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Basal stem rot (BSR) disease can cause considerable damage in oil palm by bisidiomycete fungi identified as Ganoderma spp. (Idris, 1999). Biological control in Ganoderma disease management has been extensively explored in recent years. Biological control is the use of natural or modified organisms, genes and gene products to reduce the effects of plant pathogens and … Read more

Diagnosis of Ganoderma infection in oil palm is based on the presence of basidiomata of the pathogen on the stem base or frond bases or roots. To conduct various studies on Ganoderma in oil palm, a Ganoderma selective medium (GSM) was developed. The medium was used to isolate the pathogen from any part of the … Read more

In view of this limitation, MPOB has put in efforts to prepare a suitable palm oil-based polyol for CASE. The new polyol is made from oleic acid and glycerol, which are co-products of the palm kernel oil refinery and biodiesel plant, respectively. this new palm oil based polyol is known as a fatty acid based … Read more

The Malaysian Palm Oil Board Quality Palm Kernel Meal (MPOB-Q-PKM™) is a new premium quality meal developed, improved and tested at the Energy Protein Center, MPOB Research Station in Keratong, Pahang. The raw materials comes from palm kernel (PK). The PK are especially selected, cleaned and processed and later subjected to grinding and solvent extraction. … Read more

MPOB-HIE is formulated from refined palm product together with a food-grade additive derived from palm oil. MPOB-HIE can be considered as supplemental fat which can play an effective role as an supplemental fat which can play an effective role as an integral parts of diary rations, especially during the early stages of lactation when the … Read more

Hi-Oleic soft spread is a soft spread high in oleic fatty acid (C18:1) content and low in saturated fats. It is formulated from palm oil and a soft vegetable oil which is high in oleic fatty acid. There is no hydrogenation process involved in formulating the product. Main Research: Dr Miskandar Mat Sahri 

This low in trans fat ghee-like cooking fat is formulated from palm fractions and other commercial fats. the ratio of its saturated, monounsaturated and polyunsaturated fatty acids is 4.4:3.7:1.0, an improvement to the ratio of natural ghee which is 25:8:1. The processing condition is unique and the product is spoon able in a tropical climate … Read more

Cream sandwich cookies and crackers are popular snack biscuits in many parts of the world. In this catagory of biscuits, two identical pieces contain a layer of sweet or savory cream filling. A fat component is used in producing this biscuit cream and its content varies from 25% to 35% of the total cream. The … Read more

Butter oil substitute (BOS) is widely used in the bakery industry to replace the expensive diary-based butter oil. The functionality of BOS is similar to that of shortening, which is to ‘shorten’ or tenderize baked food (O’Brien, 1996). The unique characteristics of the BOS product compared to shortening are its strong butter flavour and a … Read more

Sandwich cookies occupy a significant place in the world market for biscuits. Soft filling creams are widely used for filling sandwich cookies. The cream is either sandwiched between the cookies or between the wafer sheets. Multiple layers of cream can also be sandwiched between wafers. Cream biscuits may also be enrobed with chocolate or other … Read more