The oil palm is harvested as soon as the fruit is ripe, which can be recognized by its orange-red color. This year-round harvesting process is mainly carried out manually: Workers cut the fruit bundles from the palms using machetes or sickle blades on long poles. After cutting, the bundles fall to the ground and are collected. The freshly harvested palm fruits are then transported on trucks to the oil mill, where they are treated with steam under high pressure. This step removes unwanted microorganisms and makes it easier to separate the fruit from the bunches by loosening them. This also reduces the water content of the fruit, which makes the pressing process more productive.

The separated fruit is then pressed, producing a mass of pulp and nuts. The nuts are separated for further processing into palm kernel fat in order to fully utilize all of the fruit's components. In a further step, water and impurities are removed from the remaining pulp. Quality assurance checks accompany all processing steps to ensure that the end product meets our high quality standards. The crude palm oil is first refined before undergoing a final filtering process to remove natural suspended solids and particles.

In Leonberg, we subject our refined palm oil to final laboratory analyses to ensure that it meets our strict quality and purity standards. Our refined palm oil is RSPO-SG certified, which means that it is produced under sustainable practices according to the guidelines of the Roundtable on Sustainable Palm Oil. The addition "SG" stands for "segregated" and guarantees that our palm oil is consistently separated from non-certified palm oil.