JOURNAL MONITOR VOL.2 NO.25 PALM COOKING OIL IN TRANSFORMATION OF COOKING OIL CONSUMPTION IN INDONESIA

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Indonesian, English

Abstract

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  • Indonesian
In the Sustainable Development Goals (SDGs) platform, the food issue is an important issue in SDGs-2 and SDGs-3. Palm oil has shown its major contribution as a part of the food supply (feeding the world). Not only that, palm oil-based food products such as cooking oil have become an important dietary for Indonesians, which also contributes to national food security.

 

Over the last 40 years, the palm oil industry has contributed to a major transformation of the cooking oil industry in Indonesia. The rapid and massive increase in palm oil production has also changed the pattern of the cooking oil industry, which originally converted from coconut cooking oil to palm cooking oil. This has implications for the increase in consumption of national cooking oil per capita increased by 4 times and most of them are palm cooking oil.

Dalam platform Sustainable Development Goals (SDGs), isu pangan menjadi isu yang penting karena termuat dalam SDGs-2 dan juga berkaitan erat dengan SDGs-3. Minyak sawit telah menunjukkan kontribusinya sebagai bagian dari penyediaan bahan pangan (feeding the world). Tidak hanya itu, produk pangan berbasis sawit salah satunya minyak goreng juga menjadi bagian dietary penting bagi masyarakat Indonesia yang juga turut berkontribusi ketahanan pangan nasional.

 

Dalam 40 tahun terakhir, industri sawit telah berkontribusi membawa perubahan besar pada industri minyak goreng di Indonesia. Peningkatan produksi minyak sawit yang cepat dan massif sehingga turut merubah pola industri minyak goreng yang awalnya berbasis minyak kelapa (coconut based cooking oil industry) menjadi industri minyak goreng sawit (palm oil based cooking oil). Hal ini berimplikasi pada peningkatan konsumsi minyak goreng per kapita meningkat 4 kali lipat, dimana sebagian besar merupakan minyak goreng sawit.

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