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 avocados are completely removed before being 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 maximum temperature of 45-50 degrees Celsius. This machine includes two main stages of separation, one is the separation of solids and liquids, 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 as wastewater. After undergoing a careful process of filtration, the oil is packed in bottles and ready for distribution.