Palm Kernel Cake (PKC) Extraction: A Technological Upgrade from Pressing to Solvent Extraction
Palm Kernel Cake (PKC) is a by-product obtained after palm kernels are de-shelled and their oil extracted. With a crude protein content of approximately 14%–21%, it serves as a vital raw material in feed for ruminants and poultry, acting as a substitute for soybean meal and corn. The quality of PKC depends heavily on the […]
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