The Plant of Oil Palm
The Elaeis guineensis Jacq., or oil palm is a perennial tree, of late and long yield, and it can grow up to 30 meters .
Oil palm plants have bright male and female flowers which bear fruits by the thousands. Its fruits are round, ovoid or elongated in shape which make up compact bunches weighing between 10-40 kgs. Before ripening, palm fruits are dark purple, almost black, and when they become ripe under a tropical sun turn a bright, colorful orangey-red color. Inside each fruit is a single seed, the kernel or palm kernel, protected by a woody endocarp or shell which is surrounded by a fleshy mesocarp or pulp. Both the pulp and kernel produce large quantities of oil. Two types of oil are produced, palm kernel oil from the kernel and the palm oil extracted from the pulp.
The stem of the palm tree is straight and the plant forms the shape of an inverted cone. Young palms have rough, jagged stems. Later older palms have smoother stems but have scars left behind as some 40 leaves wither and fall off, giving the stems a layered and segmented texture.
When the oil palm tree has reached middle age, its leaves lie almost parallel to the ground, between 3- 6 meters long. Each leaf is made up of some 250 linear follicles, which grow out of the sides of its stalk in an irregular pattern. The messy and disorganized appearance of the leaves is a special feature of the oil palm.
The oil palm is a perennial tree, normally lasting more than 50 years. But after 20-30 years, the oil palm is difficult to harvest because of its height. Normally at this stage, plantations are cleared out and replanted.
Plantation work
Cultivating oil palm not only requires the right climate and soil. Obtaining maximum yields at each production stage also depends on the quality of seeds used, a rigorous selection process of seedlings in the nursery, good soil preparation before seeds are planted, the setting up of plantations correctly and the right use of fertilizers.
Oil palm plantations require intensive labor and much care. Palm trees need to be protected and nurtured carefully so that they grow, develop and reach their maximum yields as quickly as possible. Good plantation management also involves protecting the oil palm throughout its life span and ensuring that other crops do not take away the water, light and soil nutrients it needs. The oil palm also needs to be protected against pests and diseases and requires the right amount of water and nutrients when necessary. Finally, it is important that leaves and bunches are cut carefully so as not to damage the plant.
A varied labor force with different levels of expertise and experience work on oil palm plantations. The way fruits are harvested, transported and processed all affect the quality of oil produced in the end.
The design of a plantation, including the lay out of its lots, paths and canals and the site of a palm oil mill, all play an important role in oil palm cultivation, including how fruits are harvested and transported to the mill.
Oil palm plants have bright male and female flowers which bear fruits by the thousands. Its fruits are round, ovoid or elongated in shape which make up compact bunches weighing between 10-40 kgs. Before ripening, palm fruits are dark purple, almost black, and when they become ripe under a tropical sun turn a bright, colorful orangey-red color. Inside each fruit is a single seed, the kernel or palm kernel, protected by a woody endocarp or shell which is surrounded by a fleshy mesocarp or pulp. Both the pulp and kernel produce large quantities of oil. Two types of oil are produced, palm kernel oil from the kernel and the palm oil extracted from the pulp.
The stem of the palm tree is straight and the plant forms the shape of an inverted cone. Young palms have rough, jagged stems. Later older palms have smoother stems but have scars left behind as some 40 leaves wither and fall off, giving the stems a layered and segmented texture.
When the oil palm tree has reached middle age, its leaves lie almost parallel to the ground, between 3- 6 meters long. Each leaf is made up of some 250 linear follicles, which grow out of the sides of its stalk in an irregular pattern. The messy and disorganized appearance of the leaves is a special feature of the oil palm.
The oil palm is a perennial tree, normally lasting more than 50 years. But after 20-30 years, the oil palm is difficult to harvest because of its height. Normally at this stage, plantations are cleared out and replanted.
Plantation work
Cultivating oil palm not only requires the right climate and soil. Obtaining maximum yields at each production stage also depends on the quality of seeds used, a rigorous selection process of seedlings in the nursery, good soil preparation before seeds are planted, the setting up of plantations correctly and the right use of fertilizers.
Oil palm plantations require intensive labor and much care. Palm trees need to be protected and nurtured carefully so that they grow, develop and reach their maximum yields as quickly as possible. Good plantation management also involves protecting the oil palm throughout its life span and ensuring that other crops do not take away the water, light and soil nutrients it needs. The oil palm also needs to be protected against pests and diseases and requires the right amount of water and nutrients when necessary. Finally, it is important that leaves and bunches are cut carefully so as not to damage the plant.
A varied labor force with different levels of expertise and experience work on oil palm plantations. The way fruits are harvested, transported and processed all affect the quality of oil produced in the end.
The design of a plantation, including the lay out of its lots, paths and canals and the site of a palm oil mill, all play an important role in oil palm cultivation, including how fruits are harvested and transported to the mill.
The Oil Extraction Process
Oil palm fruit are processed at a palm oil mill. Here oil is extracted in crude form, both from the palm kernel and fruit.
This process involves first sterilizing the fruit bunches, picking fruit off the bunches, macerating the fruit from which pulp oil is extracted and then finally recovering the palm kernel from the remaining chaff. Palm oil kernels produce two types of oil – palm kernel oil and palm kernel meal - the latter being an important ingredient in animal food.
Plantations need to be located near mills because once bunches are cut off a tree, the fruits can perish quickly. Each plantation or group of plantations, including the mill and facilities were fruits are processed, form the heart of oil palm production.
Apart from Africa , where palm oil is normally consumed in its crude form, palm oil goes through a refining process. This involves cooling, bleaching and deodorizing it. Sometimes palm oil is sold in this refined form, but usually consumers buy palm oil already mixed with other vegetable oils.After fractionining palm oil, two products are obtained: olein and stearin fractions. In warm climates, olein fraction is liquid and can be mixed with any type of vegetable oil. In comparison, stearin fraction is more solid and is used to produce fats, mainly margarines and soaps. The particular properties of olein and stearin fractions account for their versatile nature, allowing them to be used in a variety of ways
Oil palm fruit are processed at a palm oil mill. Here oil is extracted in crude form, both from the palm kernel and fruit.
This process involves first sterilizing the fruit bunches, picking fruit off the bunches, macerating the fruit from which pulp oil is extracted and then finally recovering the palm kernel from the remaining chaff. Palm oil kernels produce two types of oil – palm kernel oil and palm kernel meal - the latter being an important ingredient in animal food.
Plantations need to be located near mills because once bunches are cut off a tree, the fruits can perish quickly. Each plantation or group of plantations, including the mill and facilities were fruits are processed, form the heart of oil palm production.
Apart from Africa , where palm oil is normally consumed in its crude form, palm oil goes through a refining process. This involves cooling, bleaching and deodorizing it. Sometimes palm oil is sold in this refined form, but usually consumers buy palm oil already mixed with other vegetable oils.After fractionining palm oil, two products are obtained: olein and stearin fractions. In warm climates, olein fraction is liquid and can be mixed with any type of vegetable oil. In comparison, stearin fraction is more solid and is used to produce fats, mainly margarines and soaps. The particular properties of olein and stearin fractions account for their versatile nature, allowing them to be used in a variety of ways
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