Agro-processing of oilseeds

Faced with current economic realities, farmers worldwide are investigating new ways of surviving, as well as expanding their business. One of the many opportunities to grow markets, turnover and profits, is by adding value to farm produce through further processing.

Most value-added food products available to consumers have been processed in some way or another, even if the processing is as simple as cleaning produce before it is packed in plastic or net bags.

Two types of processing methods may be performed on raw materials:

Primary processing: This type of processing includes the simplest of processes such as washing, peeling, chopping, ageing, the milling of wheat for flour production and the processing of sugar cane.

Secondary processing: This type of processing involves the conversion of primary processed products into more complex food products and includes procedures such as mixing, depositing, layering, extruding, drying, fortifying, fermentation, pasteurisation, clarification, heating etc.

Soya beans

Soya protein concentrate: Defatted soya meal consists of 30 to 35% carbohydrates. By removing the soluble carbohydrate fraction along with some flavour components, the protein concentration of the soya meal is increased.

Sunflower

Sunflower oil fat spread or margarine is a water-in-fat emulsion which closely resembles butter. It is firm when refrigerated and melts rapidly in the mouth. It is made from a non-dairy fat and water mixture. The fat phase contains oil-soluble ingredients, e.g. mono- and diglycerides, lecithin (optional), colouring matter and vitamins. The aqueous phase (16 to 18%) contains water with or without added edible protein. This ‘milk’ may be prepared by adding dried protein to water and is then pasteurised, except for pastry and kosher margarine where only water is added.

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