Palm kernel meal is an important feed ingredient and the by-product of the oil palm (Elaeis guineensis Jacq.). This palm tree is cultivated for its oils rich in highly saturated vegetable fats: the palm oil, extracted from the fruit flesh; and the palm kernel oil, extracted from the fruit kernel. Palm oil is both a major staple oil (a “poor man’s cooking oil”, common in South-East Asia and tropical Africa) and an indispensable ingredient for the food industry (Prabhakaran Nair, 2010). It has also numerous non-food applications, including as a feedstock for biodiesel. Palm kernel oil, which is semi-solid at room temperature, is economically less important. The demand for palm oil, fueled by the growth of the Chinese and Indian economies, has been growing rapidly since the 1990s. Palm oil production doubled between 1996 and 2005 and increased yearly by 10% during the 2000s. Palm oil overtook soybean oil in 2004 to be the world’s leading vegetable oil (45 million t in 2010). The production of palm kernel oil, while less important (5.6 million t in 2010) overtook that of groundnut oil in 2007