The fruit of the argan tree is small, and round, oval, or conical. A
thick peel covers the fleshy pulp. The pulp surrounds a hard-shelled nut
that represents about 25% of the weight of the fresh fruit.
The nut contains one to three argan oil-rich kernels. Extraction
yields from 30% to 50% of the oil in the kernels, depending on the
extraction method.[1]
Extraction is key to the production process. To extract the kernels,
workers first dry argan fruit in the open air and then remove the fleshy
pulp. Some producers remove the flesh mechanically without drying the
fruit. Moroccans usually use the flesh as animal feed.
The next stage involves cracking the argan nut to obtain the argan
kernels. Attempts to mechanize this process have been unsuccessful, so
workers still do it by hand, making it a time-consuming,
labour-intensive process. Berber women often engage in this arduous task.
Workers gently roast kernels they will use to make culinary argan oil.
After the argan kernels cool, workers grind and press them. The
brown-coloured mash expels pure, unfiltered argan oil. Finally, they
decant unfiltered argan oil into vessels. The remaining press cake is
protein-rich and frequently used as cattle feed.[1]
Cosmetic argan oil is produced almost identically, though the argan kernels are not roasted to avoid an excessively nutty scent.
The decanted argan oil is left to rest about two weeks so that solids
suspended in the argan oil settle to the bottom, creating a natural
sediment. The clearer argan oil is further filtered, depending on the
required clarity and purity. Pure argan oil may contain some sediment.
This is a natural part of the production process and does not affect
quality.
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