Palm Oil Talk
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Refried Quinoa
Ready in just minutes, this dish complements dozens of entrées. Quinoa originated in the Andes mountains of Bolivia and Peru as a staple food of the Incas. The flavorful red palm oil in this recipe makes the flavor and the color pop! Ingredients 1/4 cup red palm oil 1 onion, diced 3 cloves garlic, crushed [...]
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The Brussels Biofuels Debate, Part III: MEP Vidal-Quadras Scraps ‘Deficient’ ILUC Factors From Commission’s Proposal
Spanish MEP and Draftsman for the influential Industry, Research and Energy Committee (ITRE), Alejo Vidal-Quadras, has dismissed the European Commission’s proposal to introduce Indirect Land Use Change (ILUC) factors as part of therevision of the Renewable Energy Directive (RED). MEP Vidal-Quadras’ report, submitted to the ITRE Committee in the European Parliament, states that, ‘not enough [...]
About Palm Oil Policy
Palm oil is derived from the flesh of the fruit of the oil palm species Elaeis guineensis. In its virgin form, the oil is bright orange-red due to the high content of carotene. Palm oil is Nature’s gift to Malaysia, and Malaysia’s to the world.
Palm oil is semi-solid at room temperature; a characteristic brought about by its approximately 50 percent saturation level. Palm oil (and its products) has good resistance to oxidation and heat at prolonged elevated temperatures; hence, making palm oil an ideal ingredient in frying oil blends. Manufacturers and end-users around the world incorporate high percentages of palm oil in their frying oil blends for both performance and economic reasons.