The Quest for Red Palm Oil: Climbing Trees for Liquid Gold 🌴 💰

In the heart of Nigeria's Ondo State, an unassuming hero named Victor embarks on a daring adventure every day. Armed with a homemade ax, a length of rope, and his own bare feet, he scales towering palm trees, reaching heights of up to 40 feet. His mission is to harvest something of immense value – the vibrant fruits that will be transformed into red palm oil. While standard palm oil is known for its affordability, red palm oil can fetch prices up to three times higher, and when exported to the US or the UK, it can even sell for as much as $20 for a single liter. But what sets red palm oil apart from its more common counterpart, and what makes it so expensive? Red palm oil has a distinct appearance that distinguishes it from standard palm oil. While both are derived from the fruit of the oil palm, it's the unique production process that imparts the deep red-orange hue to red palm oil. Moreover, red palm oil boasts a mild floral flavor and a buttery texture that is cherished by many, particularly in local cuisines. The journey from oil palm plantation to the red palm oil that graces dining tables is a labor-intensive and artisanal process. It all begins in oil palm plantations like the one located in the village of Aye. Every few weeks, expert climbers like Victor are called in to harvest the palm fruits. These trees can tower up to an astonishing 60 feet in height. Remarkably, these climbers rely on nothing but handmade harnesses and axes to aid their ascent. They climb with a sense of vulnerability, as even a single slip can result in severe injury. One of the greatest dangers that Victor and his fellow climbers face is the presence of snakes amidst the palm fronds. The risk of falling has caused some workers to abandon climbing altogether and instead assist with collecting palm husks from the safety of the ground. Despite the risks, the work must go on, as these palm fruits are essential to the production of red palm oil. The process of transforming these fleshy palm fruits into the coveted red oil begins with a crucial step - separating the fruit from the protective, spiky husks. Due to the challenging nature of this task, the fruits are left out to dry for several days, which also allows them to ferment, enhancing the oil's flavor. Once sufficiently dried, the palm fruits are brought to a processing site, such as the one located in the nearby village of Ileze. Here, workers like Randy engage in the meticulous process of transforming the fruits into red palm oil. The fruits are emptied into buckets and large drums before water is added to initiate the boiling process. After about an hour, the fruit is ready to be drained and taken to the mill, where it is further processed into a pulp. The mill is still a labor-intensive phase, as someone must manually load and empty the fruit. This point is followed by the use of a hydraulic press, which compresses the milled fruit pulp to extract the oil. It's worth noting that the process yields red palm oil exclusively, as the production of palm kernel oil requires additional steps, including drying and cracking the seeds. Red palm oil has its roots in West Africa, where oil palm trees are native. However, it was the era of colonization that led to the rapid expansion of oil palm plantations, primarily in Southeast Asia. As a result, Southeast Asia assumed a dominant role in the global palm oil industry, outpacing West Africa. The Southeast Asian plantations adopted a large-scale approach, utilizing heavy machinery for the majority of their production, while West Africa retained the artisanal, labor-intensive approach seen today. The supply of palm fruits is constrained by several factors in West Africa. Firstly, it takes approximately three years for oil palm trees to bear fruit. Once they do, they can be harvested year-round. However, due to the region's rainy season, which typically lasts from May to October, climbing the trees becomes extremely dangerous, and palm fruit harvests are often disrupted. Climate change has further complicated the situation, causing longer-lasting rainy seasons, leading to greater fruit spoilage, and ultimately driving up the price of red palm oil. Palm kernel oil, on the other hand, relies on more mechanised and industrialised processes for production and thus doesn't face the same seasonal limitations as red palm oil. While some locals do produce palm kernel oil, it's not as common due to the need for specialized machinery, making red palm oil the more prevalent choice. Despite the challenges and risks, red palm oil remains a cherished ingredient in many West African dishes. The local price of red palm oil in Nigeria has increased over time due to various factors, including weather-related supply shortages in other oil-producing countries. Nonetheless, the rich flavor, color, and cultural significance of red palm oil continue to make it a sought-after commodity. For many, the price is a reflection of its value and the authentic taste it imparts to traditional dishes. With its unique history and cultural significance, red palm oil is indeed a testament to the resilience and craftsmanship of the people who labor to bring this precious liquid gold from the treetops to our tables.