Palm oil is widely believed to have originated in the rainforest regions of West Africa. The main zone passes through Cameroon, Côte d’Ivoire, Ghana, Liberia, Nigeria, Sierra Leone, Togo in southern latitudes and Angola and Congo in the equatorial region. The processing of oil palm fruit into edible oil has existed in Africa for thousands of years, and the resulting palm oil, which has color and aroma, is an important ingredient in traditional West African cuisine. The traditional process is simple, but cumbersome and inefficient.
Some palm fruits were brought to the Americas and the Far East in the 14th to 17th centuries. The plant appears to grow abundantly in the Far East, thereby providing the main commercially produced cash crop and away from its center of origin.
Palm oil is rich in carotenoids, (pigments in plants and animals), which give it its deep red color, and glycerides are mainly composed of saturated fatty acids palm, so even in tropical regions, it is still a viscous semi-solid . In temperate climates it is a solid fat.
Due to its economic importance as a high-yield edible oil and a major source of technical oils, palm oil is now grown as a crop in most countries with high rainfall (lower than 1 600 mm/year) and located in the equatorial tropics at 10° climate region. Palm fruit bunches vary in weight from 10 to 40 kg. The single fruit, from 6 to 20 cm, consists of an outer skin (exocarp), a pulp (mesocarp) containing palm oil; a central palm kernel consisting of a shell (endocarp) and a kernel; while the kernel, which itself contains a The oil is different from the oil, similar to coconut oil.