We make exactly one product: crude avocado oil.

Mature avocados arrive at the facility in field crates, bins or bulk containers. Each incoming batch is weighed on a calibrated weighbridge or platform scale to establish raw-material input and support production and yield monitoring.

At reception, fruit is inspected for:

• Variety and maturity
• Physical damage and bruising
• Rot, fungal infection and excessive deterioration
• Foreign material — stones, leaves, branches, soil
• Excessively immature or overripe fruit
• Visible pesticide or chemical contamination, where applicable

Severely deteriorated or contaminated fruit is removed before processing, and accepted fruit is conveyed straight to the washing section.

Avocados pass through an automated washing system designed to remove soil, dust, leaves, stems and other surface contaminants. Depending on the configuration, the line incorporates:

• Dry pre-cleaning or vibrating screens to shed loose debris
• Water spraying or immersion washing
• Rotating brushes to lift adhering soil
• A final clean-water rinse
• Draining or air drying before further processing

Water consumption is minimised through controlled spray pressure, recirculation, filtration and scheduled replacement of wash water.

Clean fruit is fed into a mechanical preparation system where it is crushed or de-pulped. Depending on equipment configuration the process includes fruit crushing, pit and seed separation, partial skin separation, and pulp refining or milling.

The objective is a homogeneous avocado pulp with as much hard pit material and undesirable fibre removed as is practical. The flesh is then milled into a uniform paste.

Pits and separated skins form an important solid by-product stream, which can be directed toward biomass fuel production, composting, anaerobic digestion or other approved valorization routes.

The prepared pulp is transferred into temperature-controlled malaxation tanks — the critical stage in mechanical oil extraction. The pulp is gently agitated for approximately 30–60 minutes, with process temperature normally controlled below about 45°C to keep the oil minimally processed.

Mechanical agitation disrupts the remaining cellular structures and encourages small oil droplets to coalesce into larger ones, which are far easier to recover during centrifugal separation. The malaxer provides:

• Controlled residence time
• Gentle, uniform agitation
• Continuous temperature monitoring
• Minimal exposure to air where practical
• Hygienic stainless-steel construction
• Easy cleaning and drainage

After malaxation, the conditioned paste is pumped continuously into a horizontal decanter centrifuge, where high centrifugal force separates the density fractions. The system can operate in a 2-phase or 3-phase configuration.

• 2-phase: crude avocado oil, plus a wet solid/liquid residue containing pulp solids and process water — generating less wastewater than a conventional 3-phase system.
• 3-phase: crude avocado oil, an aqueous phase (vegetable/process water), and solid pulp or pomace.

Operating parameters — differential speed, feed rate, pond depth, torque and centrifugal force — are tuned for maximum oil recovery while holding acceptable clarity and minimising oil losses to the solid and aqueous streams.

Crude oil leaving the decanter may still carry fine pulp particles, suspended solids, residual water and fine colloidal material. It is therefore passed through a high-speed disc-stack centrifuge or centrifugal separator, which removes residual fine solids and free water through controlled centrifugal separation.

Where required, the oil then passes through suitable food-grade filtration equipment, using progressively finer filter media depending on the final specification agreed with the buyer.

Before bulk storage and shipment, representative samples are collected and tested against the agreed buyer specification and applicable food and oil standards. Typical parameters include:

• Free fatty acids (FFA) and acid value
• Peroxide value
• Moisture and volatile matter
• Insoluble impurities
• Oil colour, odour and sensory characteristics
• Density and fatty-acid profile
• Oxidative stability, where required
• Trace metals, where relevant
• Microbiological parameters, where applicable
• Pesticide-residue compliance for the destination market

The clarified unrefined avocado oil is transferred into clean, food-grade storage tanks, which are:

• Stainless steel or otherwise food-contact compliant
• Closed and protected from contamination
• Fitted with appropriate temperature monitoring
• Designed for effective cleaning and drainage
• Shielded from excessive heat and direct sunlight

Because avocado oil is susceptible to oxidation, exposure to oxygen, heat, light and contaminants is kept to a minimum. Where commercially and technically justified, tanks may be fitted with inert-gas blanketing to reduce oxygen exposure.

For international bulk transport, finished crude avocado oil is loaded into food-grade flexitanks installed inside suitable shipping containers, where the oil specification, shipping conditions and logistics provider permit. Before loading:

• The flexitank and container are inspected for cleanliness and integrity
• The oil is verified against the approved batch specification
• Loading temperature is controlled for safe pumping without unnecessarily heating the oil
• Quantity loaded is measured using calibrated weighing or flow-metering equipment
• Samples are retained for traceability
• The shipment is documented with batch number, production date, quantity, quality certificate and all required export documentation