Top 10 Consumed Edible Oils In The World: Palm oil and Soybean oil are the most consumed edible oils in the world. In 2023; the global palm oil market was valued at around 55.8 billion USD 2023. This value is expected to reach around $80.7 billion by 2032. On the other hand, the Olive Oil market was valued at around USD 14.58 billion in 2023 and it is expected to grow with a CAGR of 3.6% in the next 5 years.
As per the IndexBox, the average soybean oil price will be 0.54 per USD pound in 2024 which has decreased than last year. In 2023, the global soybean oil market size was 60.45 MMT.
In this article, we are going to discuss the Top 10 Consumed Edible Oils In The World and we will try to give an overview of all edible oils in detail.
Table of Content
- Top 10 Most Consumed Edible Oils In The World
- Coconut Oil – 2.61 Million Metric Tons
- Olive Oil – 3.37 Million Metric Tons
- Corn Oil – 3.38 Million Metric Tons
- Cottonseed Oil – 5.513 Million Metric Tons
- Peanut Oil (Groundnut Oil) – 6.512 Million Metric Tons
- Palm Kernel Oil – 8.013 Million Metric Tons
- Sunflower Seed Oil – 20.83 Million Metric Tons
- Rapeseed Oil (Canola) – 28.15 Million Metric Tons
- Soybean Oil – 75.39 Million Metric Tons
- Palm Oil – 75.98 Million Metric Tons
Top 10 Most Consumed Edible Oils In The World
Cooking oils made from plants are used in cooking and food. Some of these oils are also used as fuel instead of gasoline. Palm oil is the most common and widely consumed cooking oil used all around the world. The main countries that use a lot of palm oil are China, India, Indonesia, and the European Union. Here is the List of Consumed Edible Oils In The World as mentioned below.
List of Top 10 Most Consumed Edible Oils In The World | ||||
|---|---|---|---|---|
| Rank | Edible Oil | Latest Annual Consumption (million metric tons) | Main Producers | Uses and Significance |
| 1 | Palm Oil | 75.98 | Indonesia, Malaysia | Widely used in food products, cosmetics, and biofuels. Major economic importance for Indonesia and Malaysia. |
| 2 | Soybean Oil | 75.39 | China, United States, Brazil, Argentina | Versatile oil is used in cooking, biodiesel production, and industrial applications like paints and inks. |
| 3 | Rapeseed Oil | 28.15 | Canada, China, India, France | Low saturated fat content makes it popular for cooking. Also used in biodiesel production. |
| 4 | Sunflower Seed Oil | 20.83 | Russia, Ukraine, Argentina, Turkey, Hungary | Light oil suitable for frying. Rich in vitamin E. |
| 5 | Palm Kernel Oil | 8.013 | Indonesia, Malaysia | Derived from palm fruit seeds. Widely used in confectioneries, baked goods, and personal care products. |
| 6 | Peanut Oil | 6.512 | China, India, Nigeria | Known for its nutty flavor, ideal for frying. |
| 7 | Cottonseed Oil | 5.513 | China, India, Pakistan | Neutral taste makes it popular in processed foods and frying. Also used in cosmetics and soap-making. |
| 8 | Corn Oil | 3.38 | United States, China, Brazil, South Africa | Derived from corn kernels. Used in cooking, margarine, and even biofuels. |
| 9 | Olive Oil | 3.37 | Spain, Italy, Greece | Staple of Mediterranean diets. Pressed from green olives. Shapes agricultural practices and export strategies in producing countries. |
| 10 | Coconut Oil | 2.61 | Philippines, Indonesia, India | Widely used in skincare and haircare due to its moisturizing properties. |
| 11 | Sesame Oil | 1.34 | Myanmar, India, China | Distinctive nutty aroma. Popular in Asian and Middle Eastern cuisines. Has antioxidant properties and used in traditional medicines. |
| 12 | Flaxseed Oil | 0.955 | Canada, China, Russia, Kazakhstan | Rich in alpha-linolenic acid (ALA), a form of omega-3 fatty acid. Increasing demand due to cardiovascular and anti-inflammatory benefits. |
| 13 | Castor Oil | 0.892 | India, Brazil, China | Used in cosmetics, soaps, lubricants, and some pharmaceuticals. Derived from the castor bean. |
| 14 | Mustard Oil | 0.212 | India, Bangladesh, Nepal | Used in South Asian cuisines. Also employed in medicines and therapeutic massage. |
| 15 | Safflower Oil | 0.0695 | India, United States, Mexico | Rich in unsaturated fats. Increasing demand due to health benefits. |
Now, we are going to discuss the Top 10 Consumed Edible Oils In The World with the attached informations.
Coconut Oil – 2.61 Million Metric Tons
Coconut oil is made from mature coconuts in countries like the Philippines, Indonesia, and India. The main countries that sell coconut oil are the Philippines, Indonesia, Malaysia, and Thailand. India does not sell a lot of coconut oil abroad because people there use most of it at home. Coconut oil is not good for cooking at high temperatures like deep frying because it starts to smoke at a medium temperature. People use coconut oil in skincare and haircare products because it keeps skin and hair moisturized.
| Origin | Extracted from the kernel or meat of mature coconuts |
| Appearance | Solid at room temperature, white creamy texture |
| Odor | Mild coconut scent |
| Composition | Mainly composed of saturated fats (medium-chain triglycerides) |
| Nutritional Value | High in calories (about 120 calories per tablespoon) |
| Uses | Cooking, baking, frying, skincare, haircare, medicinal purposes |
| Smoke Point | Around 350°F (177°C), suitable for medium to high-temperature cooking |
| Shelf Life | Long shelf life, can last up to 2 years when stored properly |
| Health Benefits | May boost heart health, improve brain function, promote weight loss, and benefit skin and hair health |
| Concerns | High in saturated fats, should be consumed in moderation |
| Sustainability | Depends on the sourcing methods, some coconut oil production may have environmental impacts |
| Varieties | Virgin coconut oil, refined coconut oil, organic coconut oil, cold-pressed coconut oil, etc. |
Olive Oil – 3.37 Million Metric Tons
Olive oil is made from green olives and is a big part of diets in places like Spain, Italy, and Greece. People there really like it and make a lot of it. Olive oil is also really important for their economies, affecting how they grow crops and sell things.
| Origin | Extracted from the fruit of the olive tree (Olea europaea) |
| Appearance | Liquid at room temperature, varying shades of green or gold |
| Odor | Fruity aroma, may vary depending on the variety and quality |
| Composition | Primarily composed of monounsaturated fats (oleic acid) |
| Nutritional Value | Rich in monounsaturated fats, antioxidants, and vitamins |
| Uses | Cooking, salad dressing, marinades, dipping, skincare |
| Smoke Point | Varies depending on the quality and refinement, typically around 320-420°F (160-216°C) |
| Shelf Life | Stable shelf life, can last up to 18-24 months if stored properly |
| Health Benefits | May reduce the risk of heart disease, lower cholesterol levels, promote weight loss, and benefit skin health |
| Concerns | High in calories, should be consumed in moderation |
| Sustainability | Can be sustainable if produced using eco-friendly methods and practices, varies by region and producer |
| Varieties | Extra virgin olive oil, virgin olive oil, pure olive oil, light olive oil, etc. |
Corn Oil – 3.38 Million Metric Tons
Corn oil comes from the center part of corn and is a specialty of the United States. Since the US grows a lot of corn, it is the main place where corn oil comes from. China, Brazil, and South Africa also make a lot of corn oil. It is not just for cooking – it’s also used in margarine, soaps, and even some fuels.
| Origin | Extracted from the germ of corn kernels |
| Appearance | Liquid at room temperature, pale yellow color |
| Odor | Mild, almost odorless |
| Composition | Primarily composed of polyunsaturated and monounsaturated fats |
| Nutritional Value | High in calories (about 120 calories per tablespoon) |
| Uses | Cooking, frying, baking, salad dressings |
| Smoke Point | High smoke point, typically around 450°F (232°C) |
| Shelf Life | Stable shelf life when stored properly, usually up to 1 year |
| Health Benefits | May help lower cholesterol levels, rich in vitamin E, and may have anti-inflammatory properties |
| Concerns | High omega-6 content, may contribute to inflammation if consumed in excess |
| Sustainability | Depends on the sourcing methods, may have environmental impacts due to intensive farming practices |
| Varieties | Refined corn oil, organic corn oil, non-GMO corn oil, etc. |
Cottonseed Oil – 5.513 Million Metric Tons
Every year, about 5.513 million metric tons of cottonseed oil are used worldwide. China, India, and Pakistan produce the most cottonseed oil because they grow a lot of cotton plants. This oil does not have much flavor and is often used in making processed foods and for frying. Besides cooking, it is also used to make cosmetics and soap.
| Origin | Extracted from the seeds of cotton plants |
| Appearance | Liquid at room temperature, pale yellow color |
| Odor | Mild, neutral scent |
| Composition | Primarily composed of unsaturated fats (including linoleic acid) |
| Nutritional Value | High in calories (about 120 calories per tablespoon) |
| Uses | Cooking, frying, baking, salad dressings, margarine production |
| Smoke Point | Approximately 420°F (216°C), suitable for high-temperature cooking |
| Shelf Life | Moderate shelf life, typically up to 1 year when stored properly |
| Health Benefits | Source of polyunsaturated fats, may promote heart health when used in moderation |
| Concerns | May contain traces of gossypol, a toxic substance found in cottonseeds; often hydrogenated for stability, which can increase trans fats |
| Sustainability | Depends on farming practices and processing methods, may have environmental impacts |
| Varieties | Refined cottonseed oil, organic cottonseed oil, non-GMO cottonseed oil, etc. |
Peanut Oil (Groundnut Oil) – 6.512 Million Metric Tons
Every year, people use a lot of peanut oil IS about 6.512 million metric tons. China, India, and Nigeria really like peanut oil. They use it a lot for frying because it tastes really good. Since it is so popular in cooking, there is always a need for it, especially in Asian dishes. Plus, it is great for cooking methods that need oils to handle high heat without burning.
| Origin | Extracted from the seeds of the peanut plant (Arachis hypogaea) |
| Appearance | Liquid at room temperature, pale yellow color |
| Odor | Neutral or slightly nutty scent |
| Composition | Mainly composed of monounsaturated and polyunsaturated fats |
| Nutritional Value | High in calories (about 120 calories per tablespoon), rich in vitamin E |
| Uses | Cooking, frying, salad dressings, baking, flavoring |
| Smoke Point | Around 450°F (232°C), suitable for high-temperature cooking |
| Shelf Life | Generally long shelf life, up to a year when stored properly |
| Health Benefits | May promote heart health, reduce cholesterol levels, contain antioxidants |
| Concerns | Potential allergen for those with peanut allergies, should be avoided in such cases |
| Sustainability | Sustainability varies depending on farming practices and cultivation methods |
| Varieties | Refined peanut oil, unrefined peanut oil, cold-pressed peanut oil, etc. |
Palm Kernel Oil – 8.013 Million Metric Tons
Palm kernel oil is a significant part of the worldwide market for cooking oils, valued at $47.74 billion. It is made from the seed inside the fruit of the oil palm tree, and Indonesia and Malaysia are major producers. This oil is commonly used in sweets, baked goods, and also in products like lotion and soap, not just for cooking.
| Origin | Extracted from the kernel of oil palm fruits |
| Appearance | Solid at room temperature, pale yellow color, waxy texture |
| Odor | Mild to neutral odor |
| Composition | Primarily composed of saturated fats (medium-chain triglycerides) |
| Nutritional Value | High in calories (about 120 calories per tablespoon) |
| Uses | Cooking, baking, frying, industrial applications |
| Smoke Point | Typically around 450°F (232°C), suitable for high-temperature cooking |
| Shelf Life | Long shelf life, can last up to 1-2 years when stored properly |
| Health Benefits | May improve heart health, promote skin health |
| Concerns | High in saturated fats, may raise LDL cholesterol levels if consumed in excess |
| Sustainability | Concerns over deforestation and habitat destruction due to palm oil production, efforts being made for sustainable practices |
| Varieties | Crude palm kernel oil, refined palm kernel oil, organic palm kernel oil, etc. |
Sunflower Seed Oil – 20.83 Million Metric Tons
Sunflower oil is the 4th most used cooking oil globally because it is light. It’s made from sunflower seeds and is great for frying. Russia and Ukraine have big sunflower farms, so they make the most oil. Argentina, Turkey, and Hungary also make a lot. Sunflower oil has lots of vitamin E, so it’s seen as a healthy choice.
| Origin | Extracted from the seeds of sunflower (Helianthus annuus) |
| Appearance | Liquid at room temperature, pale yellow color |
| Odor | Mild, neutral scent |
| Composition | Mostly composed of unsaturated fats (monounsaturated and polyunsaturated fats) |
| Nutritional Value | High in vitamin E, low in saturated fats |
| Uses | Cooking, salad dressings, frying, baking, skincare |
| Smoke Point | Around 450°F (232°C), suitable for high-temperature cooking |
| Shelf Life | Can vary, generally about 1 year when stored properly |
| Health Benefits | May promote heart health, reduce inflammation, and support skin health |
| Concerns | May become rancid if not stored properly, high omega-6 content should be balanced with omega-3 intake |
| Sustainability | Dependent on farming practices, sustainable sourcing is possible |
| Varieties | Refined sunflower oil, cold-pressed sunflower oil, high oleic sunflower oil, organic sunflower oil, etc. |
Rapeseed Oil (Canola) – 28.15 Million Metric Tons
Canola oil is a widely known cooking oil, but it is not the most used one. Canada is the top grower of canola, followed by China, India, and France. Canola oil is liked by health-conscious people because it is low in bad fat and good for your heart.
| Origin | Extracted from the seeds of the rapeseed plant (Brassica napus) |
| Appearance | Liquid at room temperature, pale yellow color |
| Odor | Neutral aroma |
| Composition | Mostly composed of unsaturated fats (monounsaturated and polyunsaturated fats) |
| Nutritional Value | Low in saturated fats, high in omega-3 and omega-6 fatty acids |
| Uses | Cooking, baking, frying, salad dressings, marinades |
| Smoke Point | High smoke point, around 400°F (204°C), suitable for high-temperature cooking |
| Shelf Life | Relatively long shelf life, can last up to 1-2 years when stored properly |
| Health Benefits | May help reduce cholesterol levels, promote heart health, and provide essential fatty acids |
| Concerns | Generally considered safe, but concerns may arise from GMOs in some varieties |
| Sustainability | Considered more sustainable than some other oils, but concerns about monoculture farming exist |
| Varieties | Refined rapeseed oil, cold-pressed rapeseed oil, organic rapeseed oil, etc. |
Soybean Oil – 75.39 Million Metric Tons
Soybean oil is very important because it is used to make green diesel, a different kind of fuel. It comes from soybean plants, which are mostly grown in China, the US, Brazil, and Argentina. Soybean oil is not just for cooking; it’s also used to make biodiesel, paints, and inks.
| Origin | Extracted from soybeans, which are legumes |
| Appearance | Liquid at room temperature, pale yellow color |
| Odor | Mild soybean scent |
| Composition | Primarily composed of unsaturated fats (polyunsaturated and monounsaturated fats) |
| Nutritional Value | High in calories (about 120 calories per tablespoon), contains omega-6 fatty acids |
| Uses | Cooking, frying, baking, salad dressings, margarine production |
| Smoke Point | Around 450°F (232°C), suitable for high-temperature cooking |
| Shelf Life | Relatively long shelf life when stored properly |
| Health Benefits | Contains essential fatty acids, may improve heart health, lower cholesterol levels, and reduce inflammation |
| Concerns | High omega-6 content, excessive consumption may contribute to inflammation if not balanced with omega-3 intake |
| Sustainability | Depends on farming practices, concerns exist regarding deforestation and monoculture farming for soybeans |
| Varieties | Regular soybean oil, refined soybean oil, organic soybean oil, non-GMO soybean oil, etc. |
Palm Oil – 75.98 Million Metric Tons
Palm oil is the most used cooking oil, known for its red color and being partly solid at room temperature. Indonesia and Malaysia are big in palm oil because they’ve made a lot of their farming and money plans based on it.
| Origin | Extracted from the fruit of the oil palm tree |
| Appearance | Semi-solid at room temperature, reddish-orange color |
| Odor | Neutral to mild nutty aroma |
| Composition | Contains a balance of saturated and unsaturated fats |
| Nutritional Value | High in calories (about 120 calories per tablespoon), contains vitamin E and other antioxidants |
| Uses | Cooking, baking, frying, food processing, cosmetics, soaps, and biofuel production |
| Smoke Point | Around 450°F (232°C), suitable for high-temperature cooking |
| Shelf Life | Stable shelf life, can last up to 1 year when stored properly |
| Health Benefits | Contains vitamin E and antioxidants, may support heart health, and aid in nutrient absorption |
| Concerns | High in saturated fats, associated with deforestation and habitat destruction, concerns about its impact on biodiversity and indigenous communities |
| Sustainability | Often criticized for its environmental impact due to deforestation for palm oil plantations, efforts are being made towards sustainable palm oil production through certification programs |
| Varieties | Crude palm oil, refined palm oil, organic palm oil, sustainable palm oil, etc. |
People Also Read:
- Palm Oil in India
- List of Top 10 Largest Edible Oil Producing Countries
- Yellow Revolution – Enhancing Oilseed Production in India
- Highest Palm Oil-Producing Countries 2024: List of Top 10
FAQs – Top 10 Most Consumed Edible Oils In The World
What is the most used edible oil in the world?
Palm oil is one of the most distributed cooking oils in the world. The primary users of palm oil include China, India, Indonesia, and the European Union.
What is the most widely consumed cooking oil?
Soybean oil. Used for fast food frying, added to packaged foods, and fed to livestock, soybean oil is by far the most widely produced and consumed edible oil in the U.S., according to the U.S. Department of Agriculture. In all likelihood, it is not healthy for humans.
Which edible oil is most consumed in India?
The most commonly used edible oils in India are palm oil, soybean oil, sunflower oil, mustard oil, and groundnut oil. These oils are widely consumed across different regions of the country, with regional preferences for certain types of oils.
Which is the largest selling edible oil in India?
Fortune – India’s largest edible oil brand. The company’s flagship brand Fortune is one of the highest-selling brands in India’s foods category.
Which country consumes most edible oil?
China ranks highest in vegetable oils imported, and vegetable oils consumed, emphasizing their dominance in vegetable oil trade and consumption. While India is the second-largest consumer and the largest importer of vegetable oil, right after China.
