Crude oil can be extracted from many edible seeds such as corn oil from maize, and process and merchandize the full range of oilseeds – including sunflower seeds, mustard seed and canola – but palm and soy are our principal sources of edible oils.

Processed soybeans, both liquid and partially hydrogenated, are a vital ingredient in a variety of cooking oils, salad dressings and processed foods. Palm oil is the most widely consumed vegetable oil on the planet, used in a multitude of edible products.