Abstract
World production of fats and oils has continued to increase in recent years (Table 8.1). Soya-bean oil remains the leading oil but sunflower-seed, palm and rapeseed oils have increased markedly. Increased acreages planted with soya beans, sunflowers and oilseed rape have contributed to the increased production of oils from these plants, but the increase in production of palm oil is largely due to improved yield resulting from modern plant breeding techniques. The development and propagation of higher yielding oil palms has played a major role in increased oil production by Malaysia. Rapeseed oil low in antinutritional components has gained acceptance as an edible oil and there have been big increases in the acreage of oilseed rape in Europe and Canada. Genetic modification of other plants has led to modifications in oil composition including the development of high oleic sunflower oil and high oleic linseed oil.
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Gordon, M. (1993). Fats and Fatty Foods. In: Ranken, M.D., Kill, R.C. (eds) Food Industries Manual. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2099-3_8
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DOI: https://doi.org/10.1007/978-1-4615-2099-3_8
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