The FFBs are sterilized using steam to loosen the loose fruit from the dense clusters. Timing is crucial, as the fruit must be harvested at peak ripeness to ensure the highest oil content.
Clarification Steps in the Palm Oil Making Process
This crude oil, which is reddish in color due to its high carotenoid content, is collected separately. If picked too early, the yield is low; if left too long, the fruit overripens and falls to the ground, leading to significant waste and contamination.
Transport and Initial Processing Once harvested, the FFBs are transported quickly to the palm oil mill to prevent spoilage. The clock starts ticking immediately after picking because the enzymatic activity within the fruit can degrade oil quality.
Clarification Steps in the Palm Oil Making Process
This sterilization also serves to deactivate enzymes that could otherwise break down the oil, thereby extending the shelf life of the final product. At the mill, the process of how is palm oil made moves into mechanical preparation.
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