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Arrival of the fruit

The fruit is transported in trucks from the plantations to the extracting plant, upon arrival it is weighed on scales and the data obtained from the bunches is taken.




The quality of the fruit is evaluated and analyzed in the laboratory to measure: acidity, humidity, volatile substances,

impurities and whitening deterioration.



After the analysis of the fruit, the bunches are moved to the hopper area where the trucks dump the fruit. The hopper has a capacity for 140 MT of fresh fruit. The carts are filled up through the hopper system, each one has a capacity of 2.8 to 3 MT of fruit. There are 100 carts.



Sterilization is the first stage and possibly the most important one of the palm oil extraction process.   One of its functions is to activate the enzymes that cause the oil separation and increase the free fatty acids.
There are 4 sterilizers;   2.10m in diameter by 27m long, each one has an average capacity of 8 carts which are equal to 25 MT of fresh fruit, which must be sterilized between 60 to 90 minutes at a temperature of 130°C, in order to facilitate the grinding process and depulping of the kernel.


When the carts come out of the sterilizers, they go by a translational bridge where up to 20 wagons per hour are dumped to take the fruit to the depulping area.


After having flipped the fruit, it goes through a railer or elevator that takes the bunches up to the depulpers where the fruit bunch is separated.  The bunch goes through a raquis process and the fruit to the oil extraction process.


Rachis Process

After depulping the fruit is moved to the raquis area, where there are three raquis presses and three grinders. The raquis goes through a grinder to decrease the volume and then through the press to take away the oil which has adhered to it during sterilization. The raquis is sent out to the field to be used as organic matter or is sold for biomass boilers.


Crude Palm Oil

Having separated the fruit from the raquis, it goes up through a railer to each one of the digesters to be macerated for half an hour.  Then it is pressed to extract the oil. There are seven presses with the capacity to press up to 10MT/hour.

After the fruit has been pressed the nut cake and mesocarp fiber are obtained, which then go to the dryers to take away the humidity, then they are moved through a net which separates the fiber from the nut and this is transported to the palmiste area.



In this process the palm oil separated from the other components, first by decantation and then by centrifugation.
Having extracted the oil from the mesocarp fiber, the liquid is passed through a sieve to take away the fiber and coarse particles; then it goes into primary tanks where water is separated by decantation from oil and sludge.  Finally, it goes into a settling tank to remove particles that remain in the extracted oil, leaving it completely clean.


After having been in the settling tank, the oil goes to the dryers which take away the humidity, leaving only 0.10% to 0.20% humidity.


After the drying process, the oil goes to a finished oil tank to be dispatched. The storage capacity is 7,775 tons of crude palm oil. The water from the process is sent to the centrifuges to recover a percentage of the oil, which must be processed again.


Palm Kernel Cake

Having separated the nut from the mesocarp fiber, the fiber goes through transporting screw conveyors to the press. The palmiste is stored in 5 hoppers. After being pressed, a cake with some liquid oil is obtained, which goes through a second press to extract the oil.  The palmiste cake goes through a mill to give a uniform size to the cake grain and is packed in 100 lb bags.  The dispatched bags are stored in the palmiste cake warehouse.


Crude Palm Kernel Oil

The liquid oil obtained from the palm kernel extraction goes through a sieve to remove all the coarse particles, then it goes to a deposit where it is pumped to the filter-press to leave it totally clean and continues to the finished crude palm kernel oil tank.