Palm oil is on everybody’s lips, not just metaphorically, but physically too.

It is a hugely versatile ingredient and it is widely used in the food industry.

It has so many properties that make it useful, including being an extremely efficient crop, which is why it is present in a huge array of products.

The farming of palm oil has made the headlines because of links to deforestation and unsustainable farming practices — but does it have to be that way? 

In this episode of the Food Matters Live podcast, made in partnership with Daabon, we look at how palm oil can be produced sustainably.

Daabon is a Colombian third generation family business dedicated to sustainable and organic palm oil.

It has established themselves as a flagship example of how to grow, harvest process, and deliver fully traceable and sustainable palm oil ingredients that help local communities.

In this episode we ask: is palm oil inherently bad? What will new EU regulations mean for the industry? And we will look at some of the practical applications of palm oil in food.

The Grupo Daabon is a pioneer company, leader in the production of organic ingredients in South America. Its headquarters are located in Santa Marta, Colombia. This family-owned company was founded in 1914 and it employs over 3000 people and has presence in the 5 continents.

The mission of the Grupo Daabon is to grow, transform and sell top quality organic products, based on a permanent research process framed within corporate policies that guarantee the wellbeing of our employees, the protection of the environment and the search for economic profitability.