Palm oil

Palm oil is an edible vegetable oil extracted from the fleshy fruit of oil palms. Its high yield, versatility, and semisolid texture make it common in food, cosmetics, and industrial products.

Oil palm: Oil palms are tropical trees cultivated for oil-rich fruit and kernels. The fruit of these trees is the source of palm oil.
Palm kernel oil: Palm kernel oil is extracted from the seed of oil palm fruit and differs in composition from palm oil. It comes from the same fruit but serves distinct food and oleochemical markets.
Oil palm plantation: An oil palm plantation is a cultivated area planted primarily for oil palm fruit production. Plantation expansion has driven changes in tropical landscapes.
Soybean oil: Soybean oil is a vegetable oil extracted from soybean seeds and widely used in foods and industry. It is a major competing oil crop, though it yields less oil per hectare.
Palm oil mill: A palm oil mill processes harvested fruit bunches into crude palm oil and palm kernels. Milling separates oil from the fruit soon after harvest.
Margarine: Margarine is a spread made primarily from vegetable oils, water, and flavoring ingredients. Palm oil's semisolid fractions provide texture in many margarine formulations.
Deforestation: Deforestation is the lasting removal of forest cover, often through conversion to other land uses. Forest clearing for plantations has made palm oil a prominent deforestation concern.
Rapeseed oil: Rapeseed oil is a vegetable oil extracted from seeds of plants in the genus Brassica. It is a common alternative in cooking and industrial applications.
Palm oil extraction: Palm oil extraction separates oil from the fleshy mesocarp of oil palm fruit. Sterilizing, threshing, digesting, and pressing release the oil.
Soap: Soap is a cleansing salt produced by reacting fats or oils with an alkali. Palm oil contributes firmness and lathering properties to soap.

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