A
PROJECT REPORT
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FATS AND OILS

A
PROJECT REPORT
ON
FATS AND OILS

Theses are derived from the seeds of plants which grow in many parts of the world but mainly in tropical and sub \u2013 tropical regions. The main vegetable oils are obtained from the following.

The coconut is harvested when ripe, the outer fibrous husk is removed and the nut exposed. When dried it is known ascopra in which state it is exported to countries who extract and refine the oil. The main sources of supply are the Philippines, Malaysia, and Sri lanka.

The structure of the oil fruit palm fruit consists of an outer skin, an inner layer of fibrous pulp (pericarp) which is rich in oil, and a nut of which the inner kernel is also rich in oil \u2013 the more valuable \u2018palm kernel oil\u2019. The main sources of supply are Nigeria, the Congo, Malaysia and Indonesia.

The ripened fruit of the olive tree produces one of the finest of all vegetable oils. The first crushing of the fruit gives the highest grade oil which needs no refining. It is exported mainly by Italy, Spain, and Greece.

The plant produces pods containing the nuts a few inches below the surface of the soil, which makes harvesting more complicated . It is exported as nuts, and as oil, by such countries as Nigeria , West Africa and China.

The Soya plant, a member of the pea family, produces many pods which each contain three to four beans on each plant. Although relatively low in oil content (between 13 \u2013 20 percent) the Soya bean has recently become the leading source of vegetable oil in the world. It is mainly exported by the U.S.A., China and Brazil.

For convenience, and to reduce calorie intake, some cooks use an aerosol spray product containing lecithin. Frying pans, utensils and even baking dishes can be coated with lecithin to prevent ingredients from sticking during cooking.