The prickly pear seed oil is a rare and precious product, known for its low yield and the meticulous care required for its extraction. What makes it unique is the meticulous process used to extract this nutrient-rich oil from the tiny seeds of the fruit.
Each step, from harvesting the prickly pears to the final packaging, reflects precise expertise and a commitment to quality. Let’s take a closer look at the different production phases of this exceptional oil, from seed separation to cold-press extraction.
The origins of prickly pear seed oil
The prickly pear, fruit of the Opuntia ficus-indica cactus, is an emblematic plant of semi-arid regions, particularly in Tunisia. This cactus, resilient and requiring little water, embodies a sustainable and precious natural resource. Inside its fruits are small seeds, rich in essential fatty acids, vitamins and antioxidants, which are used to produce prickly pear seed oil, a rare product prized for its exceptional benefits.
Sustainable and ethical production
At BioValley Tunisia, the production of prickly pears is based on sustainable and environmentally friendly agricultural practices. The fig trees are cultivated according to strict organic standards, without the use of pesticides or chemical fertilizers, thus guaranteeing a natural and pure product. This approach is based on collaboration with local farmers, who implement traditional methods to preserve biodiversity and the local ecosystem, while ensuring the production of the highest quality prickly pear seed oil.
The process of extracting prickly pear seed oil
The production process of prickly pear seed oil is complex and requires advanced technical mastery to efficiently extract the oil from the small seeds contained in the fruits.
1. Harvesting prickly pears
The optimal time to harvest the prickly pear tree is generally in the summer, when the fruits reach full maturity. They are picked by hand, using special tools to avoid direct contact with the thorns that cover their surface. During the harvesting process, a careful selection is made to keep only the very ripe fruits, as they contain a greater quantity of seeds, necessary for optimal extraction of the oil.
2. Cleaning the fruits
The fruits are carefully washed to remove all impurities, debris and microbiological contaminants present on their surface. This careful cleaning guarantees the quality of the extracted oil and prevents any subsequent contamination. For increased hygiene, a mild disinfectant, such as a hydrogen peroxide solution, can be used to disinfect the fruits without altering their natural properties.
3. Extraction of the seeds
The first step in the process is to peel the fruits to separate the outer skin from the pulp. Once this step is completed, the pulp is subjected to a mechanical process that isolates the seeds. This separation can be done by pressing the pulp or passing it through a suitable sieve. To ensure efficient extraction of the seeds, methods such as centrifugation or filtration are commonly used, allowing the seeds to be collected cleanly and quickly while avoiding any mixture with pulp residues.
4. Cleaning the seeds
The extracted seeds are carefully washed with water to remove any pulp residue, an essential step to ensure the purity of the oil and prevent its rapid degradation. Once cleaned, the seeds are dried to reduce their moisture content. Drying can be done in the traditional way, by exposing the seeds to the sun in a clean and well-ventilated place, or using industrial methods. The latter use dryers operating at low temperatures, generally between 40 and 50 °C, in order to preserve the nutritional and bioactive compounds of the seeds.
5. Crushing of seeds
The seeds are finely crushed in order to facilitate the extraction of the oil, by increasing the contact surface and releasing the internal compounds. To preserve the nutritional qualities and active compounds of the oil, the crushers used are specially designed to limit the temperature rise during the process, thus avoiding any alteration of the heat-sensitive components.
6. Extraction of oil
The extraction of the oil is mainly done by cold pressing, a widely preferred method to preserve the quality of the oil. The crushed seeds are pressed mechanically without applying heat, which ensures the preservation of the organoleptic properties as well as bioactive compounds such as essential fatty acids, vitamin E and sterols. This method produces a pure and nutrient-rich oil, although the yield remains low, which contributes to its high cost.
7. Filtration
The extracted crude oil undergoes a filtration process to remove impurities and residual solid particles, thus ensuring a high-quality oil and