eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2018-06-04 6 4 181 186 10.12691/ajfst-6-4-7 AJFST2018647 article Alexandrine H. BOKOSSA 1 2 Christian T. R. KONFO 2 Brice T. D-G. KPATINVOH 2 Edwige DAHOUENON-AHOUSSI edahoussi_95@yahoo.fr 2 Paulin AZOKPOTA 2 University of Abomey-Calavi, Polytechnic School of Abomey-Calavi, Laboratory of Study and Research in Applied Chemistry, 01 PO BOX: 2009 Cotonou, Benin In Benin, several categories of palm oil are produced and marketed. These are mainly standart palm oil, pasty palm oil and flavored palm oil commonly known as zomi. These oils are obtained from different unit operations including fruit baking, treading, washing, cold skimming, juicing and hot skimming. While several studies have been based on the production and quality of palm oil, standard, very few have addressed the production of the zomi, adored by oil consumers but whose global spread of technology is limited. Also, the production of flavored palm oil includes a severe heat treatment. This treatment would lead to a reduction in its final nutritional value. This review compares the production technology of standart palm oil with that of zomi and emphasizes the nutritional characteristics of standart palm oil in order to optimize the production of zomi in order to preserve its quality. http://pubs.sciepub.com/ajfst/6/4/7/ajfst-6-4-7.pdf palm oil production technologies physico-chemical quality zomi Benin