This fruit has three layers, namely;

Exocarp: This layer is the outer layer of the oil palm fruit. It is usually orange or red when ripped. It can be eaten when cooked.

Mesocarp: This layer is also known as the flesh. It is threadlike but these threads are joined. During the production of oil, oil is extracted from this part because it is rich in oil.

Endocarp: This is the inner layer of the oil palm fruit. It is also known as the Hard shell. The hard shell protects the seed known as the kernel. Kernel is edible when the palm fruit is cooked. Kernel is very rich in oil which is the source of kernel oil. Locally, kernel oil can be used as body cream. It is believed in some trib that it chases demonic spirits.

Harvest: Oil palm fruit is harvested 3 to 6 years after planting. It can be done in two ways; Firstly: the fruit can be cut from the tree. Secondly; the fruit can fall on its own from the tree on its own when ripped.

Processing: When harvested, they are transported to the processing mill where rigorous processes to extract the palm oil or kernel oil take place. This processes include; cooking, refining, sterilisation etc.

Application: Palm oil is used in cooking, biofuels, cosmetics. Kernel oil is used in soap making, feed stock in biodiesel production, body cream.

Regions in Nigeria where they are found: Oil palm fruit are widely seen in Nigeria. South East region: Imo, Abia, Anambra, Enugu and Eboyi states.

South South region: Rivers state, Bayelsa, Delta, Cross River, Edo

South West: Ondo