Palm oil, scientifically known as Elaeis guineensis Jacq is a common edible oil in many Nigerian households.
The oil derived from the mesocarp of the oil palm fruit is a key ingredient in numerous Nigerian cooking, ranging from stews to soups to frying and baking.
It has also a major ingredient for pharmaceutical and cosmetic industries to manufacture drugs and skincare products.
Nigeria is currently the fifth largest producer of palm oil in the world with 1.4 million metric tons, reflecting the huge production gap.
Laurelle Blossom Ltd, aka LBL has gone to great lengths to bridge the gap with its export quality content. The attraction for most buyers of the LBL is the fact that the palm oil is in its crudest form leaving the consumers with endless choices of what to use it for.
The producers also go to great lengths to ensure that the oil is extracted and bottled in the most hygienic conditions. Content analysis is carried out at every stage of the production to ensure standards are maintained.
Considering the countries Laurelle Blossom Palm oil is exported to, the company adheres to the recommendations of Alphonsus Inyang, president of the National Palm Produce Association of Nigeria and the Federal Competition and Consumer Protection Commission (FCCPC) who warned against unwholesome practices.
The CEO of Laurelle Blossom Ltd, Lady Uche Mafiana urges producers to equally avoid the desperation that comes with competition by ensuring the oil is sold in its very natural form without additives or preservatives. These additions cause heart, blood, and skin health hazards.
The Federal Competition and Consumer Protection Commission (FCCPC) urges palm oil producers to work together with the National Palm Produce Association of Nigeria to ensure Nigeria sustains its position as a net exporter.
There five major ways to identify good quality palm oil according to Chinenye Henrietta Olih, the Business Process Director of Laurelle Blossom Ltd.
Light red colour:
Natural palm oil is not deep red, or a tending towards black or deep brown.
Nigerians can therefore look out for the LBL palm oil as in the photos above when shopping for the product.
Great taste:
LBL palm oil adds a pleasant taste to your cooking. The taste does not linger long after consumption. For several Nigerians, the original taste of palm oil is like that of ‘Banga soup’.
“In a normal house, everybody knows the right taste of palm oil,” the palm oil president, Alphonsus Inyang, president of the National Palm Produce Association of Nigeria said.
Pleasant aroma:
On opening a bottle of the Laurelle Blossom Ltd (LBL) palm oil, the content emits an attractive aroma that tends to urge one to have a taste. When used to cook, the aroma does not linger unnecessarily.
Does not smoke quickly:
Good edible palm oil does not smoke very quickly when you try to bleach it or use it to fry anything.
You know palm oil is fake if “It smokes too quickly. If you put a little in the pot, like say you want to fry or you want to add onions, once you put it in the pot, the whole kitchen becomes smokey. This is fake palm oil,” said Alphonsus. That phenomenon does not happen when using the LBL brand.
Does not bleach very fast:
The LBL Palm Oil does not turn into what might appear like vegetable oil within seconds of being on low heat. This is because it is in its crude form with absolutely no additives.
All these reasons account for the rising profile of Laurelle Blossom Ltd Palm Oil. It is the healthiest and most reliable edible cooking oil in Nigeria and America currently.
Laurelle Blossom Ltd Palm Oil is approved and certified by NAFDAC (National Agency for Food and Drug Administration and Control) and FDA (Food and Drug Administration, the American version of NAFDAC).
Review is ongoing for the HACCP certification which would equally permit the brand to be exported to the European Union including the UK.
HACCP stands for Hazard Analysis and Critical Control Points.
All the certifications are aimed at a preventative approach to food safety. They identify and implement control measures throughout the food production process. This systematic method helps ensure food safety by focusing on prevention rather than relying solely on end-product testing.
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Why Laurelle Blossom Palm Oil is the Best Edible Oil, Local and International
