Palm oil markets and future supply

Carter, Claire; Finley, Willa; Fry, J. N.; Jackson, David D.; Willis, Lynn R.

doi:10.1002/ejlt.200600256

Cited by 175 publications

(113 citation statements)

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“…The oil palm, once established, after 4 years will produce about 4,000 kg of oil per hectare per year (Carter et al 2007). The energy inputs for maintaining the hectare of oil palm are indicated in .…”

Section: Oil Palmmentioning

confidence: 99%

Food Versus Biofuels: Environmental and Economic Costs

et al. 2009

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The rapidly growing world population and rising consumption of biofuels intensify demands for both food and biofuels. This exaggerates food and fuel shortages. The use of food crops such as corn grain to produce ethanol raises major nutritional and ethical concerns. Nearly 60% of humans in the world are currently malnourished, so the need for grains and other basic foods is critical. Growing crops for fuel squanders land, water and energy resources vital for the production of food for human consumption. Using corn for ethanol increases the price of US beef, chicken, pork, eggs, breads, cereals, and milk more than 10% to 30%. In addition, Jacques Diouf, Director General of the UN Food and Agriculture Organization, reports that using food grains to produce biofuels is already causing food shortages for the poor of the world. Growing crops for biofuel not only ignores the need to reduce fossil energy and land use, but exacerbates the problem of malnourishment worldwide.

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Section: Oil Palmmentioning

confidence: 99%

Food Versus Biofuels: Environmental and Economic Costs

et al. 2009

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“…Palm oil accounts for almost 30% of the global vegetable oils production, with 60% of the share represent the overall world export 1) . Due to this fact, palm oil has become one of the most important commodities, especially in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Quality Assessment of Palm Products upon Prolonged Heat Treatment

Tarmizi

Lin

2008

J. Oleo Sci.

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Extending the frying-life of oils is of commercial and economic importance. Due to this fact, assessment on the thermal stability of frying oils could provide considerable savings to the food processors. In this study, the physico-chemical properties of five palm products mainly palm oil, single-fractionated palm olein, double-fractionated palm olein, red palm olein and palm-based shortening during 80 hours of heating at 180 were investigated. Heating properties of these products were then compared with that of high oleic sunflower oil, which was used as reference oil. The indices applied in evaluating the quality changes of oils were free fatty acid, smoke point, p-anisidine value, tocols, polar and polymer compounds. Three palm products i.e. palm oil, single-fractionated palm olein and double-fractionated palm olein were identified to be the most stable in terms of lower formation of free fatty acid, polar and polymer compounds as well as preserving higher smoke point and tocols content compared to the other three oils. The low intensity of hydrolytic and oxidative changes due to prolonged heating, suggests that these palm products are inherently suitable for frying purposes.

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“…Bio-diesel is usually produced by transesterification of soy oil (Muniyappa et al 1996), palm oil (Carter et al 2007;Stein 2007), rice bran oil (Zullaikah et al 2005), but also from oil of defective coffee beans (Oliveira et al 2008). These plant oils are then lacking in groceries.…”

mentioning

confidence: 99%

Acid catalysed transesterification of animal waste fat

Proskova¹,

Kopicová²,

Kučera³

et al. 2009

Res. Agric. Eng.

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Abstract:Rendering plant fat (RPF) was collected and different conditions were used for transesterification. The course of transesterification of RPF was compared with that of transesterification of lard under the same conditions. Significant differences were found between transesterification of RPF and that of lard. Optimum methanol excess for lard transesterification was found to be 30-fold, for RPF 10-fold, optimum sulfuric acid concentration was 1% for lard, 2.5% for RPF. Optimum temperature as well as optimum reaction time were similar in both cases. The fatty acid composition is similar but not identical in both fats. RPF contains a higher amount of free acid which could be the reason for the differences observed.

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Palm oil markets and future supply

Cited by 175 publications

References 0 publications

Food Versus Biofuels: Environmental and Economic Costs

Food Versus Biofuels: Environmental and Economic Costs

Quality Assessment of Palm Products upon Prolonged Heat Treatment

Acid catalysed transesterification of animal waste fat

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