The Food and Drugs Authority has given the green light for the sale and consumption of palm oil.
The authority in October temporarily declared the consumption of palm oil unsafe because it could not assure its safety.
The FDA upon revelations that some samples of palm oil on the Ghanaian market were contaminated with carcinogenic Sudan 4 dye.
But now the Deputy Chief Executive Officer of the FDA, John Odame Darkwa told the media that people can now buy palm oil with confidence.
“The palm oil on our market is very safe and we should continue to patronize it, we assure Ghanaians that buy your palm oil with confidence; eat it with confidence because the FDA assures of its safety.”
He also told the public that the 22 traders arrested for adulterating palm oil with the cancer causing chemical are being prosecuted.
Palm oil (also known as dendê oil, from Portuguese) is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis, and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa.
Palm oil is naturally reddish in color because of a high beta-carotene content. It is not to be confused with palm kernel oil derived from the kernel of the same fruit, or coconut oil derived from the kernel of the coconut palm (Cocos nucifera).
The differences are in color (raw palm kernel oil lacks carotenoids and is not red), and in saturated fat content: Palm mesocarp oil is 41% saturated, while palm kernel oil and coconut oil are 81% and 86% saturated respectively.