Crude oil, in food and agri trade, is the unrefined vegetable oil obtained directly from pressing or solvent extraction, containing phospholipids, free fatty acids, pigments and other impurities that must be removed before most edible uses.
In trade practice
Crude oil is traded between crushing plants and refineries, often under contracts specifying free fatty acid content, moisture, and impurity levels as key quality parameters. Buyers commission independent inspection at loading to verify these values before shipment. A frequent issue is crude oil deteriorating in transit if moisture or temperature is not controlled, accelerating hydrolysis and raising free fatty acid levels on arrival.
In a specification
Contracts for crude oil typically define maximum free fatty acid content, moisture and volatile matter, and impurities, with method references such as relevant ISO or AOCS analytical standards.