Urban consumption of red palm oil in Côte d'Ivoire

Alongside the industrial extraction of palm oil whose outlets are export in developped coutries such as Europe, in Côte d'Ivoire, secondary processing into refined industrial oil and derived products (soaps, margarines) for an Ivorian and sub-regional market, there is a processing sector artisanal red oil (and also palm kernel oil and soaps) which meets a demand differentiated from rural but also urban consumers. In terms of processing equipment, the artisanal sector is relatively underdeveloped: extraction red oil is either entirely manual or semi-mechanized.

This kind of artisanal red oil is still widely consumed in urban areas, even in the capital, Abidjan. Refined palm oil, decolorized and deodorized, has not completely replaced the "traditional" red oil in certain regions of the West, South, East and the Center.

From the perspective of edible use, the use of the two oils varies according to the food. Specifically,  refined palm oil is mainly used for cooking, frying and grilling. When cooking white rice (boiled rice with onions) or "ris-gras" (cooked rice with sauce), it prevents the rice from sticking. Then it is used for most fried foods: potatoes, yam, allocos ( fried plantains), and for grilled meats and fish.

Red oil is used in "African" sauces and dishes made from banana plantain, cassava or yam. In contrast to refined palm oil, the use of red oil in food allows it to have a special flavor and color.

According to the different needs of customers for palm oil products, we provide cost-effective oil presses and refining equipment.