Malaysian Palm Oil Board (MPOB)
There have been significant losses of biodiversity in the tropics at ecosystem, species and genetic levels as a consequence of agricultural development resulting in simplified landscapes with large areas dominated by crop monocultures. While it is suggested that many ecosystem services can be maintained by a few key species under present environmental conditions, particularly in […]
As both embryogenic and non-embryogenic calli were found to be distinctly different, this implies that their gene expression would be differentially regulated as well. Studies in other areas, in particular, medical research have used gene expression patterns to classify and predict the outcomes from specific conditions. This then led to a concerted effort to isolate […]
This article attempts to give an overview of the combined practice of pesticide management in oil palm plantations, the types of pesticides commonly used and the method of analysis to determine pesticide residues in palm oil. A brief outline of the regulatory controls for pesticides is also included. Artikel ini memberi suatu peninjauan umum tentang […]
Although fruit bunch production by oil palm is often considered to be mostly dependent upon the ability of the plant to produce assimilates, the availability of an adequate sink is also of importance in optimizing yield. The model OPRODSIM initially simulated yield based on the assimilates remaining after the requirements of vegetative growth had been […]
The model OPRODSIM is a mechanistic simulation model of oil palm growth and yield, the output of which depends crucially on the values assigned to various physiological and morphological characters. In this article, the effects of manipulating these values are explored and related to what is known concerning the magnitude of their natural variation. The […]
Five types of mozzarella analogues were produced using palm-based products such as refined, bleached and deodorized palm oil (PO), palm olein (POo), palm kernel oil (PKO), palm stearin (POS) and a blend comprising 30% PO and 70% palm kernel olein. The change in colour of mozzarella analogues before and after baking were compared with the […]