KernAktuell July 2018, News


Multiple golds for Estyria’s pumpkin seed oil

Estyria’s pumpkin seed oil has been crowned again this year – Estyria took gold in all the awards.

The Styrian regional competition is the largest and most extensive pumpkin seed oil tasting in Europe. Unlike in other competitions, all the pumpkin seed oils that are entered must bear the European protection of origin in the form of a “protected geographical indication”. Each oil that is submitted is assessed blind by two independent panels of professional tasters who follow strict tasting guidelines. Estyria impressed the jury – all 16 pumpkin seed oils entered by Estyria won awards in this year’s regional competition.

At this year’s DLG awards, too, Estyria’s organic pumpkin seed oil won four gold and two silver awards, while its conventional pumpkin seed oil came away with five gold and two silver awards. Top processing quality, sustainability and rigorous quality criteria are the hallmarks of Estyria’s prize-winning products.

The Steirerkraft brand pumpkin seed oil did particularly well in the awards as a result of its high quality – demonstrating yet again that Steirerkraft pumpkin seed oil PGI wins more awards than any other pumpkin seed oil in Europe.

Find out more about Estyria’s high processing quality here!

Immer auf dem neuesten Stand


Traditional Styrian
stamp press process

While modernity has brought progress in many areas, the traditional Styrian stamp press process is still the best way of making pumpkin seed oil. The main difference between this and other pressing methods is that we work with open roasting pans. At our plant, people check when the pumpkin seeds are perfectly roasted and so will yield the very best oil. This enables our experienced oil millers to produce the pumpkin seed oil that has won more prizes than any other – and which as a result of this type of pressing retains all the natural constituents. The untreated oil is not filtered; the particles that make it cloudy settle naturally when the oil is left to rest.

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