> Glossary


Agricultural Hub
Central facility that is dedicated to rural agriculture development and economic inclusiveness within the locality
Desirable substances’ attribute that can prevent or slow damage to cells caused by unstable molecule produced by the body, commonly found in colorful fruits and vegetables.
Bag in Box
Plain flexible packaging with a nozzle, filled with 15L oil, inside a corrugated cardboard
Renewable fuel (produced from vegetable oils, animal fats, waste cooking oil) as a substitute for diesel
Plant with yellow flowers which seed is then extracted to produce low saturated cooking oil
Provides food and drink at an event/gathering
Crust Formation
Food outer layer formed during frying process
Extra virgin
Olives are pressed to extract as much oil as possible, producing different tiers of quality. The first batch of oil that ‘s produced is “extra virgin”
Filtration Solution
Filter machine options used to filter used cooking oil from crumbs
First Cold Pressed
Crafted through cold press extraction to retain nutrients.
Food Manufacturing
Business engaged in making food from one or more ingredients
Business that prepares fresh meals onsite for end-user, usually known as restaurants
Fry Life
Cooking oil life-span before it has to be replaced
Frying Oil
Cooking oil used for sauteing, pan-frying or deep-frying
Generically Modified Organisms (GMO)
Organisms in which the genetic material (DNA) has been altered unnaturally
Hazard Analysis Critical Control Point (HACCP)
Internationally recognized method of identifying and managing food safety risk
Heat Transfer
The speed of heat flow in the oil while the oil is heated, higher heat transfer means less time taken to fry foods
Jug In Box
Firm plastic jug with a nozzle, filled with 15L oil, inside a corrugated cardboard
Kingston Park
A region in Gunbar in the Riverina Region, in central New South Wales.
Oil Absorption
Ratio of oil left in the fried food product
Oil Stability
Essential fats that help the function of all human body cells; ideal balance ratio of omega 3 and 6 is required
Omega 3
Essential fatty acids which the human body cannot create, therefore we need to get these from our diets. Omega 3 has been shown to keep our immune system healthy and may help lower the risk of heart disease. Foods with high omega 3 includes canola oil, fatty fish (e.g. salmon & anchovies), eggs, flaxseeds, walnuts and tofu.
Omega 6
Essential fats which the human body cannot create, therefore we need to get these from our diets. Omega 6, have been shown to play an important role in regulating our genes and promoting immune halth and blood clotthing.it plays an important role in the body. Foods with high omega 6 includes sunflower oils, soybeans, corns, nuts, seeds, meat and eggs.
Paddock to Plate
Term describing vertigally integrated monitored process from sourcing the canola seeds to the table.
Natural compound found in plant that reduces blood cholesterol*
Quick Service Restaurants (QSR)
Restaurant which offer certain foods (usually fast food) with minimum preparation time
Renewable Energy
Clean energy which comes fron natural sources which wont depleted when used
Riverina is an agricultural region of south-western New South Wales.
Safe Quality Food (SQF)
Industry well-recognized certification for food safety and quality
Saturated Fat
An unhealthy fats composed of hydrogen molecules that contain only single bonds between molecules.
TPM Measurement
Device used to determine the quality of cooking oils by measuring the total polar materials (TPM).
Trans Fatty Acid
Manufactured fats created during hydrogenation process (chemical reaction between molecular hydrogen) which may impact health.
United Nation Children’s Fund (UNICEF)
Organisation in over 190 countries which works to protect the rights of every child
Waste Oil
Waste generated as the result of cooking and frying food with vegetable oil
Waste Solution
Responsible and practical way of discarding waste oil