Palm heart or umbut has become an exotic mass product mainly used as a salad ingredient in Europe. Normally, the source of palm heart is from coconut tree, but now the palm heart can be collected from oil palm tree. Oil palm hearts are slender, ivory-coloured, delicately flavoured and quite expensive. However, its quality deteriorates quickly if it is not processed immediately. It should be processed on site. This would also reduce transportation cost, which can be expensive.
Main Researcher: Dr Anis Mokhtar