Resources & guides
Practical Guides for Buying and Using Bulk Cooking Oil
Researched, sourced guides on how to choose oils, get more from your fryer, store oil properly, read the documents, and ship it worldwide.
Buying Guides
Fats for Baking, Margarine and Shortening Without Hydrogenation
How bakers and fat producers get structure, flakiness and a clean melt without partially hydrogenated oils: what each fat does, how palm, palm stearin, coconut and…
Quality & Specifications
Mustard Oil and Erucic Acid: Where It Can Be Sold
Why mustard oil is a staple cooking oil in South Asia but restricted elsewhere: what erucic acid is, the rules in the US, EU, UK, Australia…
Buying Guides
Red Palm Oil in West African and Brazilian Cooking: A Buyer’s Guide
What red palm oil is, how it is used in West African and Brazilian cooking, how it differs from refined palm products, how to spot quality…
Quality & Specifications
Non-GMO and Identity-Preserved Cooking Oil Explained
Which cooking oils come from genetically modified crops and which do not, how labeling rules treat refined oils in the US and EU, what identity preservation…
Shipping & Trade
Truck Delivery of Bulk Cooking Oil to Canada and Mexico
How cooking oil moves by truck from the United States to Canada and Mexico: transit times, shipping terms, the documents for the border, importer requirements in…
Buying Guides
Avocado Oil vs Olive Oil for Food Businesses
Avocado and olive oil are both pressed from fruit and rich in oleic acid, but they differ in flavor, grades, heat use, standards and price. How…
Buying Guides
Sesame Oil Types Explained: Refined, Cold-Pressed and Toasted
Refined, cold-pressed and toasted sesame oil are not interchangeable. How each is made, how they differ in flavor, color and heat tolerance, which to use for…
Quality & Specifications
3-MCPD and Glycidyl Esters in Edible Oils: A Guide for Buyers
What 3-MCPD and glycidyl esters are, how they form during oil refining, the EU maximum levels, what food safety authorities say about them, and how to…
Shipping & Trade
Bulk Cooking Oil Shipping Documents Explained
What each document in a cooking oil shipment does: the commercial invoice, packing list, bill of lading, Certificate of Analysis, certificate of origin and the extra…
Shipping & Trade
Receiving a Flexitank of Cooking Oil: A Step-by-Step Guide
How to prepare for, inspect, heat and discharge a 20,000-liter flexitank of cooking oil safely, from tank and pump checks before arrival to removing the empty…
Quality & Specifications
Halal and Kosher Cooking Oil: What Certification Means for Buyers
If vegetable oil comes from plants, why does it need halal or kosher certification? What the certifications check, how Passover oils differ, and how to make…
Quality & Specifications
How to Write a Cooking Oil Purchase Specification
What to include in a purchase specification for bulk cooking oil: product identity, quality limits, fatty acids, contaminants, packaging, shelf life, documents, testing and acceptance, with…
Buying Guides
How to Choose a Bulk Cooking Oil Supplier: A Buyer’s Checklist
What to check before you buy cooking oil in bulk from a new supplier: company identity, food safety certification, specifications and test results, terms, delivery and…
Buying Guides
What Drives Cooking Oil Prices? A Guide for Bulk Buyers
Why bulk cooking oil prices move: harvests and weather, biofuel demand, trade policy, energy and currency markets, freight, and the grade and pack you choose, plus…
Buying Guides
How to Avoid Cooking Oil Supplier Scams
The common scams in bulk cooking oil trading, from fake supplier websites and too-good-to-be-true offers to hijacked emails and forged documents, and the checks that protect…
Kitchen & Frying
Best Oil for French Fries: A Guide for Restaurants and Food Service
Which oils make the best French fries in a commercial kitchen, how they compare on crispness, taste and fry life, the right frying temperatures, and how…
Kitchen & Frying
Best Oil for Fried Chicken: A Guide for Restaurants and Caterers
Which oils make the best fried chicken in a commercial kitchen, how peanut, high-oleic, palm olein and frying blends compare, the right temperatures, and how to…
Quality & Specifications
Trans Fat Rules Around the World: What Food Businesses Need to Know
Where industrial trans fat comes from, the WHO’s best-practice policies, the rules in the United States, Canada, the EU and India, and how to source oils…
Shipping & Trade
How to Import Bulk Cooking Oil: A Step-by-Step Guide for Importers
The steps to importing bulk cooking oil into your country: checking local rules, classifying the oil, working out duties, choosing terms and packs, the documents you…
Buying Guides
Private Label Cooking Oil: How to Launch Your Own Brand
How private label cooking oil works, from choosing the oil and bottle to label rules in the US and EU, artwork, minimum runs and lead times,…
Kitchen & Frying
Used Cooking Oil: Storage, Disposal and Recycling for Food Businesses
What to do with used frying oil: when to change it, how to store it safely, why it must never go down the drain, how collection…
Quality & Specifications
Olive Oil Grades Explained: Extra Virgin, Virgin, Olive Oil and Pomace
What separates extra virgin, virgin, refined, “olive oil” and olive pomace oil, the acidity and tasting limits for each grade, what “light” really means, and which…
Buying Guides
Coconut Oil Types Explained: RBD, Virgin and Fractionated
How RBD, virgin and fractionated coconut oil are made, how they differ in taste, melting behavior, smoke point and price, and which one suits baking, frying,…
Kitchen & Frying
How Much Frying Oil Does a Restaurant Use? How to Calculate and Plan Orders
A simple way to work out how much frying oil your kitchen uses each week and month, worked examples for a café, a restaurant and a…
Buying Guides
Palm Olein vs Palm Oil vs RBD Palm Oil: What Is the Difference?
Red palm oil, RBD palm oil, palm olein and palm stearin all come from the same fruit but do very different jobs. How each is made,…
Buying Guides
Canola vs Sunflower vs Soybean Oil for Commercial Kitchens and Food Production
The three most used vegetable oils compared on fatty acids, frying performance, taste, cold behavior and best uses, plus when a high-oleic version or a blend…
Shipping & Trade
IBC Tote vs Drum vs Flexitank: Choosing a Bulk Cooking Oil Pack
How 200-liter drums, 1,000-liter IBC totes and 20,000-liter flexitanks compare on capacity, cost per liter, handling, storage and container loads, and how to pick the right…
Shipping & Trade
Incoterms for Bulk Cooking Oil: FCA, FAS, FOB, CFR, CPT and DAP Explained
What each of the six Incoterms rules we offer means for a bulk oil order: who pays freight and insurance, when risk passes to you, who…
Quality & Specifications
Refined vs Cold-Pressed Oil: What Food Buyers Should Know
How refined, virgin and cold-pressed oils are made, how they differ in taste, smoke point, shelf life and quality limits, and which to choose for frying,…
Kitchen & Frying
Smoke Point Chart for Cooking Oils, and Why It Is Not the Whole Story
Smoke points for refined cooking oils in one chart, which unrefined oils to keep away from high heat, and why stability matters more than smoke point…
Buying Guides
What Is High-Oleic Oil? A Buyer’s Guide for Food Businesses
What “high-oleic” means, why these oils last longer in the fryer and on the shelf, how sunflower, canola, soybean and safflower versions compare, and when they…
Storage & Handling
Cooking Oil Shelf Life by Oil Type: A Guide for Food Businesses
How long each type of cooking oil keeps unopened, why some oils last far longer than others, what “best before” means for oil, and how to…
Quality & Specifications
How to Read a Certificate of Analysis for Edible Oil
What each result on an edible oil Certificate of Analysis means, the international reference limits, and the red flags to look out for.
Storage & Handling
How to Store and Handle Bulk Cooking Oil
Keep oil fresh from delivery to the last liter: what causes oil to go rancid, how to store each pack size, and the temperatures for bulk…
Kitchen & Frying
How to Choose the Best Oil for Commercial Deep Frying
What makes a good frying oil, how the main frying oils compare, the right frying temperatures, and how to get more fry life before you change…
Reference pages
More detail elsewhere on our site
Pack size comparison
Weights, units to reach 1,000 L and which pack suits which buyer.
How our oils are made
Pressing, refining, cold pressing and quality checks, step by step.
Incoterms® explained
FCA, FAS, FOB, CFR, CPT and DAP for bulk oil buyers.
Certifications
What each of our 15 certifications covers, and how to check them.
Where our oils come from
Growing countries for every oil and our US operations.
Ordering FAQ
47 answers on ordering, payment, shipping and quality.