The oil palm is harvested when the fruit is ripe, which can be recognized by its orange-red color. The year-round harvest is mainly done manually, with workers using machetes or sickle blades on long poles to cut the bunches of fruit from the palms. After cutting, the bundles fall to the ground and are collected. The freshly harvested palm fruits are then transported on trucks to the processing unit, where they are treated with steam under high pressure to remove unwanted microorganisms and loosen the fruit to facilitate subsequent separation from the bunches. This process also reduces the water content of the fruit, which makes the pressing process more efficient.

These separated fruits are pressed, resulting in a mass of pulp and nuts. The nuts are separated to be further processed into palm kernel fat, thus fully utilizing all the components of the fruit. In a further step, the remaining pulp is freed from water and impurities. During this process, quality assurance checks accompany the processing steps to ensure that the end product meets our high quality standards.

The crude palm oil is then hydrogenated, which hardens it. A subsequent filtration and deodorization process removes unwanted odours and flavours. A final filtration ensures a high degree of purity and quality, which is guaranteed by analyses in our DIN ISO 17025-certified laboratory. The "SG" label stands for "Segregated" and guarantees that our palm oil is consistently separated from non-certified palm oil. It is also RSPO-certified, which means that it is produced in accordance with the guidelines of the Roundtable on Sustainable Palm Oil under sustainable practices.