You probably thought you could only find it on the shelves of your favorite supermarket bottled in 1-liter containers. The reality is that palm oil is in a wide variety of products. From the most well-known products such as delicious chocolate spreads and ice creams to cosmetic products, soaps and shampoos. It is even used in the production of biodiesels with high quality, optimum performance and low contamination levels. The secret of palm oil lies in its semi-solid structure that remains stable at room temperature. It is this quality that makes it possible for the products we consume to have a pleasant texture and remain stable at different temperatures. To put it in context, palm oil is the ingredient that keeps your favorite butter from melting easily or the chocolate you spread on your strawberry from falling apart before it reaches your mouth.

High-yielding and ancient benefits

There are records of palm oil cultivation in regions of East and Southeast Africa. They date back more than 5,000 years. With the course of time and the implementation of new technologies, the crops have become more efficient and environmentally friendly. Speaking of numbers, a single palm tree is capable of producing around 40 kg of palm oil per year. This is 4 to 10 times more than other oil crops. It is a crop that offers a high yield per hectare planted. To produce 1 ton of this versatile oil requires the equivalent of 0.37 soccer fields. To give you an idea of its yield, it takes 2 and 2.8 soccer fields to produce the same amount of sunflower and soybean oil, respectively. Less land planted translates into less impact on the environment.

More natural and healthier products

Nowadays, people are much more interested in taking care of their health. They make sure that every product they consume meets the highest standards. Palm oil enables companies to produce food products that are more natural, more durable, better tasting and textured and, above all, healthier. Fats are a vital ingredient in many recipes. They are responsible for providing stability and consistency. In the past, hydrogenated fats were used to achieve optimum consistency. Studies have shown that these fats are harmful to the circulatory system and the heart. Palm oil offers the same stability without the need for hydrogenated fats. The result? A delicious, but above all natural and healthy product. Today, it would be impossible to produce a large number of products without using palm oil. A versatile, high-yielding oil that has come to stay.

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