Palm oil is an edible vegetable oil that comes from the fruit of oil palm trees; the scientific name is Elaeis guineensis. The trees are native to Africa but were brought to South-East Asia; just over 100 years ago as an ornamental tree crop. However, Indonesia and Malaysia make up over 85% of global supply; but there are 42 other countries that also produce the oil.
However, two types of oil can be produced using oil palm; crude palm oil comes from squeezing the fleshy fruit, and also palm kernel oil which comes from crushing the kernel, or the stone in the middle of the fruit.
Although both oils are commonly consumed in our clime, the palm oil is the most used due to its application in cooking and production of various products.
Here are items needed and below is the procedures for the production
Wash the palm fruits
It is important that you wash the palm fruits to remove dirt particles that may be clinging to it from harvesting and while picking it from the bunch.
Boil the palm fruits
Boil for one hour, add a little amount of water into the pot, after putting the palm fruits, make sure the water is not more than the palm fruits. When seeds are beginning to crack open, know that the palm fruits are getting soft.
Mash the boiled palm nuts
You can use mortar and pestle or you can also use your hands to mash it in a bowl. This should be done immediately after boiling.
Separate the juice from the chaff and the nuts. Sieve until there is no element of chaff left in the juice. When you have finished sieving the juice, cook it until you see the oil floating on the surface. Boil again until oil start coming out.
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