 |
|
|
|
|
|
 |
 |
|
1.
The Ojon® tree grows exclusively in the rainforest of the Moskitia region of Central America. In one year, a single tree produces about 8,000 nuts – enough to supply just 3 cups of pure Ojon® oil. |
|
|
 |
|
2.
The Miskito cut the ripe nut cluster from the Ojon® tree using a machete. |
|
|
 |
|
3. They
carry the clusters back to their village where they are stacked
in the hot sun to dry. |
|
|
 |
|
4.
The following day, the individual nuts are picked from the
cluster by hand and washed in water. |
|
|
 |
|
5. The
nuts are then simmered in a pot of boiling water to soften
the orange outer shell. |
|
|
 |
|
6.
The nuts are transferred to a wooden barrel where they are
smashed with a log to loosen the peel. The peel is completely
removed by hand and the brown nut inside is washed. |
|
|
 |
|
7.
The women of the village crack each nut by hand to extract
the kernel. |
|
|
 |
|
8.
The kernels are then cooked over a fire until the precious
oil is extracted.
*It takes approximately 8,000 nuts in order to make 3.5 cups of pure Ojon® oil. |
|
|
 |
|
9. The
hot oil is then poured into a glass bottle. As it cools, it
becomes a paste. |
|
|
|
|
10. From Central America it travels to a small village in Northern Italy where the oil is carefully purified so that its potency is preserved. Ojon® Corp. manufacturing headquarters in northern Italy. |
|
