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PRODUCTION |
It's not a coincidence that the pumpkin is indigenous to the wine-growing area in the western, southern and eastern parts of Styria because like wine it feels comfortable in moderate climate and needs a mild and sunny environment for growing and ripening. |
The harvesting that in small businesses is still done by hand begins in fall when the yellow and bulbous fruit hangs on the vine's tendrits. After an one hour's work you come up with only 2 - 3kg of dried seeds.
Therefore it is understandable that in the late 1960s farmers began - with the help of local blacksmith's and locksmith's shops - creating different cropmachine.
No matter if harvested by hand or machine: after the seeds have been separated from the flesh, they are washed and dried - up to two hours out in the open or within one day with the help of a special drying system.
As in the other processing steps the same goes for here too: handiwork improves the product's quality. The pumpkin seeds have to be washed as well as dried very carefully and without any loss of time to preserve their valuable yet very fine skin.
In order to be able to enjoy the popular "green gold of Styria" with your salad, the seeds have to be milled and pressed
Only 100% pure pumpkin seed soil is allowed to own the quality stamp that was introduced in November 1998! So it is guaranteed that the pumpkin seed's voyage from field to pressing is demonstrated on every bottle.
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Production History The Facts pumpkin seeds oil flesh
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Berghofers Kürbiskernprodukte - Josef Berghofer
A-8401 Kalsdorf, Bahnhofstrasse 2 • sales@the-pumpkin.com