The first phase begins with the selection of high-quality seeds and their planting in specialized nurseries. Once the seedlings reach the right size, they are transplanted to our fields where they receive careful agronomic management to ensure optimal growth.

Oil palms begin to produce fruit approximately three years after planting. Harvesting takes place when the fruit clusters have reached optimum ripeness, ensuring maximum oil content. This step is crucial since the quality of the oil depends largely on the time of harvest.

The freshly harvested fruit clusters are transported to the processing plant, where they undergo steam sterilization. This step facilitates the detachment of individual fruits from the bunches, the separation of the oils, and helps destroy microorganisms that could affect the quality of the oil.

The sterilized fruits undergo a digestion process, where the oleaginous cells are broken to release the oil. The digested mass is then mechanically pressed to extract the crude palm oil. This crude oil contains a mixture of water, solids, and oil. The kernels from which the palm kernel oil will later be obtained are also separated.

The oil obtained from the fruit during pressing is subjected to a clarification process to separate solids and residual water. This is achieved by sedimentation and centrifugation. The purified oil is stored in special tanks before being sent to the refining stage, where the remaining impurities are removed, and the final product is prepared for the market.

The separated kernels are mechanically pressed to obtain kernel oil and then purified by a filtering process. The purified oil is also stored in special tanks before being sent to the refining stage, where the remaining impurities are removed, and the final product is prepared.