My Say: Planta — bridging divides: Malaysia’s love for a palm oil icon

This article first appeared in Forum, The Edge Malaysia Weekly on December 29, 2025 – January 4, 2026

In Malaysia, Planta became synonymous with margarine, especially from the mid-20th century onwards. It was the first margarine imported into the country in 1930 and quickly became a staple in households. With a market share of over 50%, Planta was used in everything from roti canai (often called roti planta) to roadside burgers, cakes and kopi stalls. For many Malaysians, it wasn’t just a brand — it was the margarine. Much like how “Maggi” became shorthand for instant noodles, Planta was the term for margarine in everyday cooking and baking.

First imported from Van den Bergh, Netherlands in 1930, Planta entered Malaysian homes as a new culinary option during colonial times. By 1949, following the establishment of Lever Brothers (Malaya) Ltd, local production began using palm oil — a move that signalled Malaysia’s growing industrial self-reliance. The factory’s output did not just nourish families — it helped cement palm oil’s role as a cornerstone of Malaysia’s agri-economy.

Recently, I posted about Planta margarine in a Facebook group I belong to: “Once Upon A Time in Ipoh & Malaysia – Tales from the Past & Present”. The response was overwhelming. Planta, it turns out, lives on in our collective memory — not just as a spread, but as a symbol of resilience and resourcefulness. Back then, we made do with what we had, and often created magic with it.

Though many have now moved on to butter or other alternatives, Planta remains deeply rooted in our hearts.

What surprised me most, however, was the volume and richness of the conversation. Questions poured in. Misconceptions surfaced. I took the time to respond, and in doing so, I learnt a great deal myself. The dialogue spanned 15 pages — full of stories, reflections and insights. And now, I want to share that journey.

This isn’t just nostalgia. It is also a call to listen. There’s much the palm oil industry can learn by tuning in to what consumers are genuinely saying and feeling — about taste, tradition, and the emotional bonds food can carry.

Straight out of university, I joined Lever Brothers Malaysia in 1974 as a management trainee. By 1976, I was appointed refinery manager, responsible for supplying refined palm and palm kernel oil used in the production of Planta margarine. Two years later, I stepped into the role of development manager for Edible Fats and Dairy, where I initiated efforts to fortify Planta with vitamin B — building on its existing formulation enriched with vitamins A and D.

But the memory that lingers most vividly isn’t in the laboratory or the refinery. My office was next to the factory bakery, and every afternoon, the sweet, warm aroma of freshly baked cakes would drift in. Sampling those cakes was more than a perk — it was part of my job. Each treat was a new recipe destined for Puri Selera, our beloved culinary magazine.

The most popular way to enjoy Planta margarine was simple: spread it on a slice of bread and sprinkle it with sugar. If you had a bit more, it was honey or jam. Others reached for kaya. Some preferred it just as it was — soft bread and Planta.

It wasn’t just for toast. One person swore it was “best inside apam balik” — that crispy peanut pancake sold by roadside vendors. Another agreed, especially with the larger ban chan kueh, filled with peanuts, sugar and Planta melting into the folds.

When it came to baking, Planta was the go-to margarine for cakes, cookies, curry puffs and tarts. Not just in home kitchens but also in local bakeries — its aroma was a clear sign something good was in the oven.

And it did not stop there. Roti Planta and even chicken rice benefited from that extra touch.

There’s clearly strong interest from members — and some confusion — around Planta margarine. From their comments, let’s take a closer look at what’s true and what’s myth.

What has struck me most was the tone of this group: thoughtful, courteous and forgiving.

In 2018, Unilever sold its spreads division to KKR, which established Upfield to manage plant-based brands like Planta. Production of Planta shifted from Malaysia to Indonesia, ending local manufacturing.

Upfield’s Southeast Asian operations are run by Flora Food Group Sdn Bhd, based in Malaysia. Though Planta is still sold locally, it is now imported, reflecting global trends in cost efficiency and supply chain consolidation.

For Malaysians, Planta remains a nostalgic staple — its origins tied to tradition, its journey shaped by corporate evolution.

Palm oil accounts for 80% of Malaysia’s edible oil consumption — driven by affordability, yet burdened by persistent negative perceptions. Beneath the surface, many consumers quietly yearn for oils that are healthier, safer, free from contamination and more sustainably produced.

Enter Planta.

More than just margarine, Planta is a cultural touchstone — familiar, flavourful and trusted. Its emotional resonance invites consumers to reframe palm oil through memory and meaning.

Yet the supply chain remains vast and fragmented. Consumers rarely glimpse the planters and processors behind the product; likewise, producers seldom see how their oil is lived with and loved. Planta softens that divide.

When recognition flows both ways, empathy deepens. Planters and processors may begin to care more — about quality, sustainability and their role in shaping public trust.

Planta becomes a quiet fulcrum: reconnecting silos, humanising the system and sparking shared responsibility.

From plantation to pantry, it opens the door to a gentler, more systemic conversation — rooted in tradition, and reaching towards transformation.

Qua Kiat Seng is an adjunct senior lecturer at Monash University Malaysia, where he teaches a short course on oils and fats processing. Some of his friends affectionately call him the ‘Planta man’.