Edible oils are nutrition rich organic vegetable oils that are hygienic and contain no toxic substance. Such oils are healthy for human consumption either directly or as food ingredient. Primary sources of edible oils are oilseeds, nuts and fruits of various plants such as groundnut, soybean, sunflower, rapeseed, linseed, safflower, peanut, palm, coconut, olive, etc. There are certain other oilseeds which usually do not provide edible oil; but non-edible oils

Scientifically oil is one flammable, viscous, volatile or non-volatile, organic or inorganic, edible and non-edible, reusable or non-reusable, and biodegradable or non-biodegradable substance that is insoluble in water and remains liquid at room temperature. Oil can be extracted from a wide variety of sources including plant derivative, microalgae, animal fat, and petroleum (crude oil). Some of these are safe, nutritious and hygienic for human consumption and thus are commonly used

All over the world, people have started diversifying oilseed cultivation to better match modern day’s health, nutritional and taste requirements. Although oil is popularly derived from oilseeds like groundnut, soybean, sunflower, rapeseed mustered, castor, cotton seed, etc., various tree fruits (like coconut, palm, olive, etc.) are also reliable sources for oils; in fact, fruit sources provide higher yielding. Oil, derived from such vegetable sources, is called vegetable oil. However, every