Production of the Fruit Pulp
After the fruit is harvested, the hard outer shell is cracked open and the contents are removed. This is screened to remove unwanted fibrous and flaky material. The pulp is then separated from the red funicles and the seeds. Finally, the food-grade powder is milled and packaged (20, 23).
Production of the Red Funicles
The red funicles are the structural tissue of the fruit, that subdivide the pulp in segments (23, 3). After removing the fruit content the red funicles are separated from seeds and fruit pulp.
Production of Oil
Traditionally, the whole seeds are soaked and boiled for 4-6 hours. Afterwards, the seeds are dehulled and dried (26).
The hard seeds contain appreciable quantities of oil (20). The oil is not well-known (13). Maybe one reason is that the manufacture of a virgin oil is somewhat complicated.
A traditional processing techniques is sun drying, roasting and/or fermentation. The fermentation decreases unwanted ingredients (3).
Leave Harvesting and Production
Sometimes the leaves are cultivated in plantations. With beginning of the rain season the leaves are ready to harvest. After picking the leaves from the trees they have to be dried in the shadow (1) so that their active ingredients are not lost.
Processing Leaves (lalo)
After the harvest remove leaves from the stalks. Dry the leaves in the shadow. Pound and sieve the leaves. Store the leaf powder (lalo) in airtight container (20).