Palm oil

“ Oil can also be extracted from the kernel, and this last, though more difficult to be obtained, is of a superior quality than that taken from the pulp of the rind.
Nothing in the vegetable world can be more beautiful than a full-grown specimen of the oil-palm, with its cluster of ripe fruit, their bright-yellow colour contrasting finely with the deep-green of its long curling fronds, that seem intended, as it were, to protect the rich bunches from the too powerful rays of a tropic sun. ”

“ The fruit of the palm, which yields palm-oil, is first of all boiled, then pounded in a mortar, then put into hot or boiling water, and the oil skimmed off. The palm-oil is said to be very abundant at Ujiji, as much as 300 gallons being often brought into the bazaar for sale in one morning; the people buy it eagerly for cooking purposes. Mohamad says that the Island of Pemba, near Zanzibar, contains many of these palms, but the people are ignorant of the mode of separating the oil from the nut: they call the palm Nkoma at Casembe's, and Chikichi at Zanzibar. ”

“ When pure and fresh they usually have little or no taste or smell; but, when exposed to the air, they become darker in color, have a disagreeable taste and smell, and are called rancid. As examples of vegetable oils we have cottonseed-oil, linseed-oil, olive-oil, almond-oil and cocoa-butter. Linseed is brought largely from Russia and India; Africa supplies palm-oil; India and the Pacific islands cocoanut-oil; while the best olive-oil is brought from Italy. In animal oils the principal ones are butter, lard, tallow, neatsfoot-oil and sperm-oil. ”

“ Export trade in the delta and forest regions is almost entirely confined to “jungle produce,” the most important articles being palm oil and palm kernel. Rubber, ebony and other timber, cocoa and gum copal come next in importance. Cotton is also grown for export. The quantity of palm oil exported annually exceeds 12,000,000 gallons, and is worth over £600,000. ”

“ Olive oil should absorb 80 to 83 per cent. iodine.
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Olive-kernel oil, more correctly termed Sulphur olive oil.
The amount of free fatty acids is always high and ranges from 40-70 per cent., and, of course, its glycerol content is proportionately variable. The free acidity increases very rapidly, and is, doubtless, due to the decomposition of the neutral oil by the action of hydrolytic ferment.
A representative sample of a parcel tested:—
Palm oil is produced from the fruit of palm trees, which abound along the west coast of Africa. ”

“ The method of preparing palm oil varies to a large degree in the different localities. The best quality of oil is that produced in the Western Province. The oil, which on the market is classed as “Lagos fine grade,” and obtains the highest price among West African oils, is made from the fresh fruits boiled and pounded in the manner described for the Sierra Leone oil, but the extracted oil is further cleared by straining and boiling until a uniformly clear and limpid product is obtained. ”

“ If the beetles do not destroy half the trees, the estates here when in bearing, if they yield anything, will give half that quantity; and it must be borne in mind that coco-nut oil is not a strong oil, like palm oil, and that soap boilers will never use it to any extent, for it will allow but little admixture of rosin, &c.; its use in Europe will be principally for candles and fancy soaps; but as by refining and compression they can now purify tallow, and make of it candles fully equal to those made from coco-nut oil, the consumption of the latter is not likely to increase. ”

“ Three or at most five years will cover the period during which land is continuously cultivated. The commonest native dishes are palm-oil chop, a bowl of palm oil, produced by boiling freshly ground palm nuts, in which a fowl or fish is then cooked ”

“ I shall not attempt to enter into the mysteries of saponification and distilla [Pg 509] tion, which cease to be mysteries when they are followed up from point to point through the extensive and orderly organisation of the Fournier Works; suffice it that at these works 600 men and 400 women are busily employed in turning every year 13,000 tons of African palm-oil, and of Australian, Russian, French, and American tallow into stearine candles, oleine, and glycerine. ”

“ A thoughtful person cannot fail to be impressed with the remarkable adaptation of the palm family to the requirements of the natives of this region. Take, for instance, the cocoanut-tree, and realize for a moment its bountiful, beneficent products. It affords never-failing water in an always thirsty clime. Nutritious and palatable cream is obtained from its luscious nut; toddy to refresh the weary traveler, or arrack when fermented, comes from the same source, besides a rich oil for various domestic uses. ”

“ PALM KERNELS.—The West African oil palm, Elæis guineensis, is found commonly in some parts, but the heads produced are small and carry small fruits, containing little oil. This oil is used locally, and the kernels from the nuts alone are shipped. The palm is chiefly valued for the production of palm wine, which is tapped from the base of the fruiting stems into funnelled gourds, hung beneath the holes. The tree is apparently never felled for the purpose, and, by limiting the amount of wine extracted, it survives for a long period. ”

“ There are many other adulterants which are used in unison with cotton seed oil, such as sesame, palm nuts, hemp, cupra or sunflower, and a host of others of strange origin. It is not safe to say that these supposititious comestibles are always innocuous. Many an oil retains the subtle qualities of the plant which produced it, and it may be that obscure maladies which puzzle the doctor are not unfrequently caused by the detestable practice of supplying for the genuine article something which looks sufficiently like it to mislead, and, it may be, poison the hapless public. ”

“ Inside the palm nut is a hard kernel which remains after the oil has been extracted; this kernel at first was wasted; to-day it is known to yield a finer oil than the pulp; the idea of exporting palm nut kernels originated with a Liberian, and the first shipment was made in 1850; to-day there is a large demand for palm kernels which sell at prices ranging from $60 to $68 per ton, the oil derived from them selling at $130 to $133 per ton. ”

“ Palm-nut oil should absorb 10 to 13 per cent. iodine.
Olive Oil.—The olive is extensively grown in Southern Europe and in portions of Asia and Africa bordering the Mediterranean Sea. The fruit of this tree yields the oil.
The free fatty acid content of olive oil varies very considerably. Very fine oils contain less than 1 per cent. acidity; commercial oils may be graded according to their free acidity, e.g., under 5 per cent., under 10 per cent., etc., and it entirely depends upon the desired price of the resultant soap as to what grade would be used. ”

“ The most valuable article we get from tropical Africa is the oil of a certain palm, which contributes largely towards an excise duty of about a million and a half a year, levied on what has been justly called a second necessary of life—to wit, soap. ”

“ Another great source of wealth peculiar to Africa is the oil palm, the full importance of which is scarcely yet realized. The two distinct oils which come, the one from the kernel and the other from the husk of the nut, are not only of great value as food products for both man and beast, but they furnish the best material for soap, and for a great many other industrial products, including lubricating oils for machinery, and a vegetable fat for making butter. ”

“ The nuts of the oil-palm (Elæis Guineensis) are about the size of large chestnuts, the inner part being excessively hard and stony, and containing an almond (technically “palm-kernel”) . It is enclosed or surrounded by a thin outer mass of fibre and pulp containing the oil, and covered with a rich red-brown skin or husk somewhat thinner than that on a chestnut. ”

“ It grows to a height of 20 to 30 [20] feet and bears dense heads of fruit. The oil is obtained by boiling the fruits in water and skimming off the oil as it rises to the surface. It is used in the manufacture of candles. In Africa it is eaten as butter by the natives.
180. Elæis melanococca.—A palm from tropical America which produces large quantities of oil.
181. Elæocarpus hinau.—A New Zealand tree, of the linden family. The bark affords an excellent permanent dye, varying from light brown to deep black. ”

“ It would be impossible to enumerate all the available sources of vegetable oils, for all seeds and nuts contain more or less fatty matter and as we become more economical we shall utilize of what we now throw away. The germ of the corn kernel, once discarded in the manufacture of starch, now yields a popular table oil. From tomato seeds, one of the waste products of the canning factory, can be extracted 22 per cent. of an edible oil. Oats contain 7 per cent. of oil. From rape seed the Japanese get 20,000 tons of oil a year. ”

“ It sometimes happens that different parts of the same plant contain different oils; the orange, for example, furnishes three different oils, one of which resides in the flowers, another in the leaves, and a third in the skin or epidermis of the fruit. The quantity of oil varies not only with the species, but also in the same plant, with the soil, and especially the climate; thus in hot countries it is generated most profusely. ”

“ So important are vegetable oils deemed, that the Society of Arts, in its prize list for 1851, offered gold medals for the importation or introduction into this country of any new plants or trees from China, India, or elsewhere, producing oils or fatty substances, such as can be used as food, or are applicable to manufacturing purposes; and also to the person who shall manufacture and import the finest specimen of oil, not less than ten gallons, the produce of olives grown in any British colony in Africa or Australasia. ”

“ The best oil is obtained by expression from the seeds without heat, and is hence called "cold drawn oil." A large quantity of oil may be produced by boiling the seeds, but it is less sweet and more apt to become rancid than that procured by expression.
The Palma Christi grows continuously for about four years, and becomes a large tree in constant bearing, ripening its rich clusters of beans in such profusion, that 100 bushels may be obtained annually from an acre, and their product of oil two gallons per bushel.
There are several species, all of which yield oil of an equally good quality. ”

“ On the other hand, the oils are extremely inert substances, and undergo chemical changes very slowly; so that there is no likelihood of their being converted into carbonic acid, or any other substance which may be useful to the plant; and as they contain no nitrogen, and consist only of carbon, hydrogen, and oxygen, they can yield only those elements of which the plant can easily obtain an unlimited supply. I can conceive cases in which the oil might possibly produce some mechanical effect on the soil, but none in which it could act as a manure, in the proper sense of the term. ”

“ Shanghae oil, from Brassica Chinensis. Illiepie oil, from Bassia longifolia, which is used for frying cakes, &c., in Madras; and Muohwa oil, from another species of the same genus in Bengal, B. latifolia. Oil is expressed from the seeds of Cæsalpina oleosperma, a native of the East. The neem tree seeds afford a very clear or bitter oil, used for burning.
Wood oil is a remarkable substance, obtained from several species of Dipterocarpus, by simply tapping the tree.
The horse-eyes and cacoons of Jamaica (Fevillea scandens) yield a considerable quantity of oil or fat, as white and hard as tallow. ”

“ It is stated that a bushel of peanuts (twenty-two pounds in the hull) subjected to the hydraulic press, will yield one gallon of oil. The yield by cold pressure, is from forty to fifty per cent. of the shelled kernels, though if heat be used, a larger quantity of oil, but of inferior quality, is obtained. The best Peanut oil is nearly colorless, with a faint, agreeable odor, and a bland taste, resembling that of olive oil. It is more limpid than olive oil, and becomes thick when exposed to a temperature a few degrees below the freezing point of water. Peanut oil is not one of the drying oils. ”

“ Peanut oil is highly prized as a salad oil either alone or mixed with other oil, notably olive oil and sesamé. The oil is purified by a large settle and by filtration and by the processes usually practiced with other oils of vegetable origin. The oil is easily and completely digested and furnishes an abundant source of heat and energy to the system. The number of calories produced by the combustion of one gram of oil, either by ordinary burning or by oxidation in the body is about 9,300. ”

“ Burning oil is expressed from the seeds in the Philippine Islands; the oil, boiled with oxide of iron, is used in China as a varnish. It is used in medicine in various ways, the leaves for fomentations, the juice in treating ulcers, and the seeds as purgatives. ”

“ Most people prefer lemon juice or the juice of fresh West Indian limes, well mixed into either olive oil, nut oil or a blended oil such as the “Protoid Fruit Oil” or Mapleton's Salad Oil. The ordinary “salad oils” obtainable at grocers are seldom to be recommended; they almost invariably contain chemical preservatives and other adulterants. It is better to have the best oil and use it sparingly if need be, than take any faked product just because it is cheap.
With most people the addition of pure oil assists the digestion of the salad, as well as serving other purposes in the body. ”