Palm Tallow (Elaeis guineensis) is a vegetable fat derived from the fruit of the oil palm tree, native to West Africa. The tree itself is an evergreen that thrives in tropical climates and belongs to the family Arecaceae. Palm tallow is a solid fat obtained from the fleshy mesocarp of the fruit, with a distinctive yellow or orange color due to the presence of carotenoids, particularly beta-carotene. The oil is primarily composed of saturated fats, making it solid at room temperature.

Palm tallow is used in a wide range of industries, including cosmetics, soap manufacturing, and food production. Its high melting point and stable composition make it ideal for products like bar soaps and candles. In food, it is often used as a cooking fat or in processed foods, although its consumption has raised concerns due to its high saturated fat content, which can contribute to heart disease if consumed in large amounts.

Environmental concerns also surround palm oil production, as large-scale cultivation of oil palms has been linked to deforestation and habitat destruction. Ethical sourcing of palm oil is encouraged to mitigate these effects, with certification programs like the Roundtable on Sustainable Palm Oil (RSPO) working to promote environmentally responsible practices.