TECHNOLOGY FOCUS - ORGANIC CHEMISTRY - Preferred Process: The packaging step comprises pre-heating the seeds at a temperature exceeding less than or equal to 100 degrees C, where the preheating process is carried out before flattening. The drying of the flattened seeds is achieved rapidly, in less than one hour, preferably after 5-10 minutes at a temperature sufficient to reduce the moisture content of seeds at 2 wt.% or less. The contacting step comprises a first reaction carried out at temperatures of 30-75 degrees C, preferably at 50 degrees C for 15-60 minutes, preferably 20-40 minutes, followed by extraction with alcohol conducted in stages 3-9 and against the current. The flattening operation is carried out using a mechanical roll flattener. The packaging and contacting steps are performed continuously. In the process, the mixture comprising esters of fatty acids and glycerol is subjected to a settling step for obtaining an upper phase containing majority of fatty esters of ricinoleic acid and a lower phase comprising majority of glycerin and water. The upper phase is subject to a series of chemical reactions to obtain 11-amino undecanoic acid. The castor beans are mixed with soybeans in a ratio of 1-10. In the process, the obtained cake is subjected to a drying step under conditions of temperature and time sufficient to inactivate ricin and allergen CB-1A. The drying of the cake is carried out in a ventilated oven for 4 hours at a temperature of less than or equal to 200 degrees C, preferably less than or equal to 120 degrees C. The process comprises mixing the wet castor cake with sal (Shorea robusta) cake. The process comprises adding tannin and/or polyphenol, in the form of solutions to soak the obtained cake for sufficient duration to inactivate the ricin and allergen CB-1A. Preferred Components: The light alcohol is methanol. The alkaline catalyst is sodium. The mass ratio of the catalyst/alcohol/seeds is 0.001-0.01/0.1-5/1. ACTIVITY - Anabolic.    MECHANISM OF ACTION - None given.    EXAMPLE - Fresh unshelled castor seed (500 g) were conditioned to obtain flat seeds in the form of petals (0.2) and a diameter of 0.2 mm. The seeds were flattened and dried at 60 degrees C for 16 hours to obtain a final moisture content of 1.3 wt.%. The flattened seeds were put in contact with a mixture of sodium and methanol containing 0.5 wt.% of sodium compared to the seed and with a mass ratio of alcohol/seed of 1.15, in a thermostated and fixed-bed percolation column. Then extraction reaction and transesterification reaction were carried out at a temperature of 50 degrees C for 30 minutes. The draining of the bed is carried out for 15 minutes. Then the extraction and washing of seeds were carried out with methanol in three stages and against the current. The obtained liquid was subjected to decantation to recover a lighter phase rich in esters and a denser phase rich in glycerol. The ester yield was 77.2%. The cake obtained was subjected to dry in a ventilated oven at 120 degrees C for 4 hours to obtain a cake with a residual fat content of 5.4%.