Palm oil is obtained from the mesocarp of the Elaeis guineensis fruit, simply by cooking, mashing and pressing. In this process, the seeds are separated and after cracking and removing the shell, the kernel can be processed to yield palm kernel oil and palm kernel cake.

RBD palm oil is obtained from refining crude palm oil. It is a light yellow liquid and semi-solid at room temperature, melting to a clear yellow liquid on slight heating.

RBD palm oil is used as frying oil for food industries such as instant noodles and snack food. It can also be used in manufacture of margarine, shortening, vanaspathy, ice cream, condensed milk and soap.

RBD palm olein is obtained from fractionating refined palm oil to separate liquid parts (olein) from solid parts (stearin). It is a clear yellow liquid at room temperature.

RBD palm olein is used as cooking oil as well as frying oil for food industries such as snack food and ready-to-eat food. It is also used as a raw material for margarine and shortening.

RBD palm stearin is obtained from fractionating refined palm oil to separate olein from stearin. It is a white solid at room temperature, melting to a clear yellow liquid on heating.

RBD palm stearin is used in margarine and shortening industries. It is also used in soap, candles and oleochemical industries.

Palm kernel oil is obtained from the crushing of palm kernel. It is a light yellow liquid at room temperature.

Palm kernel oil can be refined into RBD palm kernel oil and its main usage is in oleochemical industries and speciality fats.

Palm Kernel Expeller Cakes is a by-product from the kernel extraction process.

Palm Kernel Expeller Cakes is used as a raw material for animal feed, especially for cattle feed.