[A MUST SEE] Checkout Five Ways To Identify Substandard Palm Oil

Palm oil, scientifically known as Elaeis guineensis Jacq is a common edible oil in many Nigerian households.

The oil derived from the mesocarp of the oil palm fruit is a key ingredient in numerous Nigerian cuisines, ranging from stews to soups to frying.

It is also a major ingredient for pharmaceutical and cosmetic industries to produce drugs and skincare products.

Nigeria is the fifth largest producer of palm oil in the world with 1.4 million metric tons, reflecting the huge production gap.

To increase the quantity and make surplus gains, experts warn that traders now add water and artificial colouring agents such as red oxide — used for painting gates, to litres of palm oil, which can increase cancer risk as well as cause liver problems.

Alphonsus Inyang, president of the National Palm Produce Association of Nigeria has warned against this criminal practice and encouraged the Federal Competition and Consumer Protection Commission (FCCPC) to work together with the association towards curbing this act.

“We need the FCCPC to work with us because we need the protection that they offer. We also need to work with the police so that we can go around with them to identify where these things happen,” he said.

“These things don’t happen in the mills. They happen in places where they sort and grade palm oil,” he added.

BusinessDay looks at top five ways Nigerians can identify fake palm oil which has become rampant across markets in the country and poses several health risks.

Deep reddish colour

According to experts, the fake palm oil has a deeper red colour than the original palm oil.

This is because certain colouring additives like red oxide, Azo dyes particularly Sudan III and IV, are used to enhance their colour.

Nigerians can therefore look out for palm oil with deep shades of red colour when next they go to shop in markets.

“Red oxide is mixed with original palm oils so they become more red. This is one of the simplest ways to identify the fake oil. Their colour is a deeper red than original palm oil,” Alphonsus told BusinessDay in a telephone interview.

Unpleasant taste

It is customary for adulterated palm oil to leave a bad after-mouth taste. The presence of colouring additives gives off an unpleasant taste even after cooking.

Experts say they leave a foul taste in the mouth even when and after eating, the taste still lingers.

For several Nigerians, the original taste of palm oil is like that of ‘Banga’.

“When you are eating it, the taste of the palm oil is still there. In a normal house, everybody knows the right taste of palm oil,” the palm oil president said.

Foul odour

Like the taste, fake palm oil gives off a foul odour when cooking. Experts refer to this odour as ‘chalky’.

When used to cook, they produce a pungent smell that takes a while to disperse.

Smokes too quickly

The fake palm oil smokes very quickly when used to cook or fry. They begin to produce much smoke within seconds of being on the gas or stove, experts say.

“It smokes too quickly. If you put a little in the pot, like say you want to fry or you want to add onions, once you put it in the pot, the whole kitchen becomes smokey. This is fake palm oil,” said Alphonsus.

Bleaches very fast

Adulterated palm oil turns into what might appear like vegetable oil within seconds of being on low heat. The chemical additives make it bleach faster than it is supposed to.

SOURCE: Businessdayng