PALM OIL

OVERVIEW

Oil palm, (Elaeis guineensis), African tree in the palm

family (Arecaceae), cultivated as a source of oil. The
oil palm is grown extensively in its native West and
Central Africa, as well as in Malaysia and Indonesia.
Palm oil, obtained from the fruits, is used in making
soaps, cosmetics, candles, biofuels, and lubricating
greases and in processing tinplate and coating iron
plates. Palm kernel oil, from the seeds, is used in
manufacturing such edible products as margarine, ice
cream, chocolate confections, cookies, and bread, as
well as many pharmaceuticals.
The oil palm bears a single stem and reaches
about 20 metres (66 feet) in height. It has many
tiny flowers crowded on short branches that
develop into a large cluster of oval fruits some 4
cm (1.6 inches) long. When ripe, the fruits are
black with a red base and feature a single oily
seed known as the kernel.
PHILIPPINE PRODUCTION
OF
OIL PALM
Oil palm production in the Philippines has grown over the past few
decades, but it is still relatively small compared to other major palm oil-
producing countries like Indonesia and Malaysia. The Philippine
government has been exploring oil palm as a way to boost agricultural
productivity, create rural jobs, and reduce reliance on imported edible
oils.

The Philippines' oil palm production area is gradually increasing from

53,014 hectares in 2012 to 63,380.85 hectares in 2022 according to the
Philippine Statistics Authority. Region XII dominates the production area
of the country with 33% of the total area planted, followed by Caraga
Region with 27%.
MATURITY INDICES
 Maturity Indices

Oil palms typically bear fruits 2.5 to 3 years after planting

in the field. These ripe fruit bunches are called Fresh
Fruit Bunches (FFBs) and can weigh 5 to 20 kilograms or
more. Farmers usually harvest oil palms when they reach
three years of age. The plants continue to be productive
even after 25 years.

A good oil palm is between 17 to 18 weeks of age with full

fruitless maturity. An automated detection system
should be implemented to determine the OPFFB's
maturity and expedite the harvesting process.
Maturity Indices
METHODS OF HARVESTING
For oil palms 4 to 7 years old

> Cut the clusters with a chisel.

> Slip the chisel between the stem and the leaf;
in this way you can cut off the cluster without cutting
the leaf below it.

For oil palms 7 to 12 years old

> Cut the clusters with a machete.

> If the clusters are too high up, climb up the tree by
putting your feet on the base of the leaves.

For oil palms older than 12 years

> Cut the clusters with a long-armed sickle.

1. Harvesting and Collection 2. Transport to the Processing Facility
Transport
Harvesting: Fresh Fruit Bunches
(FFB) are carefully harvested from Bunches are loaded onto trucks or carts and
oil palm trees. Harvesting transported to a processing mill. Efficient
typically involves cutting the ripe transport is crucial as longer transit times can
bunches from the tree with a pole- lead to spoilage.
mounted knife.

Collection: The harvested 3. Sterilization Sterilization Process

bunches are transported to a At the mill, the fruit bunches are first
collection point or processing sterilized using steam in large autoclave
facility to be handled quickly. chambers. This step softens the fruit,
Delays can result in quality loss inactivates enzymes that increase FFA, and
due to high levels of free fatty helps detach the fruitlets from the bunch.
acids (FFA). Equipment: Sterilization tanks or chambers
that use high-pressure steam.
4. Threshing Threshing Process 5. Fruit Digestion and Oil Extraction
Digestion
After sterilization, the fruit bunches
are transferred to a machine that The separated fruits are then moved to a
shakes them to separate the digester, where they are stirred and
individual fruitlets. Equipment: mashed at high temperatures, breaking
Threshing drums or rotary threshers down the pulp and preparing it for oil
are used to efficiently detach fruits extraction. Oil Extraction: After digestion,
from bunches the fruit mash is pressed to extract crude
palm oil (CPO). Equipment: Digesters and
screw presses are used to extract oil from
the fruit mash.
6. Clarification and Purification
7. Storage and Transport Storage:
Clarification Process:

The clarified crude palm oil is then

The extracted oil goes through a
stored in large storage tanks. These
clarification process where impurities and
tanks are temperature-controlled to
water are removed. The oil is poured into a
prevent solidification. Transport: From
settling tank, allowing dirt and solid
here, the oil can be transported to
particles to settle at the bottom.
refining facilities or packed for
Purification: Further purification may be
distribution. Equipment: Storage tanks
done to remove finer impurities, ensuring
and containers designed to maintain oil
the oil is ready for further refining or sale.
quality.
Equipment: Clarification tanks, separators,
and decanters.
COMMON PEST OF OIL PALM
Palm oil is used in the production of foods such as
cake, chocolate, biscuits, margarine and frying
fats. It is also found in cosmetics, soap, shampoo,
cleaning products and can be used as a biofuel.
thank you for listening!!