Deficiency of vitamin A has long been recognised as a serious and preventable nutritional disease. Various intervention strategies have been implemented to combat the problem. Massive dosing of the vitamin has the advantage of immediate implementation but suffers from the disadvantage in that it applies to the isolated nutrient and requires repetitive administration. Natural food sources of vitamin A regularly included in diets offer a more viable long-term solution. Value addition of palm oil for edible purposes results in several nutritionally rich products like edible grade red palm oil (RPO), deacidified, deodorised red palm olein, isolated carotenoids and refined, bleached and deodorised palm olein oil (RBD palm olein).
Keywords: MPOB PUBLICATIONS, NUTRITIONAL VALUES, RED PALM OIL, PALM OIL, VITAMIN A