Thursday, 26 April 2012

Palm oil processing… hygiene concern over local method

A recent visit of OYASAF documentary crew to Bacita, Kwara and Jebba, Kogi States exposed local methods of palm oil processing, which could be controversial.

Palm oil is probably the richest edible oil from Africa. Oil from palm fruit is commonly used as ingredient in preparing many traditional African foods. It also has a uniquely lovely strong flavor.

An orange to red vegetable oil with a distinctively delicious flavor made from the juicy pulp of the African palm tree fruit called Elaeis guineensis, palm oil is used across tropical Africa, especially, West Africa. It is also used in the Caribbean, and South America in making various dishes.
In Bacita, Kwara State ladies like this young one deep their body in the palm oil pool during the processing.  PHOTO: BY OYASAF DOCUMENTARY PHOTOGRAPHER, OGUNTIMEHIN ARIYO
The fruit is no larger than grape fruits, but has a central nut, the palm kernel (which is also used in making palm kernel oil) enclosed by the soft juicy pulp (from which the red oil is made).

However, these photos, taken during the processing of palm oil expose the unhygienic food method, which may help to spread disease. We need to therefore improve this process for our own good.

Despite this worrisome method in palm oil processing, of note is the people’s prowess in farming and blacksmith work.

1 comment:

  1. This is a place where one expects the government and its agencies to come in and assist in setting up the required facilities that can engage more hands, increase production and output and standardise the product. Nafdac should see this assist the people to change this method.