Our core product

The Sunflower

It is known that the Sunflower (Helianthus annuus) is a plant capable, in the earlyer stages of growth, of rotate to follow the apparent path of the sun in the sky. Heliotropism is not the main one factor of the great success that this plant, originally from the North America and introduced to Europe only in the 16th century, it gained popularity among i farmers from all over the world. Its essence can be exploited in full for the production of food, textiles and fertilizers.

Rapeseed

Rapeseed (Brassica Napus) is an angiosperm plant with bright yellow or white flowers, depending on the variety. Nordic climate types, has large production in Canada and China. It is an ancient plant, there are traces of its use present in India since 4,000 BC. It is cultivated for the use of its seeds very rich in oil, which is used in human nutrition after being refined, chilled and mixed with other oils since originally it has little taste and smell pleasant.

Its essence can be exploited in full also for the production of fertilizers, biodiesel and textiles.

Soya

The soybean ( Glycine max ) is widely used both for human nutrition and for that of farmed animals.

Nowaday it is one of the most popular food products grown in the world. Global production stands at around

400 million tons (2017 data, source: FAO ).

An important part of the production of soybeans is intended for food farmed animals in the form of flour.

Soybean oil is an excellent edible oil, containing a very balanced proportion of omega-6 and omega-3 fatty acids.  We highlight that unsaturated fatty acids are sensitive to temperature and can generate, at the temperature of frying for culinary use, of polycyclic chains (Benzopyrene) potentially carcinogenic. Therefore its use in frying is not recommended and must be avoided.

The Corn

The maize (Zea mays), also called maize, maize or turkwheat, is a plant annual herbaceous of the grass family, cultivated by indigenous populations in Central America already 10,000 years ago.

It is one of the most important cereals, widely cultivated throughout the world and in the regions tropical and temperate ones.

Traditional food base of populations of Latin America, it is currently intended to be to animal feed, in the form of grain, flour or other feed, both a industrial transformations for extraction of starch and oil. Its use in a big way expansion is fermentation, for the purpose to produce by distillation alcoholic beverages or bioethanol for energy purposes.

From the germ an oil is obtained which can be used as a raw condiment, while, a unlike other seed oils, such as sunflower oil, it is not suitable for frying.

Tropical Oils

Tropical oils, unlike vegetable oils, contain a high percentage of fatty acids saturated:

Coconut oil 92%

Palm kernel oil 82%

Palm oil 50%.

So, on the one hand they have some properties beneficial (such as the system support effect immunity and thyroid function) on the other part, if consumed in excess, can be harmful. As always it’s quantity and quality

what we eat that makes the difference. They are increasingly widely used as ingredients in confectionery and baked goods, such as breadsticks, crackers, rusks, biscuits, snacks and spreads.

It is also widely used in pastry making, in chocolate, in sauces and in coatings fish fillets ready for frying.

The large producers and refiners are Indonesia and Malaysia, which cover 80% of the world production.

Olive oil

Olive oil is a food oil extracted from olives, i.e. the fruits of the olive tree (Olea europaea). The virgin and extra-virgin type is obtained by pressing mechanics of olives.

Other product types of oil derived from olives, but with dietary properties and very different organoleptic qualities, are obtained by rectification of the oils virgin and by solvent extraction from olive pomace. It is characterized by a high content of monounsaturated fatty acids.

Product originating from the Mediterranean agri-food tradition, it is characterized by a high content of monounsaturated fatty acids.

It is widely spread and used in southern Europe. Its goodness raw and its qualities in the kitchen are supporting a wider diffusion internationally, where it is considered a high-end product.

Spain and Italy are the main producers of olive oil, and the largest exporters (with a share of 42% and 35% of the market respectively).

The third most important exporter is Tunisia (12% of the market), which occupies fifth position as producer.