( 23 ) 
of these fruits calls for special attention as there 
is present in the pericarp an active fat-splitting 
enzyme or non-organised ferment ; it is of the utmost 
importance that the fruit be picked when ripe and 
treated while still fresh, otherwise a large part of 
the oil will be decomposed, with the formation of 
an abnormal proportion of free fatty acids. With 
care, this acidity can be kept below 5 per cent. ; but, 
if the fruit be allowed to lie about, and the oil 
extracted in the primitive native method by boiling 
out with water, it may contain up to 50 per cent, 
of free fatty acids. 
The method usually adopted to obtain palm oil of 
high quality oonsists in a preliminary heating of 
the fruit to destroy the ferment, and subsequent 
pressing while still hot, in order to obtain as much 
of the oil as possible without cracking the nut. 
The pericarp is then stripped from the nuts in a 
special machine known as a depulper or depericarper 
and, after drying, is pressed again to obtain the 
remainder of the oil. The residue is used as fuel, 
having no value as a feeding stuff or fertiliser. 
Mention might also be made of a modification in 
this method involving the use of a centrifugal ex- 
tractor. In this modified process, the fruits are 
steamed and depericarped without any preliminary 
pressing, after which the mass is charged into the 
extractor, in which is removed the greater portion 
of the oil and moisture. The centrifugal action also 
facilitates the separation of the nuts from the fibrous 
residue, which is then pressed again as described 
in the previous process. 
The oil is then allowed to settle, and is strained 
into casks ready for export. Care must be taken 
in the selection of the wood for the casks, oak staves 
4 
