Malaysian Palm Oil Board (MPOB)
Natural mozzarella cheese is produced from buffalosí or cowsí milk and the most prominent fat present is milkfat. Mozzarella cheese originated from Italy but the United States has become its principal producer. This cheese had remained an ethnic product with a limited market until around World War II, when Italian cuisine in general and pizza […]
Among the basic oleochemicals, glycerol is considered as the primary base because the preparation of all others must somehow yield glycerol at one point or other. However, saponification, esterification (methyl esters production) and hydrolysis of fats are the major principal processes used to produce natural glycerol. These processes are mainly carried out in soap and […]
In the world of oils and fats, the lauric oils are the aristocrats. There are very few of them, they move in their own higher price plateau and they do not mix comfortably with the common oils and fats. Among the 17 major oils and fats in world trade, there are only two lauric oils, […]
The PIPOC Food Technology and Nutrition Conference within the umbrella of the PIPOC Congress has traditionally become an avenue for the gathering of the best minds working on various aspects of palm oil nutrition and food technology. The PIPOC 2001 Congress witnessed the presentation of two plenary lectures, 29 oral presentations and 21 poster presentations […]
Malaysia produced 8.649 million tonnes of crude palm oil (CPO) in the first nine months of 2001. This was an increase of 1.098 million tonnes or 14.54% over the production in the same period the previous year. Monthly production for the first eight months in 2001 was higher than that of the corresponding period in […]
The year 2001 is becoming another bearish year for some oils and fats, especially palm products. This is based on the fact that prices of these selected oils and fats were generally low in the first 10 months of 2001 compared to their prices in the same period of the previous year. Table 1 indicates […]