The given process illustrates how bottled fruit oil is produced.
Overall, the manufacture of fruit oil comprises several steps, including sifting rotten fruits, blending and separation, and the final step of packing filtered oil.
After avocados are collected, workers manually remove any rotten ones. These rotten avocados are transported to the orchard and used as fertilizer. Meanwhile, all dirt and impurities on the avocados are completely removed before they are sent to a crusher. The crusher extracts seeds and skins from the fruits, which are then delivered to the orchard and recycled as compost.
Once the seeds and skins have been removed, the fruit flesh is transferred into a blender. The blended mixture is conveyed to a centrifuge that operates at a maximum temperature of 45–50 degrees Celsius. This machine includes two main stages of separation; one is the separation of solids and liquids, and another is for oil and water. After the first stage of centrifugation, when components are all distinguished, the solids of the avocados are classified as waste and treated the same as seeds, skins, and rotten fruits. Meanwhile, the liquids are separated one more time in terms of oil and water. The water is disposed of as wastewater. After undergoing a careful process of filtration, the oil is packed in bottles and is ready for distribution.