Err

ARGAN:truth and lies!!!!!!
PASSIONMAROC
HOW TO CHOOSE A COSMETIC ARGAN OIL?
HOW TO CHOOSE A COSMETIC ARGAN OIL ?

First of all, let’s precise that cosmetic argan oil smells like its fruit. Let’s remember that only water has no smell. That smell is slight and not as strong as edible oil. To check the quality of the oil, first of all open the bottle and smell. Its smell must not be strong. Its colour must be light yellow. As that colour also depends on the soil, it should be light-coloured yellow and not dark. To test it, just put one drop on your palm and spread it. One minute later, it should have penetrated and the smell should have vanished. It is quite normal that there is a smell when you spread the oil, because of a rise in the temperature. When you touch and smell the oil coming out of the press at a temperature of about 40°C, you can notice it has the same smell, a bit stronger, but it gets less strong when it cools down.
To be certain of buying a product of an excellent quality, the only way is to make sure the whole production line is controlled.:
- Picked-up kernels must not have been eaten by goats which feed on the pulp and spit the pits out. If using those kernels is not forbidden, nevertheless the oil gets the smell of “the animal” and some laboratories get rid of that smell with steam. But the higher temperature destroys a part of essential fatty acids and vitamin E.
- Kernels must not be roasted. That process gives argan oil a distinctive nutty flavour appreciated as food but not for cosmetic use.
- The argan oil extraction must be done mechanically with a slow rotation so that the temperature does not exceed 60°C. It is only that way argan oil can preserve all its properties.

Some oil-works use modern pressing machines in which the oil can reach a temperature of more than 100°C while précising that it is “a first cold pressing”.
- The home-made extraction by a millstone is to be avoided. That form of extraction requires a previous roasting of kernels in order to reduce the degree of dampness and to allow the oil extraction. Furthermore, the paste which is left is kneaded with tepid water. It is rainwater mainly, stored in tanks in which the presence of germs and bacteria is undoubted.
The argan oil obtained that way can only be preserved for 3 months. …/…

Consequently, choosing a certified “ecocert”oil will be a guarantee of quality and respect of an oil worthy of its name. Furthermore, a cold-pressed oil can be kept for two years.
WHICH IS THE DIFFERENCE BETWEEN COSMETIC ARGAN OIL AND ARGAN OIL FOR FOOD?
What is the difference between cosmetic argan oil and edible argan oil?

The difference comes from the treating of kernels before the oil extraction.
They are roasted only in case of edible oil, which gives it a characteristic nutty flavour and a slightly darker colour. As for cosmetic argan oil, it is odourless and slightly lighter.
The roasting technique presents the drawback of destroying a part of the active constituents needed in cosmetology, principally Vitamin E.
The traditional extraction made by a stone mill needs a previous roasting to reduce water located in kernels.
Without that method, it would be practically impossible to separate the oil by hand mixing.
Cosmetic argan oil can only be obtained by mechanical extraction, using electrical presses with a slow rotation so that the temperature does not exceed 50°C.( Hence the expression: cold-pressed )

A swindle:
Some sellers try to make us believe that edible oil has the same properties as the cosmetic one.
Do you know that in markets, shops, including the Internet, both in Morocco and in France, you can find oils of bad quality, at lower end of the range , fraudulent, sold at very low prices and under the name of “ argan oil”.
When buying, first of all, read the label of the composition very carefully or try and smell those pseudo-oils, which are called “argan oils”. They generally have a strong smell of “goat”.
Those oils are the result of the extraction of the argan oil from kernels that have already been eaten, digested by goats and found in argan fields.
In Morocco, those animals are fond of argan fruit.
In Morocco, near Essouira, you can see goats eating from argan trees. Therefore it is not surprising if the argan oil of a very bad quality has a strong smell. Argan kernels are gathered and selected among goats’ droppings. Likewise, to hide this strong characteristic excrement smell, kernels are roasted. That is why this type of oil is darker than the real natural oil, cold –pressed, which is of a very light yellow. Furthermore because of the heat of the roasting, that oil becomes of bad quality, losing a lot of its properties. Often as well, so- called “argan oils” are composed of a minimal quantity of real natural oil. Those oils are mixed with other vegetable oils of a low range without any cosmetic or dermatological value.

It is a usual swindle in Moroccan markets, but they can also occur in France or on the Internet.
So it is possible to find pseudo-argan oils in pretty bottles, with fancy labels. It is also very difficult to read or understand the composition of the products printed on labels.
It is obvious that the purchase of such oils is not advisable as their origin is unknown.
They are offered at a very low price, but evidently they are of a poor quality. The sellers of those so called “argan oils” have no scruples about selling them as real pure natural oils. Be careful if they propose very cheap oils. Real argan oil is a rare product that cannot be sold cut-price. So, in such a case, don’t you think that you get a good bargain.
I asked two questions to the biomonde specialist in argan oil, relating to the difference between oils, the cosmetic one and the edible one and about the degree of Vitamin E.






I was in Morocco for Christmas of 2008 and i did some photos of the woman's cooperative.
For: lebiomonde@wanadoo.fr Of: passmaroc@hotmail.fr
I ask two questions directed to biomonde, specialists in argan oil, relating to the difference between oils, the cosmetic one and the nourishing one ,concerning the degree of vitamin E.

Dates: on Friday, the 2nd In January, 2009 10:45:26 +0100

Sr.
Obviously, edible oil (roasted kernels) contains less and less Vitamin E according to the amount of time it has been roasted?
If it is traditional oil (extraction with water), it is more oxidized and acidified. Furthermore, that oil cannot last longer than 3 months without spoiling and its strong smell prevents it from being used for the face.
For 15 years, the teacher Zoubida CHARROUF, has proved that only cold-pressed oil by mechanical process is the ideal one for cosmetic purposes.
Look for several articles on the Internet that deal with that matter.

A contradiction is also said that the Moroccan woman has always been using the traditional oil. This is false but it is convenient for those cooperatives that do not have the proper machines to extract the oil in the correct way.

The cosmetic oil has been existing for hundreds of years.

The traditional production of argan oil for cosmetic use has always been produced in Morocco. That oil is similar to edible oil since it is slightly roasted, then it is extracted by water. That is why that oil does not last long. The oil for eating is more roasted..

Cordially,

Claude WALTERPILER

.External Class .EC_hmmessage P {padding:0px;} .ExternalClass body. EC_hmmessage {font-size:10pt; font-family:Verdana;} From: lebiomonde@wanadoo.fr To:passmaroc@hotmail.fr Subject: Re: renseignements Dates back(Date back): Sat, 3 Seed drill 2009 10:25:08 +0100





Sr.
A tocopherol analysis is very expensive and often made for cosmetic industry which looks for the highest degree of tocopherol as it is a natural preservative for edible and cosmetic products.
On the Internet, everybody copies the first analyses which were done ten years ago. On having had proceeded to the analyses, we are always surprised that some websites say they have between 650 and 800 mg of Vitamin E in their oil.
Few people specify that a part of tocopherols becomes pro-vitamin E. It is impossible that 650 mg of tocopherols equal 650 mg of pro-vitamin E.
Tocopherols are destroyed by heat and lost due to the time of conservation.
Fruit heated at more than 65°C (cold-pressed) lose their pro-vitamin E.
The amount of tocopherols depends on the way the oil has been made.
The soil and the varieties of argan trees (5 different types) will also influence the degree of tocopherols. Each plot is different.


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