CEPT® technology is an excellent pre-treatment for creating higher yields and increased quality in food oils such as olive oil, avocado oil, and canola oil.
Today consumers are more conscious than ever and the next generation will be even more aware of the importance of climate control, origin, and the identity of food oils.
To be competitive now, and in the future – your food oil needs to meet the standard – and with CEPT® you’ll be better equipped than ever.
Read more on how CEPT® can be applied to food oils below.
The impact of the PEF technology applied to the olive oil mechanical extraction process showed a significant impact on EVOO (Extra Virgin Olive Oil) yield for the test conducted on olives using the extraction plant at the University of Perugia. The yield increase was determined to at least 5% compared to the reference extraction where the PEF technology has not been applied.
– Professor Maurizio Servili, University of Perugia
The application of CEPT on olive oil not only releases more oil out of each olive, but it will also increase the amount of quality increasing compounds such as polyphenols, vitamins, and antioxidants found in the oil.
Releasing more oil also means reduced food waste – both a sustainability issue but indeed a matter of costs. with less waste – less effort is needed to manage large volumes of organic waste.
The process of production can be significantly reduced (in some cases up to 50 %!)
The increased quality is great for the consumers who can trust that they will have a product of great taste, high quality, and health benefits as a part of the so appreciated Mediterranean diet.
Today ArcAroma have several oliveCEPT® units deployed around the world. Olive oil producer’s wishing to increase yield, improve quality, and create a more efficient production have realized the many benefits of using CEPT®.
Interested in exploring what results could be achieved using CEPT in the production of avocado oil?
Interested in exploring what results could be achieved using CEPT in the production of canola oil?
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At Olio Conti in Valla Della Luciana in Campania, Southeastern Italy, they’ve been producing olive oil since 1842(!). Emilio Conti, quality manager at Frantoio Conti talks about how the oliveCEPT® affects their olive oil production, making olive oil with higher yield and better quality.
Have a look inside one of Greece’s most modern olive oil mills where we set up an oliveCEPT to help boost their production – with great results!
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