Organic & Sustainable Palm

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Organic & Sustainable Palm Oil 680g 36MP shortening 15kg 32MP Shortening 18kg 25MP Olein for Household use /15kg 48MP Stearin for deep frying ORGANIC • DAABON Group has 4 beautiful organic certified palm plantations of total 4500 ha located on the western slopes of the Santa Marta mountain range. • DAABON has vertically integrated the palm oil production from seeder to farming, harvesting, mechanical pressing, physical refinery and finally to end products such as RBD, Stearin, Shortenings, Olein, Kernel oils, Margarine, Soap base and byproducts such as Kernel cake and vegetable residues for compost making at our own facilities. Our products and processes are vertically integrated and fully traceable. TRANSFAT FREE • Due to the extensive hazards posed by animal fat cholesterol and excessive levels of trans fats derived from hydrogenation, organic palm fruit oil is becoming the preferred option of high quality, health conscious food processors. Organic Palm fruit oil does not require hydrogenation as it is solid at room temperature, therefore avoiding harmful trans fatty acids. • There are several uses of palm fruit oil. Among the most common our customers use our products in baking, frying, food mixes, coatings, ice cream and others. SUSTAINABLE • DAABON Group is a member of the Roundtable on Sustainable Palm Oil and a certified grower. • Our refinery, soap factory and oil terminal is RSPO SCCS certified supply chain. • We are one of the only global suppliers of organic and fully identity-preserved palm oil products (RSPO/IP). SOCIAL RESPONSIBILITY – Suppor ng Smallholders Farmers in Northern Colombia have seen much hardship and have had to face many challenges in creating livelihoods over the past decades. Many left the region to escape from conflict and to keep their families safe. In response to a Government initiative called Alianzas para la Pais (Alliances for peace), in 1999 DAABON pioneered this co-operative based program with small holders aimed at creating opportunities for all families displaced by violence. In this program, small holders of Alianzas can access government credit and achieve technical assistance from DAABON. This is an important project of great social impact in the region where DAABON is committed to improve the living conditions of the local communities. Palm Oil Specs Product Infor Name Organic Shortening Shelf Life 18 months Ingredient Organic Palm Oil Smoke Point 230°C Country of Origin Colombia Flash Point 325°C Peroxide 1.0~3.0 Organically Grow n, Non-GMO, No allergic ingredient included, Free Fatty Acid 0.03~0.09 Distinctions No chemical pesticide used, Iodine >56 No chemical fertilizer used Avoid direct sunlight or strong odor. Storage Condition Coloring Milky w hite Store dry in room temperature (<20°C) From Produc on To Delivery Daabon Farms Plant Reﬁnery Shipping Nutri n Value Cer ﬁca ons Energy 846kcal Fat 100g Water 0g Carbohydrates 0g Protein 0g Sodium 0g Products and Packaging Palm Oil Product Palm Kernel Oil Product Organic Crude Palm Kernel Oil Organic Crude Palm Oil Organic Blanched Palm Kernel Oil Organic Soft Palm Oil Shortening Organic RBD Palm Kernel Oil Organic All purpose Palm Oil RBD Organic Crude Palm Kernel Olein Organic All purpose Palm Oil Shortening Organic RBD Palm Kernel Olein Organic Palm Oil Shortening 39 Organic Palm Kernel Stearin Organic Palm Oil Shortening 42 Organic Palm Oil Shortening 45 Packaging Organic Palm Olein Box 10kg / 15kg / 20kg / 22.7kg / 25kg Organic Soft Palm Stearin Drum 180kg / 190kg Organic Mid Hard Stearin Organic Hard Stearin Cubitainer 900kg Flexitank 21 Tons Isotank 21 Tons.

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AD Monitoring Sheet PALM OIL V2018-1002

- Palm Oil - Date: 20 June 2018 The Amsterdam Declarations towards deforestation-free and sustainable commodities were launched in 2015. Denmark, France, Germany, Italy, the Netherlands, Norway and the United Kingdom signed these declarations. The Amsterdam Declaration regarding palm oil supports the private sector-driven commitment towards 100% sustainable palm oil in Europe that was signed by European initiatives for sustainable palm oil (ESPO). Relevant private sector rela ted alliances and Status of palm oil production and European organisations import • ESPO – European Sustainable Palm Oil initiative: The main producer countries are Indonesia (over 50% of includes national alliances from eight European global production and 50% of European imports in 2017) countries and Caobisco (Association of Chocolate, and Malaysia (around 30% of global production and 22% Biscuit and Confectionery Industries of Europe ), of European imports in 2017). In Indonesia, palm oil is FEDIOL (European Vegetable Oil and Protein meal mainly planted and expanding on the islands of Sumatra, Industry Federation) and IMACE (European Kalimantan and Papua. Palm oil is also expanding into Margarine Association). Papua New Guinea. In Malaysia, palm oil is mainly • ESPOAG – European Sustainable Palm Oil Advocacy planted in West Malaysia and Sabah. Both Kalimantan Group. and Sabah are situated on the island of Borneo. Not all • Voluntary certification schemes: Round Table for palm oil is traded on the world market. In 2017, Sustainable Palm Oil (RSPO), International Indonesia produced 42 million tons and exported 31.1 Sustainability and Carbon Certification (ISCC), million tons (74%). The largest palm oil importers were Rainforest Alliance (RA). India, EU28 and China. In 2017, the AD countries • Mandatory certification schemes: Indonesian accounted for 71% of total European palm oil import.
Moment of Truth

COUNTDOWN MOMENTTO EXTINCTIONOF WILL GLOBALTRUTH BRANDS CLEAN UP THE PALM OIL TRADE BEFORE 2020? TIME FOR BRANDS TO COME CLEAN ABOUT THEIR LINKS TO FOREST DESTRUCTION FOR PALM OIL A FROM? COMES PALM OIL WHO THEIR DISCLOSE BRANDS WHICH TRADERS/ SUPPLIERS MILLS/ PRODUCERS 100% CLEAN PALM OIL CONTENTS CRUNCH TIME FOR CLIMATE COMMITMENTS 1 THE HIGH PRICE OF CHEAP PALM OIL 5 ARE CORPORATE COMMITMENTS MORE THAN HOT AIR? 9 HOW TRADERS SCORED ON NDPE IMPLEMENTATION 11 BRANDS ADMIT LINKS TO RAINFOREST DESTRUCTION 12 CONFRONTING THE BRANDS WITH EVIDENCE 15 HOW CONSUMER BRANDS ARE LINKED TO FOREST DESTROYERS 16 FELDA/FELDA GLOBAL VENTURES (FGV) 18 SALIM GROUP 20 SAMLING GROUP 22 TIME FOR ACTION 24 BRANDS MUST DISCLOSE WHERE THEIR PALM OIL COMES FROM... 26 ...AND TAKE CONTROL OF THEIR SUPPLY CHAINS 27 COUNTDOWN TO 2020 29 DEMANDS 31 APPENDIX 1: HOW COMPANIES PERFORM ON TRANSPARENCY 32 APPENDIX 2: LITERATURE REVIEW 42 ENDNOTES 48 REFERENCES 52 ‘ Whilst the causes of deforestation are complex, it is generally acknowledged that the biggest drivers are the cultivation of soya and palm oil, logging for the production of paper and board and the rearing of cattle. All of these commodities are major ingredients in the supply chains of most consumer goods companies. Our member companies drive the demand for these commodities and have an opportunity to ensure that the sourcing of these ingredients does not contribute to deforestation.’1 CONSUMER GOODS FORUM ‘The unsustainable use of natural resources has caused a dramatic decline of Bornean orangutans ... Our findings suggest that more than 100,000 individuals have been lost in the 16 years between 1999 and 2015.’2 MARIA VOIGHT, RESEARCHER AT THE MAX PLANCK INSTITUTE FOR EVOLUTIONARY ANTHROPOLOGY D 11 DECEMBER 2016, 1°3 0 46́ ̋ S 110°15 28́ ̋ E: DRONE FOOTAGE REVEALS A NEW CANAL CUTTING INTO PEATLAND FOREST FROM THE PT DAMAI AGRO SEJAHTERA (PT DAS) OIL PALM CONCESSION WITHIN THE SUNGAI PUTRI PEATLAND LANDSCAPE OF KETAPANG DISTRICT, WEST KALIMANTAN.
Environmental Impacts and Costs of Hydrotreated Vegetable Oils, Transesterified Lipids and Woody BTL—A Review

Energies 2011, 4, 845-877; doi:10.3390/en4060845 OPEN ACCESS energies ISSN 1996-1073 www.mdpi.com/journal/energies Review Environmental Impacts and Costs of Hydrotreated Vegetable Oils, Transesterified Lipids and Woody BTL—A Review Kathrin Sunde 1;?, Andreas Brekke 2 and Birger Solberg 1 1 Department of Ecology and Natural Resource Management, Norwegian University of Life Sciences, Sørhellinga, Høgskoleveien 12, 1430 As,˚ Norway; E-Mail: [email protected] 2 Østfoldforskning AS, Gamle Beddingv. 2B, 1671 Krakerøy,˚ Norway; E-Mail: [email protected] ? Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +47-64965759; Fax: +47-64965001. Received: 1 February 2011; in revised form: 30 March 2011 / Accepted: 19 May 2011 / Published: 25 May 2011 Abstract: This article reviews and compares assessments of three biodiesel fuels: (1) transesterified lipids, (2) hydrotreated vegetable oils (HVO), and (3) woody biomass-to-liquid (BTL) Fischer-Tropsch diesel and selected feedstock options. The article attempts to rank the environmental performance and costs of fuel and feedstock combinations. Due to inter-study differences in goal and study assumptions, the ranking was mostly qualitative and intra-study results are emphasized. Results indicate that HVO made from wastes or by-products such as tall oil, tallow or used cooking oil outperforms transesterified lipids and BTL from woody material, both with respect to environmental life cycle impacts and costs. These feedstock options are, however, of limited availability, and to produce larger volumes of biofuels other raw materials must also be used. BTL from woody biomass seems promising with good environmental performance and the ability not to compete with food production.
Current Knowledge on Interspecific Hybrid Palm Oils As Food and Food

foods Review Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient Massimo Mozzon , Roberta Foligni * and Cinzia Mannozzi * Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy; m.mozzon@staff.univpm.it * Correspondence: r.foligni@staff.univpm.it (R.F.); c.mannozzi@staff.univpm.it (C.M.); Tel.: +39-071-220-4010 (R.F.); +39-071-220-4014 (C.M.) Received: 6 April 2020; Accepted: 10 May 2020; Published: 14 May 2020 Abstract: The consumers’ opinion concerning conventional palm (Elaeis guineensis) oil is negatively affected by environmental and nutritional issues. However, oils extracted from drupes of interspecific hybrids Elaeis oleifera E. guineensis are getting more and more interest, due to their chemical and × nutritional properties. Unsaturated fatty acids (oleic and linoleic) are the most abundant constituents (60%–80% of total fatty acids) of hybrid palm oil (HPO) and are mainly acylated in position sn-2 of the glycerol backbone. Carotenes and tocotrienols are the most interesting components of the unsaponifiable matter, even if their amount in crude oils varies greatly. The Codex Committee on Fats and Oils recently provided HPO the “dignity” of codified fat substance for human consumption and defined the physical and chemical parameters for genuine crude oils. However, only few researches have been conducted to date on the functional and technological properties of HPO, thus limiting its utilization in food industry. Recent studies on the nutritional effects of HPO softened the initial enthusiasm about the “tropical equivalent of olive oil”, suggesting that the overconsumption of HPO in the most-consumed processed foods should be carefully monitored.
4.1 Cocos Nucifera Coconut

4.1 Cocos nucifera Coconut Valerie Hocher, [ean-Luc Verdeil and Bernard Malaurie IRD/CIRAD Coconut Program, UMR 1098 BEPC, IRD, BP 64501-911 Av. Agropolis, 34394 Montpellier, Cedex 5, France 1. Introduction length and 30-120 cm deep and continu ously generate adventitious roots (Reynolds, 1.1. Botany and history 1988; Persley, 1992). Nutrients and water are absorbed by the rootlets. The coconut palm (Cocos nucifera L.) is a rela The coconut palm 'trunk' is a stem with tively slow growing woody perennial species. no true bark, no branches and no cambium. It is the only species in the genus Cocos. All Secondary growth (increased stem diameter) forms known to date are diploid (2n = 2x = is by secondary enlargement meristem 32). No closely related species with even par located below the shoot meristem. Growth tial interfertility has been reported (Bourdeix depends on age, ecotype and edaphic condi et al., 2001). The lifespan of a coconut palm tions, but is generally between 30 and 100 cm can be > 60 years under favourable ecological per annum. The stem is surmounted by a conditions. Coconuts can grow to a height of crown of approx. 30 compound leaves, approx. 25 m (Ohler, 1999). which protect the terminal vegetative bud Optimum growing conditions for coconut and whose destruction causes the death of are in the lowland humid tropics at altitudes the palm. An adult coconut has virtually as < 1000 m near coastal areas in sandy, weII many unopened (20-30) as opened leaves. drained soils (Persley, 1992); however, Leaves are produced continuously at approx.
Edible Oils As Practical Phase Change Materials for Thermal Energy Storage

applied sciences Article Edible Oils as Practical Phase Change Materials for Thermal Energy Storage Samer Kahwaji 1 and Mary Anne White 1,2,* 1 Department of Chemistry, Dalhousie University, Halifax, B3H 4R2, Canada; [email protected] 2 Clean Technologies Research Institute, Dalhousie University, Halifax, B3H 4R2, Canada * Correspondence: [email protected] Received: 21 February 2019; Accepted: 17 April 2019; Published: 19 April 2019 Featured Application: Passive thermal management of residential greenhouses. Abstract: Edible oils could provide more accessible alternatives to other phase change materials (PCMs) for consumers who wish to build a thermal energy storage (TES) system with sustainable materials. Edible oils have good shelf life, can be acquired easily from local stores and can be less expensive than other PCMs. In this work, we explore whether margarine, vegetable shortening, and coconut oil are feasible PCMs, by investigations of their thermal properties and thermal stability. We found that margarine and vegetable shortening are not useful for TES due to their low latent heat of fusion, DfusH, and poor thermal stability. In contrast, coconut oil remained thermally stable after 200 melt-freeze cycles, and has a large D H of 105 11 J g 1, a low degree of supercooling fus ± − and a transition temperature, Tmpt = 24.5 1.5 C, that makes it very useful for TES in buildings. ± ◦ We also determined coconut oil’s heat capacity and thermal conductivity as functions of temperature and used the measured properties to evaluate the feasibility of coconut oil for thermal buﬀering and passive heating of a residential-scale greenhouse. Keywords: phase change material (PCM); passive thermal management; thermal properties; coconut oil; margarine 1.
Sustainable Palm Derivatives in Cleaning and Personal Care Products

Sustainable Palm Derivatives in Cleaning and Personal Care Products A CPET Special Newsletter July 2015 The Purpose of this Special Newsletter This newsletter is meant to provide information and guidance to businesses and government departments on sourcing cleaning products and personal care products made with sustainable palm oil derivatives. It outlines the complexities in the derivatives supply chain, explains why sustainable palm-based derivatives have been difficult to source in the past, and provides a quick guide to sourcing certified derivatives. Introduction to Palm-based Derivative Supply Chain Palm oil and palm kernel oil are complex commodities because of the demand for a large number of fractions and derivatives of the oils. In fact, about 60% of the palm oil and palm kernel oil consumed globally is in the form of derivatives such as olein and stearin.1 The supply chains for these derivatives are multi-layered and have been historically difficult to trace. Although traceability is improving, the derivatives can be challenging to source as sustainable. Oleochemicals, which are produced from the fatty acid distillates that result from the refining process of palm oil and palm kernel oil, are typically used in the production of cleaning products and personal care products. Palm based oleochemicals have a diverse range of applications. In the past decade, many European manufacturers and traders have shifted towards the use of palm-derived oleochemicals (as opposed to petrochemicals or other plant based oleochemicals), due to the increase in the number of plants in Southeast Asia with access to palm feedstocks. The environmental and social repercussions of this shift in usage, and the parallel significant increase in oil palm plantations in Southeast Asia, have been dramatic, leading to deforestation, climate change, habitat loss, and disruptions to local communities.
Production of Aviation Biofuel from Palm Kernel Oil

319 A publication of CHEMICAL ENGINEERING TRANSACTIONS VOL. 80, 2020 The Italian Association of Chemical Engineering Online at www.cetjournal.it Guest Editors: Eliseo Maria Ranzi, Rubens Maciel Filho Copyright © 2020, AIDIC Servizi S.r.l. DOI: 10.3303/CET2080054 ISBN 978-88-95608-78-5; ISSN 2283-9216 Production of Aviation Biofuel from Palm Kernel Oil a b a a Manuel A. Mayorga* , Mauricio López , Camilo A. López , Javier A. Bonilla , Vladimir Silvaa, Gabriel F. Taleroa, Felipe Correac, Mario A. Noriegad aChemical Engineering Department, GIATME Group, Universidad ECCI, Bogotá, Colombia bNCO School of the Colombian Air Force, TESDA Research Group, Madrid, Colombia c Chemical Engineering Department, Fundación Universidad de América, Bogotá, Colombia d Chemical Engineering Department, Universidad de la Salle, Bogotá, Colombia [email protected] In order to partially replace the use of fossil fuels in the aeronautical sector, it is proposed to produce FAME- type biofuels from palm kernel oil. Short chain methyl esters can be used so that the FAME biodiesel have no significant effects on the cold properties of the Jet Fuels when these are mixtures. In this sense, a study of the production of biodiesel FAME from palm kernel by transesterification oil at bench scale was carried out using a batch reactor with the optimal value of the process conditions that were obtained in a previous work but at laboratory level. In that research, the input variables were the methanol-oil ratio, the temperature and the amount of catalyst (% KOH). In this work, the response variable was on the production yield of methyl esters, which were analysed by GC.
Cast Iron Grates Care &

Cast Iron Grates Care & Use Cast iron grates – will break if dropped First Time Use Wash thoroughly with a mild dishwashing liquid. Rinse with hot water and dry completely with a soft cloth or paper towel. Never allow to drain dry or wash in a dishwasher. You should season the grates before use to prevent rust and keep foods from sticking. Porcelain Coating Most higher quality cast iron cooking grates come with a porcelain coating in order to assist in cleaning and reducing the tendency for food to stick to the grill. Some chipping may occur, but this will not affect the use or performance of your grates unless there are significant chips where your food is being cooked. If rust appears, remove with a scrub pad and re-season the grid. Why Season Cast Iron? Just like a cast iron frying pan it is necessary to season, and re-season cast iron cooking grates. The oil will help protect the porcelain coating, decrease sticking, and protect the grids from rusting. How To Season Cast Iron? A solid unsalted vegetable shortening is recommended for the initial seasoning, but vegetable or olive oil will work as well. Spread a thin coating of solid vegetable shortening over the entire surface of the cast iron grids with a paper towel. Be certain the entire surface, including all corners, has been coated thoroughly. DO NOT use salted fat such as margarine or butter. Never use Pam or other non-stick sprays to season your grids. Preheat BBQ for 10 minutes on HIGH. Turn burners to MEDIUM with lid closed.
9" Lard Shortening (Deep Dish) Unbaked Pie Shell Nutrition Facts

9" Lard Shortening (Deep Dish) Unbaked Pie Shell Product Code: CP09269 UPC Code: Pie crust is made with lard for a flakier shell than a vegetable shortening crust After baking, crusts can handle cream, meringue, fruit or quiche filling 9” pie shells are in a deep-dish format, ideal for tall pie creations 0g of trans fat without compromising taste PREPARATION HEATING DIRECTIONS - CONVENTIONAL OVEN: Pre-heat conventional oven to 400ºF. Place shells on flat baking sheet. Prick sides and bottoms with a fork. Bake 15-20 minutes, until crusts are light brown. Cool at room temperature prior to filling. HEATING DIRECTIONS - CONVECTION OVEN: Pre-heat convection oven to 350ºF. Place shells on flat baking sheet. Prick sides and bottoms with a fork. Bake 8-10 minutes, until crusts are light brown. Cool at room temperature prior to filling. PIECE COUNT Not Currently Available Nutrition Facts Serving Size: 1/8 Shell (28g) Servings Per Container: 8 Amount Per Serving MASTER CASE Calories 120 Calories from Fat 60 Gross 12.38 LB Width: 9.44 IN % Daily Value* Weight Total Fat 7g 11% Net Weight 10.00 LB Length: 18.81 IN Saturated Fat 3g 16% Cholesterol 5mg 2% Sodium 190mg 8% Cube: 0.63 Height: 6.13 IN Total Carbohydrate 13g 4% Dietary Fiber g 2% Sugars g Protein 2g % PALLET CONFIGURATION Vitamin A 0% Vitamin C 0% Ti: 10 Hi: 10 Calcium 0% Iron 4% * Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Neste Annual Report 2019 | Content 2 2019 in Brief

Faster, bolder and together Annual Report 2019 Content 02 03 2019 in brief ................................... 3 Sustainability ............................... 20 Governance ................................. 71 CEO’s review .................................. 4 Sustainability highlights ....................... 21 Corporate Governance Statement 2019 ........ 72 Managing sustainability ....................... 22 Risk management............................. 89 Neste creates value ......................... 25 Neste Remuneration Statement 2019 ........... 93 Neste as a part of society ................... 26 01 Stakeholder engagement ...................... 27 Strategy ..................................... 7 Sustainability KPIs ............................ 31 Our climate impact ............................ 33 04 Innovation .................................... 10 Our businesses ............................... 11 Renewable and recycled raw materials ......... 38 Review by the Board of Directors ......... 105 Key events 2019 .............................. 14 Supplier engagement ......................... 45 Key figures .................................. 123 Key figures 2019 .............................. 16 Environmental management ................... 48 Calculation of key figures ..................... 125 Financial targets .............................. 17 Our people ................................... 52 Information for investors....................... 18 Human rights ............................... 52 Employees and employment ................
Soybean Shortening

SOYBEAN SHORTENING Img 1.0 Critical Supply Shortages Why is the soybean oil industry supply constrained? • No Beans To Be Found: Domestic storage of bean is at the lowest levels in over twenty years • Maxed Out: Oil refinery capacity is maxed • Fuel vs. Food Fight: Soybean oil demand for biofuels is larger than the total US food demand for soybean oil • Moving On Up: Oil prices significantly higher vs. last year (please see image 1.0) The above chart shows the drastic increase in pricing (red line) which far outpaces the median price (green line). ALTERNATIVES IMPORTANT GET MORE OUT OF THE LINKS OIL YOU USE! EXTEND THE LIFE OF Video, Sysco Imperial . Switch from commodity Oils and Shortenings YOUR FRYER OIL! soy and canola oil to oils with longer fry life The Sysco Classic Fryer Oil Video, Sysco Imperial View Mid-Tier and Premium Oil Filter Pod saves operators Premium Oils time, labor and cost by . Perform oil management extending oil life 2-3 days. Video, Sysco Fry ZTF Oil best practices which Management extend the life of your shortening. Sysco Classic Fry Pod PLANT BASED & ALL-NATURAL! Check out our Sysco Classic Oil Filter Pods One Pager FOUR TIPS TO EXTEND THE LIFE OF YOUR SHORTENING? . Keep oil temp at 280oF during slow periods . Filter and skim oil daily . Prevent ice and water from entering the oil . Prevent grease and grime build up by cleaning the fryer vat regularly.