To preserve the quality of our product we store coconut and groundnut with the shell on. We only shell/peel a week’s supply at a time. Once shelled, the raw materials are sun dried or dried in a solar dryer (when it rains) and in the case of copra scooped out and dried again. After drying, the seeds are crushed and the oil is kept undisturbed for three days for the sediment to settle. We then filter it the way it was done in days gone by, through khadi cloth.
Our oil presses have been customised by us over two years to achieve the best quality product. All parts that come into contact with the oil have been changed from the traditional cast iron to food grade steel.
The speed of grinding has been reduced to 20 rpm instead of 50- 60 rpm that is typical of ghani oil. We are able to take the oil cake/ residue by hand, a clear indicator that our product is truly cold pressed! (To know more about our machines, to order a machine click here).
For storage we use stainless steel drums and for packaging we use only food grade, oil grade plastic bottles and cans.
Monthly maintenance of all equipment and storage drums is done on a rotational basis.
While there are several organic certification authorities and processes that exist we are still on the look out for a certification process that matches the high standards we set for ourselves. We are currently considering a yearly ISO audit of our processes.