The oil is extracted from the fruit by pressing. Subsequent processing steps are non-chemical and palm oil can be considered ‘natural’. Palm oil is semi-solid at room temperature due to the presence of natural saturated fats, but does not contain trans fat. Its texture is ideal for baked and fried goods, and is functional in almost any processed food. Palm oil is found in the fleshy part of the fruit of oil palm trees. The trees originate in Africa, but were first cultivated commercially in Malaysia, which is now the largest exporter of palm oil in the world.