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1. Fruit Gathering
- Mature palm fruits are harvested from oil palm trees (Elaeis guineensis).
- The fresh fruit bunches (FFBs) are cut and collected.
- Harvesting is done every 10-15 days to ensure only ripe fruits are used.
2. Transportation & Sterilization
- The FFBs are transported to the mill for processing.
- Fruits are sterilized using steam or hot water to soften them and stop enzyme activity that can cause oil deterioration.
- This process also loosens the fruits from the bunch for easy separation.
3. Digestion & Pressing
- The fruits are crushed and heated to break down the oil cells.
- The softened fruit is then mechanically pressed using screw presses to extract crude palm oil (CPO).
- The oil is separated from the fiber and nut residues.
Our Production Method
4. Purification & Kernel Processing
- Crude palm oil is filtered and purified to remove water, solid residues, and fibers.
- The remaining palm kernels (seeds) are separated, crushed, and pressed to extract palm kernel oil (PKO).
5. Refining
- Crude palm oil (CPO) can be used as is or undergo refining, bleaching, and deodorization (RBD).
- Refining removes free fatty acids, colors, and odors for a neutral taste and higher shelf stability.
6. Packaging & Distribution
- The final palm oil is packaged in bottles, drums, or bulk containers.
- It is then distributed to wholesalers, retailers, and global markets for various uses, including cooking, cosmetics, and industrial applications.
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