Training of processing plant personnel is critical to the delivery of high quality oil at least cost. The financial returns from the delivery of high quality oil products far exceeds the cost of training. Operating personnel need to now WHY'S in addition to the WHAT'S of a frying process. The primary cause for poor product flavor stability is bad oil in the product. Bad oil quality in the product is mostly created by poor operating practices. However, poor quality of the incoming oil can also have a strong effect on the flavor stability of the fried food. MG Edible Oil offers both Class Room and On Site training for the production supervisors and operators to understand the frying process, oil decomposition and the proper methods to minimize oil damage in the process.