Exploring Hydrocarbon Depletion
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LinkIn 1992 the Kenyan government removed price controls on essential commodities and the price of cooking oil almost tripled in a few weeks. KickStart realized that the small-scale production and sale of cooking oil could be a very profitable small business opportunity if only the right technology was available to local entrepreneurs.
smallpoxgirl wrote:Unless you want to go to an awful lots of effort buying and maintaining an expeller press, pigs are gonna be the thing.
davep wrote:Journey to Forever has an answer for that too:
smallpoxgirl wrote:davep wrote:Journey to Forever has an answer for that too:
Yeah, it can be done. For my money, rendering some pig lard seems a heck of a lot easier.
Rapeseed (Brassica napus), or canola, produces about 2,000 pounds of seed per acre, yielding about 100 gallons of vegetable oil for fuel, as well as 1,200 pounds of high-protein meal (seedcake) which can be used for livestock feed, or composted, or added to a biogas digester to produce methane for cooking and heating, or used to make ethanol.
Yields from soybeans are about 60 gallons per acre, from coconuts more than 200 gallons per acre, and from oil palms more than 500 gallons per acre. (See Vegetable oil yields.)
On the small scale, one bushel of rapeseed (canola) produces about 3 gallons of biodiesel.
davep wrote:You'd need a lot of pig to rival that.
smallpoxgirl wrote:davep wrote:You'd need a lot of pig to rival that.
Don't need that much oil. Between rape seed mash or bacon, I'll take bacon as a byproduct any day.
Most commercial producers list their pure olive smoke points in the range of 425-450°F while "light" olive oil products (which have undergone more processing) are listed at 468°F. Manufacturers of extra virgin oil list their smoke points in a range that starts "just under 200°F" and that extends all the way up to 406°F. Again, the variability here is great, and most likely reflects differences in the degree of processing.
In principle, organic, unrefined, cold-pressed extra virgin olive oil should have the lowest smoke point of all forms of olive oil since this form of the oil is the least refined, most nutrient dense and contains the largest concentration of fragile nutritive components. Based upon this, I cannot imagine exposing this type of olive oil to high heat, anymore than I can imagine exposing fresh organic flax oil or evening primrose oil. For a natural, very high-quality extra virgin olive oil, I believe the 200-250°F range reflects the most likely upper limit for heating without excessive damage. In other words, this would allow the use of extra virgin olive oil for making sauces, but not for 350°F baking or higher temperature cooking. It is best to add it to your dishes after they have been cooked to enjoy the wonderful flavor and nutritional value of olive oil.
Loki wrote:I like to fry stuff. Everything in fact. If it ain't fried, it ain't worth eating. So I use a lot of vegetable oil. Been weening myself off imported olive oil, and am now mostly using organic canola oil (US-grown as far as I know), supplemented with some conventional California olive oil for hummous, salad dressing, and the like. My ideal is to grow or gather >50% of my calories. The rest I'd like to obtain locally.
So is there any feasible way for the home gardener / very small-scale market gardener to make their own vegetable oil? Haven't done a ton of research yet as I've been offline for the last 9 months, but I have been perusing the articles about veggie oil production in the CD3WD collection. Doesn't seem impossible. Anyone tried it? I live in zone 8-9, so growing my own olives isn't really feasible, but there have to be other options. Sunflowers? They grow great around here.....
kpeavey wrote:Doing some math...
12k miles/year of driving at 15 MPG =800 gallons
1/2 GPH for electricity, 24/7/365=4380 gallons
total need=5180 gallons
At 100 gallons/acre, you'll need to raise 52 acres of rapeseed to offer the fuel you need.
manu wrote:Make ghee (purified butter). Nothing is healthier.
The father of six children is a Muslim and does not smoke or drink, but his diet was rich in ghee, the clarified butter which is composed almost entirely of saturated fat. Instead of a healthy pink muscle, his heart is covered in a layer of fat so thick that surgeons have difficulty seeing his coronary arteries.
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