Vegetable oil is one of those foods that people take for granted. We were told that this is great - and most people don't look any further. However, when you start researching what it is, how it is done, and whether it is actually beneficial in general, a new picture emerges.

Most people don't realize that vegetable oil is a relatively recent invention. Unlike olive or coconut oil, which can be extracted using simple cold pressing, vegetable oil can require very significant processing - often using high temperatures and chemical processes. One of the main goals of food manufacturers is to create the most “shelf stable” and most visually appealing product.

When you really understand the staggering degree to which vegetable oils such as rapeseed are processed, it has more to do with chemistry than food. And it was a surprise to me to find out that the average consumption of vegetable oils is 35 kilograms per person per year.

Where is the whole idea that food can be made as opposed to food grown and obtained naturally? Scientists will be the first to tell you about evolution, but they ignore the fact that our organs evolved to eat natural food hundreds of thousands of years ago. In other words, we are evolutionarily intended to eat what nature gives, in all its inimitable complexity. You cannot create natural products in a factory, no matter what bunny pictures and sunsets are printed on the packaging.

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The naked truth about vegetable oils (and why they should be avoided)
What are the fats and oils we use for cooking?
So let's talk about vegetable oils today:

What it is? Why am I avoiding them? And what are the best cooking fats?

Ready? Let's do that.

Vegetable oils: what are they really?

Vegetable oils are oils that have been extracted from various seeds. The most common are rapeseed, soybean, corn, sunflower, safflower, peanut, etc. usually requires very significant processing - often using high temperatures and chemical processes. Unlike the above oils, olive or coconut oil is usually extracted using simple cold pressing.
Unconventional food with a dubiously short history
Unlike traditional fats (butter, lard, tallow, olive oil, etc.), our industrial vegetable oils are a very new addition to the “food industry” of the world. In fact, they hardly existed until the early 1900s. But with the invention of certain chemical processes and the need for “cheap” fat substitutes, the world of fat has changed since then.

Agree that at the turn of the 20th century, the amount of consumed vegetable oils was practically zero. Today the average consumption is approximately 35 kg. per person per year.

Of course, that number skyrocketed after the campaign against saturated fat and cholesterol took its public rage.
Even today, despite the fact that heart disease and cancer continue to grow at an alarming rate and butter consumption is declining (vegetable oil consumption is at a high level all the time), people still believe that this is hype and continue to buy this unconventional. unhealthy food as a product.

Vegetable oils: an unnatural process from the start.
Before we talk about the process by which vegetable oils are made, let's first take a look at one of my favorite traditional fats, butter:

Butter is a simple process that occurs when the cream is separated from the milk. This is a natural process that only takes a little patience. Once the cream and milk are separated, all you have to do is shake it until it becomes butter.

Now let's compare what happens when rapeseed oil is produced. Here's an oversimplified version of the process:

Step 1: Find some “rapeseed” ... Oh wait, they don't exist. Rapeseed oil actually consists of a hybrid version of rapeseed ... most likely genetically modified and heavily treated with pesticides.

Step 2: Heat the rapeseed at unnaturally high temperatures so that it oxidizes and rancid before you ever buy it.

Step 3: The process continues with a petroleum solvent to extract the oil.

Step 4: Heat a little more and add a little acid to remove the unpleasant waxy solids that form during the first treatment.

Step 5: Treat oil with certain chemicals to improve color.

Step 6: Deodorize oil to mask the horrific odor from chemical treatments.

Of course, if you want to get your vegetable oils one step further, simply hydrogenate (a chemical reaction involving the addition of hydrogen to organic matter) until it becomes solid. Now you have margarine and all its trans-fat wonders.

What happened to vegetable oils?
Hopefully at this point you can see which oils are NOT real.
So how do they continue to be marketed as “heart healthy”?

Without going into extreme detail, here are some of the problems associated with vegetable oils:

Polyunsaturated fat issues
Vegetable oils contain very high levels of polyunsaturated fat (PUF). But did you know that the human body fat is about 97% saturated and monounsaturated fat? Our body needs fat to repair cells and produce hormones, and it can only use what we give it.

Polyunsaturated fats are very unstable. They oxidize easily. These oxidized fats cause inflammation and mutation in cells. This oxidation is associated with all sorts of issues, cancer, heart disease, endometriosis (gynecology), etc. PNJs are bad news.

The Omega 6 Question
There's a lot of hype here about Omega-3s and how healthy they are. But often the neglect is that it is more about the ratio of Omega-3 and Omega-6 fats, which are critical to good health.
Vegetable oils contain a very high concentration of Omega-6 fatty acids. These fatty acids are easily oxidized. Omega-3 fatty acids have been shown to reduce inflammation and prevent cancer. Unbalanced levels of omega-3 and omega-6 fats have been linked to many types of cancer and a host of other problems. And as you probably guessed by now, most Americans are high in omega-6 fatty acids and low in omega-3. But people keep buying vegetable oils with labels that say “good source of Omega-3s,” without realizing that they actually just make the imbalance worse.

The rest of the bad "stuff"
Behind the unnatural content of polyunsaturated fats and omega-6 fatty acids, there are all the additives, pesticides and chemicals involved in processing. Many vegetable oils contain BHA and BHT (butylated hydroxyanisole and butylated hydroxytoluene). These artificial antioxidants keep food from spoiling quickly, but research has also shown that they produce potential cancer compounds in the body. And they have been linked to issues of the immune system, infertility, behavior problems, and liver and kidney damage.

Oh yeah, and many vegetable oils come from genetically modified sources.

In a nutshell, these oils are extremely unhealthy. They have been linked to reproductive problems, low fertility, hormonal issues, obesity, reduced mental capacity, liver problems, and the biggest problem of our time: cancer and heart disease.

So what is safe to use?
In a world that seems overwhelmed with these highly unnatural and toxic fats, this can seem unrealistic when looking for better solutions. And if you try to keep abreast of the latest "scientific" findings, you can get even more confused. Fortunately, you don't have to be a dietitian to know which fats are best to use. Look at your ancestors. Look at what food was like before the chemical and industrial age came and made the Mega-Mart impostors.

To help you, here are some tips when it comes to fats and oils.

Good fats for cooking
When it comes to any food, keep in mind where it comes from and how you store it, it makes a difference. Traditional oils must be cold pressed. Organic when possible (especially when working with animal fats, as they retain toxins / pesticides).

• Coconut oil
• Pork / chicken / lamb fat
• Salo
• Butter
• Palm oil (This oil should be obtained from a sustainable source, as a lot of palm oil is harvested in terrible ways today. When in doubt, just stick to coconut oil)
• Extra - olive oil (Great for cold dishes, salad dressings, mayonnaise, etc. Can be used in cooking at lower temperatures or in combination with others that contain saturated fats, butter or coconut oil)
• Avocado Oil (Great for cold dishes)
• Other fats (not necessary for cooking, but essential for good health) include meat, eggs, dairy, and fish (nuts are also good in moderation as they are high in polyunsaturated fats).

Oils to be used sparingly
The following oils are good in moderation. Most contain high levels of omega-6 fatty acids, so they shouldn't be consumed freely. But they are considered natural fats and they are good for your health. They are not the best for highly heat-treated food.

• Walnut oil
• Linseed oil
• Macadamia oil

Oils to be completely avoided
Here's a big list that I avoid as much as possible:

• Margarine
• Corn oil
• Soybean oil
• Sunflower oil
• Vegetable oil
• Peanut butter
• Safflower oil
• Cottonseed oil
• Grape seed oil
• Canola oil
• Shortening
• Any fake butter substitutes

Just skip these oils at the grocery store, it's not too difficult. But keep in mind that most processed / prepared foods contain these oils. Salad dressing, condiments, crackers, chips, ice cream and more ... check the ingredients. Don't buy them. In fact, just skip processed / prepared foods and you will save yourself a lot of trouble.

Sunflower oil, olive oil, soybean oil, corn oil.

A bit of theory.
Vegetable oils belong to the group of edible fats. Unsaturated fatty acids predominant in vegetable oils affect the amount of cholesterol, stimulate its oxidation and excretion from the body, increase the elasticity of blood vessels, activate the enzymes of the gastrointestinal tract, increase body resistance to infectious diseases and radiation... The nutritional value of vegetable oils is due to their high fat content (70-80%), a high degree of their assimilation, as well as a very

valuable for the human body unsaturated fatty acids and fat-soluble vitamins A, E. Raw materials for obtaining

vegetable oils are the seeds of oil plants, soybeans, fruits of some trees.
Adequate oil intake is essential for prevention of atherosclerosis and related diseases... Useful substances of the oil.
Vitamin E, being an antioxidant, protects against cardiovascular diseases, supports the immune system, prevents aging and atherosclerosis, affects the function of the genital and endocrine glands, and muscle activity. Promotes the assimilation of fats, vitamins A and D, takes part in the metabolism of proteins and carbohydrates. Besides, improves memory, as it protects brain cells from free radicals.
All oils are an excellent dietary product, have a memorable taste and special, only characteristic of each oil, culinary properties.
You can get oil in two ways:
1. Pressing - mechanical pressing of oil from crushed raw materials.
It can be cold and hot, that is, with preheating of the seeds. Cold-pressed oil - the most useful, has a pronounced odor, but cannot be stored for a long time.
2. Extraction - extraction of oil from raw materials using organic solvents. It is more economical as it allows maximum oil recovery.
The oil obtained in one way or another must be filtered - a crude oil is obtained. Then it is hydrated (treated with hot water and neutralized). After such operations, unrefined oil is obtained.
Unrefined oil has slightly lower bioavailability than raw, but has a longer shelf life.
Oils are separated depending on the way they are purified:
unrefined- purified only from mechanical impurities, by filtration or settling.
This oil has an intense color, a pronounced taste and smell of the seeds from which it was obtained.
Such oil may have a sediment over which slight turbidity is allowed.
All useful biologically active components are preserved in this oil.
Unrefined oil contains lecithin, which significantly improves brain activity.
It is not recommended to fry in unrefined oil, since at high temperatures toxic compounds are formed in it.
Any unrefined oil is afraid of sunlight. Therefore, it should be stored in a cabinet away from heat sources (but not in a refrigerator). Natural sludge is allowed in natural oils.
hydrated- oil purified with hot water (70 degrees), passed in a sprayed state through hot oil (60 degrees).
Such oil, in contrast to refined oil, has a less pronounced smell and taste, less intense color, without turbidity and sediment.
refined- cleaned from mechanical impurities and neutralized, that is, alkaline treatment.
This oil is transparent, without sediment, sediment. It has a color of low intensity, but at the same time a pronounced smell and taste.
deodorized- treated with hot dry steam at a temperature of 170-230 degrees in a vacuum.
The oil is transparent, without sediment, weak in color, with a weak taste and smell.
It is the main source of linolenic acid and vitamin E.
Store prepackaged vegetable oils at a temperature not exceeding 18 degrees.
Refined 4 months (excluding soybean oil - 45 days), unrefined oil - 2 months.
Types of vegetable oils.
Those who remember the shops of the eighties will attest that the counters with different types of vegetable oils have changed a lot since then; yes, in fact, the quantitative series has increased ten times.
Previously, in order to collect the entire line of oils in an ordinary home kitchen, you had to run well through the shops in the capital, and this did not guarantee complete success.
Now you can find almost any type of vegetable oil, in any large store.
The most commonly used vegetable oils are olive, sunflower, corn, soybean, rapeseed, flaxseed.
But there are many names of oils:

peanut butter
grape seed
cherry pitted
nut butter (from walnut)
mustard oil
wheat germ oil
cocoa butter
Cedar oil
Coconut oil
hemp oil
corn oil
Sesame oil
linseed oil
almond oil
sea ​​buckthorn oil
olive oil
Palm oil
sunflower oil
rapeseed oil
rice bran
camelina oil
soybean oil
from pumpkin seeds
cottonseed oil
In order to talk about vegetable oil, you will need more than one volume, so you will have to dwell on some of the most commonly used oils.
Sunflower oil.

It has a high taste and is superior to other vegetable oils in terms of nutritional value and digestibility.
The oil is used for food directly, as well as in the manufacture of canned vegetables and fish, margarines, mayonnaise, confectionery.
The digestibility of sunflower oil is 95-98 percent.
The total amount of vitamin E in sunflower oil ranges from 440 to 1520 mg / kg. 100 g of butter contains 99.9 g of fat and 898/899 kcal.
Approximately 25-30 g of sunflower oil provides the daily requirement of an adult for these substances.
Useful substances of oil normalize cholesterol metabolism. Sunflower oil contains 12 times more vitamin E than olive oil.

Beta-carotene - a source of vitamin A - is responsible for body growth and vision.
Beta-systerol interferes with the absorption of cholesterol into the gastrointestinal tract.
Linoleic acid forms vitamin F, which regulates fat metabolism and blood cholesterol levels, as well as increases the elasticity of blood vessels and immunity to various infectious diseases. Also, vitamin F, contained in sunflower oil, is necessary for the body, since its deficiency adversely affects the mucous membrane of the gastrointestinal tract, the state of blood vessels.
Refined the oil is rich in vitamins E and F.
Unrefined sunflower oil, in addition to its pronounced color and taste, is saturated with biologically active substances and vitamins of groups A and D.
Refined deodorized sunflower oil does not have the same set of vitamins and microelements as unrefined sunflower oil, but it has a number of advantages. It is more suitable for cooking fried foods, making baked goods, since it does not burn and does not have a smell. It is preferred in dietetic foods.
Olive oil.

40 grams of olive oil per day can cover the body's daily fat requirement without adding extra pounds!
Olive oil is characterized by a high content of oleic acid glycerides (about 80%) and a low content of linoleic acid glycerides (about 7%) and saturated acid glycerides (about 10%).
The composition of the fatty acids of the oil can vary over a fairly wide range, depending on climatic conditions. Iodine number 75-88, pour point from -2 to -6 ° C.
Olive oil is absorbed by the body by almost 100%.
Extra virgin olive oil is considered the best..
The label says: Olio d'oliva l'extravergine.
In this olive oil, the acidity does not exceed 1%. How lower acidity olive oil, order higher quality.
It is even better if it is stated that the olive oil is cold pressed - spremuta a freddo.
The difference between ordinary olive oil and extra virgin olive oil is that the extra virgin olive oil - Olio d'oliva l'extravergine - is obtained exclusively from fruits harvested from the tree, and the pressing must be done within a matter of hours, otherwise it will be very high acidity of the final product.

The olives that have fallen to the ground are used as raw materials for the lampante oil, which is unsuitable for food due to its very high acidity and impurities, therefore it is refined in special installations.
When the oil has completely gone through the refining process, a little extra virgin olive oil is added to it and eaten under the name - "olive oil".
Lower quality oil - "pomas" is made from a mixture of olive seed oil and extra virgin oil.
The highest quality is considered to be Greek olive oil.
Olive oil does not improve its quality over time; the longer it is stored, the more it loses its taste.
Any vegetable dish dressed with olive oil is an antioxidant cocktail that preserves youth.
The polyphenols in olive oil are indeed powerful antioxidants.
Antioxidants inhibit the development of free radicals in the body and thus prevent cell aging.

Olive oil positive affects digestion and is an excellent prevention of stomach ulcers.
Olive leaves and fruits contain oleuropein - a substance that reducing pressure.
Known and anti-inflammatory properties of olive oil.
The value of olive oil is due to its chemical composition: it consists almost entirely of monounsaturated fats that lower cholesterol levels.
Recent studies have also revealed the immunostimulating effect of this product.
Real olive oil is fairly easy to distinguish from counterfeits.
It is necessary to put it in the cold for several hours.
In natural oil white flakes form in the cold which disappear again at room temperature. This is due to the content of a certain percentage of solid fats in olive oil, which, when cooled, solidify and give these solid flocculent inclusions.
The oil is not afraid of freezing - it fully retains its properties when defrosting.
It is best to use olive oil when dressing dishes, in baking, but frying in it is not recommended.
Soybean oil.
Soybean oil is obtained from soy beans.
Average content of fatty acids in soybean oil (in percent): 51-57 linoleic; 23-29 oleic; 4.5-7.3 stearic; 3-6 linolenic; 2.5-6.0 palmitic; 0.9-2.5 arachidic; up to 0.1 hexadecene; 0.1-0.4 myristic.
Soybean oil contains a record amount of vitamin E1 (tocopherol)... There are 114 mg of this vitamin per 100 g of oil. In the same amount of sunflower oil, tocopherol is only 67 mg, in olive oil - 13 mg. In addition, tocopherol helps fight stress, prevents cardiovascular diseases.

Regular consumption of soybean oil contributes to reduce blood cholesterol, improve metabolism, strengthen the immune system.
And this oil is also considered the record holder among other vegetable oils in terms of the amount of trace elements(there are more than 30 of them in it), contains vital fatty acids, among which there are quite a lot of linoleic acid, inhibiting the growth of cancer cells.
Same way restores the protective and moisture-retaining properties of the skin slowing down its aging.
Soybean oil has a high biological activity and is absorbed by the body by 98%.

Crude soybean oil is brown with a greenish tint, while refined soybean oil is light yellow.
Low-purity soybean oil has, as a rule, extremely limited shelf life and rather unpleasant taste and smell.
Well-refined oil is a practically colorless, tasteless and odorless liquid with a specific oily consistency.
A valuable component extracted from soybean seeds together with fatty oil is lecithin, which is separated for use in the confectionery and pharmaceutical industries.
They are mainly used as raw materials for the production of margarine.
Only refined soybean oil is suitable for food, it is used in the same way as sunflower.
Better for cooking vegetables than meat.
It is more often used in the food industry as a base for mayonnaise, as a dressing for sauces, and for the production of hydrogenated soybean oil.
The recommended average daily intake of soybean oil is 1-2 tbsp. spoons (about 20 g, which is about 190-200 calories).
Corn oil.
Corn oil is obtained from the germ of corn.
The chemical composition of corn oil is similar to sunflower oil.
It contains acids (in percent): 2.5-4.5 stearic, 8-11 palmitic, 0.1-1.7 myristic, 0.4 arachidic, 0.2 lignoceric, 30-49 oleic, 40-56 linoleic , 0.2-1.6 hexadecene.
The pour point is from -10 to -20 degrees, the iodine number is 111-133.
It is golden yellow in color, transparent, odorless.

It is believed that corn oil is the most useful oil available and familiar to us.
Corn oil is rich in vitamins E, B1, B2, PP, K3, provitamins A, which are the main factors that determine its dietary properties.
The polyunsaturated fatty acids found in corn oil increase the body's resistance to infectious diseases and favors removing excess cholesterol from the body, renders antispasmodic and anti-inflammatory effect, improves brain function.
Due to its nutritional value, corn oil is used for irritated and aging skin by regenerating it.
In cooking, corn oil is especially good for frying, stewing and deep-frying., since it does not form carcinogens, does not foam and does not burn.
It is good to use it for the preparation of various sauces, dough, bakery products.
Due to its beneficial properties, corn oil is widely used in the manufacture of dietary products and baby food.

Municipal budgetary educational institution

"Secondary school of the village of Tri Klyucha"

Research work on the topic: "Production of unrefined sunflower oil in our region."

Performed: 4th grade student

Asmeeva Elina.

Supervisor: teacher

primary grades

Sokolova L.M.

2016 year

Content:

Introduction ………………………………………………………………………… 3

1.Main part ……………………………………………………………… ..4

1.1 Excursion to the oil mill in the village of Papanovka …………………………….… .4

1.2 Useful properties of sunflower oil …………… 41.3 Contraindications for sunflower oil ………………………………. 5

1.4 Who invented a method of obtaining oil from sunflower seeds? ... .5

Conclusion ………………………………………………………………………… ..7

Used literature …………………………………………………… 8

Introduction

Target my research work: to find out how sunflower oil is obtained and how it is useful.

To realize the above goal, I needed to solve the followingtasks:

1. Make an excursion to the oil mill of the Akbuzat farm in the village of Papanovka and get acquainted with the technology of sunflower oil production.

2. From the Internet resources to collect material about the benefits and dangers of sunflower oil, as well as who was the first to come up with a way to extract the wonderful oil.

3. Summarize the results obtained, formulate conclusions and recommendations.

Object my research became unrefined sunflower oil.

Golden sunflower,

Petals-rays.

He is the son of the sun

And a cheerful cloud.

Everyone knows this plant from childhood. Perhaps there is no person who has never seen a sunflower (sunflower), and those who have seen it become fans of this amazing plant forever.

Sunflower is a large plant up to 3m high. Hollow stem and oval-heart-shaped leaves are covered with bristly hairs. Its fruits are familiar seeds to all of us. The sunflower got its name from two Greek words "sun" and "flower". This name was given to it for a reason. A huge inflorescence of a sunflower is surrounded by bright radiant petals and looks like the sun. In addition, this plant has the ability to turn its head after the sun, tracing its entire path from sunrise to sunset.

In our village of Papanovka, large fields are sown with sunflowers, and in the summer my sisters and I often admire this beauty. And we wondered, where do such a huge amount of seeds go?

After talking at home with our parents, we learned that there is a mini-creamery behind our village and that sunflower oil is produced there.

Our researchactual , since sunflower oil is a healthy food product. And the enterprise where it is produced is located near our school, and we do not know anything about it. Maybe the seeds are fried in a large skillet and then boiled into oil?

1.The main part

1.1 Excursion to the oil mill in the village of Papanovka

We asked Larisa Mikhailovna to organize an excursion to the oil mill, during which we talked with her worker Anvara Halimova. She showed and told us everything. I began the conversation with the fact that today several different methods of producing vegetable oil are used, in this farm, the method of cold pressing. To obtain oil, sunflower seeds from bags, together with husks, are poured into a container resembling a separator and passed through a low-power press, the temperature inside which does not rise above forty degrees. The cake (waste, husk), which remains after the processing of seeds, is used as a useful feed for livestock. Then the resulting oil goes through a filtration system to get rid of the cake residues. To do this, the squeezed oil flows through hoses into large rectangular barrels. So it stands for several days, where natural cleaning takes place (debris settles to the bottom). The purified oil flows through hoses into a container resembling a samovar for bottling. The filled container is placed in a "cabinet", the door is closed and after 1-2 minutes the bottles are tightly sealed with special lids. The oil is ready to be shipped for sale to your local store and shops in our area.

Thus, we got acquainted with the most primitive technology for extracting vegetable oil - seeds are crushed under pressure. And from them flows oil, which is called unrefined. It's that simple! During this process vitamins are “squeezed out” from seeds in the main amount. Therefore, this type of oil is the most vitamin-containing and useful. The liquid has a dark, saturated color, it is opaque, and may contain a slight sediment. The only drawback is the short shelf life, so you need to store such oil in the refrigerator or in a cool place.

1.2 Useful properties of sunflower oil

What are the beneficial properties of unrefined sunflower oil?

Unsaturated fatty acids contained in unrefined sunflower oil are involved in the formation of cell membranes and nerve fibers, that is, they are important for the entire human body.

Sunflower oil has a beneficial effect on the cardiovascular system, helps to reduce cholesterol levels, strengthens the walls of blood vessels, and serves as the prevention of atherosclerosis, thrombosis, heart attacks and other diseases of the blood vessels and heart.

It has a positive effect on the functioning of the brain, improves mental abilities and memory.

Helps to establish the work of the gastrointestinal tract, cope with constipation, is useful for gastritis and peptic ulcer disease.

This type of oil has a positive effect on the human endocrine and genitourinary systems.

Despite the high calorie content of unrefined sunflower oil, it is recommended for overweight people and those who monitor their weight.

Sunflower oil improves skin condition and .

Regular consumption of unrefined sunflower oil helps protect the body from premature aging.

1.3 Contraindications for sunflower oil

Unrefined sunflower oil, like other vegetable oils, should be consumed no more than 20 grams per day, but regularly. Oil abuse can lead to malfunctioning of internal organs. Before using unrefined sunflower oil for medicinal purposes, it is imperative to consult a doctor.

There are no special contraindications to the use of sunflower oil. It should be used with caution only by people suffering from diseases of the biliary tract and gallbladder.

The use of an expired product can cause harm. Therefore, when buying vegetable oil, pay special attention to the date of its production.There should be no sediment in a bottle with a quality fresh product. Store unrefined oil in a glass sealed container. It is not recommended to use oil after 30 days from the moment the original bottle is uncorked..

1.4 Who came up with a way to get oil from sunflower seeds?

Today sunflower for us is, first of all, a valuable industrial crop from which oil is obtained. And it's hard to imagine. That there was a time when this plant was looked at as an ornamental one. America is considered his homeland. Having entered Europe at the beginning of the 16th century (brought by the Spaniards), the sunflower became an inhabitant of flower beds and gardens.

In Russia, the sunflower appeared in the 17th century, thanks to the efforts of Peter1, who wished to receive the seeds of this plant from Holland. By his order, they were sown in the royal pharmacy garden in St. Petersburg. For almost 100 years no one knew that oil could be obtained from the seeds of this Dutch flower. For a whole century in Russia, sunflowers were planted in order to have a beautiful "little sun" in their garden. Only in 1829, Daniil Bokarev, a savvy serf peasant from the Voronezh province, came up with a way to obtain oil from sunflower seeds. The thoughtful and practical-minded peasant belonged to those who were convinced. That everything that grows in the world should be beneficial.

Reasoning this way, Bokarev got busy with the inhabitant of his front garden. He examined the root, tested the stem, dried and dried the leaves, tried smoking the petals. And no luck. So the persistent seeker came to the head of the yellow lurker. Maybe there is a benefit hiding there. And he was not mistaken.

While digesting, frying and rubbing the soft grains of the settlement novosel, Daniil Semyonovich discovered an oily discharge. The device with which he knocked out the oil was made from a thick, short stump with a square hole cut out. At the bottom of the cutout, a cylindrical nest was carved into which portions of prepared sunflower seeds were laid, wrapped in clean burlap or in a row. According to the size of the nest, a wooden cylinder "boy" was made, which was placed on a sunflower. By pressing two wedges, the cylinder was driven into the nest, and at the ends it was necessary to beat with a hammer, hence the origin of the name of the production - oil mill. There was a drainage hole at the bottom to drain the oil. The machine for pressing the oil, wedges, hammer - everything was made of strong wood (mostly) from oak.

Subsequently, Bokarev replaced the "wedges" with a sturdy oak lever.

To my delight, I received excellent oil. Before that, sunflower was grown in villages and cities, mainly as an ornamental plant. The next year D.S. Bokarev sowed sunflower more and more for production purposes. Having satisfied the needs of the farm, he began to sell sunflower oil. I liked it, quickly entered the life of the peasants, became an irreplaceable product. Subsequently, Bokarev replaced the "wedges" with a sturdy oak lever.

Four years later, the world's first oil mill was built in his native village Alekseevka. And in 1835, the export of butter abroad began. The church recognized oil as a lean product, hence its second name - vegetable oil.

We want to thank Daniil Semyonovich Bokarev for coming up with how to produce sunflower oil.

Mom says that you can't do without him in the kitchen. She uses both refined and unrefined oils.

Output

The conducted research allowed me to draw the following conclusions:

1. I got acquainted with the most primitive technology for extracting vegetable oil by the method of cold pressing, that is, unrefined sunflower oil. This method was invented by a small scientist, and a Russian serf peasant, a very talented person - D.S. Bokarev in 1828.

2. Unrefined sunflower oil - the most vitamin-containing and useful. But it is the least in demand, since the stores mainly sell refined oil, and besides that, buyers appreciate the taste of the oil, and not the healthy ones.

3. I learned that unrefined sunflower oil, like other vegetable oils, should be consumed no more than 20 grams per day, but also regularly. In no case should such oil be warmed up, as its beneficial properties decrease, so it is better to add it to salads, mushrooms, etc.

Conclusion:

After doing my research, I learned a lot of useful and interesting things about unrefined sunflower oil.Thanks to this wonderful oil, you can improve your well-being, improve the functioning of internal organs, rejuvenate your skin and strengthen your hair. Unrefined sunflower oil reduces the risk of developing skin diseases, is an effective prevention of rickets in children. Like medicinal products, this oil has a positive effect on the entire body.Now I will gladly tell my comrades, teachers, and parents about this.

References:

1. Victoria Karpukhina “Vegetable oil. The Truth About Healing Properties "LLC "AST Publishing House", 2011.

2. Ronald Cohn Vegetable Oil. Publisher: Onyx, 2013.

3. Internet resources.

According to the GfK Rus platform, 97% of Russian families buy sunflower oil at least once a year. The product is in demand, so the creation of a brand of sunflower oil is a good business decision. But don't rush into mass production: for a start.

Competition in the sunflower oil market is fierce for two reasons.

1. A large number of players. Own oil lines are launched by international holdings (like BUNGE), supermarket chains (ARO - TM of the Metro chain) and regional producers.
2. More than half of the vegetable oil market belongs to three companies: Efko, Yug Rusi and Solnechnye Products. Newcomers, especially small businesses, have a hard time keeping up with such tough competitors.

Nevertheless, KOLORO marketers know how to make a sunflower oil brand visible and profitable.

There is a prospect of entering foreign markets: the export of sunflower oil from Russia in 2016-2017 reached a record figure of 1.7 million tons. This suggests that the Russian product is in demand in the world, especially in Asian countries. That is, you can create a brand of sunflower oil, focused on the foreign market.

Quality criteria: Rogue, don't cheat!

High quality is an essential characteristic of a new product. As mentioned above, most of the market belongs to three leading companies. They have won the trust of thousands of buyers. If your product seems to be of poor quality to the consumer, he will return to proven options without hesitation. The criteria for evaluating sunflower oil are prescribed in GOST 18848-73.

Compliance with the standard is a prerequisite for any type of product. Nevertheless, according to the Roskachestvo Institute, 70% of consumer goods with the GOST mark do not meet the stated requirements. Therefore, releasing a good product is already half the success.

Are you convinced of the quality of the products? Now you can make a line of sunflower oil.

Sunflower oil brand development: stages

Marketing Objectives

What is the brand for? What results does the manufacturer expect from the launch of a new product on the market? The goals can be as follows:

• achieve the required level of awareness of the target audience (brand awareness);
• encourage consumers to test purchases;
• achieve the desired brand perception;
• get a certain amount of profit, etc.

You need to set specific goals in terms of numbers and deadlines. For example: by 2020 the level of awareness of the audience about the hypothetical brand "Maslitsa" should reach 35%.

KOLORO marketers will help you to correctly formulate goals and achieve them in a timely manner.

Market analysis and positioning

A winning strategy for developing a newbie brand is to occupy a vacant niche. To do this, you need to study the proposals of competitors, their audience and identify consumer preferences.

Depending on the degree of purification, unrefined and refined sunflower oil is isolated. Refined, in turn, is deodorized and non-deodorized. Also, oil is divided into grades: premium, superior and first. Consumers pay attention to these characteristics and choose a product according to their requirements.

It is enough to google a few minutes to find out the following: unrefined oil is better for a healthy salad, and refined deodorized oil is better for frying cutlets. The division is rather arbitrary and does not pretend to be the title of truth, but most consumers think so. Therefore, it makes sense to release a product line of different types of oil. Here's an interesting option for - a vegetable oil brand that offers solutions for all occasions. Culinary occasions, of course.

Some more examples of sunflower oil positioning:

• healthy oil for the whole family;
• the best oil for cooking dietary meals;
• a daily source of fats, vitamins and fatty acids;
• an important ingredient, without which it is impossible to prepare a delicious meal.

The target audience

When the Stozhar brand entered the Russian market, it defined the CA of middle-price vegetable oil: women 35-65 years old, city dwellers, family. They respect traditions, take care of their relatives, watch over the health of the household and their appearance.