Nearly every community uses oil in cooking. In some cases oil is a primary ingredient for flavor and energy, delivering needed calories and fats in a concentrated form (while in North America many people are concerned about limiting oil in their diets). Because processing equipment, oil crops, or both are frequently not available in a particular community, oil must be imported from elsewhere in-country if not from abroad. Development workers often write us with questions about producing oil locally in their communities. In future issues of EDN we hope to address this subject in more detail; these articles are an introduction to the topic.
Articles
Oil Processing
- Back Issues of "Oilseed Press" Available
- How Can I Get Palm Oil from Oil Palms?
- Castor Bean Oil
- A Few Small-Scale Press Resources and Manufacturers
Oil Crops
- Buffalo Gourd is Another Candidate for Food and Fuel
- Cucurbit Seeds as Possible Oil and Protein Sources for Small-Scale Household Use in the Hot Humid Tropics, by Dr. Frank Martin
- Egusi Seeds are High in Oil and Protein
- Jojoba in Perspective
- Vernonia galamensis: A Potential New Industrial Oil Crop for Semi-Arid Areas of the Tropics and Subtropics