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The statistics show the consumption of vegetable oils worldwide between 1995/1996 and 2014/2015, by type of oil. In 2005/2006, the consumption of sunflower oil was 9.8 million metric tons. Global vegetable oil production exceeded 175 million metric tons in 2014/2015.

Vegetable Oils

Vegetable oils are oils or fats extracted from plants. Their texture can be described as liquid, oily, and fatty. Most vegetable oils are useful for two possible functions: as cooking oil or for the production of fuel and diesel. The most common types of oil are palm, soybean, rapeseed, and sunflower. Palm oil is extracted from the pulp of the palm fruit, which is mainly found in the tropical climates of Africa, South America, and Southeast Asia. It is estimated that around 90 percent of palm oil is used for food consumption, while industrial consumption, such as in cosmetic products or fuel and diesel, accounts for the other 10 percent.

In terms of consumption as a food product, vegetable oils are considered a healthier alternative, as they contain more unsaturated fatty acids than animal fats. One of the most commonly used cooking oils is canola oil, also called rapeseed oil. It is obtained by extraction from rapeseed, which is first lightly heated and then crushed. Canola oil, in particular, is considered to have the advantages of containing a higher amount of omega-3 fatty acids (linolenic acid) and omega-6 fatty acids (linoleic acid), and being low in saturated fatty acids. In 2013/2014, the global consumption of canola oil was 25.63 million metric tons, higher than the 11.2 million metric tons consumed in 1995/1996.