Palm oil is one of the few highly saturated vegetable fats. As much as 90% of the palm oil produced finds its way into food products, while remaining 10% is consumed by various industries. It is widely used preparing margarine, shortening, and vegetable cooking oil. In many parts of the world, it is still consumed in its unrefined state to obtain a distinctive color and flavor. As of 2012, the annual revenue received by Indonesia and Malaysia together, the top two producers of palm oil, is US$40 billion.