The oil palm (Elaeis guineensis Jacq.) is a tropical monoecious tree with male and female inflorescence, hermaphrodite developed in the axil of the leaves. As one of the major oil crops in many African and Asian countries, palm oil contains organic food substances and inorganic elements, upon which human life and industries depend. Palm oil is largely used in various food products, such as margarines, shortenings, cooking oils and confectionery fats. The revealed that it can also be used as fuel blend for internal combustion engines. Techniques for processing oil palm fruits vary with available technology. Generally, all the small-scale processors use the hydraulic press, and hand spindle press with a few of them using the combined digester screw press. However, most of the medium- and large-scale processors use mainly the digester screw presses, which are more efficient and expensive compared to the other two equipment. The traditional method of extraction used by the small-scale processors results in low quality palm oil with very high free fatty acid (FFA) content and a large quantity of dirt and water. It is therefore essential for producers in Africa and other parts of the world to increase production and to improve the processing techniques in order to higher oil yield and improved oil quality.