Premium Avocado Oil
for Health and Versatility
The extraction of high-quality avocado oil in a large-scale factory involves
a
meticulous,
multi-step process designed to maximize yield while preserving the
oil’s
nutritional value
and
flavor.
Below is an overview of the key stages:
Mature Avocados on a tree mature at different times. Only fruits that have reached the right maturity are hand-picked. Once delivered to the factory, they are naturally ripened under controlled conditions before processing
Avocados are thoroughly washed to remove dirtand other contaminants. This step is critical to meet food safety standards for edible oil production.
The avocados are peeled and pitted, leaving only the nutrient-rich pulp. Specialized de-stoning and peeling units ensure minimal waste and high efficiency.
The pulp is ground into a smooth paste, using industrial malaxers. Controlled temperatures prevent degradation of bioactive compounds like chlorophylls and carotenoids.
Using Alfa Laval’s X-Series decanter enables high extraction efficiency under controlled low-temperature conditions, preserving key quality parameters such as natural antioxidants, fatty acid integrity, and sensory characteristics.
Residual water and solids are removed using vertical separators to produce clear, high-quality oil. This step enhances shelf life and ensures the oil meets export standards.
The extracted oil is stored in stainless steel tanks with conical bottoms. This design allows natural settling of the oil so that any residual water or particles collect at the base of the tank and can be removed easily. Once clarified, the settled oil is packaged under hygienic conditions and prepared for dispatch.
We maintain internal quality systems benchmarked against international best practices to ensure the highest standards in food safety and quality. Greenava Foods EPZ Ltd—enhancing lives through innovative, high-quality, and sustainable food solutions.
