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TT682: True-to-Type Version 2 – High Resolution Genotyping Platform for Parental Identification

SureSawitTM True-to-Type genotypingplatform (Version 1) consisting of24 genome-wide single nucleotidepolymorphism (SNP) markers that arestably inherited, was introduced in 2018.The Version 1 genotyping platform proved usefulin discriminating individual palms, even in fullsib families and allowed assignment of palms toa family when the expected parents are known.In such a guided-analysis, Version 1 was usedto validate the legitimacy … Read more

TS194: Total Chloride Content Analysis in Crude Palm Oil and Secondary Oils

The 3-monochloro-1,2-propanediolesters (3-MCPDE) are chemical food contaminants that are carcinogenic.The 3-MCPDE is formed due to high deodorisation temperature at there fining stage of crude palm oil (CPO). The primary precursor for 3-MCPDE formation is chloride which is present in the plantation and mill where it gets into the palm oil. Sources of chloride are water, … Read more

TS193: Land Suitability Evaluation and Management for Oil Palm Plantations

Malaysia’s primary plantation crop, covering about 5.87 million hectares in 2020, generates around18.3% of world palm oil production and exports 17.37 million tonnes of oil, accounting for approximately 34.3% of total palm oil commerce (Parveez et al., 2021).Malaysia’s palm oil sector continues to provide a substantial contribution to the country’s economic development and foreign currency … Read more

TS192: SawitSecure 2.0. Digital Management of Pests and Diseases of Oil Palm

The palm oil industry has significantly contributed to the rapid economic development of the country. Malaysia produced more than 17.8 million tonnes of crude palm oil from a planted area of 5.87 million hectares in 2020. The country’s total export of palm oil and palm-based products was 25.2 million tonnes, generating export earnings of RM64.92 … Read more

TT681: Red Palm Oil Enriched Functional Cookies

Dietary fat is crucial in food formulation, in the current context on bakery products, from the aspects on structural properties (aeration and lightness) to rheological properties(fluidisation and plasticisation) and sensory attributes (crispiness, creaminess, odour, etc.)properties (Pareyt and Delcour, 2008). Palm oil and its fractions in particular, are widely used in bakery goods in view of … Read more