The evolution of the fatty acid composition can also be an indicator of lipid synthesis. It is rather surprising to note here no significant change between the four oil batches (Table 2), neither on the total saturated or unsaturated fatty acids, nor on the four main individual components, and values were within the official range (SNIMA, 2003). Thus, worth no ting that the chemical composition of the triacylglycerols which represent about 99% of the oil, and still make the main fraction of the kernel, was not influenced by the harvest date over the considered season.