Untitled - IRRI books - International Rice Research Institute

IMPROVING THE SUPPLY, QUALITYAND UTILITY OF FATSJoseph MoolayilTechnical Manager, Lever Brothers (M), Sdn BhdKuala Lumpur, MalaysiaABSTRACTOils and fats, besides being the most concentrated energy source, also supplyessential fatty acids, carry fat-soluble vitamins, control blood lipids, buildcells and add palatability and variety to our food. Among the numerous oils,soybean oil, sunflower oil, palm oil, butter and tallow currently constitutenearly 60% of the world's production of oils and fats, and nearly 80% of itstrade. By the year 1990, soybean and palm alone will account for 40% of theworld's oil supply, and thus become the main sources of any future increasedsupply.From a nutritional point of view, a dietary intake of at least 30% of energyas fat is recommended. In many developing countries, fat consunption provideseven less than 10%. In order to enable the under-nourished millions to achieve atleast the minimum fat intake, about 20 million tons more oil are needed anually.Increased supply from additional acreage, improved irrigation, and better manureapplication have their limitations; increased supply from better yieldingvarieties and strains, improved pollination, etc., are preferred. Relativelyuntapped but high potential sources of additional oil are available from many treeseeds in Asia, Africa and South America. A very high quantity of rice bran oilwould also be available, if available bran is properly collected and promptlyextracted.Improving the quality and utility of fats necessitates the application ofcorrect technology from their origin to their eventual consumption. Influencingthe fatty acids formed, whether in plants or animals, by genetic engineering, andapplying appropriate technology in extraction, storage, transportation andprocessing are some of the essential steps in maintaining quality and nutritionalvalue. While at one time all the oils exported were in the crude form, currently,substantial quantities are exported after refining. Modifications to currentprocessing and handling techniques have to be made to obtain optimum results fromthis new pattern.KEYWORDS: fats, fat requirement, fat availability, fat modification, oils, edibleoils, soybean oil, palm oil, coconut oil, rapeseed oil, rice bran oil, oils oftree origin, oil quality deterioration, processing fats.359