Calculate Your Expected Oil Yield
Pick your seed and pressing method, enter the raw material quantity — get an honest range, not a fantasy number. Ranges come from published agronomy data and what we see on our own test floor.
How the estimate works
Oil out = quantity × seed oil content × press recovery × moisture factor. Two things matter more than brand: seed moisture (7–9% is the sweet spot) and proper roasting for hot pressing. The press cake still holds residual oil — 5–8% after a good double press, 10–18% after a single cold pass.
| Seed | Typical oil content |
|---|---|
| Peanut / Groundnut (shelled) | 44–50% |
| Sesame | 48–55% |
| Sunflower (oilseed type) | 38–48% |
| Soybean | 17–20% |
| Rapeseed / Canola | 38–44% |
| Mustard | 33–40% |
| Cottonseed (delinted) | 15–20% |
| Copra (dried coconut) | 60–68% |
Full agronomy ranges are built into the calculator. See also our cold press vs hot press guide and buying guide, or size your machine with the capacity calculator.
Frequently Asked Questions
Because real yield depends on seed variety, moisture, roasting and press condition. Anyone quoting a single exact percentage before testing your seed is guessing. The range covers published agronomy data plus normal press recovery.
7–9% for most oilseeds. Wetter seeds seal oil inside and can drop yield 10%+ — sun-dry first. Bone-dry seeds below 5% can also press poorly.
The three usual causes: seed moisture too high, under-roasting (for hot pressing), or a worn pressing worm/bars. The machine brand is rarely the reason.
Yes — single-pass cake often holds 10–18% residual oil. A second pass or a multi-stage press recovers most of it; that is exactly what 4-stage bar-cage presses are designed for.