The rise in demand, both local and international, of Virgin coconut oil had become so great that a lot of people now are into this kind of business. Coconut tree is so abundant in the provinces that produces coconuts all year round, so there will never be a shortage for raw materials.
Virgin Coconut Oil can only be achieved by using fresh coconut meat or what is called non-copra. Chemicals and high heating are not used in further refining, since the natural, pure coconut oil is very stable with a shelf life of several years. There are currently two main processes of manufacturing Virgin Coconut Oil:
1. Quick drying of fresh coconut meat which is then used to press out the oil. Using this method, minimal heat is used to quick dry the coconut meat, and the oil is then pressed out via mechanical means.
2. Wet-milling. With this method the oil is extracted from fresh coconut meat without drying first. “Coconut milk” is expressed first by pressing. The oil is then further separated from the water. Methods which can be used to separate the oil from the water include boiling, fermentation, refrigeration, enzymes and mechanical centrifuge.
The method use at Mt. Banahaw Health Products Corp. in the Philippines is the traditional fermentation method. The coconut milk expressed from the freshly harvested coconuts is fermented for 24-36 hours. During this time, the water separates from the oil. The oil is then slightly heated for a short time to remove moisture, and then lightly filtered. The result is a clear coconut oil that retains the distinct scent and taste of coconuts. This is a traditional method of coconut oil extraction that has been used in the Philippines for hundreds of years. Laboratory tests show that this is a very high quality coconut oil, with the lauric acid content being 50 to 57%.
What is “Extra Virgin Coconut Oil?”
Some retailers and manufacturers of Virgin Coconut Oils, referring to one of the processes mentioned above, call their coconut oil “Extra Virgin Coconut Oil.” But there are no other processes used to make coconut oil other than the ones mentioned above, so this classification is simply arbitrary. There is no official classification or difference between “virgin” and “extra virgin” as there is in the olive oil industry, since the two oils are completely different in fatty acid composition, harvesting procedures, and terminology.
source: www.tropicaltraditions.com, photo from aboutmyrecovery.com
Training and Seminar:
DOST – Production of Virgin Coconut Oil
Knowledge and skills in the processing of virgin coconut oil using modified wet process.
Training Fee: P 2,500.00
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