Harvesting & Pre-treatment: Berries are harvested (often frozen-branch harvested to prevent crushing). They undergo washing via a bubble fruit washer and visual inspection to remove leaves, twigs, and debris. De-stemming & Crushing: Fruit is fed into a gentle crusher/roller to break the outer skin. Pulp & Seed Extraction (Pulping): The crushed mash goes through a Double-Stage Pulper-Finisher machine. This step separates the smooth orange pulp/juice from the hard inner seeds and skin. Homogenization & Separation: Sea buckthorn naturally separates into 3 layers (pulp oil, thick puree/pulp, and clear sediment/juice). High-shear homogenizers or disc-stack centrifuges are used to stabilize the pulp emulsion or separate pulp oil as a valuable byproduct. Pasteurization & Packaging: The pulp is thermalized at 85°C–90°C using tubular heat exchangers to preserve bio-active nutrients (Vitamin C, Omega 7) and immediately filled hot into sterile packaging.

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