Palm Oil Processing
2009 May 8
Because palm oil added calories and flavor to traditional African dishes, it entrenched itself in the culinary landscape long before it became a product of corporate agriculture. The following pictures illustrate the basic technologies developed to garner the most from the oily seeds/fruits of the African oil palm:
Preparing the oil seeds for processing (Photo credit: One Village Initiative)
Boiling the palm oil fruits. (Photo credit: One Village Initiative)
Stirring the boiled palm oil fruits.
Pressing the palm oil seeds.
Palm oil seed fibers.
Palm oil in all its orangeness. (Photo credit: One Village Initiative)
Interesting and timely too. I was having an oatmeal cookie and asked husband to read the ingredients because I thought I could taste coconut. No – he said- just palm oil. That got me thinking – what the heck is palm oil anyway? Thanks for explaining
Hazel, Toronto