Our aim is to create added value for all players along supply chain, making our experience and knowledge available to our clients.
Following the main vegetable oils traded:
Soybean (Glycine max (L.) Merr) belongs to the leguminous family and it is native to Eastern Asia. It is an annual herbaceous plant, nowadays known and spread all over the world.
Corn (Zea mays L) is a gramineous plant, native to North America (the United States is the largest producer). It is an annual plant. The caryopsis contains about 5% of oil, 80% of which is concentrated in the germ.
Rape (Brassica napus) is believed to come from Europe. Currently, the rape seed is cultivated even in Asia, Canada and Australia.
Sunflower seed (Helianthus annuus L.) is a native of the Americas, and in time it spread in Europe in the sixteenth century. It is an annual plant which reaches a full maturity after about 4 months from sowing.
Peanut (Arachis Hipogaea L.) is probably originated in Latin America (Argentina and Brazil), where it is still cultivated. From there it has been spread all over the tropical and subtropical climates.
The Vitis vinifera (Common Grape Vine) is cultivated on every continent on Earth except for Antarctica. The seed of the grapes contain about 15-16% of oil. The grape seed oil is a byproduct of the wine industry.
The palm tree (Elaeis guineensis) is a plant native to Africa and later spread into tropical areas of the American continent and even further into south-east Asia (Malaysia, Indonesia). Palm oil is obtained from the mesocarp of the fruits previously pitted.
The Olive tree (Olea europea) is an evergreen plant. The fruit called the olive is a drupe consisting of a skin, an oily pulp and a kernel. While ripening (veraison) the drupe takes a dark colour and increases its oil content up to 15-20%.
Extra virgin olive
Extra virgin olive oil is free from any defect and has an acidity lower than 0.8% and organoleptic rating must be equal or above 6.5 points.
– Virgin olive oil has an acidity of 2% and has an organoleptic rating equal or higher than 5.5 points.
Lampant oils are oils with severe organoleptic defects and high acidity, thus not edible in such a state but only after being refined.
Refined olive oil
Refined olive oil is obtained through adjustment by refining the lampant oil. It is not marketable in such a state for edible purpose but it is used to produce Olive oil, after being mixed with virgin olive oil. This has an acidity which must not be superior to 1.5% for each 100g.
Olive pomace oil
Olive pomace oil is obtained from the olive residues. After the first pressing, the olive residues contain about 3% of fats which can only be extracted using solvents. The oil obtained from the olive residues is called “crude olive pomace-oil”. By refining these residues it is possible to obtain refined olive pomace-oil which is made edible after being mixed with virgin olive oil. The level of maximum acidity is 1.5% for each 100g.
Thanks to our experience on the technical aspects and market dynamics of the various products, we support our customers in their commercial strategies and in the management of Sustainability.