1. A FRUIT TRANSFORMED INTO OIL
QUEBEC CRANBERRY
A FRUIT TRANSFORMED INTO OIL

2. Geographical cranberry growth region

3. Analytical Review
Cranberry Seed Oil

4. Analytical Review
Cranberry Seed Oil

5. Analytical Review
Cranberry Seed Oil

6. Analytical Review
Cranberry Seed Oil

7. Analytical Review
Cranberry Seed Oil

8. Principal Phytochemical Constituants
SOURCE: Analysis Certificate ITERG (Institut des Corps Gras) 02/ FRANCE
Principal constituants:
Insaponifiable Material 1,5 to 1,6 g/100g +/- 0,30
Tocopherols alpha & gamma to 150 mg/kg of fat
Tocotrienols alpha gamma & delta to 1700 mg/kg of fat +/- 275
Acide linolenique 18:3 (n-3) cis to 35% Omega - 3
Acide linoleique 18:2 cis to 40% Omega - 6
Acide oleique 18: to 25% Omega - 9

9. Real time analysis results of the oxydative stability
Oxydative stability Study
Cranberry seed oil over a Period of 3 years
Real time analysis results of the oxydative stability
Source; R&D Direction of Fruit d’Or – Tests performed by AGAT Laboratories - Canada

10. Principal fatty acid level comparaisons
Comparative datas
On few popular oils
Principal fatty acid level comparaisons
Cranberry Seed Oil
Monounsaturated Fat 20 à 22 %
Polyunsaturated Fat 70 à 75 %
Saturated Fatty Acids 6 à 7 %
Argan Oil
Monounsaturated Fat 45 à 50 %
Polyunsaturated Fat 32 à 40 %
Saturated Fatty Acids 16 à 20%
Musky Rose Oil
Monounsaturated Fat 15 %
Polyunsaturated Fat 70 à 80 %
Saturated Fatty Acids < 5 %
Olive Oil
Monounsaturated Fat 55 à 83 % Polyunsaturated Fat 15 à 20 %
Saturated Fatty Acids 10 à 20 %

11. Transformation equipement Screw Press– 1st Press – Cold Press

12. A cranberry bog over time

13. Harvesting charm

14. Further processing and cleaning

15. Our certifications