FAO AGRICULTURAL SERVICES BULLETIN
148
ISSN 1010-1365
by
Kwasi Poku
FAO Consultant
Ghana
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2002
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The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. |
The views expressed in this publication are those of the author and do not necessarily reflect the views of the Food and Agriculture Organization of the United Nations.
The mention or omission of specific companies, their products or brand names does not imply any endorsement or judgement by the Food and Agriculture Organization of the United Nations.
ISBN 92-5-104859-2
All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected]
© FAO 2002
2.2 Oil palm farm systems in Africa
2.2.1 Small-scale farms
2.2.2 Medium-scale farms
2.2.3 Large-scale farms
3. 1 General processing description
3.1.1 Bunch reception
3.1.2 Threshing (removal of fruit from the bunches)
3.1.3 Sterilization of bunches
3.1.4 Digestion of the fruit
3.1.5 Pressing (Extracting the palm oil)3.1.6 Clarification and drying of oil
3.1.7 Oil storage
3.1.8 Kernel recovery3.2 Process equipment design and selection criteria
3.3 Plant sizing
3.4 Process technology/capital investment considerations
4. TRADITIONAL TECHNIQUES AND INNOVATIONS IN SMALL-SCALE PALM OIL PROCESSING
4.1 Mechanical extraction
4.2 Direct screw-pressing
4.3 Hydraulic presses
4.4 Combination digester and hydraulic press systems
4.5 Combination mechanical digester and screw-press
5.1 Mechanical extraction
5.2 Solvent extraction
5.3 Traditional method of palm kernel extraction
6. ENVIRONMENTAL CONSIDERATIONS
6.1 Treatment of solid waste products
6.2 Treatment of aqueous effluent
ANNEX 1: Major manufacturers and designers of palm processing equipment in Africa