Sarda Oil Mill

Loni Kalbhor, Pune, Maharashtra

Only about 40 percent of all Groundnut oil production ends at extracting the oil from the Groundnuts. Refining involved using solvents and high heat to neutralize the tastes of the oil. This allows producers to use olives that are not in the best condition, and blend from oils from a wide variety of sources (even countries) because the bad tastes resulting from oxidized groundnut and the mass production process are chemically removed. When you see “Pure Groundnut Oil” at the store, or a bottle that says simply “Groundnut Oil, ” these are refined.

An unrefined Groundnut oil  that exhibits nice nutty flavors, has no taste “defects” and meets certain benchmarks in its chemical composition can be called “extra virgin.” In Extra Virgin Groundnut Oil  olive oils, the tastes of the fruit is intact, and its quality reflects the great care along the entire production process. Extra Groundnut oils  have higher amounts of nutrients and therefore provide greater health benefits.

Unrefined Groundnut oil do not undergo chemical refining. In unrefined Groundnut oils, such as “extra virgin” and “virgin” Groundnut oils, the process goes no further than extraction and bottling. Producers of unrefined Groundnut oil  need to use Seeds that is in good condition and carefully manage various factors, because the oil will not be treated to chemically hide bad tastes that would result from oxidized Groundnut  or some other contamination.