I light and oxygen can destroy nutrients.

3) Here are the most commonly used extraction methods:

Expelier pressing is a process that uses mechanical pressure rather than I chemicals to extract oil from its source. Friction generates temperatures that may I be as high as 185° Fahrenheit depending on the hardness of the seed, gram, bean I or nut.

Cold pressing is a term sometimes used for expelier pressing at j temperatures below 120° Fahrenheit. LThe only true cold pressed oil is extra virgin olive oil, the first pressing of olives.

Vacuum extraction is a recently developed vacuum (SpectraVac) expelier process system that extracts oils in a non-oxygen and light-free atmosphere at temperatures as low as 70° Fahrenheit:

Solvent extraction is a process in which oils are extracted chemically with petroleum solvents that destroy the oil's nutritional value.

Storage tips

The packaging and storage of oils can affect their quality. Heat, oxygen and light promote rancidity. Unrefined oils should be stored in cool, dark places and

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nrefined oils that are high in omega-3 fatty acids should be stored in the refrigerator/Natural or unrefined oils will keep from four so six months if stored properly. Refined or heavily processed oils will keep twice as long.

A Warning

Aflatoxins are a poisonous group of^: compounds produced by certain moulds that grow on seeds and nuts.' They are poisonous to both human and animals if consumed over prolonged period, causing liver damage, cancer, and death^Aflatoxins are not destroyed or removed by heating or during processing. The mould can be prevented (thereby preventing the production of Aflatoxins) by drying and storing the crop correctly.’ All seeds and nuts should be spread out in a single layer and exposed to sunlight, for at least two hours. The ultraviolet radiation in the sunlight will help to kill the Aflatoxin chemicals. Seeds and nuts should not be stored until thoroughly dried and then either spread on trays somewhere dry or put in cloth bags (to prevent sweating) and checked regularly to see that no mould is forming.

Processing

There are four main stages in the extraction of oil:

Preparation of the raw material;

Extraction;

Clarification;

Packaging and storage,

Preparation of the raw material

Decortication

The first stage of the process sometimes requires the separation of the oil bearing part of the plant. It can be a nut, a fruit or a seed. The process is generally referred to decortication or dehulling. Seeds with thin testa similar to rapeseed or sesame seed can be processed without decortication.

Breaking

In most cases the oil bearing material is then broken into smaller pieces by pounding in a pestle and mortar or by manual or motorized grinding. Wl»e^fl motorized oil expellers are used the decorticated or undecorticated material can often be fed directly to the expeller.

Cracking

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