Essence of argen5/8/2023 ![]() In 2012, the Moroccan government started to randomly pull argan shipments and test for purity before exporting. It was found that stocks of argan oil were being diluted with oils such as sunflower, as the extraction process for pure argan oil can be difficult, and is costly. In 2012 the Moroccan government planned for increased production, then around 2,500 tonnes, to 4,000 tonnes by 2020. Production Īfter the first sales in the US of the cosmetic product in 2003, demand soared and production increased. The remaining press cake is protein-rich and frequently used as cattle feed. Finally, they decant unfiltered argan oil into vessels. The brown-coloured mash expels pure, unfiltered argan oil. After the argan kernels cool, workers grind and press them. Workers gently roast kernels they will use to make culinary argan oil. In modern practice, the peels are removed by hand. The kernels are then later retrieved from the goat droppings, considerably reducing the labour involved in extraction at the expense of some potential gustatory aversion. A tradition in some areas of Morocco allows goats to climb argan trees to feed freely on the fruits. Moroccans usually use the flesh as animal feed. Some producers remove the flesh mechanically without drying the fruit. To extract the kernels, workers first dry argan fruit in the open air and then remove the fleshy pulp. Įxtraction is key to the production process. It takes about 40 kilograms (88 lb) of dried argan fruit to produce only one litre of oil. Extraction yields from 30% to 50% of the oil in the kernels, depending on the method. The argan nut contains one to three oil-rich argan kernels. The production of argan oil by traditional methods As of 2020, the main cosmetics products containing argan oil are face creams, lip glosses, shampoos, moisturizers, and soaps. Since the early 2000s argan oil has been increasingly used in cosmetics and hair care preparations. It is produced by grinding roasted almond and argan oil using stones, and then mixing the argan oil and almonds in honey. ![]() Amlu, a thick brown paste with a consistency similar to peanut butter, is used locally as a bread dip. ![]() In Morocco, the oil is used for culinary purposes e.g, dipping bread, salad dressings or on couscous. ĭepending on the extraction method, argan oil may be more resistant to oxidation than olive oil. The main natural phenols in argan oil are caffeic acid, oleuropein, vanillic acid, tyrosol, catechol, resorcinol, (−)- epicatechin and (+)- catechin. Īrgan oil contains tocopherols (vitamin E), phenols, carotenes, squalene, and fatty acids (80% unsaturated). Argan oil consists mostly of fatty acids: Fatty acidĪrgan oil has a relative density at 20 ☌ (68 ☏) ranging from 0.906 to 0.919.
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