Sal (Shorea robusta) seed oil: A sustainable alternative for cocoa butter and edible oil

• Sal seed oil mimics cocoa butter properties. • Supports livelihoods, reduces oil imports. • High stability, ideal for frying and baking. • Used in food, cosmetics, and biofuels. • Needs better storage and processing methods Fats and oils are essential in the global food system, with consumption increasing more than production. Due to this imbalance, there is a need for sustainable alternatives to conventional edible oils. Traditional oilseed cultivation is expensive and labor-intensive, making non-cultivated sources such as sal ( Shorea robusta ) seeds a viable alternative. Sal seeds, found in abundance in South Asia, offer high oil content and valuable nutritional properties. This review explores the botanical, ecological and socio-economic importance of sal seeds and their potential as a sustainable edible fat. It synthesizes research on oil composition, compares it to traditional oils such as cocoa butter, and assesses its industrial applications. Additionally, it examines challenges in processing and use to determine widespread feasibility. Sal seeds contain about 30% oil, which is more than mustard seeds. Sal seed oil, traditionally consumed by tribal communities, is rich in stearic (35–45%) and oleic acids (38–45%), making it functionally similar to cocoa butter. However, its primary use remains in biodiesel and animal feed. Optimized processing could increase its feasibility as an edible fat, reducing dependence on conventional oils. Further research and industrial progress are necessary to unleash its full potential for sustainable development and environmental protection.