Palm Oil Remains Vital to Pakistan’s Food Security and Industry, Say Experts

Palm oil continues to serve as the backbone of Pakistan’s edible oils and fats sector, playing a critical role in ensuring food security, supporting industrial development, and expanding nutritional access. At a recent expert panel, speakers called for increased awareness around the benefits, sustainability practices, and strategic value of palm oil in the national context.

With Pakistan’s annual palm oil consumption exceeding 3 million tonnes, the commodity accounts for more than 96% of the country’s edible oil imports. Its affordability and versatility make it central to food production, especially for vanaspati ghee, cooking oils, margarine, shortenings, and processed food items.

“Palm oil is a pillar of Pakistan’s oils and fats market,” said Nadar Ali Ghanghro, Marketing Officer, Consulate General of Malaysia, and author of Palm Oil in Pakistan: A Pillar of the Oils and Fats Market and Its Impact on Food Security. “Its natural stability, long shelf life, and affordability make it critical for national nutrition and economic resilience, especially in rural regions.”

Experts highlighted palm oil’s nutritional value as a cholesterol-free vegetable oil, naturally free of trans fats and rich in antioxidants such as tocotrienols and beta-carotene. Its balanced fatty acid profile makes it ideal for various food applications. When consumed in moderation as part of a balanced diet, it helps meet energy needs and supports nutrient absorption.

Dr. Ramle Moslim, Deputy Director-General (R&D), Malaysian Palm Oil Board, underlined the crop’s dietary and industrial relevance. “Palm oil is a versatile edible oil derived from the fruit of the oil palm tree. Its excellent stability at high temperatures, long shelf life, semi-solid state at room temperature, and high yield per hectare make it an ideal choice for food production—from margarine and baked goods to snacks and cooking oils,” he said.

He further pointed out the efficiency of oil palm cultivation. “This efficiency allows for higher output with less land, reducing pressure on natural ecosystems,” he said. “Malaysia alone has over 5.6 million hectares under cultivation, supporting over 500,000 smallholders and ensuring domestic and global food stability.”

While concerns over deforestation and biodiversity loss persist, Dr. Ramle emphasized ongoing reforms. “Our goal is zero-waste, circular economy production that meets ESG criteria and consumer expectations,” he said, noting science-based policies and collaborative governance efforts involving NGOs and regulators.

Zafar Mahmood, Chief Executive Officer of NIMIR, noted how the industry is aligning with global sustainability norms. “Most multinationals operating in Pakistan now require RSPO-certified palm oil—whether Mass Balance, Segregated, or NDPE-compliant. This shift is transforming the supply chain toward greater transparency and environmental responsibility,” he said.

Dr. Hammad Hassan, Assistant Professor at Aga Khan University, addressed misconceptions in public discourse. “Palm oil is often misrepresented. The reality is it provides critical nutrients, supports livelihoods, and when produced responsibly, is a more sustainable option than many alternatives,” he said.

Experts also noted that red palm oil is being researched for its role in improving public health, particularly in addressing micronutrient deficiencies in vulnerable communities.

As Pakistan’s reliance on palm oil continues to grow, panelists called for a multi-stakeholder approach to strengthen the sector’s sustainability and global reputation. “With ongoing improvements in traceability, nutrition, and environmental standards, palm oil is positioned to remain a vital contributor to global food systems and national development,” said Dr. Ramle. “Let’s build a shared understanding and work together to support its responsible growth.”