NIGERIA SEED INFORMATION MANAGEMENT SYSTEM
PALM OIL
Contents
1. Palm (Elaeis guineensis) .................................................................................................. 2
1.1 Types.............................................................................................................................. 2
1.2 Importance ..................................................................................................................... 2
1.3. Uses ................................................................................................................................... 2
1.4. Pests .................................................................................................................................. 2
1.5. Diseases ............................................................................................................................ 3
1.6. Planting.............................................................................................................................. 3
1.7. Harvesting ......................................................................................................................... 3
1. Palm (Elaeis guineensis)
Palm (Elaeis guineensis): It is a specific type of oilseed crop that is widely cultivated for its oil-rich fruits.
Also known by various local names in different regions where it is cultivated such as Nkwu Efi or Efi
Eke,Ikun or Ekun. Palm (Elaeis guineensis) is native to West and Southwest Africa. It is primarily found in
countries such as Nigeria, Ghana, Ivory Coast, Cameroon, and Democratic Republic of Congo.
1.1 Types
• Tenera
• Dura
• Pisifera
1.2 Importance
• Edible Oil Production
• Economic Value
• Energy Source
• Poverty Alleviation
• Industrial Uses
1.3. Uses
• Cosmetics and Personal Care Products
• Animal Feed
• Biofuel Production
• Industrial Applications
• Landscaping and Ornamental Purposes
• Building materials
• Traditional medicine
1.4. Pests
• Rhinoceros Beetle (Oryctes rhinoceros): The rhinoceros beetle is a major pest in palm oil
plantations. Its larvae feed on the soft tissues of the palm tree, leading to the destruction of the
growing point and subsequent death of the tree. Regular monitoring and the use of pheromone
traps are common control methods.
• Red Palm Weevil (Rhynchophorus ferrugineus): This insect attacks the crown of the palm tree,
causing damage by boring into the palm's trunk. Infested palms show wilting, yellowing leaves,
and often die. Immediate removal and destruction of infested trees, along with the use of
pheromone traps, are essential control measures.
1.5. Diseases
• Fusarium wilt (Fusarium oxysporum): Fusarium wilt affects palm oil trees, causing wilting,
yellowing of leaves, and stunted growth. It spreads through the soil, contaminated tools, or
infected planting material. Cultural practices like proper sanitation, removal of diseased trees,
and use of disease-free planting material are important for control.
• Ganoderma Basal Stem Rot (Ganoderma boninense): This disease affects the basal stem of palm
trees, causing wilting, stunted growth, and eventual death. Infected trees show brownish rot at
the base. Proper field sanitation, removal of infected trees, and avoidance of wound injuries
during harvesting can help control Ganoderma.
1.6. Planting
• Site selection: Choose areas with well-drained soil, as waterlogged conditions can negatively
affect palm oil cultivation. Select sites with adequate sunlight exposure.
• Seed selection: Obtain healthy, disease-free seeds from reputable sources. It's crucial to use
high-quality planting material to ensure healthy plant growth.
• Planting process: Prepare the land by clearing vegetation and tilling the soil. Dig holes of
appropriate size and spacing (typically 9 meters apart) for planting seedlings. Place seedlings
carefully, ensuring the bud remains above the soil level. Backfill the hole with soil and water the
seedling adequately.
1.7. Harvesting
• Fruit maturity: Palm oil fruits take approximately 2 to 3 years to reach maturity. Harvesting is
typically done when the fruits turn from green to orange or reddish-orange.
• Harvesting techniques: Palm oil fruits are harvested in bunches. Use a long-handled harvesting
knife to cut the bunches from the tree. Avoid damaging the trunk or the growing point during
the process.
• Post-harvest processing: After harvesting, the bunches are transported to a processing facility.
The fruits are separated from the bunch, sterilized, and processed to extract the palm oil.
