Biomarkers: finding a niche in oil palm tissue culture. Part 1 – laying the foundation
–
Tag: MPOB PUBLICATIONS
Material flow cost accounting (MFCA): a brief introduction
Since the advent of the Industrial Revolution in the early 19th century, man has started to pollute the environment. This was accelerated after the Second World War when synthetic materials began to appear. The production of these materials and other new inventions that greatly impact on the socio-economic conditions of the populace also greatly accelerated […]
Biological nitrogen fixation by mucuna bracteata under oil palm filed environments
In recent years, there has been a tremendous renewal of interest in incorporating the N-fixing creeping legume, Mucuna bracteata, in the oil palm production system. Although a considerable amount of work has been done on M. bracteata, the N-fixing capacity of this legume has not been fully studied. Hence, an experiment using the 15N isotopic […]
A review on the production of glycol from glycerol
Crude glycerol is the primary by-product of the biodiesel industry and too costly to purify it into a higher quality product. However, glycerol can be converted into other useful products used in the pharmaceutical and cosmetics industries such as trimethylene glycol (1,3-propanediol), propylene glycol (1,2-propanediol), ethylene glycol and ethanol through the hydrogenation process and the […]
Impact of increases in fertilizer prices on long term-term economic vialibility of palm oil production
Surges in fertilizer prices in recent years have led to a sudden increase in the production cost of fresh fruit bunches (FFB) of oil palm as the share of fertilizer cost in the overall field cost has escalated from 30%-35% in 2007 to as high as 50% in 2008. This phenomenon created concerns among industry […]
Physical properties of red palm-based ice cream
Ice cream was formulated using a blend of non-fat milk solids and red palm olein. The purpose of adding red palm olein was to maximize the use of red palm oil in dairy products. Ice cream was produced using different percentages of red palm olein, namely, 10%, 8% and 5%. The samples were coded as […]
Bakery fats from palm oil products and soyabean oil for short crust pastry
A study was carried out to characterize bakery fats made from palm oil products and soyabean oil, and to evaluate their potential for the production of sweet short crust pastry. The three bakery fats were coded as 783, 784 and 785. They consisted of 50% soft palm stearin (IV 40), 20% palm oil and 30% […]