The evaluation takes place throughout the harvest season, from June until mid-November this year.
During the period, the unit’s efficiency in production is evaluated on the basis of the amount of extraction achieved and the quality of the end product.
Extracting high-quality oil from ripe avocados is based on a mechanical extraction process, which in many ways resembles the extraction of olive oil, with the exception of additional steps to remove the peel and core from the avocado.
Extra Virgin cold-pressed avocado oil is considered to be very healthy and its consumption is increasing considerably in many parts of the world. Therefore, most fresh avocado packaging plants are now equipped with extraction lines that produce avocado oil.
The market for avocado have seen an average annual growth rate of 5.6 percent.
By placing oliveCEPT® after the crusher but before malaxation, the goal is to reduce the malaxation time by up to 50 percent – while the cold-pressed avocado oil’s quality and taste are significantly improved.
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