Palm oil is obtained from the yellow or orange-coloured flesh of the fruit. Shortly before harvesting the oil content of the fruit is at its highest between 45 and 50 per cent. after harvesting the ripe fruits are sterilised and pressed. this yields crude palm oil (CPO).

Palm oil has many useful properties. It is semi-solid at room temperature and so does not need to be chemically hardened. It is also neutral in taste and very stable when heated; it has a long shelf life and makes foods particularly spreadable. 

Bulk Packaging
-180kg or or 190kg net drums
-17kg net Tins
-20 metric tons flexibag or isotanker.

FFA.................................5% max
M&I..............................0.5% max
IV (Wijs)...........................51 - 55