Ngetta Tropical holdings will this Friday 19th January 2018 officially launch its premier brand the virgin gold sunflower cooking oil at a function expected to be officiated by the minister of trade industries and cooperatives Hon Amelia Anne Kyambadde.
The much anticipated launch which will take place at Golden Tulip Canaan Hotel Kampala will be graced by distinguished dignitaries including ministers, government officials, members of parliament, business community amongst others.
The Chief Executive officer of Ngetta Tropical Holdings, Paul Omara says the virgin gold is ultimately the best produced cooking oil in the country and the region because it’s 100% pure, unadulterated, untainted, authentic, vintage and chemical free
NTH CEO Paul Omara shows the Virgin Gold Cooking Oil.
Omara says he believes that the Ugandan population needs Virgin Gold to live a healthy life. He urges the populace to ‘Buy Uganda and Build Uganda.’ The Virgin Gold oil is packed in different sizes ranging from 1 litres, three litres, five litres, ten litres and tweny litres.The oil is rich in Vitamin E, Omega 6 and Omega 9.
REWARDING FARMERS EFFORTS.
The once former Chief Executive officer of Stanbic bank Tanzania asks people to reward efforts of the farmers in Northern Uganda who for about 20 years experienced the impact of a devastating war which basically obliterated what used to constitute the economic livelihood of the people.
He says the farmers must feel the impact of farming in their pockets because if they don’t they will not move on and that Ngetta Tropical Holdings is relentlessly and tirelessly working towards making the farming communities prosperous.
HOW THE OIL IS PRODUCED.
Made from hybrid sun flower seeds (Agsun 8251) imported from South Africa, the oil is said to be authentic, chemical free, pure and vintage.
Mr Omara, the chief executive officer of the cooking oil company, says the seeds are first sent through a seed cleaner and then a cracker or decorticator (machine that pulls off hard husk off the seeds).
It is proceeded by cooking by steam, later crushing them into oil and cake. The oil is stored in a tank and pumped into a neutraliser where it is heated above 150 degrees celcious to kill any organism, extinguish the smell and lighten the oil to separate it from the heavy materials.
Mr Omara says the mechanical process is done by 15 people. Upon completion of the separation, the oil is pumped and purified by a 30 filler press and taken to the final tank for packaging. He says the oil is pure and naturalised by steaming.