Traditional urban oil palm fruit processing
Oil palm fruit is cooked for about 2 hours. Subsequently the fruit is pounded and the hot mash is placed on a cloth. The sludge and oil are obtained by twisting and squeezing the cloth. The oil is skimmed and put in a bottle and used for cooking later on. The sludge is used to make a palm oil stew.
Piteba palm fruit processing
The D3 cap transforms the Piteba oil expeller into a 1 step palm fruit press.
It makes palm oil production easy and it requires minimal force and time.
How it’s done:
Use fresh fruits.
Cut the pulp from the nut and shorten the fibres to app. 1 cm length.
Fill the expeller with the pieces of fruit during turning of the crank.
You instantly produce the palm oil.
(Alternative method for removing pulp from the nut: steam the fruits during at least 1 hour.)
the palm fruit
|the cut palmfruit||
the palm oil
just after pressing