For effective pressing, it is necessary to pay attention to the quality of oilseeds. The following are the parameters that have a decisive influence on the pressing process. Biological maturity and care during drying – these parameters are very difficult to assess in practice, there is no single methodology for their assessment.

In any case, it is necessary to avoid:

• charred seeds (odor, dark color, hardness);
• immature seeds;
• seeds covered with mold, as well as with signs of other diseases;
• damaged seeds.

In accordance with most standards, the limit for the content of damaged seeds is 2% (damaged seeds, among other things, oxidize the oil in the seed, which worsens the quality of the oil)