The tung tree (Vernicia fordii) is a deciduous tree native to southern China and other parts of East Asia. It is cultivated almost exclusively for the oil pressed from its large, hard seeds. Tung oil is a drying oil — it polymerises when exposed to air — which makes it valuable as a wood finish, varnish, and paint ingredient.
Tung oil is not a food product. The seeds and oil are toxic if ingested, causing nausea and vomiting. Its presence in food databases typically reflects its classification alongside other plant-derived oils and fats rather than any culinary use.
Tung trees were planted commercially in parts of Australia, particularly Queensland, during the early to mid-20th century, though production has largely declined in favour of imports from China, which remains the dominant global producer.
How it's produced
Tung trees are grown in plantations in warm, humid climates with well-drained soil. The trees begin bearing fruit within three to four years of planting and reach full production around year seven. They produce clusters of round fruit, each containing several large seeds.
The fruit is harvested after it falls from the tree, typically by hand or mechanical collection. The outer husk is removed and the seeds are dried before being mechanically pressed to extract the oil. The pressing process is similar to other oilseed crops. The oil is then filtered and refined for industrial use.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for vegetable oils, not measured for this item yet. Sources & methods →
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