Oil palm, EIaeis guineensis Jacq., is an important source of vegetable oil. Oil is extracted from the fruit mesocarp (crude palm oil) and from the seed (palm kernel oil). Botanically, the fruit is a drupe, with the kernel protected by a shell (nut). The commercial oil palm is Tenera (thin shelled), which is a hybrid from crossing Dura (thick shelled) seed palms with Pisifera (no shell) pollen palms. Since the shell is maternal tissue, seed for commercial planting has a thick shell. Like most seeds with very thick shells, oil palm seeds are difficult to germinate, the seed naturally germinates sporadically over time, and dormancy can last for up to 2 years. The challenges for seed produc-tion are to overcome dormancy (by weakening the operculum to allow ger-mination), synchronize germination, produce a high germination percentage and high-quality germinated seed, free of abnormality or fungal infection. The processes used involve temperature treatments, imbibition, adjustment of seed moisture content and fungal control.