What’s the meaning of co-milling?

The Agricultural Cooperative of Zakros started to implement a modernized system of joint milling since 2003. With this system, since the producers and members of the Cooperative realized that their region is distinguished by common quality characteristics and common agricultural practices, they systematized and organized the cultivation of olive groves, the harvesting of the olive fruit and the transport to the olive mill, so that common and continuous processing takes place. In joint milling, the olive mill receives and weighs each producer's olive fruit daily. From it, a representative sample is received and, using a special device, the oil content is calculated.

In this way, the economic value of the olive fruit is assessed and the producer receives a percentage of the sales value of the olive oil, after deducting the service fee. Every day, the quantities of olive oil actually produced are verified and any differences are distributed proportionally between the producers. After the above data is recorded, the olive fruit of the producers' daily harvest is mixed and the production process begins. Processing continues automatically without interruption. Human labour at this point is needed to monitor the correct operation of the mechanical equipment and there are no time gaps in the process, except for cleaning or maintenance work.

With co-milling, the main benefit is speed. The producer can grind his daily harvest no matter how small it is. Thanks to the fast same-day processing, the olive fruit does not have time to stay in the sacks and storage cages for a long time to increase its temperature and cause deterioration. Instead, it is ground fresh and healthy within hours. Thus, the chemical characteristics such as the acidity as well as the organoleptic characteristics of the olive oil, i.e. its taste and aromas, remain excellent.

Parameters that require control, such as kneading time and temperature, remain fixed during production. Thus, deviations that are likely to cause quality fluctuations, are prevented.

With co-milling, the main benefit is speed, which also improves the quality of the olive oil. Thanks to the fast same-day processing, the olive is milled fresh and healthy within a few hours.

With joint milling, more producers are served and turnover increases. The olive fruit is received at receiving stations, at a predetermined time, without crowding and waiting for the producers. The work is organized, staff circulation in the area is controlled, proper sanitary conditions and safety rules are effectively applied. The amount of olive oil obtained is greater, because of the continuous and automated process, as this way the full potential of the machines is utilized and losses are minimized. The quality of the produced product is better, due to the fixed adjustments of the process and saving of time. Production costs are reduced, as labor requirements are reduced, waste management and volume, expendables and energy requirements, are reduced.

With joint milling, more producers are served, safety rules are effectively applied and the quantity of olive oil produced is increased as machinery operates in full dynamic. Quality is improved due to stable production conditions. At the same time, mill waste is reduced and losses are minimized.