Palm kernels are the edible seeds found inside the fruit of the oil palm (Elaeis guineensis), distinct from the fleshy mesocarp used to produce palm oil. The kernels contain 45–50% oil, which is extracted to produce palm kernel oil, a versatile product used in food, confectionery, cosmetics, and detergents. Palm kernel oil is valued for its lauric acid content, giving it excellent stability and lathering properties. After oil extraction, the residual palm kernel cake is widely used as animal feed, particularly for cattle.

Palm kernel production is concentrated in Malaysia, Indonesia, and parts of Africa, where oil palm plantations are a major contributor to the economy. Efficient use of palm oil and palm kernel oil makes the oil palm one of the most productive oil crops globally. With increasing demand for vegetable oils and bio-based ingredients, palm kernel plays a vital role in global trade and sustainable resource utilization.