The Good Oil
Avocados being graded (click to enlarge)
Development
Engineer Kurt Klipper (who worked for a manufacturer ofdiesel engines in his native South Africa)
One group of machines is used only for olives. As olives are shaken off trees and picked up off the ground, they have to be cleaned before pressing, in expensive washing machines. Avocadoes, on the other hand, arrive clean - they have already been washed and graded for export. The fruit Olivado uses is separated out during packout for export, rejected as misshapen or undersized or because of skin blemishes.
COP Outcome development and evaluation
Technically they are "rejects'" but Mr Kiipper stresses that the flesh itself is still perfect. "Unless it's fruit you'd be prepared to eat yourself, you don't put it in the machine." Quality control is straight-forward - problems inside the skin can be detected visually from the outside. Product quality is not compromised if the occasional imperfect fruit gets through, but the aim is to ensure that none do.
Unlike olives, which are crushed stones and all for pressing, avocadoes are skinned and stoned, and only the flesh is put into the machine. A machine removes stone and skin, and the flesh, resembling guacamole at this stage, is pumped into a malaxer. This machine, which is enclosed in a water-heated jacket, gently kneads the paste. This action combined with the heat makes the fruit break up and start to release oil particles, which then coagulate.
The paste is then put through two centrifuge processes. A large horizontal unit removes much of the oil content by prolonged spinning at 5000rpm. The oil is then sent to the separators, where water is added to aid in the separation of the oil. It is accomplished using machinery similar to that used to separate cream in the dairy industry, and features two vertically mounted centrifuges. It "polishes" the oil, taking out the remaining water. The pure oil is stored in tanks prior to bottling.
COP Outcome development and evaluation
Upwards of 500 bottles can be filled and sealed in an hour. They are screw-capped - Olivado used to use corks, which impart a traditional look, but screw-caps ensure a perfect seal, which is important in preserving the quality of the oil for its guaranteed shelf life. A labelling machine smoothes on the labels, and a heat seal is applied over the caps.
The whole bottling process is managed manually, which is adequate for current volumes. It is hoped that in a year or two demand will justify the full automation of the bottling and labelling process.
