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<pre>Phil
That is exactly my point. The situation you described below is typical of
the old traditional mills found around. I wouldn't even taste the oil at a
mill like that. However, I am sure there is some traditional mills that
adhere to strict hygienic conditions.
One mill owner in Ateel, the West Bank, both a new decanter and malaxing
machine a couple of years ago from us to replace his old Toscane vertical
presses. He was amazed at the labor savings he realized. Before he needed
at least seven to ten people to run his mill, now he run it by himself.
Much cleaner and nicer operation. It only makes sense, especially in high
cost of labor countries.
Jamal
>
> Jamal,
>
> When I visited some traditional oil presses in the north of Syria it was
the
> first time that I had been exposed to olive oil processing. Since that
time
> I have learned much and I would have to say now that what I saw then was
not
> pressing to high quality hygienic standards! Far from it.
>
> Mats did not appear to be cleaned on a regular basis, the workers looked
as
> if they worked with automotive oil and were covered with it, the pits
> ....... Well they were something else and the storage drums were pretty
> terrible. Waste was thrown out the back of the shed and the black water
was
> allowed to run down the gutters of the street and into the river.
>
> Mind you the oil tasted terrific!
>
> Phil
>
> p.s. what to do with the waste products is well worth a new discussion
> subject.
>
>
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</pre>
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