The Global Palm Oil Industry Landscape
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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. -
Essential Wholesale & Labs Carrier Oils Chart
Essential Wholesale & Labs Carrier Oils Chart This chart is based off of the virgin, unrefined versions of each carrier where applicable, depending on our website catalog. The information provided may vary depending on the carrier's source and processing and is meant for educational purposes only. Viscosity Absorbtion Comparible Subsitutions Carrier Oil/Butter Color (at room Odor Details/Attributes Rate (Based on Viscosity & Absorbotion Rate) temperature) Description: Stable vegetable butter with a neutral odor. High content of monounsaturated oleic acid and relatively high content of natural antioxidants. Offers good oxidative stability, excellent Almond Butter White to pale yellow Soft Solid Fat Neutral Odor Average cold weather stability, contains occlusive properties, and can act as a moistening agent. Aloe Butter, Illipe Butter Fatty Acid Compositon: Palmitic, Stearic, Oleic, and Linoleic Description: Made from Aloe Vera and Coconut Oil. Can be used as an emollient and contains antioxidant properties. It's high fluidiy gives it good spreadability, and it can quickly hydrate while Aloe Butter White Soft Semi-Solid Fat Neutral Odor Average being both cooling and soothing. Fatty Acid Almond Butter, Illipe Butter Compostion: Linoleic, Oleic, Palmitic, Stearic Description: Made from by combinging Aloe Vera Powder with quality soybean oil to create a Apricot Kernel Oil, Broccoli Seed Oil, Camellia Seed Oil, Evening Aloe Vera Oil Clear, off-white to yellow Free Flowing Liquid Oil Mild musky odor Fast soothing and nourishing carrier oil. Fatty Acid Primrose Oil, Grapeseed Oil, Meadowfoam Seed Oil, Safflower Compostion: Linoleic, Oleic, Palmitic, Stearic Oil, Strawberry Seed Oil Description: This oil is similar in weight to human sebum, making it extremely nouirshing to the skin. -
The Oil Palm (Elaeis Guineensis)
PALM S Rival & Levang: Oil Palm Vol. 59(1) 2015 ALAIN RIVAL The Oil Palm Centre de Coopération Internationale en Recherche (Elaeis Agronomique pour le Développement guineensis ): Jakarta, Indonesia [email protected] Research AND Challenges PATRICE LEVANG Institut de Recherche pour Beyond le Développement Yaoundé, Cameroon Controversies [email protected] Scientists certainly have a part to play in the debate over oil palm ( Elaeis guineensis Jacq.) cultivation, which has captured and polarized public opinion, kindled and undoubtedly shaped by the media. How can this palm be viewed as a “miracle plant” by both the agro-food industry in the North and farmers in the tropical zone, but a serious ecological threat by non-governmental organizations (NGOs) campaigning for the environment or the rights of indigenous peoples? The time has come to move on from this biased and often irrational debate, which is rooted in topical issues of contemporary society in the North, such as junk food, biodiversity, energy policy and ethical consumption. One of the reasons the public has developed as nuclear energy, genetically modified crops such fixed ideas is that there has been a lack or shale gas) that is causing controversy but an of accurate information on the sector and its entire agrom-food sector that has come to actors and a clear-headed analysis of what is symbolize the conflict between the at stake. We point out that the production and conservation of natural spaces and de- processing of palm oil are part of a complex velopment. Consumers, elected representatives globalized agrom-industrial sector shared by and scientists are finally forced to take sides for multiple actors and stakeholders with often or against palm oil, with no room for ifs and conflicting interests. -
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. -
Nölken Palm(Kernel)Oil-Statement
2 Nölken Palm oil and palm kernel oil Statement Palm oil is one of the most important vegetable oils as well as the displacement of indigenous people and in the world and is used in many consumer goods. the destruction of biodiversity. During the extraction of palm oil from the fruit, it is also possible to obtain palm kernel oil. This oil from For the variety of care and cosmetics products which palm kernel is a key ingredient for the production of we produce, we use raw materials such as surfactants washing and cleaning substances, e.g. for cosmetics and or emulsifiers based on renewable raw materials with detergents. Palm oil is also used in the food industry and palm kernel oil for example as a primary material. These as fuels or combustibles. However, the cultivation of oil raw materials are identified as palm oil or palm kernel palms (Elaeis guineensis) is often criticised because the oil derivatives. As a result of their productivity, palm production of palm oil is still associated with negative kernel oil derivatives are best suited to the production effects such as the clearance of rain forests, cultivation of cosmetic products. on peat soil with the emission of large amounts of CO2, Replacing palm kernel oil with other oils is not really a non-governmental organisations (i.e. WWF, Greenpea- solution. The shift to soy oil for example, the second ce) call not for an end to the use of palm (kernel) oil most important vegetable oil in the world, would then but for a transfer to a sustainable cultivation of palm cause problems in other countries. -
Olive Oil Jars Left Behind By
live oil jars left behind by the ancient Greeks are testament to our centuries- old use of cooking oil. Along with salt and pepper, oil Oremains one of the most important and versatile tools in your kitchen. It keeps food from sticking to pans, adds flavor and moisture, and conducts the heat that turns a humble stick of potato into a glorious french fry. Like butter and other fats, cooking oil also acts as a powerful solvent, unleashing fat-soluble nutrients and flavor compounds in everything from tomatoes and onions to spices and herbs. It’s why so many strike recipes begin with heating garlic in oil rather than, say, simmering it in water. The ancient Greeks didn’t tap many cooking oils. (Let’s see: olive oil, olive oil, or—ooh, this is exciting!—how about olive oil?) But you certainly can. From canola to safflower to grapeseed to walnut, each oil has its own unique flavor (or lack thereof), aroma, and optimal cooking temperature. Choosing the right kind for the task at hand can save you money, boost your health, and improve your cooking. OK, so you probably don’t stop to consider your cooking oil very often. But there’s a surprising amount to learn about What’s this? this liquid gold. BY VIRGINIAWILLIS Pumpkin seed oil suspended in corn oil—it looks like a homemade Lava Lamp! 84 allrecipes.com PHOTOS BY KATE SEARS WHERE TO store CANOLA OIL GRAPESEED OIL are more likely to exhibit the characteristic YOUR OIL flavor and aroma of their base nut or seed. -
Functional Ingredients Personal Care Eco-Design
functional ingredients personal care eco-design As a formulator or manufacturer, you When natural, functional, stable In the cosmetics and personal are non-renewable, we chose to know that cosmetic innovation is not and sustainable matter care industry, emollients typically look for an alternative made from only about identifying entirely new Today our specialised knowledge make up the largest part of most agricultural sources. Ethanol was sources, ingredients or formulations. in lipid ingredients brings highly formulations, particularly within the best choice due to its easy It is also about finding new ways appreciated benefits to local, regional skin care. This makes them the availability and low environmental and global cosmetic brands. All our to use, improve or replace parts of best place to start when looking impact. them, inspired by evolving demands ingredients originate from renewable, to improve the sustainability profile from consumers, society and natural sources and are carefully of your formulations. Sustainable processing regulators. That’s where we can help. processed to achieve desired functionality, stability and safety. By considering eco-designed With the question of raw materials Specialists in lipids Furthermore, we use low-energy alternatives early on during the addressed, we turned our focus for more than a century processing methods to reduce their design phase, you can create to another crucial dimension of At AAK Personal Care we develop ecological footprint. formulations that will advance eco-design – processing condi- high-performance, active, functional your efforts farther and faster. Our tions. Conventional processes for and natural based lipids for use in Supporting your innovation innovative ester, Lipex SheaLight, making esters require high amounts skin care, hair care, colour cosmetics The development of unique is one such alternative, and an of energy as well as catalysts that and other personal care products. -
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. -
Cooking Oil Facts
Cooking Oil Facts As you enter a department store, you behold an array of cooking oils sporting all types of jargon on the packaging -- saturated fats, unsaturated fats, refined, filtered, ricebran oil, vanaspati, etc. Confused already? With so much variety and so many brands flooding the market today, buying the right cooking oil can prove a tough task. Different oils fill different needs - for health, taste and cooking. For good health, our bodies need a variety of healthy fats that are found naturally in different oils. When cooking, it's essential to know which oils are best for baking, sautéing and frying and which are healthiest used raw. Why have Oil (fats)? Contrary to popular belief, fat is actually a valuable part of one's diet, allowing people to absorb nutrients that require fat in order to metabolize in the body. Natural fats contain varying ratios of three types of fats: saturated, monounsaturated and polyunsaturated. • Saturated fats are hard at room temperature. They're stable, resist oxidation, and are found primarily in meat, dairy, palm and coconut oil. • Polyunsaturated fats are liquid at room temperature and the least stable. They oxidize easily and are found in seafood corn, safflower, soybean, and sunflower oils. • Monounsaturated fats are more stable than polyunsaturated fats. They're found in canola, nut and olive oils. It is recommended to limit saturated fats in the diet due to their association with cardiovascular disease. Also, you should try to rely more on monounsaturated than polyunsaturated fats. What are the varieties of Oil available in the market? Choosing which oil should be used in cooking is a big issue and concern for many people because of the fat and cholesterol contents of cooking oil. -
Key Sustainability Issues in the Palm Oil Sector
Key Sustainability Issues in the Palm Oil Sector A Discussion Paper for Multi-Stakeholders Consultations (commissioned by the World Bank Group) By Cheng Hai Teoh THE WORLD BANK Disclaimer The opinions expressed in this discussion draft do not necessarily represent the views of the World Bank Group or its member governments. The World Bank Group does not guarantee the accuracy of the data included in this draft and accepts no responsibility whatsoever for any consequence of their use. The boundaries, colors, denominations, and other information shown on any map in this draft do not imply on the part of the World Bank Group any judgment on the legal status of any territory or the endorsement or acceptance of such boundaries. Table of Contents A. Introduction ................................................................................................... 2 Background ............................................................................................................ 2 Objectives .............................................................................................................. 2 Approach ............................................................................................................... 3 B. Overview of the Palm Oil Sector ..................................................................... 4 Introduction ........................................................................................................... 4 Development of the palm oil sector .......................................................................... -
Sustainable Palm Derivatives in the Baked Goods and Prepared Foods
Sustainable Palm Derivatives in the Baked Goods and Prepared Foods A CPET Special Newsletter March 2016 The Purpose of this Special Newsletter This newsletter provides information and guidance to businesses and government departments on sourcing baked goods and prepared foods made with sustainable palm oil and palm kernel oil and their derivatives. It outlines the complexities in the palm oil supply chain, explains why sustainable palm oil and palm-based derivatives have been difficult to source in the past, and provides an overview of what manufacturers are currently doing to manufacture baked good and prepared foods made with sustainable and traceable palm oil. It also provides a quick guide to sourcing certified palm oil in food products. Introduction to Palm-based Derivative Supply Chain Palm oil and palm kernel oil are complex commodities due to 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 versatility of palm makes it an attractive commodity, but 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. At the most basic level of the refining process, palm oil and palm kernel oil are split, fractionated, and separated into liquid palm olein and solid palm stearin at a ratio of 4:1. Further fractionation, hydrogenation, refining and blending can then be carried out to produce different oil derivatives with unique physical and chemical properties.