Instant Raw Mango Pickle (Achaar) Ready In Just 10 Min!

Instant Raw Mango Pickle (Achaar) Ready In Just 10 Min!

Aam ka achaar is all we need to perk up our meals or use it in the absence of any sabzi. If you are ever out of achaar at home, you can make this raw mango pickle instantly using Vilina Refined Sunflowerseed Oil, in all of 10 minutes!

If there’s something that all Indian kitchens are always well-stocked with, it is a variety of pickles. There are different kinds of pickles you can make with different foods, but mango pickle so far remains the most popular. Aam ka achaar is all we need to perk up our meals or use it in the absence of any sabzi to go with our roti or paratha or pulao. Kaccha aam gives us the tanginess and sourness plus a hint of sweetness we need in our pickles. So, mango is always the best contender for making the best Indian side dish.

  The only issue with making pickles is that it takes a lot of time to mature and get ready for consumption. So, if you are ever out of achaar at home, you can make this raw mango pickle instantly, in all of 10 minutes!
Get raw pickle mangoes from the market; you can easily get them when you’ll ask specifically for it. These are the mangoes with seed in it. Wash the raw mangoes thoroughly and cut them into cubes along with the peels. The peel adds a nice crunch to the pickle.
Procedure :

  • Heat 2 table spoon Vilina Refined Sunflowerseed Oil (in a Kadhai)
  • Add 1 teaspoon of mustard seeds (Rai)
  • 20-25 Black Pepper (Kali Mirch)*Cook for 30-45 seconds
  • 1/2  Teaspoon of Cumin Seeds (Jeera)*1/4 teaspoon of Asafoetida (Hing)
  • 2 1/2 Teaspoon of Kashmiri Red Chilli Powder
  • 1/4 Teaspoon of Turmeric Powder (Haldi)
  • Add all the mangoes pieces
  • Give Everything a good mix
  • Add 3/4 teaspoon of salt
  • Mix again nicely
  • Cover with a lid and cook for 5 minutes in low to medium flame
  • Do not add water as the water content of mango will cook the Mango
  • Add 1/2 cup of pre-crushed jaggery (gur) to it for sweetness. Cook it for 2-3 minutes until completely melted. (you can adjust the sweetness as per your preference)
  • And now the Pickle is ready
  • Allow it to come to room temperature
  • Store in air-tight container
  • You can refrigerate it for up to 10 days.


Vilina Oil Achar Recipe


Oil Fortification – Everything You Need To Know

Oil Fortification – Everything You Need To Know

Nearly one-third of the human population suffers from one or the other kind of micronutrient deficiencies. Especially women and children under age two suffer from various deficiencies including iron, calcium, folic acid, vitamins, and zinc. These nutrient deficiencies can lead to increased morbidity and mortality among mothers and children. Hence an adequate supply of micronutrient is crucial for the development of a child, especially in the first 1000 days of their life. Micronutrient deficiencies are associated with 10% of all children’s deaths.


What is Micronutrient Deficiency?


Micronutrient and dietary deficiency are not enough of one or more micronutrients required for optimal functioning of the human body. Micronutrient deficiencies affect nearly two billion people worldwide in both developed and developing countries. Important micronutrients include iodine, iron, zinc, calcium, selenium, fluorine, and vitamins A, B6, B12, B1, B2, B3, and C.


What is Oil Fortification?


According to the World Health Organization (WHO), fortification refers to the “the practice of deliberately increasing the content of an essential micronutrient, ie. vitamins and minerals (including trace elements) in a food & oil, so as to improve the nutritional quality of the food supply and to provide a public health benefit with minimal risk to health”, whereas enrichment is defined as “synonymous with fortification and refers to the addition of micronutrients to a food which is lost during processing”.


Why Should You Consider Oil Fortification?



Among all the macro and micro-nutrients, oil is the most calorie dense. They are not only rich in energy but also the prime source of many micronutrients required in our body. They are rich in fatty acids and a carrier of fat-soluble vitamin such as Vitamin A, D, E & K. In the fats and oil category, vegetable oil is the most widely consumed. Unrefined oil, such as palm oil is rich in Beta-Carotene which is a precursor for vitamin A. When the oil is processed and refined (which is what the majority of us consume), the nutrients get lost in the process.


Today there is an increased consumption of refined oils throughout the world. This trend is evitable even in the lower economic groups of the population as well. Since the majority of the population falls under this category, oil fortification became a necessary task to combat deficiencies. Fortification will help combat health problems associated with deficiencies of vitamins found in Oil among vulnerable groups.


There are so many oil and fat products produced specifically keeping the lower economic group in mind. Oils which are manufactured to replace high-cost cooking oils. For example – Margarine was developed as an alternative to butter – the only difference being that margarine was manufactured by the hydrogenation of refined oils. As a result, margarine lack fat-soluble vitamins. Since margarine was developed to replace butter, which is a good source of fat-soluble vitamins A and D, it was fortified with those same vitamins at an equivalent level.


The fitness and low-fat trend have led to insufficient consumption of fat-soluble micronutrients. What’s more, the lack of exposure to the sun has decreased our ability to synthesize vitamin D. Hence oil fortification will ensure that we consume a sufficient amount of fat-soluble vitamins through our diet.


The public health benefits of fortification may either be demonstrable, or indicated as potential by generally accepted scientific research, and include:


  • Prevention or minimization of diseases occurring due to deficiency of essential micronutrients in a specific population
  • Correction of the demonstrated deficiency of essential micronutrients in a specific population
  • A potential to improve the health and nutritional status that may have become suboptimal due to some unfortunate reasons.
  • Plausible benefits include improving or maintaining the health condition of public


Clearly, food and oil fortification have serious public health implications. When deciding to implement a fortification programme you should consider to minimize the nutrient deficiency that has the worst adverse effect on the health and function of a society.


Application of Fortification in Foods and Oils


Technically most expensive food and beverages are often fortified to suit the nutrient requirement of the consumer. However, to reach all the income groups, the fortification is provided by supplying it in the form of staple foods. The staple foods must be locally available to the people of low-income group, so no behavioral or lifestyle change is required to access the improved nutrition. The three important staple food includes:


Flour Fortification:


Flour is obtained by grinding uncooked grains or cereals in mills. It is mainly obtained from wheat, although it can also be obtained from corn, maize, rice, nuts, legumes, etc. Depending on the amount of flour obtained from the grain and the quality of the flour obtained. All the flours are an excellent source of dietary fibers, magnesium, and selenium.


Fortifying flour is a very cost-effective and hence most widely used method of supplying micronutrients. It has effectively managed to prevent vitamin A deficiencies. Since flour is consumed by the mass number of people, it is commonsensical to add other essential micronutrients like iron, folic acid, thiamin, riboflavin in addition to vitamin A. Since Flour is accessible to a wide range of population, industries are strictly instructed to follow the nutritional content of the flour.


Oil Fortification:


Cooking oil is plant fat used in cooking and food preparation across many parts of the world. Since its widespread use, cooking oils are perfect for Vitamin A fortification.


Crude oil naturally contains Vitamin A and E in the form of natural anti-oxidants. But other characteristics of crude oil such as aroma, taste, and appearances are in a questionable state. Hence crude oil undergoes refining process, which makes it lose those essential nutrients. Oil fortification is a perfect process to compensate for those lost nutrients and also to additional micronutrients to give the oil an added value.


Oil fortification becomes easy due to the presence of vitamin A. As it is in its natural state and easily blends with vitamin E  and vitamin D. Vitamin E gives an additional benefit of increasing the shelf life of the product.  Although Vitamin A is only suitable when used in food production and should not be directly consumed.


Rice Fortification:


Rice is the most widely used staple food in the world. Fulfilling nearly 20% of the world’s dietary needs. Interestingly, it is also the most consumed staple food in countries which faces severe micronutrient deficiency. Hence rice fortification is a perfect opportunity to supply those nutrients to a wide range of the population and gives significant leverage to counter malnutrition.


Rice fortification is carried out by blending essential nutrients in the kernel itself. With the method of coating, macronutrients are added to the genuine kernel. The macronutrients are liquified in the form of waxes and gums and spread on the rice. Once blended with plain rice, the end product is packed with micronutrient which does not wash off.


The Technology Used In Oil Fortification



To understand oil fortification you need to understand how oil refining takes place. The extraction of oil from oilseeds is done by manually crushing the oilseeds. The resultant oil obtained is called crude oil. It is rich in vitamins but still unsuitable for consumption. The oil is then subjected to refining process to remove the undesirable components to increase the product’s shelf life and make it edible.


The oil is further subjected to caustic which cause Free fatty acids to turn into soap, which is then discarded using centrifugal force. Oil is then bleached to separate the pigments such as beta-carotene and chlorophyll. Bleaching is carried out by using carbon which also absorbs healthy components of tocopherols and carotenoids.


Next, the oil is deodorized by passing it to high-pressure steam under vacuum. The oil obtained is highly refined and can be used to make other oil-based products. But this intense refining process also discards the essential macronutrients and hence fortification is required.


The oil fortification is carried out by adding fat-soluble vitamins. They can be either added individually or as a blend of multivitamin liquid. The addition of these vitamins should be done after the deodourization stage to minimize vitamin loss. Along with vitamins, other nutritional elements are added according to the nutritional requirement of that geographical area. The addition of these micronutrients is done similarly to the dosing of antioxidants which is regularly carried out in oil refineries. To ensure uniform mixing of these micronutrients, first a small batch of vitamins are measured and added to a small portion of warm oil and later the portion is mixed with bulk quantity prior to homogenization.




By now, you must have realized the importance of fortification in human society. Various industries and regulatory bodies have a committee set up to look after these procedures serious;y. Food and oil fortification is always done keeping the public health in perspective. Since micronutrient deficiency that impairs human development on an individual level has consequences on a large economic level. Many studies have suggested that society growing with micronutrient deficiency performs worst in competitive economic condition and the overall productivity of the population is decreased.


Recommended Practices to Store, Handle & Transport Cooking Oils

Recommended Practices to Store, Handle & Transport Cooking Oils

Recommended Practices to Store, Handle & Transport Cooking Oils

From the very mention of the term vegetable oil or cooking oil, all we think about is preparing food. From our simple homes to leading cafés and restaurants cannot imagine starting off their day without a bottle of cooking oil, because, without it, almost nothing is possible. But the truth is, even though vegetable oil such as olive oil, soybean oil, sunflower oil , peanut oil is used majorly as cooking oil; it has a variety of uses that are beyond the four walls of a kitchen. It is a key element in industrial production as it is an additive in fuels as well as in the making of pet food. Maybe a lot of you reading this article did not know that cooking oil is used for more than just cooking, but what’s more, to find out in this article is the care taken by major industry players while storing and transporting this cooking oil.

This article will shower light on some key elements with regards to the storage and transport of cooking oil, but to put it in perspective, this article will help you understand:

• The need for a good quality transport system
• Types of deterioration risks to be considered
– Oxidation
– Hydrolysis
– Contamination
• Designs for storage and transport
– Land Storage tankers
– Ship Tankers
– Rail and Road Tanks
• Elements to focus on for efficient storage
– Heating
– Cleaning
– Maintenance

What is the need for a good quality transport system?

To begin with, it is important to understand the need for a good quality transport system. There are many different types of vegetable oils and as much as it is required for cooking, it is an essential element in the production of other by-products as well. Hence there are two main reasons why there needs to be a quality transport service to deliver oil from one industry to another.

• Focus on flexibility: Since cooking oil has many varied uses, it needs to be delivered on time to produce various other products. This is one of the major reasons why when cooking oil is transported; it is transported in bulk almost at all times. Implementing a good quality transport service will help avoid any glitch related to delayed delivery, as this will even lead to spoilage of the commodity unless precise steps are taken.

Reduce the chances of delayed delivery: A delayed delivery will not only result in the spoilage of the commodity, but it will result in a chain of unfortunate events. Think of the delay as a reason to set off an economic disaster, where vegetable-cooking oil is not available to you at your fingertips. As important it is to deliver cooking oil for further production, it is also important to deliver it on time to reach end users on time. Being a vital ingredient in cooking, a restaurant establishment could run losses if there is a shortage of cooking oil. If you are thinking from an industrial point of view then a simple delay could result in a halt in the production of your favorite items such as soaps and cosmetics among other by-products.

These pointers depict how important it is to not only have a good quality transport system to deliver vegetable oil from one destination to another but also gives you an insight into how significant this oil is in maintaining a steady flow of the economy. The reason I mentioned the “steady flow of the economy” is because one-third of the business activities of industries within the production vertical involve transporting cooking oil from one place to another. The below chart depicts the usage of simple vegetable-cooking oil in the production industry.

This chart clearly shows the necessity of cooking oil, therefore now it is evident as to why there is a need for a quality transport service. So ultimately the next question is what are the right practices to follow for storing and transporting cooking oil.

What are the types of deterioration risks to be considered?

There are three types of deterioration risks that need to be taken into account while storing and transporting cooking oil. This risk depends on the type of oil or fat that is being stored. If not taken care, these risk factors could result in loss of the oil for the company as well as its clients.

• Oxidation: This is the risk that arises from the contact of the oil with the oxygen in the atmosphere. This may seem like a tiny problem while reading the article, but the impact of oxidation can lead to major problems. Oxidation causes chemical abnormalities in the commodity and thereby downgrades the quality of the oil produced. Although in certain cases some effects of oxidation can be rectified with extra processing, it runs heavy expenses for the company.

• Hydrolysis: In science class, we did learn the importance of storing oil in a very clean tank, but the reason was never told to us. Well if there are small microorganisms or the presence of water molecules in the tank it leads to hydrolysis. It breaks down the fats in oil to fatty acids and renders the oil useless for further production as well as basic cooking. Therefore care must be taken while drying the tank, which will be used for storage of the cooking oil.

• Contamination: If there are any remaining residues of the previously stored products or presence of any other element such as dirt is present in the tank, adding the oil for storage to this tank will lead to contamination. It may prove to be a hassle to ensure the complete cleanliness of pipelines and valves, but contamination can be overcome by installing an efficient system with adequate cleaning procedures and inspections.

These three risk factors must be kept in mind before designing storage and transportation plan, as these risk factors are difficult to rectify. Understanding these risk factors is a start to the process. Now we will develop on this understanding by looking into the types of storage and transportation techniques that are available.

What are the designs for storage and transport that can be adopted?

There are so many varieties of designs that can be adopted in order to be able to store and transport oil efficiently. Though the main type of container used to store vegetable-cooking oil is a tank, there are different types of tanks that can be used. Through this article, we will look at some of the most efficient models that will help you create an effective storage and transport system.

Land Storage Tanks:

The most commonly seen, vertical, circular cross-section tank that comes with a self-supporting roof that is slightly convex in shape is by far the best oil storage tank available in the industry.

These are the tanks that we commonly see and this is very effective in storing oil while minimizing the contact with dirt, oxygen as well as water, thereby reducing the risk of deterioration. These tanks need to have a sloped bottom in order to facilitate effective draining of the tank.

As a recommendation, if the tank is used to store oil that will be made available for end users, consider the use of small size storage tanks with a relatively low capacity. The reason for this recommendation lies in three key criteria to be followed while choosing a storage tank:
• Anticipated storage period
• Turnover rate
• Number of products to be handled

Taking these points into consideration, if you are producing cooking oil for the end user and not for further production, then maintaining small size tanks are better as the storage periods will be short and you will not be handling any other by-products.

Ship Tanks:

In order to be able to cater to the “bulk transport of oil” requirement, ship tanks have proven to be extremely efficient. With capacities varying from 200 to 2500 tonnes, a single vessel carries these tanks or cargoes from one place to another. Made out of mild steel, these tanks are coated to avoid corrosion and additionally needs to be approved for contact with cooking oil that is ultimately used to make food.

These tanks require heavy inspection in order to ensure that the coating is still in place, but with the move to stainless steel, the use of the coating is reducing. Ship tanks are often categorized into three types:

Bulk tankers: With a capacity of over 15000 to 40000 tonnes, these usually include inter-connected pipelines and most commonly used for the storage and transport of single oils.

• Parcel tankers: With a similar capacity range as the bulk tankers, these are more sophisticated and are designed to effectively carry different types of oils.

• Container vessel: A vessel that is designed to carry tanks of standardized dimensions which enhances the convenience in storage and transport.

Rail and Road Tanks:

These are tanks equipped to transport oil by and from one place to another. Most commonly used material for this tank is stainless steel or mild steel and if you are into production of end-user oils then this tanker will be perfect.

Similar to the others, this tank also helps in reducing the chances of deterioration if taken care of appropriately. The coating on this tank is also very essential to be well maintained as it can contaminate the oil stored inside.

What other elements must be focused for efficient storage?

What needs to be focused on during the implementation of an efficient storage system are as follows:

• Heating: it is essential to install appropriate heating facilities in the tanks in order to maintain the viscosity of the oils, that is the liquid and homogenous structure of the oil, during loading, transport, and unloading. Care must be taken to ensure that the heating coils are made of stainless steel and nor alloys consisting of copper as they could run risks of contaminating the commodity.

• Cleaning: As mentioned before, the cleanliness of the storage tank is very essential if you want to maintain the oil quality. It must be ensured that edible and non-edible oils are not mixed, as if not cleaned properly, they could prove to be hazardous for health. Regular inspections must be incorporated to ensure the cleanliness of the tanker. For instance, if water or steam is used to clean the tank it must be drained completely before storing the oil as it could lead to hydrolysis. Similarly, if any time of alkali is used to clean the pipelines and valves, they need to be washed out thoroughly to eradicate any remaining residues.

• Maintenance: A well-structured maintenance process needs to be incorporated along with the cleanliness inspection. This maintenance check should involve the check of steam pressure valves, steam supply pipelines, steam traps, weighing equipment, tank coatings, and gauge meters. These checks will help you measure the efficiency of their functioning and facilitate an overall check on the storage tank.

Storage and transport of cooking oil are very essential to ensure that there is a steady supply of the commodity across industries. Industries place ultimate importance on maintaining the quality of the storage and transport tank, as it is very essential as an industry standard. Many times oil gets rejected due to its incapability to meet the industry quality standards. Therefore key focus needs to be placed on the type of storage tanker you are choosing and the types of risk factors that you need to avoid in order to maintain the quality. Oil is like liquid treasure and especially in the case of vegetable-cooking oil, this holds true. With many varied uses and production of by-products, an efficient transport and storage system needs to be maintained.

Disclaimer – “Views expressed in the blogs, are exclusive thoughts of the author and are not necessarily
aligned to Vilina Refined Oil’s policies”.

A Detailed Information of Soyabean Cultivation

A Detailed Information of Soyabean Cultivation

A Detailed Information of Soyabean Cultivation

Soyabean is the most important and popular legume in the world. In India, the commercial understanding of soyabean started around four decades ago. Soyabean (Glycine max) also known as soybean belongs to leguminous plants native to East Asia. Even though it belongs to the leguminous family it is considered as oil seed due to its high oil content and is popular as a good source of vegetable oil and industrial application oil as bio diesel.

Fat-free soyabean meal is a significant and cheap source of protein for animal feed and packaged meals. soyabean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. The beans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soyabean crop. Traditional unfermented food uses of soyabeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natto, and tempeh.

In India, the crop has established itself as the major rainy season crop in the rainy ecosystems. Introduction of soyabean crop has increased the profitability received from per unit area in India. In the coming years, soyabean is going to be a major oil seed crop in India. Owing to the varieties of crops that have been bred, the production is estimated to get double of the current volume. A number of researches show that with the current variety of soyabean the productivity is around 2.1t/ha, with the national average being around 1.2t/ha.

As we become successful to fill this large yield gap, the soyabean cultivation will double in the upcoming years. The further growth of soyabean production, the quality of oil and seeds to be obtained by new research methodologies and advanced technologies. 

Benefits of Soyabean Crop 

Soyabeans have a treasure of health benefits, including the ability to increase metabolism, gain healthy weight, protect heart health, reduce the effects of menopause. 

The health benefits of soyabean include:

  • Improves metabolic activity
  • Healthy gain weight
  • Has anticancer potential
  • Boosts heart health
  • Reduce the effects of menopause
  • Boost digestive health
  • Long term solution for bone health
  • Control Diabetes 

This detailed guide gives you all the necessary information related to soyabean farming. The topics have been discussed thoroughly and after reading the blog post you will get a good grasp on the knowledge of soyabean cultivation. This guide includes: 

  • Soyabean plant and its properties
  • Variety of soyabean crops
  • Soil and climatic condition for soyabean cultivation
  • Propagation of soyabean crop
  • Preparation of land for soyabean cultivation
  • Manure and fertilizer preparation for soyabean cultivation
  • Weed management for soyabean crop
  • Pest and disease control in soyabean crop
  • Harvesting and yield of soyabean crop
  • Post harvest management of soyabean crop
  • Loans and subsidies for soyabean cultivation in India


Soyabean Cultivation in India

Soyabean is a leguminous crop cultivated in rainfed areas in India and is categorized as a determinate and indeterminate crop. The crop grows up to a height of 100cms with a well-balanced structure. The following are the characteristics:

  • The crop has a taproot system and grows up to a depth of around 1.5 m. The lateral root develops from taproot to around 300 m. Like most leguminous plants even soyabean crop contains bacteria which helps in nitrogen fixation. Hence cultivation of soyabean crop will help in maintaining the nitrogen content of the soil.
  • The crop has alternately arranged leaves and has different shapes. The colour is mostly dark green and sometimes tinted with brown, blue or red lesions. The leaves drop off when the seed pod ripens indicating the arrival of the harvest season.
  • The inflorescence of soyabean crop produces purple or white flowers. In indeterminate type, flowers appear on the main stem on 4th to 8th node. With determinate variety, the flower appears from 9th node and proceed forwards.
  • The fruit of the seeds appear in the form of pods and is usually in black or brown in colour sometimes tinted with purple or green. The pods have three seeds with round shape, hard and lined with a smooth texture.
  • The mass of the seeds around is generally 12 to 25 gm per 100 seed. The colour is either red, yellow, green depending on the variety. The reason why soyabean is cultivated as oil seed crop is that the seeds contain about 17 to 22% of oil and around 40% protein. 


Variety of soyabean crops

The variety of soya bean seed you choose must be able to harvest in 4 to 5 months. The variety must have the highest yield in the particular season. The seed must be disease resistant and must have a sufficient time interval between maturity and pod shattering. Some determinate and indeterminate variety includes:     

  • Indeterminate Soyabean crop: serenade, safari, sage
  • Determinate Soyabean crop: status, sequel, sentinal, santa. 

Soil and climatic condition for soyabean cultivation 

The temperature conditions don’t allow us to follow a wide range of the spectrum when it comes to soyabean cultivation. Temperature too high or too low could adversely affect the growth and yield of the soyabean crop. Temperature below 13-degree Celsius and above 30-degree Celsius is considered unsuitable. But during plantation, 15-degree celsius is the appropriate temperature to stimulate germination. The seeds have a tendency to get damaged when exposed to extreme temperatures. The duration of the day matters a lot during soyabean cultivation.

The minimum rainfall requirement for soyabean crop is around 500mm to 900mm. Due to the presence of the taproot system, the crop can handle scanty rainfall and is tolerant to dry weather. Water logging damages the yield but for maximum benefit, the root must be 50% logged in water.

Fertile soil is a pre-requisite for soyabean cultivation. The soil must be well drained with a lower pH value. But pH value below 5.2 with compact type oil can hinder the nitrogen fixation process. High clay content is considered good for the crop. 

Propagation of soyabean crop   

Propagation of Soyabean crop is dome through seeds. Seeds more than 2-year-old do not yield and hence fresh seeds must be purchased brought every year.


Preparation of land for soyabean cultivation 

The land for soyabean oil must be developed from a certain depth. The soil must be loosened, but unnecessary tillage must be avoided. There are chances that the soil may lose moisture while loosening and hence proper care must be taken to maintain good moisture content in the soil.  The soil may also get damaged due to wind and water and hence proper care must be taken during tilling. Two tilling methods are followed during soyabean cultivation: 

  • Conventional tillage: The land surface is inverted to keep no residues of the crop on the soil bed.
  • Conservation tillage: Tillage implements are used that leaves the traces of crop on the land surface to protect it from wind and rain.

Planting of soyabean crop is done from May until June in non-irrigated regions. I irrigated conditions, plants are only cultivated when the soil temperature crosses 15-degree Celsius. Minimum depth of planting is 1.5 inches. Early planting varieties are planted at shallow depth. Whereas late planting in dry soil conditions is done at a much deeper level.

The seeds are planted at a distance of 5 to 15 cm with a row spacing of about 40 to 90 cm, depending upon the type of plant you choose. Row spacing differs on the irrigation and water availability of that region. It is observed that a row length of less than 30 cm has several advantages.  

Manure and fertilizer preparation for soyabean cultivation 

  • Soil testing is always recommended before planting any crop. It helps you gauge the nutrient requirements of your soil
  • Lime is added to bring the pH value above 6. Anything below 5.8 affects the crop negatively.
  • In normal conditions, this crop doesn’t require any nitrogen-containing fertilizers since the bacteria present in the root nodules help in nitrogen fixation. The nitrogen is produced only after modulation and until then the crop consumes the pre-existing nitrogen from the soil.
  • The average nutrient requirement of the crop includes potassium and phosphorous at 20-30 kg/ha for medium quality soils and 40-50 kg/ha for poor quality soil.
  • Other than these major nutrients, soyabean cultivation also demands minor nutrients like calcium, magnesium and sulphur. 

 Weed management for soyabean crop

Weeds drastically reduce the yield and growth of soyabean crop by consuming the important nutrients from the soil.

  • Weeds grow fast and hinder the growth of soyabean crop
  • Manual removal of weeds is preferred during the early stages of the crop, but after plant attain a height of 5 to 10 cm, mechanical removal is more beneficial.
  • Plantation of the crop with a distance of 30 cm or less reduces the growth of the weeds
  • Herbicides are sprayed to control the growth of weeds but should be applied carefully since the soyabean crop is also sensitive to this sprays. 

Pest and disease control in soyabean crop 

Some common pests and insects can be found in soyabean farms such as cutworm, wire worms, boil worms etc. The following control measure can be taken:

  • Crop rotation
  • Using good fertilization and manures
  • Control Weeds
  • Inter cropping
  • Avoiding too much water lodging in the farm

Soyabean crop is also prone to many diseases such as soyabean rust, Sclerotinia stem, purple seed stain etc. Some of the the efetive control measure includes:

  • Crop rotation
  • Using fresh and certified seed for cultivation
  • Deep ploughing
  • Water management
  • Deep ploughing 

Harvesting and yield of soyabean crop 

Harvesting of soyabean crop must be done at the appropriate time to avoid unnecessary waste. The best sign of harvest is when the crop starts shedding its leaves and the moisture of seed drops below 15%. For inexperienced farmers, detecting of harvest season by observing its leaves is an easy option. Based on the size of the farm, the following harvesting methods are employed:

  • For small firms with the availability of labour force, hand harvesting is preferred. This reduces loss occurring during harvest and gives you seed with high viability. You can employ this method when your aim is to produce high-quality seeds.
  • Mowing is an activity cut the crops using a mower and the clean the harvest using a mechanical mower.
  • Large farms use machines to harvest the crop. The losses occurring are inevitable. The machines are designed to cut the crop close to the ground without damaging the seeds.
  • Storage of soyabean seeds demands a dry atmosphere. Moisture content promotes the bacterial reaction in the seeds. Grains should get a sufficient amount of air to maintain their overall temperature.
  • Soyabean seeds can be stored for a longer period of time without fumigation.

( Fumigation is a pest control method which involves completely filling an area with gaseous pesticides—or fumigants—to suffocate or poison the pests within).    

Post harvest management of soyabean crop 

  • Sorting is done to remove unwanted material from the harvested crop.
  • Next, the seeds obtained are graded to rate the quality of the produce. Each country or geographical location has its own standard based on colour, variety and quality.
  • Different grades have different packages. The packages are properly sealed before transporting
  • Drying of beans below 14% less moisture content is preferred. Beans dried below 14% can be stored for 6 months and the one dried below 11% can be stored for 11 months. 


Loans and subsidies for soyabean cultivation in India

  • NABARD (National Bank for Agriculture and Rural Development) is an apex of developing financial help for rural India. It can provide subsidies for farmers based on the climatic condition and size of the project.
  • Apart from NABARD and other rural banks, there is The Soybean Processors Association of India (SOPA) which represents the national level body of soyabean farming.
  • At present, it is the only regulatory body in India representing the soyabean processors, brokers, farmers and exporters working towards the aim to strengthen soybeans as a viable crop.
  • The main objective of SOPA is to encourage the development and promotion of Soy-Based products in the interest of the farmers as well as the processors.

Disclaimer – “Views expressed in the blogs, are exclusive thoughts of the author and are not necessarily
aligned to Vilina Refined Oil’s policies”.

9 Healthy Benefits of Soyabean Oil You Should Definitely Know

9 Healthy Benefits of Soyabean Oil You Should Definitely Know

9 Healthy Benefits of Soyabean Oil You Should Definitely Know

Out of a dozen of oils available in the market, soyabean oil is the most widely consumed oil and the reason being that it is the healthiest oil available. Especially, for vegans, it is a great source of proteins, good fats and is the first choice of many health freaks.

What is Soyabean Oil?

Soyabean also called as soybean is the vegetable oil extracted from soyabean seeds (Glycine max) by heat treating it a specified temperature and then refining the crude oil to make it edible. It is the most widely consumed cooking oil in the world.

What are the health benefits of Soyabean oil?

Here we write 9 health benefits of using soyabean oil; these benefits prove why this oil is so widely consumed all over the world.

● Soyabean oil helps you boost your immune system

Soyabean is a good source of protein, consuming it everyday will boost your immune system which will help you combat sickness and immune related diseases. Protein forms the building blocks of our body and is very important for cell regeneration.

● Soyabean oil aides hair growth

Hair fall is something which can bother people of any age group and it doesn’t differentiate between genders. Factors like stress, hormonal imbalance, anxiety and pollution being the leading cause. Consuming Soyabean oil increases the level of amino acids and keratin like fibres in your body and strengthens your hair from the scalp root.

● Nourishes your skin

Many skin care products contain soyabean oil or soy derivatives to nourish your skin. Including soyabean oil in your daily diet will help you in the long run to maintain your skin health. It is rich in antioxidants and helps avoid early ageing of your skin. Using soyabean oil benefits you by keeping your skin soft, free of wrinkles and pigmentation.

● Increases your body weight in a good way

When the majority of the population is looking to lose weight, there are some people who are advised to gain weight healthily.

Many people opt for eating junk food but it invites problem in the long run. Instead, you can add soyabean oil in your daily diet. They contain a good ratio of monounsaturated and polyunsaturated fatty acids, so substituting it with refined oils can prove beneficial.

● Vital for preventing osteoporosis

Women possess this gifted hormone called estrogen which helps in maintaining bone health. But after pregnancy and menopause, it is found that the level of estrogen becomes significantly low, leading to problems like osteopenia and osteoporosis.

Soyabean oil is rich in Isoflavones known as phytoestrogens which are estrogen look-alikes. They bind to the estrogen receptors in your bones and trigger good bone formation. So the consumption of soyabean oil increases the level of estrogen in the blood and prevents you from facing conditions like osteoporosis and osteopenia.

● Treats Alzheimer’s and boosts memory power

Alzheimer’s is a disease affecting millions of people all over the world. It results in cognitive dysfunction of a person’s brains as the neurons transmitting information in our brains breaks and collapse, therefore making everything from remembering the past to performing daily tasks difficult. Soyabean oil is rich in vitamin K and is known to boost memory power and in some cases reverse the effects of Alzheimer’s.

The fatty acids present in the soyabean oil have neurogenerative properties boosting the cognitive function of the brain and needs to be externally added through our diet.

● Helps in preventing colon and breast cancer

The phytoestrogen mentioned above helps in maintaining a good estrogen level in the body. This also prevents the risk of breast and colon cancers. Research has shown that women who consume soyabean oil on a daily basis are less likely to develop breast cancer and colon cancer than women who don’t. Hence it is advised to use this to its maximum benefit.

● Reduces the risk of Anaemia

Anaemia is caused by the deficiency of iron in the body. One of the main concerns for vegetarians is that their diet food doesn’t provide enough iron and especially women after pregnancy possess a higher risk of suffering from anaemia.

Though it is a vegetable oil, soyabean oil contains a good amount of iron and is highly beneficial for the vegetarians. The iron present in the form of ferritin is easily absorbed by the body and maintains a healthy amount of iron in the blood.

● Maintains a healthy digestive system

Presence of too many insoluble fats in the body causes problems in the digestive track and leads to problems like constipation, acidity, ineffective digestion etc. Consumption of lecithin through soyabean oil helps in diluting the insoluble fats and increases the metabolic rate and discards toxic substances from our body.

What Are The Uses of Soyabean Oil?

● The neutral flavour of soyabean oil makes it perfect for cooking where you want to maintain the real taste.
● Soyabean oil works well with other fats and oils making it perfect for salad dressing, sauces and baked goods.
● Liquid soyabean oil is used in making cooking oils, mayonnaise, salad dressings and sauces.
● It has proved its application in snack foods, bakeries, food service and other food manufacturing industries.
● Soyabean oil has good emulsifying properties and therefore preferred over other cooking oils in the general food industry.


Soyabean is one of the known ‘superfoods’ and has gained popularity due to its various healthy properties. Presence of vitamin E, phytochemicals and essential fatty acids makes it a popular choice of cooking oil all over the world.

It is advised to consume soyabean oil accompanied by a lot of fibres and protein in your diet to extract the maximum benefit.

Disclaimer – “Views expressed in the blogs, are exclusive thoughts of the author and are not necessarily
aligned to Vilina Refined Oil’s policies”.

Why You Should Avoid Food Cooked in Reused Oil?

Why You Should Avoid Food Cooked in Reused Oil?

Why You Should Avoid Food Cooked in Reused Oil?

Oil is an essential commodity for everyday cooking. Right from deep frying food items to adding tadka to vegetable, cooking oils play a vital role in the Indian diet. Many people have the habit of saving the oil left after deep frying food items. But have you really thought what consequences you may face by this activity?

Did you ever visit a snack shop and see the same oil is used throughout the day? I guess many people don’t even know how to identify good cooking oil.

It is important to understand how temperature works for different oils. Heating oils above its smoking temperatures change its associated chemical bond and this can lead oils to produce undesirable characteristics.

Since oil is a costly commodity many people reuse the oil after frying a food product to avoid wastage. But they are unaware of all the unhealthy diseases they are inviting by this activity.

Why you should avoid food cooked in reused oil?

Many cooking oils are made up of polyunsaturated and monounsaturated fats. These fats are essential for our body and have numerous health benefits. Heating oil above its smoking point changes the chemical composition of oil molecules and turn fatty acids into trans fats and they are extremely dangerous to our health.

Overheating of oil also releases free radicals which can inhibit the normal functioning of our body. A free radical is an electron lost due to various reasons and since electron possesses the tendency to attach itself to other molecules, this free radical can attack our healthy cells to accommodate itself.

Naturally, oils like sunflower oil are anti-oxidant, meaning that they provide an additional electron for these free radicals to combine, sparing your healthy cells from getting damaged.

But when you reuse the oil, the antioxidant property of oil vanishes and the oil itself may produce free radicals. Free radicals are associated with many problems in the human body; they can block your arteries and damage your skin. Free radicals are also carcinogenic meaning they can lead to cancer. Re-using the oil can also increase the level of bad cholesterol in the blood.

Things to keep in mind while reusing the cooking oil?

1. If you want to reuse your oil again, make sure you know the smoking point of the oil you are using and avoid reaching up to that point. Say if you use sunflower oil for frying a food product, don’t use the oil for the same activity. Instead, use this oil for some other cooking activity which doesn’t involve oil reaching its maximum temperature.

2. Separate the oil into an airtight container as soon as you finish cooking. This will avoid food products increasing the possibility of oil spoiling before its expected limit.

3. While re-using the cooking oil check its physical appearance before and after the usage. If you see some drastic changes you better avoid the oil. Usually, the oil becomes dark in colour, high in viscosity and thicker than usual. If you see these characteristics, throw the oil immediately.

Identifying Good Cooking Oil:

Given the vast number of oils present in the market today, it is getting difficult to choose the best cooking oil. Here we list down the various qualities and smoking points of some of the cooking oils used regularly. Based on your requirement you can narrow it down as per your requirement.

Coconut Oil

Coconut has high saturated fats, which makes it resistant to heat. The fatty acids present have potential medical benefits. The oil is semi-solid at room temperatures and can last for months without going rancid and hence coconut oil is the best choice for cooking oil.

Coconut oil is one of those items which are called “superfoods” due to its various nutritional gifts. Its unique combination of fatty acids makes it different from other cooking oils. The various positive effects of this oil include better brain function, may reduce seizures and increase the percentage of good cholesterol in our body.

Coconut Oil has a smoking point of 350F or 170 C degree and is not suitable for high-temperature cooking.

Sunflower Oil

In recent years, sunflower oil has become a popular choice in cooking oil especially when it comes to deep frying the food products. Mild taste and the mixture of balanced polyunsaturated and monounsaturated acids make it a perfect cooking oil.

Sunflower oil has amazing health benefits like maintaining a good cholesterol level, promoting heart health and strengthening your immune system. Sunflower oil is an antioxidant and provides various skin benefits, and is used in many cosmetic products.

Sunflower oil has a high smoking point of 400 degrees Fahrenheit or 232 degrees Celsius making it suitable for Deep fried products.

Olive Oil

The two performance indicators while selecting a cooking oil should be its smoking point (The temperature at which the oil cracks, it must be high for cooking oils) & Oxidative stability (How resistant is the oil against oxygen). Olive oil performs well with both the indicators, making it an excellent choice as cooking oil.

Olive oil contains a good amount of monounsaturated fats making it heat resistant. Rich in vitamin E, the ability of olive oil of remaining stable even when exposed to oxygen makes them suitable for deep frying.

Olive oil has a low smoking point of 320 degrees Fahrenheit or 160 degrees Celsius and is suitable for medium-temperature requirements,

Soybean oil

Soybean is the healthiest of all the vegetable oils. Most of the soybean oil is categorized in different levels based on the process they undergo and its desired application. It has a wide variety of essential fatty acids and plant sterols making it a healthy cooking oil.

It is the most widely used vegetable oil in the world, possibly due to a reason that it is been cultivated on a large scale in different parts of the world.

Soybean Oil has a smoking point of 350F or 170 C degree and is not suitable for high-temperature cooking.

Rice Bran Oil

Relatively new in the market, rice bran oil is slowly gaining popularity. It has an ideal balance of polyunsaturated and monounsaturated fatty acid. To be precise it exactly contains – 37% of polyunsaturated fats and 45% of monounsaturated fats.

Many people today prefer Rice Bran oil for their primary cooking needs.

Rice bran oil has a high smoking point of 490 degrees Fahrenheit or 254 degrees Celsius making it suitable for Deep fried products.


To summarize all the points we have discussed, it is recommended not to reuse the cooking oil. You may be doing it to avoid wastage but this short term gain should not be traded with long term consequences. Instead, understand different profiles of various cooking oils and try to use them wisely.

Disclaimer – “Views expressed in the blogs, are exclusive thoughts of the author and are not necessarily
aligned to Vilina Refined Oil’s policies”.