The harvest of the oil palm begins as soon as the fruits reach their characteristic orange-reddish color, which signals their ripeness. This year-round harvesting process is mainly carried out manually: Workers use machetes or sickle blades on long poles to cut the fruit bunches from the palms. After the bunches have fallen to the ground, they are collected and loaded onto trucks. The freshly harvested palm fruits are transported to the oil mill, where they are treated with steam under high pressure. This step serves to remove unwanted microorganisms and to make it easier to separate the fruit from the bunches by loosening it up. The water content of the fruit is also reduced, which makes the pressing process more efficient. The separated fruit is then pressed, resulting in a mass of pulp and nuts. The nuts are separated and used for further processing into palm kernel fat in order to fully utilize all of the fruit's components. The remaining pulp mass is cleaned of water and impurities in a further step.

This is followed by fractionation, in which the red crude oil is separated into different fractions. During this process, the oil is cooled, causing it to break down into solid and liquid parts. The liquid fraction, the palm olein, is then separated from the solid fraction, the stearin. Upon arrival in Germany, our red palm olein undergoes a final laboratory analysis to ensure that it meets our strict quality and purity standards. Our red palm olein carries the RSPO-SG certificate, which means that it is produced under sustainable practices according to the guidelines of the Roundtable on Sustainable Palm Oil. The "SG" stands for "segregated" and guarantees that our palm oil is always processed separately from non-certified palm oil.