Crude palm oil (CPO) is a type of edible vegetable oil that is extracted from the fruit of the oil palm tree (Elaeis guineensis). The oil palm is native to West Africa but is now widely cultivated in tropical regions around the world, particularly in Southeast Asia. Crude palm oil is one of the most commonly used cooking oils globally and is also used in various industrial applications.
The oil palm fruit consists of an outer fleshy layer (mesocarp), a kernel (seed) inside the fruit, and a hard shell. The extraction of crude palm oil involves processing the fruit to separate the oil from the other components. The main steps in the production of crude palm oil include harvesting the fruit bunches, sterilizing the bunches to prevent spoilage, stripping the fruits from the bunches, pressing to extract the oil, and then refining the oil to remove impurities.
Crude palm oil has a distinctive orange-red color due to the presence of natural carotenoids, such as beta-carotene. It is rich in saturated fats and is often used for cooking and frying due to its stability at high temperatures. Additionally, crude palm oil is used in various food products, cosmetics, and as a feedstock for biodiesel production.