Malaysian Palm Oil Board (MPOB)
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 […]
Near infra-red spectroscopy (NIR) is a rapid technique to detect adulteration of crude palm kernel oil (CPKO) by palm oil products and by-products if the level of adulteration is more than 10%. Below this, the technique can detect scavenger, alcohol bottom, ester bottom or soap stock contamination. Determination of solid fat content (SFC) by pulsed […]
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 […]
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 […]
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 […]
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 […]
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 […]