U.S. Vegetable Oils and Fats - Statistics & Facts

Vegetable oils are oils or fats which are manufactured by extraction from plants. They are known for their liquid, oily and fatty texture. Most vegetables oils are able to fulfill two roles: they can either be used as cooking oil or for fuel and diesel production. The most common oil types include palm oil, soybean oil, canola oil and sunflower oil.

The global production of vegetable oils has seen a steady increase since the beginning of the century, reaching a peak of 179.56 million metric tons in 2015/2016.

In the retail aisles, private labels have been among the leading vendors of cooking and salad oils in the United States in 2015. They generated sales amounting to almost 750 million U.S. dollars in that year. Organic oils and fats also found their spot in the competitive environment. They are expected to boost sales to 415.3 million U.S. dollars by 2017, up from about 300 million in 2011.

In terms of consumption as a food product, vegetable oils are seen as the healthier alternative as they contain more unsaturated fatty acids than animal fats. A recent survey revealed that olive oil, vegetable oil and pure canola oil are most frequently used in U.S. households for preparing salads or cooking.

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Vegetable oils and fats

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