MIS

Fats and oils play an essential role in the human diet and they have the important quality of improving the palatability of foods. Because of this they are used in a great variety of foods : these uses demand widely varying properties e.g  in crystallization and melting behaviour. The main component of oils and fats is the … Read more

Cooking oils are used widely indeed, and in enormous quantities. Generally speaking, housewives prefer a clear, light-controlled oil of vegetable origin with cold stability as well as good flavour and oxidative stability. The oils in common use for making such products are mostly derived from seeds, and include soya bean oil, safflower seed oil and … Read more

The foliar diagnosis system develped by PORIM is fairly universal for making fertilizers recommendations for mature oil palm based on leaf nutrient data. The system aims to provide fertilizer adjustment recommendations based on the results of leaf analysis of frond 17. It is emphasised that initial fertilizer recommendations should be made on environmental data which … Read more

Vision 2020 essentially calls for the industrialisation of Malaysia where the nation will enjoy a standard of living comparable to that of the developed countries. To fulfill the vision, all sectors of the economy and all social segments of the nation must be developed in a rapid but harmonious way. Vision 2020 provides us the … Read more

Many parameters have been used to indicate oil quality. These are free fatty acids (FFA), moisture, impurities, peroxide value, anisidine value, UV-visible measurements of dienes and trienes, etc. Crude palm oil trade based on FFA, moisture and impurities. However, these parameters alone do not give an adequate indication of its quality with respect to its … Read more