Why Consume Palm Oil From Malaysia?

WHY CONSUME PALM OIL?? It is a balanced oil with a unique chemical composition that offers greater advantages compared to other vegetable oils.

It is rich in natural chemical compounds important for health and nutrition. Among others, it is a natural source of Carotenoids & Vitamin E as well as supplying fatty acids and other important fat-soluble micronutrients. It also supplies an abundance of calories that gives us much-needed energy for our daily life.

Carotenoids are natural chemical compounds that give crude palm oil its orange-red color and that make palm oil red in color. Unrefined palm oil and crude palm oil are nature’s richest source of carotenoids as compared to the other vegetable oils – 15 times more than carrots, and 30 times more than tomatoes.The most active and important form of carotenoids found in this oil is carotene (beta-carotene). Many carotenoids contain Vitamin A which is an effective antioxidant that helps strengthens the body’s immune system and reduces the risk of cancer, heart disease and cataract. Lack of Vitamin A can lead to blindness and a variety of serious medical conditions.

It is rich in Vitamin E (tocopherols & tocotrienols). In fact, no other vegetable oil has as much Vitamin E compared to Palm Oil. Vitamin E is a powerful anti-oxidant, capable of reducing the harmful types of oxygen molecules (free radicals) in the body. This means they may help to protect you from certain chronic diseases, while delaying the body’s aging process. Latest research shows that the tocotrienol form of Vitamin E reacts more effectively than tocopherols.

Another reason why you need this oil is because it supplies fatty acids as well as important fat-soluble micronutrients like Carotenoids (includingpro-vitamin A), vitamins D, E and K.

Fatty acids are raw materials for building the membranes of every cell in your body, including your bones, nerves and brain! The micronutrients keep your body cells healthy and functioning properly.

WHY CHOOSE PALM OIL FROM MALAYSIA? Malaysia has always been ahead in regulating the oil palm industry which is controlled by the MPOB -Malaysia Palm Oil Board.

The MPOB is the premier government agency entrusted to serve the country’s oil palm industry. Its main role is to promote and develop national objectives, policies and priorities for the wellbeing of the Malaysian oil palm industry.

It was incorporated by an Act of Parliament (Act 582) and established on 1 May 2000, taking over, through a merger, the functions of the Palm Oil Research Institute of Malaysia (PORIM) and the Palm Oil Registration and Licensing Authority (PORLA). Each of these respective organisations has been involved in the oil palm industry for more than 20 years and it is to render more effective services as well as to give greater national and international focus to the industry that MPOB was instituted.

It’s mission is to enhance the well-being of the Malaysian oil palm industry through research, development and excellent services.

It’s strategies are:

  • Expand and improve the current uses of oil palm products.
  • Find new uses for the products.
  • Improve production efficiency and quality of products.
  • Optimise land utilisation in oil palm areas.
  • Promote the use, consumption and marketability of oil palm.

In Malaysia, palm planted area totalled only 8.5 million hectares but its production totalled 28.7 million tonnes of palm oil per year compared to other crops. 90% of the Malaysia’s palm oil production exported to 140 countries around the world, besides contributing to 60% of vegetable oils and fats which are traded on world markets. Though Malaysia is second in producing palm oil, Malaysia is the world’s largest exporter of palm oil.

The reason why this oil is so popular is because:

  • It has great cooking properties – has no taste, odor, does not affectcooking and it maintains its properties even under high temperatures.
  • Its smooth and creamy texture and absence of smell make it a perfect ingredient in many recipes.
  • It has a natural preservative effect which extends the shelf life of food products. It has a longer shelf life as it does not become easily rancid.
  • Unlike other vegetable oils, palm oil is naturally semi-solid and does not need to undergo hydrogenation to make it suitable for solid applications. The hydrogenation process is responsible for the formation of trans fatty acids which are detrimental to health.