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Philosophers from as far back as Aristotle’s time have debated the theory that states “the whole is greater than the sum of its parts.”

As far as the corn kernel is concerned, fractionation proves that the parts can indeed be more valuable alone than when neatly packaged together, as nature intended.

In ethanol production, fractionation creates a higher quality co-product, increases operating efficiencies and optimizes ethanol return on each bushel of corn.

Breaking down fractionation

By isolating the bran, the germ, and the endosperm, the individual components of the kernel can be used to their best capacity.

The actual separating of the corn is not as highly technical as one might think. A fractionation plant uses similar equipment that a regular corn mill uses. Mills grind the corn, sifters separate each of the fractions, and standard conveyers move dry materials in and out of the plant.

It’s the strategic architectural layout of equipment and the way in which the co-products are utilized that truly makes it a high-efficiency fractionation plant.

The oil-heavy germ fraction of the kernel goes to the extraction plant where it can be processed into food grade corn oil and made into germ cake that can be sold as feedstuff or consumed as an energy source.