• nigeria different palm oil extraction methods and its features
  • nigeria different palm oil extraction methods and its features
  • nigeria different palm oil extraction methods and its features
  • nigeria different palm oil extraction methods and its features
  • Why is palm kernel oil so popular in Nigeria?
  • The Nigerian vegetable oil market uniquely features palm kernel oil packaged for household and commercial food frying. More than 60% of refineries in Nigeria are built on palm kernel oil as raw materials. This is because processing of palm kernel oil involves degumming, bleaching, deodorization, cooling, and packaging.
  • Is palm olein tainted in Nigeria?
  • Presently, crude palm oil is imported for refining in Nigeria, although some quantities of refined bleached and deodorized palm olein are being disguised as crude palm oil and acid oils. Sometimes RBD palm olein is tainted with about 0.03% of crude palm olein and imported into the country as crude palm oil.
  • Why was unfractionated refined palm oil not marketable in Nigeria?
  • Unfractionated refined palm oil was not marketable to industrial end users in Nigeria hence the boom in the smuggling of refined bleached and deodorized palm olein from Malaysia and Singapore and the extraction of palm kernel oil for household frying.
  • How much palm oil is produced in Nigeria?
  • As at 1986, the Nigeria’s domestic palm oil production was estimated to be 760,000 metric tonnes while her imports then stood at 179,000 metric tonnes. Palm kernel, a by-product of palm oil is also consequently produced in large quantities in Nigeria during the same period.
  • Why did palm kernel production decline in Nigeria?
  • Palm kernel, a by-product of palm oil is also consequently produced in large quantities in Nigeria during the same period. Palm kernel output however declined from 419,000 metric tonnes during the period 1960 – 1965 to 385,000 metric tonnes from 1985 – 1987 probably due to poor market outlet for the product.
  • How is palm oil extracted?
  • The digestion process crushes the fruit before extraction and warms the pulp to maximize oil yield. Facilities that use the wet process remove the nut from the pulp before pressing to yield “grade A” oil. The pulp is then pressed to burst out the oil-containing cells thus releasing the palm oil.