• 30 May, 2016
    Palm oil tax an unhealthy move
    IN early May, senators in the French Parlia­ment discussed a proposed Bill on biodiversity, nature and landscapes – commonly known as the Biodiversity Bill. Although the text is lengthy, the Bill is still a clear demonstration of the common will of the French Parliament to put the debate on biodiversity on the right track. Like many others, I clearly support the stated intention of this Bill.
  • 30 May, 2016
    Malaysian palm oil price sees third day of gains on slow output growth, demand
    KUALA LUMPUR: Malaysian palm oil futures rose on Thursday to record a third session of gains this week, amid expectations of slow output growth and sustained Ramadan demand.
  • 30 May, 2016
    UK firm sees higher revenue in renewable energy source
    UK-BASED company Geotechnical Instruments Ltd is targeting revenue growth of 20% in Malaysia, driven by opportunities arising from the use of palm oil waste as a renewable energy (RE) source. The company, a leading supplier and manufacturer of portable and fixed gas analysers with presence in 66 countries across the world, says renewable energy makes up 5.5% of the country’s total energy production in 2015, with ambitious targets to increase this to 7.8% by 2020; all of which presents growth opportunities to Geotech, which has been supplying its products to the region for the past 10 years.
  • 27 May, 2016
    Malaysian palm oil/Vegoils: Market factors to watch Friday May 27
    Malaysian palm oil futures rose on Thursday to record a third session of gains this week, amid expectations of slow output growth and sustained Ramadan demand.
  • 26 May, 2016
    Malaysian palm oil price gains for 2nd straight session out pacing stronger ringgit
    Malaysian palm oil futures rose for a second consecutive day, making their sharpest gains in three weeks and outpacing a stronger ringgit as they track improving rival oils in China. The ringgit, in which palm oil is traded, strengthened 0.5 percent to reach 4.1010 against the dollar in the evening, making palm more expensive for foreign currency holders.
  • 26 May, 2016
    What do we really know about saturated fats?
    A general argument often endorsed in the media suggests that intake of any saturated fat should be reduced due to potential links to high risks of coronary heart disease (CHD). In an interview with Global Oils & Fats Business Magazine, University of Cambridge, United Kingdom, Global Cardiovascular Health senior research associate Dr Rajiv Chowdhury discusses his latest findings on saturated fats and cardiovascular disease, and the new debate on fats and nutrition.
  • 26 May, 2016
    CPO Price To Trade Between RM2,500 And RM2,700 In Next 3 Months - Sime Darby
    Sime Darby Bhd is expecting crude palm oil (CPO) price to trade between RM2,500 and RM2,700 per tonne in the next three months due to slower growth in production, said its President and Group Chief Executive Tan Sri Mohd Bakke Salleh.
  • 25 May, 2016
    Malaysian palm oil price recovers from 3-month low on weaker ringgit
    KUALA LUMPUR, May 24 (Reuters) - Malaysian palm oil futures recovered from the previous session's near three-month low on Tuesday, supported by a weaker ringgit while gains in rival oils also boosted sentiment.
  • 25 May, 2016
    CIMB Research turns more positive on FGV
    KUALA LUMPUR: CIMB Equities Research is more optimistic on Felda Global Ventures’ (FGV) prospects for the remaining quarters due to higher production of crude palm oil (CPO), fresh fruit bunches (FFB) and prices. It said on Wednesday FGV is targeting a 40% on-quarter improvement in FFB output for 2Q FY16.
  • 25 May, 2016
    “Tau Sar Pneah” Sweet Mung Bean Pastry
    A longtime favourite of many Malaysians, the origins of this traditional pastry are diverse and varied, just as the pastry itself is different from maker to maker. Despite the controversy that surrounds theTau Sar Pneah’s origin, these pastries are evidently formed using the Chinese-born technique of mixing two doughs: one water based, and the other oil based. This in turn results in the unique sensations that one experiences upon biting into the light and fluffy texture of the pastry crust.