The Palm kernel Cake (PKC) is obtained out from two stages of oil extraction from the palm fruit. The first stage is the primary extraction of palm oil from the pericarp portion of the fruit, which also produces the kernel and by-products POS and PPF. The extraction of oil from crushed kernel then results in the production of PKC as by-product. Two methods are used for the extraction of oil from the crushed kernels. These are the conventional echanical screw press method that results in the expeller pressed palm kernel cake and the solvent (usually hexane) extraction method that results in the solvent extracted type. Although PKC supplies both protein and energy, it is looked upon more as a source of protein. PKC by itself is a medium grade protein feed and with its high fibre content it is often consider as suitable for feeding of ruminants.
Typical Analysis
| Parameters | Values |
| Moisture | 8.25% |
| Crude Protein | 14.50% |
| Crude Fiber | 10.00% |
| Crude Fat | 9.50% |
| Ash | 4.35% |
| Nitrogen Free Extract | 53.50% |
Origin of Goods
Malaysia, India