1.Fruit Reception: Initially, the palm fruit bunch is weighed and offloaded from trucks. Note that the fruits have to be weighed in order to calculate the purchasing costs. The bunches have to be carefully offloaded from the trucks because if they are mishandled their quality may significantly decrease and this will have a negative effect on the final product. Poorly handled palm fruits have high acid levels which not only interfere with the taste but also increase the cost of production because the acid levels have to be decreased to a certain minimum amount.
2.Threshing and Sterilizing: After that, the fruits undergo a process called “Threshing” where they are cut off from the bunch that holds them and they are put in boiling water with very high temperatures in order to “loosen” them. This process is what is known as – Sterilization by Pressurized Cooking. For starters, the threshing process can also be done manually to lower investment costs.
3.Palm Oil Extraction: The third step is the extraction of the palm oil in a screw palm fruit oil press machine. This step marks the peak of processing and the oil is extracted from the fruits by pulp pressing.
4.Oil Filtering: The extracted oil is then “Filtered and Purified” in order to remove dirt and other remains such as water and fruit shells. After the red palm oil is purified, it can be stored in barrels or gallons before being transported to the market.