Palm oil is the reddish oil extracted from the fleshy mesocarp of the oil palm fruit (Elaeis guineensis). It is the most widely produced vegetable oil in the world, valued for its versatility, affordability, and high yield per hectare. Due to its stability and neutral flavour, palm oil is used extensively in cooking, bakery products, confectionery, and processed foods. It is also a major raw material for oleochemicals, biodiesel, soaps, and cosmetics.

Naturally rich in carotenoids and vitamin E, crude palm oil can be refined, bleached, and deodorized to produce a clear, odourless product suitable for global food markets. Indonesia and Malaysia are the leading producers, supplying over 80% of the world's palm oil. The crop's high productivity makes it a cornerstone of the global vegetable oil trade, though sustainability and deforestation concerns are shaping industry practices. With growing demand for affordable edible oils and renewable feedstocks, palm oil remains an essential resource worldwide.