The American oil palm, also known as Elaeis oleifera, is a species of palm tree native to Central and South America. It belongs to the family Arecaceae and is closely related to the African oil palm (Elaeis guineensis). The American oil palm is a medium-sized plant that can reach a height of 20 meters (66 feet) with a single tall trunk topped by a crown of large, pinnate leaves.
As its name suggests, the American oil palm is primarily cultivated for its oil-rich fruits, which are similar to those of the African oil palm. The fruits are oval-shaped, approximately 2 to 4 centimeters long, and turn from green to bright orange when ripe. They contain a reddish pulp that surrounds a hard-shelled nut, within which the oil-rich kernel is found.
The oil extracted from the American oil palm's fruits is highly valued for its versatile applications. It is commonly used in the food industry for cooking, baking, and as an ingredient in various processed foods. It is also utilized in the production of biodiesel, cosmetics, and soaps. Additionally, the oil palm's fronds are employed in making handicrafts and roof thatch.
The American oil palm is cultivated in regions with tropical and sub-tropical climates, such as parts of Colombia, Ecuador, Guatemala, Honduras, and Brazil. Its cultivation requires relatively high humidity, rainfall, and temperature. It prefers well-drained soils and thrives in areas where mean annual temperature ranges between 24 and 32 degrees Celsius. The tree's productivity reaches its peak between 10 to 20 years after planting.
However, the American oil palm is primarily considered a crop for small-scale farmers, and its production is significantly lower compared to the African
