition makes it ideal for high-temperature cooking and is also used in personal care items like soaps, shampoos, and cosmetics.
Dr. Meena Mehta, an Associate Professor currently working as a visiting Faculty in the Department of Post Graduate Studies and Research in Home Science & Department of Food Science and Nutrition, S.N.D.T Women’s University emphasizes the benefits of palm oil, including its efficiency in food production, contribution to economic growth, and rural development.
Palm oil is also a rich source of essential nutrients, including vitamin E and Provitamin A (especially beta-carotene), which are crucial for maintaining good health and supporting immune function. Its nutritional profile contributes to its use in various food products, meeting dietary requirements and promoting overall well-being.
