oilpalm

Oil palm, commonly referring to the oil palm tree, is predominantly Elaeis guineensis, a tall perennial palm native to West Africa. The tree bears fruit bunches that yield two major oils: palm oil produced from the mesocarp of the fruit and palm kernel oil obtained from the seed inside the fruit. The crop is grown mainly in tropical regions and is noted for high productivity per hectare, with trees beginning to bear commercial fruit after about three to four years and remaining productive for several decades.

Oil palms are typically cultivated in large plantations in suitable tropical climates with abundant rainfall and temperatures around 24–28°C. They are managed in cycles and can yield substantial quantities of crude palm oil per hectare per year under good conditions. The palm also provides palm kernel oil, extracted from the seeds during processing.

Palm oil is one of the most widely used edible vegetable oils globally, featuring in cooking oil, margarine, baked goods, and a range of ultraprocessed foods. Palm kernel oil has a higher saturated fat content and is used in confectionery, soaps, and cosmetics. Beyond food, oils from the palm are used in oleochemicals and various bio-based products, including biodiesel.

As a major global crop, oil palm production is concentrated in Indonesia and Malaysia, which together account for a large share of world production, with smaller but growing output in other tropical regions of Africa, Asia, and the Americas. Expansion of plantations has raised environmental and social concerns, including deforestation, habitat loss, peatland drainage, and greenhouse gas emissions. Sustainable certification programs, such as the Roundtable on Sustainable Palm Oil (RSPO), seek to promote practices intended to reduce negative impacts, though debate over effectiveness continues.