Palm oil is harvested by removing the dense fruit bunches from the palm tree, typically using a long sickle.
The fruit of the oil palm tree grows in large clusters known as Fresh Fruit Bunches (FFB). These bunches are the primary target for harvesting as they contain the valuable palm fruit.
To harvest the FFB, the harvester uses a long sickle to remove it from the palm tree. This tool allows harvesters to reach the bunches high up on the palm tree. The process involves carefully cutting the stalk of the bunch to detach it from the tree.
Identifying when the FFB are ready for harvest is crucial for obtaining high-quality palm oil. FFB which are ready to be harvested can be easily identified due to the bright red-orange colour of their palm fruit. This vibrant colour indicates that the fruit has ripened sufficiently and is ready for processing.
In summary, the harvesting process involves:
- Identifying ripe Fresh Fruit Bunches by their bright red-orange colour.
- Using a long sickle to cut the stalk connecting the bunch to the tree.
- Removing the detached bunch from the palm tree.
