alright i hope no one is eating while they read this...you have been warned
We manufacture 65000 tons a year of margarine, deep frying oil, pastry shortening, biscuit shortening etc
we get raw materials like vegetable oils, palm, palm kernel and coconut in road tankers and stick them in storage.
we also get raw animal tallow which comes from heated and pressed animal scraps from butchers and abatoirs. when this comes on site it is a funny brown colour and it stinks like a BBQ grill left to go rancid for a week or so.
then we blend the fats and oils in huge tanks, then we bleach them by mixing them with special dirt, carbon and acid mmmmm tasty.
we also harden oils to different melting points, like our artery cloggin palm oil that melts at 65 degrees Celsius. this stuff is like white concrete.
after bleaching we have to deodorise the oils to get rid of the taste and smell. then its off to the factory onsite to get squirted into tubs or buckets or out in tankers for bulk.
at the end of a shift your clothes smell like fat and your skin is all greasy and my job isn't even all that messy, i sit in a lab most of the shift or in front of a computer.
trust me you haven't seen gross until you've seen 30 tons of raw tallow being pumped out of a truck