PALM OIL

is made from the oily, generally red, pulp surrounding the nuts of several varieties of the low thick-trunked Oil Palm, found in Africa and South America. When fresh, it is generally orange-yellow and of pleasing odor. The color changes with age to red or dirty white, and old stock and inferior grades obtained by local methods of fermentation, are rank in flavor and disagreeable in smell prior to refining.

Palm Kernel, or Palm Nut, Oil: is obtained by expression or chemical extraction from the kernels of the same fruit. It is generally white or pink and of agreeable odor and taste, resembling cocoanut oil and being frequently substituted for it.